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.
New York City has many talented chefs so narrowing it down to only ten can be hard. Luckily, we have our Foodable Top 25 to help us. From that list, we took the top ten leading chefs at New York City’s most beloved restaurants and highlighted them, uncovering the truth to their success one plate a time.
Have it your way? Not so much. Google was quick to not let Burger King have its way and shut down the burger chain's latest TV ad called the "Connected Whopper." While Burger King has hit the ball out of the park with creative ads through DAVID The Agency in Miami, this recent stunt left many calling foul.
A tiny Beverly Hills eatery serving a creative menu to about two dozen guests is Chef Curtis Stone’s life-long dream. Its name, Maude, pays homage to his first culinary mentor — Curtis’ late paternal grandmother. Her influence can be seen throughout the restaurant fixtures and china used to serve food.
Brands with a focus on this beloved lunch item are having trouble competing with the health halo brands. According to recent Foodable Labs’ data, the top 10 sandwich restaurant chains experienced the most significant slowdown in the last five years.
Within the industry, we always talk about “experiences” — and rightfully so. At the end of the day, experiences are what restaurants sell to customers. All of the emphasis, however, is on customer experiences; but what about staff experiences?
To say foodservice has been cooking up some growth would be an understatement.According to a study by the International Council of Shopping Centers (ICSC) and Business Wire on Yahoo! Finance, the foodservice industry is "expanding at an exponential rate with the amount of space dedicated to food growing from  percent a decade ago to 15 percent today." By 2025, this trend is expected to hit 20 percent.