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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Best Practices to a Successful Off-Premise Program

Best Practices to a Successful Off-Premise Program

On this episode of The Takeout, Delivery, and Catering Show we meet Mike Axiotis, CFE, President & CEO, Lehigh Valley Restaurant Group, who is the franchise operator for Red Robin, we will explore how one franchise system launched an off-premise program, maintains their program, trains the staff, and markets themselves to keep customers coming back.

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Female-Led Funding Startup, AccelFoods Helps Other Food-Focused Startups like Soozy's Thrive

Female-Led Funding Startup, AccelFoods Helps Other Food-Focused Startups like Soozy's Thrive

On this episode of The Barron Report, our host Paul Barron speaks with Jordan Gaspar, co-founder of AccelFoods, and Susan Chen, CEO of Soozy’s, a frozen, gluten-free baked good product company that has partnered with the female-led venture capitalist group in order to grow its business.

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Plant-Based Food Influencers Want More Delivery Options

Plant-Based Food Influencers Want More Delivery Options
  • Data around food influencers show that plant-based diets are trending

  • The consumer shift to vegan diets is causing restaurants to create more plant-based dishes

The Plant-based movement is in full swing. Plant-based consumption is up 300% over just the last year and restaurants are starting to take notice.

According to Foodable Labs, this year, 51% of chefs have added vegan menu items to their menus, up 31% from last year. These plant-based concepts have increased traffic a whopping 13% year over year in a market where overall restaurant counts are down.

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Is It Time for Your Brand to Leave Facebook?

Is It Time for Your Brand to Leave Facebook?
  • Industry Expert, Donald Burns, provides you with ways to start building a bigger social media presence off of Facebook.

  • For brands that rely on Facebook, branching out may be in your best interest.

It cannot be denied that Facebook changed the social network scene, but even giants can be brought down.

The controversy over the Cambridge Analytica drama involving Facebook has raised questions about data and your privacy. In the wake of the congressional hearings that Mark Zuckerberg testified in, many people jumped off of Facebook as a symbol to stand up for privacy. The #DeleteFacebook movement, like many others out there, is big news and it has gained some momentum.

Will Facebook disappear?

Not yet and not because of Cambridge Analytica. Social media is here to stay. That is certain.

The ability to connect with people around the world is paramount to the human race, as we are social creatures. How we connect and engage are the questions to think about. With that said, there are some revelations you need to consider...

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The Restaurant Industry Exploits Millennials According to TVO's Corey Mintz

The Restaurant Industry Exploits Millennials According to TVO's Corey Mintz

At a Restaurants Canada conference, Chris Elliot, who is presenting Restaurants Canada’s 2018 research says to food reporter Corey Mintz and a room of restaurant owners and marketers, “The pie is not growing here. The only way to grow your market share is to steal market share from someone else.”

Mintz and the rest of the attendees already know this. Foodservice sales in Canada have increased 31 percent in the past 10 years but that growth is slowing.  

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Papa John's Founder Resigns After Using Racial Slur, Gains $50 Million

Papa John's Founder Resigns After Using Racial Slur, Gains $50 Million

Papa John’s pizza continues to flounder after it was reported that the company’s Founder and Chairman John Schnatter had used the N-word in a conference call aimed at preparing Schnatter to take on a more public view. According to Forbes, the company was planning to re-introduce Schnatter as a large part of the Papa John’s marketing campaign after he had stepped back because of his controversial NFL comments. Schnatter stepped down as CEO late last year in response to backlash caused by his remarks blaming the NFL protests for a slow in Papa Johns’ business.

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Facebook's Political Rule Uses Keywords to Block Ads for Bush's Beans

Facebook's Political Rule Uses Keywords to Block Ads for Bush's Beans

Facebook has come under fire lately for many reasons: privacy issues, political responsibility, and the dissemination of “fake news.”

In an effort to offset some of these issues, the social media platform launched a new initiative to increase transparency around who is paying to promote political ideas, according to Bloomberg. Under the new rule, advertisers are required to verify their identities through a time-consuming process or risk their ad being tagged and blocked for pushing a political narrative without attribution.

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High-Quality Ingredients Are Fueling Our 2018 Sandwich Innovators Guide and Report

High-Quality Ingredients Are Fueling Our 2018 Sandwich Innovators Guide and Report

Coming soon to Foodable, our free 2018 Top 50 Sandwich Innovators guide and downloadable report will be featuring brands that focus on the artisan approach to high-quality sandwiches. Watch out for sandwich concepts with a focus on premium ingredients, scratch-cooking, and chef-inspired menus!

This mid-July report will dive into the consumer trends for the top 300 sandwich chains, by analyzing a Foodable Labs data set of over 32 thousand locations.

Be sure to watch for the Top 50 Sandwich Innovators Guide and Report soon here on Foodabltv.com.

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Artisan Wine And Beverage Trends

Artisan Wine And Beverage Trends

Your beverage program can make or break your business. A well-run program can grow profits, as well as subsidize other initiatives within your operation that may be more costly. And yet, many bar programs are still underdeveloped. What does it take to elevate your program to the next level? Foodable gathered top beverage minds to discuss what makes a bar program great.

Success in this business comes down to the value you provide for your customers. Defined by the quality you provide for the price you charge, there are many ways to provide and build upon value.

The first thing Dan Pilkey of Paul Hobbs Winery reminds operators is that a beverage program can’t be contained in a rigid box. The lines between beverage and culinary can, and should, blur. At the very base, you need to provide the basics your customers can fall back on, but you should really strive to go beyond that.

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