Why East Hampton Leads The Top 50 Sandwich Innovators List

Why East Hampton Leads The Top 50 Sandwich Innovators List

After a quick stint at law school, Hunter Pond decided his true passion laid with the restaurant business.

“I just felt this gravitational pull to the industry and it was strong enough... [that] I dropped out of law school after one semester,” said Pond. “...It was a rough three months trying to convince everybody that this was the right move for me.”

On this episode of The Barron Report, our host, Paul Barron, sits down with Hunter Pond, CEO of East Hampton Sandwich Co. to learn how this concept came to be and made its way to become the top Sandwich Innovator concept from our free Top 50 Sandwich Innovator Report.

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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.

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The Shift in Catering and Takeout Trends Means Increased Profit for Operators

The Shift in Catering and Takeout Trends Means Increased Profit for Operators

Consumers may be dining out less, but that doesn’t mean they’re cooking at home more. In fact, according to Foodable Labs, ordering interest for catering at the top 100 restaurant chains has increased by 32.5 percent in the past year as people look to their favorite places to provide a restaurant dining experience in the comfort of their homes. That’s why Rich Products Corporation is intent on offering a wide variety of solutions to answer the increasing demand for flexibility and versatility when it comes to the catering and takeout needs of its clients.

“We have really seen a shift in catering over the last few years,” said Diana Schaefer, Associate Customer Marketing Manager at Rich’s. “Catering is no longer just 200 plated meals at a wedding. We’re seeing more and more national, regional and local restaurants add catering to their offerings.”

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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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The Formula For Better Hires at Your Restaurant

The Formula For Better Hires at Your Restaurant

Hiring can suck. In an uber-competitive and growing industry like restaurants, you can feel like your back is against the wall. 

Desperation creeps in as you attempt to find a warm body to fill those empty spots on your schedule. Then desperation turns into panic and you do the one thing that signals the decline of your culture, you feel as though you are forced to compromise your hiring standard. 

This is commonly known as "The Panic Hire" and it is safe to say that every restaurant manager or owner has done it before. Ultimately, you are going to pay a cost for allowing this to happen. You don’t see it at first. In fact, when you hire that person you feel relieved. Finally, someone showed up for an interview and they were breathing!

You talk to yourself (pretty much just convincing yourself) that “it’ll be okay”, “they just need some (a lot) of training." Denial is your friend in times like these.

Here’s the first rule to better hiring: Stop lying to yourself. 

Reality check time. Are there restaurants in your market that have some amazing staff? Do you have at least one A player on your team? If yes, then there is some real talent in your market, so it’s probably just your formula for hiring needs to be changed.

Your hiring formula (or recipe) may have worked for you over the last few years (or decades). Look around and you’ll see that times are changing and those that fail to update their formula to hire will soon be left with the less desirable employees. Cream does rise to the top and those with the best talent gravitate towards the restaurant brands with a solid reputation.

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Elegant Creamy Vegan Dessert Recipes Using Plant-based Milks

Elegant Creamy Vegan Dessert Recipes Using Plant-based Milks
  • Plant-based chef Nathi Toro uses nut milk and natural emulsifiers to make creamy vegan desserts.

  • Using a blender, a food processor, and a freezer, these desserts are totally raw vegan.

In this episode of Foodable’s Smart Kitchen we dive deep into the Raw Vegan realm to create desserts that will delight even the most luxurious of palettes. Our plant-based chef, Nathi Toro,  introduces us to the magic of hazelnuts using both the nut and nut milk to create a velvety hazelnut tart and creamy vegan pannacotta.

How do you make a vegan pannacotta you ask? You'll have to watch the episode for all the details, but the secret is agar-agar, a plant-based gelatin that gives the dessert its signature texture.

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Is Fast Casual Dying? Emerging Brands Tell a Different Story

Is Fast Casual Dying? Emerging Brands Tell a Different Story
  • Nasdaq may think that fast casual is dying, but we believe emerging brands like Freshii are shifting the trend.

  • National brands like Chipotle and Panera Bread are seeing a slow in sales,

Despite major losses on the Nasdaq for national fast casual brands like Chipotle, Panera Bread, and Noodles & Company, fast casual emerging brands like Freshii, Corelife Eatery and Sweetgreen are growing.

Foodable defines an emerging brand as a concept that finds itself at the beginning

stages of development, whether it’s just launching or it’s working

through the minutiae of scaling and expansion.

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How to Avoid Unconscious Discrimination When Hiring for Your Restaurant

How to Avoid Unconscious Discrimination When Hiring for Your Restaurant
  • Hiring is one aspect of your business where more information may not always be better.

  • Choose your words wisely when writing up job descriptions and qualifications to avoid Discrimination charges.

Lexington Wolff is a restaurant employment lawyer with a story. After representing a number of restaurants in employee lawsuits, she began to see a pattern. Many of the lawsuits could have been easily avoided had the restaurant just been better informed about their obligations.

But as Lexi says, once you’re in a penny, you’re in a pound. Basically, it won’t matter whether or not your practices are legal. If your employees feel slighted or misunderstand a policy, they may take you to court which is costly whether or not you are at fault.

On this episode of the Barron Report, Paul and Lexi break down the hiring process and everything you need to know about how to approach candidates.

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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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