How The World's First OatMeals Cafe Has Reimagined The Use of The Traditional Grain

“I really believe that if you start your day with oatmeal you normally make better decisions throughout the rest of your day… So, this brand has a lot of legs in today’s world,” says Stephens.


On this episode of Emerging Brands, Samantha Stephens, chef and founder of OatMeals shares with Foodable the origins of her single-ingredient fast casual concept and how she built it from the ground up.

OatMeals is the world’s first oatmeal cafe located in Greenwich Village, a neighborhood in New York known for its brownstones buildings. Stephens believes her brand in very on-trend right now especially with the rise of the health movement and all the benefits and versatility that oats have to offer.

What sets this concept apart is the fact that not only it is a business concept that revolves around oats, but also the fact that it aims to evaluate the way traditional breakfast meals involving oats have been regarded for decades.

“So, it’s a build-your-own toppings bar. We’re sort of putting a non-traditional twist on old-fashioned oatmeals...,” says Stephens. “The more and more I ate oatmeal the more I realized it’s very similar to risotto or rice… You could really think about it as like a savory side dish. It’s so versatile! It sort of adapts well to any kind of topping you put on it…”

Stephens went on to explain how she experimented with the grain by adding parmesan cheese, cheddar cheese, truffle oil, goat cheese, eggs, and bacon. She offers savory oatmeals as well as the traditional breakfast and sweet oatmeal offerings.

Listen to the podcast above to learn about how Samantha Stephens gained the confidence to build this business, the challenges she faces when figuring out a reasonable price point for her menu items, and how her concept aims to stay relevant in the food world in terms of trends.

To learn more about the Shark Tank-backed concept—OatMeals— check out the The Barron Report Live video interview below!

The New Wild West... Food Trends, Cannabis & The New Hospitality

It’s been a little over six years after recreational cannabis was legalized in the state of Colorado through Amendment 64 and the impact has been huge on many fronts. In this episode of Chef AF, our host Chef Jim Berman sits down with Denver-resident, Chef Brandon Foster to talk about one way the cannabis industry has unexpectedly impacted the food service industry.

The gentlemen also dish about the Colorado food scene, culinary trends across the nation, as well as, the Denver work environment for chefs.

“It’s a very homegrown scene and everybody has worked kind of with everybody, so to speak. And, you know, there’s not necessarily a lot of bad blood or competition. Yeah you want to succeed but you want to see your friends succeed too,” says Chef Foster. “And that’s an environment between restaurants where that’s not always the case in a big city...I think this is something that sets us apart, if you will.”

Chef Foster started his culinary career by working in hotels and then went on to work for restaurants. About three years ago, he made a change to work for a non-profit, Project Angel Heart, an organization that makes medically-tailored meals for people who are living with life threatening illnesses.

Listen to the podcast above to hear the full conversation about the positive and not so positive impact of the cannabis industry on Colorado and, more specifically, the foodservice industry!


Show Notes:

  • 1:21 - Meeting Chef Brandon Foster of Project Angel Heart

  • 3:58 - Restaurant Industry trends happening in Denver, Colorado

  • 8:48 - Describing the Colorado food scene

  • 14:23 - What do you look for food trends-wise when traveling?

  • 19:20 - Cannabis legalization impact on restaurant industry

  • 23:16 - Positive impact of CBD on a local farmer and what he decided to do with his farmland

Hosted by:

Rachel Brill

JIM BERMAN

Expert Columnist / Show Host


VIEW BIO
 
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Foodable Network Launches Chef AF a New Podcast

Today, Foodable is launching a new podcast — Chef AF, It’s All Food!— with Chef Jim Berman.

You may have already found out about the newest podcast addition to our show library, through The Barron Report’s latest piece where listeners had the chance to learn more about the chef and host.

Chef Berman has not only been a longtime Foodable expert contributor, but he’s also been a food writer for multiple publications while simultaneously working in and out of kitchens across the U.S.

Now, as the host of Chef AF, Chef Berman will have the chance to get his peers to “talk shop,” as he likes to say, in order to help other chefs and restaurant industry professionals navigate the wonderful yet complex kitchen life.

