The Main Dish: Spice Things up in the Kitchen, Amazon's Future Role in the Food Industry, and Other Highlights

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.

This Lifestyle Brand Plans to Grow by 75% By the End of 2017

CoreLife Eatery currently has 16 stores, but plans to grow to 28 stores by the end of the year. To help the concept meet its aggressive expansion goals, Scott Davis, the former Panera Bread chief concept officer was brought on as the president earlier this year. We sat down with the restaurant industry veteran to see why he decided to make the move to CoreLife Eatery, how the brand incorporates consumer trends, and what's to come. 

3 Ways to Create a Training System That Gets Results

An outstanding restaurant understands that school is never out for the true professional. If you want your restaurant to stand out in your market, you need to become obsessed with training. The problem is most restaurant training systems are just generic “out of the box” manuals or templates that have been downloaded from some website. 

Foodable Labs Predicts Amazon Will Eat Up Restaurant Market Share

On this episode of The Barron Report, Host Paul Barron crunches the numbers to predict how Amazon’s acquisition of Whole Foods will impact the industry. Using data from Foodable Labs, we get an inside look at Amazon’s current state and its customers. 

Foraging Fox Beets up the Competition with Their Artisanal Superfood Ketchup

On this episode of On Foodable Weekly: Industry Pulse, we uncover another Artisan Food Find from the Summer Fancy Food Show in New York. Condiments are slowly starting to take center stage. Items like vegan mayonnaise and unique pickles are just a couple condiments rising up in the ranks. An England-based company, The Foraging Fox, has gotten a head start with their 100% natural beetroot ketchup which they started creating three years ago.

How to Spice Things up in the Kitchen

Guests continue to clamor for “authentic” flavors in food. One thing that remains consistent in the quest for authenticity in cuisine is the use of spices. While “spicy” never seems to fall far on industry flavor trends and forecasts, “spices” are continuing to trend upwards. It is the deep understanding and deliberate use of each one that offers guests a truly authentic experience.

When It Comes to Wine, Cater to Guests With These Adventurous Selections

On this episode of On Foodable Weekly, our host, Paul Barron, sits down with City Winery’s National Wine Director, Rachel Speckan and Maple & Ash’s Head Sommelier and Director of Wine Imports, Daniel Pilkey.