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.

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How Rich's Helps Define Clean Label and Sustainability

How Rich's Helps Define Clean Label and Sustainability
  • Rich’s vice president of Health and Authenticity, Jen VanDeWater, shares the company’s efforts on clean labeling and authenticity in their products.

On this episode of The Barron Report, Jen VanDewater, Vice President of Health and Authenticity at Rich Products Corporation, sits down with our host Paul Barron to discuss how a large company like Rich’s is addressing concerns over clean labeling and authenticity in their products, among other topics.

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How Which Wich Differentiates Itself from Competitors With Its Menu and Ordering System

How Which Wich Differentiates Itself from Competitors With Its Menu and Ordering System

High-quality ingredients are the driving force motivating consumers to visit better-for-you concepts. Some of these concepts are highlighted in Foodable’s free Top 50 Sandwich Innovator guide and report.

To give you a sneak peek into one of the sandwich innovator concepts in the list, we decided to visit Which Wich and meet with its founder, Jeff Sinelli.

Sinelli founded the first Which Wich in Dallas in late 2003. Now, this brand can be found in its 500 locations in 40 states and 12 countries.

“I was looking for the next thing to do and I was eating a lot of sandwiches at the time… and I just realized I thought I could do it better,” said Sinelli.

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How Rich's is Helping Combat Food Waste Through Product Solutions

How Rich's is Helping Combat Food Waste Through Product Solutions

“[Consumers] expect the exact same product that they would get if they sat down in the restaurant when they get it delivered to their house… so packaging is really important,” says Diana Schaefer, Associate Customer Marketing Manager for Rich Products. “If you have a sauce or dressed product you want to make sure it’s just as fresh when it gets to the customer.”

According to the National Restaurant Association, it is estimated that 70 percent of customers will be ordering food off of restaurant premises by 2020. Foodable Labs has identified that catering order interest has increased 32.5 percent in the past year with the Top 100 restaurant chains. In this episode of The Barron Report, host Paul Barron sits down with Diana Schaefer to explore the latest catering trends to make sure foodservice operators are not missing an opportunity in the category of catering.

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Lucuma, Peru's New Superfood is Making its Way to U.S. Menus

Lucuma, Peru's New Superfood is Making its Way to U.S. Menus
  • Home of superfoods, quinoa and acai berries, Peru now has a new superfood.

  • Lucuma is an orange-fleshed fruit that resembles an avocado and is packed with nutrients.

Growing at altitudes of about 9,000 feet, it is impossible to find fresh outside of South America due to lucuma’s delicate nature it begins to spoil right after picking.

So how are chefs and retailers like Moon Juice and Walmart acquiring it?

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Rich’s Plant Based Cooking Creme Provides a Healthier Alternative to Dairy-Based Menu Items

Rich’s Plant Based Cooking Creme Provides a Healthier Alternative to Dairy-Based Menu Items
  • Rich’s Plant Based Cooking Creme allows chefs to include plant-based options on their menus without creating a whole new dish.

  • Chef’s can meet consumer demand by modifying recipes with a cost effective plant-based alternative.

It’s no secret that plant-based menu sales have risen tremendously over the years. With the wave of consumer demand seeking plant-based alternatives for health-related reasons, or out of  good conscience for the environment, solutions are increasingly sought out.

As a result of this, more chefs and operators are creating new plant-based menu items that feature a variety of next-generation plant-based products.

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Rich’s New Plant-Based Pizza Crusts Deliver On Taste And Practicality

Rich’s New Plant-Based Pizza Crusts Deliver On Taste And Practicality

With the launch of Rich Product Corporation’s Plant-Based Pizza Crusts, millions of moms will have to come up with a new catchphrase, since “eat your vegetables” will no longer be needed. Broccoli and cauliflower are the main ingredients in these gluten-free crusts, which boast a powerhouse of benefits including long-shelf lives and freezer-to-oven application, all while delivering superior flavor and texture.

According to PMQ Pizza Magazine, pizza sales reached $45.1 billion last year, and Rich’s Plant- Based Pizza Crusts, which come in Broccoli Cheddar and Seasoned Cauliflower varieties, tie into the growing trend of consumers demanding more plant-forward options when dining out. With vegetables consisting of more than 20 percent of the ingredients, Rich’s Plant-Based Pizza Crusts offer the taste and crunch customers expect when ordering a thin crust pizza, but with the added benefits of vegetables playing a starring role.

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Hudson Whiskey & Knickerbocker Craft Cocktails That Can Elevate Your Bar Program Year Round

Hudson Whiskey & Knickerbocker Craft Cocktails That Can Elevate Your Bar Program Year Round

Looking to offer classics and riffs of classic cocktails? Want to elevate your drink offerings? Looking for inspiration?

Consider these cocktail recipes featuring American-made spirits!

In this episode of Foodable’s Smart Kitchen and Bar our resident master mixologist, Oscar Castaneda, will demonstrate how to make two cocktails to help elevate your bar program any time of the year, featuring Hudson Manhattan Rye Whiskey and Knickerbocker Gin.

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How Rich's Is Helping Foodservice Professionals Create Plant-Based Menu Items

How Rich's Is Helping Foodservice Professionals Create Plant-Based Menu Items

“The big key point for operators… is focus on flavor, focus on that authentic experience, and people will want to eat your plant-based menu item because it’s delicious,” says Julie Altobello, Senior Marketing Manager of Health and Authenticity at Rich Products Corporation.

As Foodable Labs has identified in the past, there is a 78.4 percent increase in the past 18 months of consumer discussion around plant-based menus. In this episode of The Barron Report, host Paul Barron sits down with Julie Altobello to explore this topic further and discuss plant-based trends, sectors driving trend growth, and how the plant-based trend looks like across different age cohorts.


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Hip Chick Farms Brought Innovation to the Frozen Food Category With Its Organic Offerings

Hip Chick Farms Brought Innovation to the Frozen Food Category With Its Organic Offerings

“We’re not willing to cut corners at all,” says Chef Jennifer Johnson, Co-Founder of Hip Chick Farms. “We’ve been offered a whole array of different kinds of chickens: without beaks, without feet, without wings, you know? And I just... I won’t do it!”

On this episode of On Foodable Side Dish, Foodable sits down with Chef Jen and Serafina Palandech, President of Hip Chick Farms to talk about the origins of Hip Chick Farms, the mission behind it, and the struggles they face as an emerging frozen foods company.

Chef Jen admits that she never wanted to own her own company and jokingly blames her wife and co-founder, Serafina, to which she laughingly replied, “Oops.”

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