The Main Dish: Extreme Chefs, Hiring Second Chance Teams, 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.

Diners

When Cooking Gets Extreme: How Chefs Adapt to Limited Resources

There are over 14 million people in the foodservice industry. It is plausible to grasp that there are bumps in the daily ritual for more than a few of those millions. Being proactive, acutely organized, and willing to do the work of many when tasked with the resources of the few — and making it look good all the while — is part of the day.

Snapchat vs. Instagram Stories: Which One Should Your Restaurant Use?

In terms of the number game, there is clearly no competition with Instagram being at 600 million users monthly and 300 million daily, and Snapchat about half that at 300 million users monthly and 161 million daily, but don't count Snapchat out just yet. The photo-sharing app Instagram has more years of experience, whereas Snapchat just recently turned five.

Sharing the Story of Food Through New Media and OTT

Last year, we integrated Foodable Labs, which offers unparalleled business insights and creative services all through proprietary data. This year, we're moving into OTT, going on-demand to streaming services through Vimeo, Amazon, Netflix, and others.

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Becoming a Second Chance Employer: a New Opportunity for Your Hire and Your Restaurant

With 160 covers on Saturdays and annual revenue of nearly $1.3 million, Edwin’s business hasn’t hurt a bit due to their open hiring policy. In fact, founder Brandon Chrostowski said that giving these employees a second chance has added to the heart — and to the bottom line — of the restaurant.

The Obsession With Online Reviews and Why It's Hurting Your Restaurant

Online review sites. We love them when they are kind, and we loathe them when they say less-than-flattering things. Research at Harvard has shown that reviews can have an impact on your sales. Get another star and boom, sales can increase 5 to 9 percent. It's easy to see why we crave positive online reviews. The problem comes when we become obsessed with them. 

Tasting the Rosé Rainbow With Loa's Pantone-Inspired Menu

At Loa in New Orleans, creative director Alan Walter has conceived a dynamic, modern menu called the "Long Days of Rosé", using Pantone shades of pink to peach to burgundy as a visual road map.