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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The Restaurant Industry Downturn Looms

The Restaurant Industry Downturn Looms

Today's restaurant market is so saturated that it gives guests so many options to choose from. But from an operator standpoint, it's wildly competitive.

Even Emerging Brands, like honeygrow, are struggling in certain markets. The fast casual salad chain will be closing three locations in Chicago next week.

Honeygrow entered the Chi-town market less than a year ago but has already determined that it's not the right time to keep some of the stores in the city open.

According to the fast casual's founder Justin Rosenberg, the Chicago stores “didn’t see the sales take off.” Honey is closing three locations, one in the Fulton Market neighborhood and downtown and then a Minigrow concept in the Loop.

One location in Schaumburg, a northwestern suburb of Chicago will remain open.

But the chain is going to try to expand in the city in the future.

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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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