The Main Dish: Brand Strategy Tips, Uprooting Misconceptions on Plant-Based Foods, 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.

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5 Tips for Developing an Impressive Brand Strategy

When you think of your brand, think about your reputation. Your brand — who you are as a chef or restaurant — is how you’re perceived in the marketplace. You can be sure that there will be a perception of you, even if you don’t focus attention on it. 

Plant-Based Foods Taking Root: How Hungryroot Is Helping This Trend Grow

Once tucked away into the vegan or organic shelves and corners of supermarkets, you’ll find almond milk and soy milk mixed in with dairy and alternative proteins like veggie burgers close to regular meats. Tofu, once regarded as a bland surrender to good health, is now headlining dishes at restaurants.

Top Products for Operators From NAFEM 2017

The National Association of Food Equipment Manufacturers holds its Equipment and Supply show every other year for members to showcase their newest products to thousands of buyers in the foodservice industry. On the last Industry Pulse, we looked at some of the best chef products showcased at NAFEM 2017. This week, we're taking a closer look at the coolest products we saw available to operators. You won’t want to miss these!

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Just a Host? Think Again: Why You Need This Underutilized Team Member

Have you ever walked into a restaurant, and as soon as your arm started extending out to grab the handle, the door swings open with a smiling face greeting you to the restaurant? Or if you’ve opened the door, were you instantly captured by the smile and greeting of someone at the host stand?

Will Robots Eventually Replace Grill Cooks at Restaurants?

What if your restaurant staff no longer had to flip burgers? Instead, a robotic kitchen assistant would do all the grilling, so your grill cooks could stay out of harms way and focus their efforts elsewhere. Well, this may be the step-up of restaurant kitchens in the not so distant future. 

Support Local at Brickell's American Harvest

Consumers today expect much more from restaurants. They demand clean ingredients that are locally sourced. They demand quick service at affordable prices. Many restaurants have tried to offer all of these things but not without sacrificing their margins. However, American Harvest Co. seems to have found the right balance in order to scale their healthy concept.