As Interest in Ethnic Food Rises, Filipino QSR Chain Jollibee Plans Aggressive Expansion

As Interest in Ethnic Food Rises, Filipino QSR Chain Jollibee Plans Aggressive Expansion

If you haven’t already heard about this Filipino fast-food chain, then you’re sure to run into one in North America within the next five years.

It’s called Jollibee and it’s set to open 100 stores in Canada within the next half-decade. As reported by The Canadian Press, the company “is eyeing the wave of new locations because the country is a key growth market and a big part of its North American expansion plans.”

Ethnic food, especially from the Philippines, was predicted to be a top trend for 2018, as Foodable reported in the past. It looks like Canada is really embracing this trend ever since Jollibee entered the market in 2016. The fast-food brand is exploring Ontario, Edmonton, Calgary, and Vancouver to further expansion plans.

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Will Startup Hungry Planet™ Gain Momentum After Recent Success in a California School District?

Will Startup Hungry Planet™ Gain Momentum After Recent Success in a California School District?

A California school district began to offer plant-based meals across all their cafeterias this past academic year and had students choose whether or not they wanted to eat them based on taste. “The initiative was so successful, the meals will likely be offered again next year,” reports KEYT.

We’ve heard about companies like Impossible Food and Beyond Meat making their way in restaurants, but the Santa Barbara Unified School District actually sourced her plant-based protein from a startup based out of Missouri. It’s called Hungry Planet™.

According to the company’s website, it focuses on creating an alternative protein to ground beef, chicken, pork, Italian sausage, chorizo sausage, and crab for culinary professionals to use as a 1:1 substitution in innovative entrees. The company says it develops its faux meats to delight the demanding tastes of meat lovers in the heart of the Midwest.

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Artisan Wine And Beverage Trends

Artisan Wine And Beverage Trends

Your beverage program can make or break your business. A well-run program can grow profits, as well as subsidize other initiatives within your operation that may be more costly. And yet, many bar programs are still underdeveloped. What does it take to elevate your program to the next level? Foodable gathered top beverage minds to discuss what makes a bar program great.

Success in this business comes down to the value you provide for your customers. Defined by the quality you provide for the price you charge, there are many ways to provide and build upon value.

The first thing Dan Pilkey of Paul Hobbs Winery reminds operators is that a beverage program can’t be contained in a rigid box. The lines between beverage and culinary can, and should, blur. At the very base, you need to provide the basics your customers can fall back on, but you should really strive to go beyond that.

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Will a Themed-Restaurant Drive-In Propel Tesla Forward?

Will a Themed-Restaurant Drive-In Propel Tesla Forward?

It looks like Elon Musk is actually following through with his “old school drive-in, roller skates & rock restaurant” idea that he had shared on Twitter earlier this year. (Still, no hints about what a rock restaurant is—perhaps he meant a rock ‘n’ roll-themed restaurant?)

Anyhow, according to “The Drive,” this new restaurant drive-in for Tesla drivers will be located on an old Volvo dealership in Santa Monica, Ca. since “a new application popped up on the City of Santa Monica’s ePermits site, specifically for a ‘Tesla restaurant and supercharger station.’”

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Marlin Network launches Foodservice Professional Panel

Marlin Network launches Foodservice Professional Panel

This foodservice marketing agency is putting together a restaurant operator panel and is looking for professionals just like you to become influencers in the industry!

Marlin Network is an agency that has been in business for over 30 years and is on a mission to engage consumers in better experiences away from home.

Currently, the agency is looking for input from operators, owners, chefs, and managers across all segments of commercial restaurants. Marlin Network wants the opinion of those people in the industry who are considered key decision makers, or the people purchasing product for their place of business.

This is an interesting opportunity for industry professionals who qualify, where they will be rewarded for voicing their thoughts on products anonymously. The company will never sell the participant’s information or market to them. Marlin Network’s goal is to better the foodservice industry and incorporate the opinions of real food industry professionals into their projects.

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How The Restaurant Industry is Impacted by the Immigration Debate

How The Restaurant Industry is Impacted by the Immigration Debate

To say the immigration topic in the United States is complicated, is an understatement.

Most recently, the national conversation around the subject has been a heated one arising from President Donald Trump’s efforts to shut down the program known as Deferred Action for Childhood Arrivals, or DACA, which protects and provides benefits to Dreamers, people who were brought to the United States as undocumented children, under the premise that it was unconstitutional.

According to advocacy group New American Economy, out of this segment of the population, which amounts to 700,000 immigrants who are currently protected under the DACA program, almost 19 percent hold an occupation in the restaurant or food service sector, as reported by “CNBC.”

Based on census data from 2011 through 2015, New American Economy estimated that the top three occupations by DACA-eligible workers include cashiers (6.5 percent), waiters and waitresses (4.9 percent), and chefs and cooks (4.6 percent). The statistics from the report indicate that the hospitality industry would be the hardest hit if the program was to be no more.

