The Era of the Super Foodie is Here

The Era of the Super Foodie is Here

Thanks to social media, we have become acutely aware that consumer love to show off their food.

Super foodies, also known as Food Connected Consumer (FCC,) represent 62 percent of Americans.

This group has significant buying power and has spent $835 billion in U.S. food expenditures, according to a study by Fogelson & Co.

But getting an Instagram worthy photo isn't the only thing that today's food-obsessed consumer care about and as a marketer, it's important to keep this in mind.

“Our research underscores an emerging, passionate majority of mainstream Americans who care about the food they eat, value transparency, and are loyal to brands that speak to them,” said Susie Fogelson, Founder and CEO of Fogelson & Co. “The findings suggest ways for food, beverage, hospitality and dining brands to rethink their storytelling strategy.”

FCCs aren't dining out as often though, according to the study.

This group is preparing meals from scratch at least three times a week.

Read More

Whether You’re a Foodie or an Aspiring Chef, These Are the Miami Food Halls You Don’t Want to Miss

Whether You’re a Foodie or an Aspiring Chef, These Are the Miami Food Halls You Don’t Want to Miss

In the past few of years, there has been a powerful surge of food hall concepts popping up across the country and in late 2017 the wave finally arrived in Miami, Florida. Since then, many food hall concepts have been opening in the area especially in the first half of this year.

On this episode of On Foodable Side Dish, we meet three food hall operations featuring three very different concepts. First, we get the chance to meet Alex Cuevas, founder of Vshops—the world’s first 100 percent vegan food hall. Then, we sit down with Ruben Paredes, the Director of Operations of Miami’s first food hall—1-800-Lucky—serving up Asian cuisine. Finally, we get to hear from Kenzie Motai, Assistant General Manager of St. Roche Market—a contemporary food hall serving as a platform for up and coming chefs.

Read More

Have Amazon Go and UberEats Become a Threat to Restaurant Operators?

Have Amazon Go and UberEats Become a Threat to Restaurant Operators?

Operators have always had to compete in the market with other concepts, but in today's market, there are a new set of power players ready to steal your customers.

Enter Amazon.

Amazon, like the fast casual segment, is catering to the on-the-go consumer with its cashier-less Amazon Go stores, many of which offer grab-and-go food options. These stores have become the most popular during the workweek, especially at lunchtime.

But there is one advantage that restaurants, namely fast casual restaurants, have over the Amazon Go stores– many have embraced the plant-based movement. According to Foodable Labs data, today's foodies can't get enough of these plant-based menu items.

Read More

Cannabis Edibles Expected to be a $4.1 Billion Industry in the U.S. and Canada by 2022

Cannabis Edibles Expected to be a $4.1 Billion Industry in the U.S. and Canada by 2022

The cannabis Industry as a whole has morphed into a multibillion-dollar industry, but according to a recent study food infusions also known as edibles have much more potential.

Last year, in the U.S. alone, the edibles market accounted for $1 billion. This is significant considering marijuana is only legal recreationally in 9 states.

Tomorrow, Canada is rolling out legalized cannabis. With that in mind, Arcview Market Research anticipates that the edible market will be worth $4.1 billion by 2022 in both Canada and the U.S.

This tremendous growth is attractive to several beverage and snack giants.

Coca-Cola announced that that it is planning to get into the cannabis sector. The beverage giant made the statement after “Bloomberg” reported that the company is in talks with the Canadian cannabis company Aurora Cannabis, according to "multiple sources familiar with the matter."

But Coca-Cola isn't the only one jumping on the cannabis infusion bandwagon either.

Read More

Discussion over Cold Brew Coffee is Up, According to Foodable Labs

Discussion over Cold Brew Coffee is Up, According to Foodable Labs

It can be said that in recent years, cold brew coffee has quickly made its way into mainstream.

