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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Leadership Series: Tremaine Atkinson's Journey from Home Brewer to CH Distillery Founder

Leadership Series: Tremaine Atkinson's Journey from Home Brewer to CH Distillery Founder

“I actually started a brewery when I was about 27 with two buddies and five thousand bucks and it didn’t last very long because we ran out of money,” says Tremaine Atkinson lightheartedly. “But that planted the seed many years ago for what would become CH.”

CH Distillery is Chicago’s first dedicated vodka distillery. It opened August of 2013 after Atkinson left his finance career to pursue his passion for turning raw ingredients into delicious spirits.

“I realized that if I was going to do something in alcohol I would need to raise enough capital to be able to do it successfully. So, I spent years in another career raising that capital…,” explained Atkinson, Founder of CH Distillery.

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Is The Meal-Kit Market A Mission Impossible Or Will It Survive?

Is The Meal-Kit Market A Mission Impossible Or Will It Survive?

On this episode of On Foodable Weekly, Industry Pulse, we touch on the topic of meal-kits and whether or not the category will survive in the current state of the industry.

It’s no secret large players like Blue Apron and HelloFresh are failing at becoming profitable.

Watch the video above to learn about what might save this category from flopping!

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A Taste of What The Top 50 Sandwich Innovator Guide and Report Has In Store

A Taste of What The Top 50 Sandwich Innovator Guide and Report Has In Store

On this episode of The Barron Report, host Paul Barron shares data insight ahead of the free Top 50 Sandwich Innovator guide and report releasing next month.

The video above will reveal the ranking of seven of the Top 50 Sandwich Innovators, including Cochon Butcher, Pincho Factory, and Luke’s Lobster.

Barron will also identify which are the top five sandwich chains that are leading the market and how their guest-visit-frequency percentages compare to those of the Top 50 Sandwich Innovator concepts.

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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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Chef Bill Montagne, 2018 Jean Banchet Award Winner, Brings a Refined & Approachable Cooking Style to Nico Osteria

Chef Bill Montagne, 2018 Jean Banchet Award Winner, Brings a Refined & Approachable Cooking Style to Nico Osteria
  • Award winning chef de cuisine stresses the importance of finding a passionate mentor.

  • Surrounded by great chefs that inspired him, Bill Montagne leads Nico Osteria’s kitchen with passion.

“When I was a kid, I was lucky enough that a couple of my uncles were chefs. We would have family gatherings and my uncles would come over and teach me little tricks...” says Bill Montagne, chef de cuisine of Nico Osteria in Chicago.

Cooking alongside relatives who had worked in restaurants like the Commander’s Palace in New Orleans, Montagne’s passion for cooking began at home.

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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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These Emerging CEOs In Specialty Food Use International Ingredients In a Unique Way

These Emerging CEOs In Specialty Food Use International Ingredients In a Unique Way

This year's Summer Fancy Food Show was full of innovative specialty products helping reimagine the future of food. Foodable welcomed more than 15 innovators to the SFA Live Stage where hot industry topics were discussed and new fascinating products were introduced. The following two Emerging CEOs are introducing flavors from abroad to delight American consumers and foodservice professionals, alike. Scroll below to see the full interviews with each.

Mike Kurtz, Founder of Mike’s Hot Honey

A life-long pizza and spicy food lover, Mike Kurtz found the inspiration for Mike’s Hot Honey from Brazil, out of all places.

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Canada’s First QSR to Launch Veggie Burger Experiences Beyond Meat Shortages From High Demand

Canada’s First QSR to Launch Veggie Burger Experiences Beyond Meat Shortages From High Demand

Beyond Meat’s largest restaurant partner, A&W Food Services of Canada Inc. has experienced product shortages due to “extreme popularity” of its latest Beyond Burger offering which launched July 9.

According to Plant Based News, some vegan burger patty fans have been “unable to get their hands on it, leading numerous A&W outlets to post signs, with one saying: We are out of Beyond Burgers! Due to a Canada-wide shortage and the extreme popularity of the Beyond Burger, we have run out. Many stores may still carry them. We will continue serving them as soon as we can get more!! Thank you for making our new burger a success!!!”

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How Tyson Foods and Lyons Magnus Cater to Foodservice Professionals and Consumers

How Tyson Foods and Lyons Magnus Cater to Foodservice Professionals and Consumers

How are some of the top food manufacturers addressing the shift happening in the food world today?

Our host, Paul Barron, sat down with Kristen Bird from Tyson Foods and Brad Kirk from Lyons Magnus, both members of the IFMA board, to discuss how their respective companies are adapting to the changing trends in order to meet consumer demand.

There’s clearly a huge move towards cleaner labels and both companies have been working towards cleaning up their ingredient list and transparency.

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