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Edwin’s Restaurant Reforms Ex-Inmates in Oscar-Nominee 'Knife Skills'

Edwin’s Restaurant Reforms Ex-Inmates in Oscar-Nominee 'Knife Skills'

Brandon Chrostowski was given a second chance at life when he faced a judge after having a run-in with the law. Rather than taking it for what it was, Brandon was determined to provide the same chance to others, so he created Edwin’s, a restaurant staffed entirely by formerly incarcerated adults. Filmmaker Thomas Lennon follows him and his students on their mission to build the greatest French restaurant in the United States, creating Oscar Nominated “Knife Skills.”

Show Notes

  • 0:55 - Oscar-Nominated Knife Skills

  • 1:01 - Thomas Lennon and Brandon Chrostowski

  • 2:13 - Brandon’s Goal

  • 4:27 - Selecting the Students

  • 7:07 - Learning More than Knife Skills

  • 10:51 - Challenges of Building a Doc

  • 15:45 - Giving Back

  • 18:42 - The Human Face of Life After Prison

  • 20:42 - Life After Filming

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Top Managers Quit Charlie Hallowell Restaurant Amid Sexual Harassment Allegations

Top Managers Quit Charlie Hallowell Restaurant Amid Sexual Harassment Allegations

In the latest chapter of harassment allegations in our industry, three managers and chefs from Charlie Hallowell’s Boot and Shoe Service have resigned over alleged “serial harassment” from the owner.

Last year, 17 former employees of Hallowell’s Pizzaiolo, Boot & Shoe Service, and Penrose restaurants accused the restaurateur of creating a demoralizing work environment where his "indecent propositions and about of his power were the norm," and that the workplace featured a "near-constant stream of sexually explicit language."

An ultimatum was proposed earlier this month when a group of seven top managers threatened to resign from the Oakland restaurant if Hallowell didn’t divest from the restaurant. This weekend, protests were staged outside the restaurant over the alleged harassment and the way Hallowell and his company have handled the allegations.

Crisis consultant Larry Kamer, who was recently brought in as a spokesman for the restaurant group, said that the protest was peaceful and that the picketers would not lose their jobs as a result. Staff from the other restaurants were brought in during the protest, and he said the company is hiring people to fill jobs of departing employees.

“We know there are a number of people who feel strongly about this,” Kamer said

This protest came at a time when hundreds of women marched across the country as a part of the Women’s March and the #MeToo movement.

By Sunday, three managers and chefs had resigned from Boot & Shoe Service after their demands that he divest from the company were not met.

“I feel pretty sad. I feel like I really had some measure of hope — maybe I was naive — that this was going to work,” said Emily Hayward, who resigned as general manager along with pastry chef Jenny Raven and brunch manager Stephanie Chevalier. However, Hayward added, “I feel very confident in my decision. The lack of response really told me everything I needed to hear as far as my value.”

Boot & Shoe Service chef Gregg Cashmark, sous chef Matt Fishman and cafe manager Greg Francis told The San Francisco Chronicle they are also planning to quit in the coming days. Top staff from Hallowell’s two other Oakland restaurants, Pizzaiolo and Penrose, did not join them in the action.

After the original Chronicle investigation was published Dec. 27th, Hallowell responded by removing himself from his company’s day-to-day operations while an outside attorney conducts an investigation.

Read more at “The San Francisco Chronicle.”

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Here's Why Foodable Expert Thinks Lemonade Is an Emerging Brand to Look Out For

Here's Why Foodable Expert Thinks Lemonade Is an Emerging Brand to Look Out For

When I was first introduced to Lemonade, I thought the concept was interesting. It wasn’t until I started doing the research behind the storefront when I knew that they were going to make some noise in the industry (for the better).

There are a number of different reasons why I think that Lemonade is one of the top emerging brands of 2018.

1. Chef-Driven & Food Conscious

They are a chef driven restaurant. The selections you get from their veggies and their meats to their hot dishes; everything is something that you would find in a scratch-kitchen restaurant. What’s really cool about that is they know that people are growing more conscious about what they purchase in terms of food so having a variety of dishes serves them well in this cafeteria style concept.

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Frozen Fresh Alaska Seafood is Making Waves with Top Quality and Sustainability Practices

Frozen Fresh Alaska Seafood is Making Waves with Top Quality and Sustainability Practices
  • Alaska frozen fresh seafood maximizes sustainability, availability, and flavor of fish and shellfish supply.

  • Chefs Dustin Trani and Drew Johnson "slack it out" teaching C-CAP students how to properly prepare frozen fresh Alaska seafood.

Ever heard of cryogenic or blast flash freezing?

This process helps to preserve seafood at the peak of freshness.

“Flash freezing is able to prevent damage or breakdown of proteins and lipids, two major things we need to keep in our seafood in order to preserve quality,” Michael Kohan tells a class full of culinary students.

Kohan is the technical director for Alaska Seafood Marketing Institute (ASMI) and flew down to Long Beach, Ca. to help educate young students participating in a culinary training organized by Careers through Culinary Arts Programs (C-CAP).

In these trainings, like the one featured in this episode of On Foodable Side Dish, mentors like Dustin Trani, Executive Chef for J. Trani’s Ristorante in San Pedro, Ca., and Chef Drew Johnson of Kincaid Grill located in Anchorage, Ala., come together to give back and share their wisdom with the future generation of culinary professionals.

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