The Main Dish: Reducing Food Waste, Analyzing the Restaurant Recession, and Other Highlights From This Week

In the age of information overload, refinement is key. That was the thought behind The Main Dish — a quick compilation of the most bookmark-worthy links from the Foodable WebTV Network. Aside from our usual daily content, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed.

Chef Julia Doyne of The Forge Irons Out Historic Steakhouse With New Flair

On this episode  of “Table 42,” see how the cuisine at The Forge merges the American steakhouse genre with modern techniques and flavors under Julia Doyne’s leadership. For example, Chef Julia’s General Tso’s Octopus is a new take on a classic, and Chef Doyne transforms the dish with ease.

Want to Turn More Tables at Your Restaurant? Improve Your Front-of-House Operations With a Waitlist App

Want to alert your guests of wait times and get them on the list? There’s an app for that. Waitlist systems are becoming much more popular for casual dining establishments because they decrease the wait time for walk-in diners. These apps make it easy for restaurants to alert their diners that their tables are ready.

Was There Ever a Restaurant Recession?

It appears that the restaurant industry experienced a five-month consistent decline in SRVs from March 2016 to July 2016. In February, total SRVs were at an all-time high at just under 126 million, but by July, SRVs declined by almost 16 million. However, by August, the figures normalized, jumping back to just over 122 million SRVs, which even surpassed the figure for the month of March, where we first noticed a small decline.


Graffiti Earth Is Reducing Food Waste One Dish at a Time

According to the Natural Resources Defense Council, 40 percent of food grown and produced in the United States never gets eaten. And an alarming 52 percent of fruits and vegetables that are being produced never make it to your fork. In this episode of “Sustain,” we will learn about the buy-ugly movement through the eyes of Chef Jehangir Mehta, a world-renowned chef who explores ways to reduce his food wastage footprint.

Quick Six With...Chef Timon Balloo, Award-Winning Leader at SUGARCANE raw bar grill

Since joining the Samba Brand Management team and opening SUGARCANE in 2009, the concept has received multiple recognitions, including a coveted notable nomination for "Best New Restaurant" by the James Beard Foundation. Eater has also recognized Chef Timon Balloo as "Chef of the Year" in Miami, and Ballo received was nominated for "The People's Best New Chef" by Food & Wine, as well. Crafts the Perfect Atmosphere for Craft Cocktails is a sleek, contemporary restaurant that lives in the AKA hotel in Rittenhouse Square, right in the heart of Center City. With great views and delicious bites, has been a great place for bar manager Dan Hamm to craft delicious cocktails as part of the Philadelphia bar scene.