Chef AF, It’s All Food! is officially launching on Foodable Network today and it will soon be available in iTunes, Google Play and Spotify and other podcast listening platforms.

Listen to the first episode above to meet Berman and learn what you can expect to get from this new podcast!

Big Food is Fostering Innovation

Large corporations have been noticing how consumers have been favoring products made by independent startup food companies, since a good chunk of those provide craft, high-quality, niche, and, a lot of times, healthier products.

Needless to say, big food wants in. Especially, since this specialty food segment has a tremendous growth potential.

So, how is big food seeking innovation?

Companies like Campbell Soup, Chobani, Kellogg, Kraft Heinz, Nestlé, PepsiCo, and Tyson Foods are creating innovation centers and/or partnering with existing incubators to help niche brands grow and flourish.

PepsiCo

Pepsico’s new center for innovation is called “The Hive.”

According to Food Dive, “this incubator will be a separate entrepreneurial group outside of the core headquarters that will help nurture niche products already in the portfolio,” like for example Stubborn Soda.

As Foodable has reported in the past, PepsiCo also partnered with a Chicago-based, food and beverage incubator, The Hatchery, in order to look at other startup brands that have the potential of becoming a possible venture for the beverage giant.

Tyson Foods

Earlier this year, Tyson Foods announced that it will be working with two incubators—Plug and Play and 1871—linking the food giant to innovation hailing from Silicon Valley and Chicago.

That’s not the first time Tyson showed it’s commitment for innovation. In fact, the company launched a venture capital fund in late 2016 “to invest in companies developing breakthrough technologies, business models and products to sustainably feed the growing world population,” according to the company website.

Since then, Tyson has invested in brands like for example Beyond Meat, that promote sustainability and others that promote the internet of food, like FoodLogiq.

Tyson is spearheading innovation through its own brand, ¡Yappah!, which aims to fight food waste by utilizing “forgotten” ingredients like rescued vegetable puree and spent grain to make protein crisps, and investments in companies like Future Meat Technologies, an Israel-based “biotechnology company aiming to transform global meat production through distributive manufacturing of fat and muscle cells, increasing food safety and reducing ecological impact worldwide,” as stated in the company’s website.

Chobani

Chobani is another company looking to foster innovation through its Food Tech Residency. The company set out specific challenges in the food and agriculture value chain they would like to tackle (like food waste, food safety, water conservation, logistics, etc.) and invites like-minded, early-stage tech and agriculture startups to apply for funding.

Currently, the brand is hosting it’s fourth incubator class, since it launched the program in 2016, with companies developing products like tea, hummus and allergen-free baking ingredients. Alongside the food startups, two tech companies will be participating in Chobani’s inaugural Tech Residency Program—CinderBio and Skyven Technologies.

Watch the video above to learn more and stay tuned to other Industry Pulse episodes to keep up with all the innovation happening around your business! To learn about other consumer trends involving sustainability like plant-based meals, watch the video below:

The Era of the Super Foodie is Here

Shutterstock

Shutterstock

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

Super foodies, also known as Food Connected Consumers (FCCs,) 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.

This is partly because these foodies want to know what's exactly in their food and are looking to be adventurous.

"Brands can improve their chances of being the customer choice through education, and demonstrating the products range of use, and that marketers shouldn’t be afraid to present new products and flavors, as 67% of FCCs consider themselves food explorers," writes "The Food Institute."

“Gen Z is really having a lot of fun with food. It’s a relief and a release from the perceived instability and uncertainty of their world,” said Fogelson.

But social media still plays a major role when these eaters are making dining decisions.

More than half of this group (55 percent) read restaurant reviews and then 25 percent gauge a restaurant by what's on social media. The Gen Z population is three times as likely to look at food post son Instagram and 25 percent order food via mobile apps.

Read more about this group's purchasing power at "The Food Institute."

Want to learn more tips on how to appeal to the Gen Z? Check out this episode of The Barron Report below where we discuss how Gen Z is becoming the market that really matters and are looking for healthier and more convenient options when it comes to food.