Cold brew has a smoother chocolate coffee flavor as opposed to other versions of coffee. The reason behind this is the fact that more coffee grounds are used and the steep time can be quite long and delicate since instead of hot water, room temperature or cold water is used for this process.  

This bitterless beverage has in turn carved itself a path to reach consumers directly through grocery stores in made-to-go bottles, as well as being incorporated as a drink menu item in coffee shops and some emerging restaurant brands, alike.

Read More

Bar Technology Solves for Over Pouring and Keeping Up With Consumer Trends

Bar Technology Solves for Over Pouring and Keeping Up With Consumer Trends
  • The latest bar technology is helping to decrease bar profit loss.

  • Ultrasound technology, self-pouring machines, automation, and virtual reality make managing a successful bar easier.

Managing a successful bar may look easy, but there really is more to it than pouring drinks. The pressure isn’t just on the cocktail selections and beer list either. You need to factor in the latest trends to stay relevant and frequented. Social media and technology can make or break a business, so Foodable researched some of the latest bar technology to help keep you afloat.

Read More

Are Today's Eaters Ready for Lab-Created Meat?

Are Today's Eaters Ready for Lab-Created Meat?

Both Impossible Burger and Beyond Meat, both food-tech companies known for plant-based burgers, have secured millions in funding.

We sat down with Ethan Brown, CEO of Beyond Burger to discuss the company’s success where we learned why he started the plant-based brand. Listen below.

Although these burgers by companies like Beyond Meat look very much like the rare meat patties (they even bleed,) they aren't a real thing. As Beyond Meat says the burger "looks, cooks, and satisfies like beef." These companies don't pretend to have the beef taste down– at least for now.

That's where "cultured meat" comes in. This is lab-created meat from cell cultures versus being directly from animals.

Even though those looking for eco-friendly proteins, like flexitarians or animal welfare advocates, are likely going to be somewhat enticed by this, not everyone is ready to accept this type of meat.

Read More

Automation, the Latest Pizza Technology Alleviating Labor

Automation, the Latest Pizza Technology Alleviating Labor
  • Automation is integrating into restaurant kitchens in an effort to lessen staff pressures.

  • The new technological advancement is allowing kitchens to increase production.

Robots in the kitchen, sounds like a dream right? Well 2018 brings the dawn of a new era in the food service industry, automation.

Automation as defined by Techopedia is the creation of technology and its application in order to control and monitor the production and delivery of various goods and services.

One particular area that’s booming for foodservice automation, is pizza.

Read More

Craft Producers Are Changing The Way Restaurants Buy Products

Craft Producers Are Changing The Way Restaurants Buy Products
  • Industry Expert, Jim Berman, discusses examples of craft producers who utilize the latest trends to shake up big-box purveyors.

  • When millennials look to join a team they want a connection to a community, the same should be true to vendors partnering with restaurants.

Craft producers are shaking the big-box purveyors as the grab for restaurants’ food dollars are always in play. These specialty creators are delivering on the mania of being connected to the community, giving back, sticking with environmental responsibility, and running with old-world values.

In that same vein, Catherine Seisson’s shop is a shrine to traditional French baking. Genuine ingredients, iron-fisted adherence to classic preparations, and an unbroken commitment to quality; the strictest of standards for the esteem of a real French bakery. Except, the bakery is in a suburb of Philadelphia.

Read More

These Top 50 Sandwich Innovators are Filling a Void in the Sandwich Segment

These Top 50 Sandwich Innovators are Filling a Void in the Sandwich Segment

The time has come to reveal the ranking for the Top 50 Sandwich Innovators.

You read that right.

Foodable’s free Top 50 Sandwich Innovator guide and report, brought to you by Miss Vickie’s, is out now!

In the free report, you will learn why high-quality ingredients are driving frequency in restaurant visits. The Restaurant Coach™ and Foodable’s industry expert contributor, Donald Burns, also breaks down who the Top 5 Sandwich Innovators are.

Read More