The CBD Craze Is Taking the Food Industry by Storm

In this episode of On Foodable, we’re exploring the latest industry craze: Cannabidiol. Popularly known as CBD, this cannabis compound has non-psychoactive effects, unlike those felt from ingesting substances containing THC. In recent months, CBD and its uses have not only increased in popularity amongst health and wellness fans, but have also gained traction from the medical community. This trend isn’t going anywhere, as science begins to support the overwhelming anecdotal evidence in the herb’s favor. Studies have found that CBD helps boost gut health, decreases inflammation, and can be as effective as anti-anxiety drugs.

Today, CBD can be found in almost anything; from gummies and chocolate bars to honey and bitters, there are plenty of ways CBD can be used that you might not have thought of, making Culinary Cannabis one of our most watched trends. During this episode, we’ll take a closer look at a few CBD-infused products that are taking the industry by storm.

Cordial Organics

Cordial Organics is a new generation of clean beauty products formulated with CBD to help you change the way you think about your skin and body. All of their products are made with CBD, extracted through a supercritical CO2 process from medicinal grade hemp grown in the USA, meaning they offer one of the cleanest forms of CBD extract possible. In addition to their beauty line, they’ve created a few edible products, including “Celebrate Bitters.” With just ½ - 1 dropper of the bitters to any beverage or cocktail, you can feel relaxed instantly without the “out of sorts” feeling, thanks to the low dosage of CBD.

Luce Farm

Hemp farmers Joe and Rebecca, both firm believers in natural living and healing alternatives, are the husband and wife duo running Luce Farm in Vermont. Although CBD can be found in many plants, the compound is most abundant in the hemp plant, which Joe and Rebecca grow, process, extract, and test right on their farm site! Luce Farm has created many products, including Hemp Honey. Each jar contains its high-quality CBD extract with certified organic coconut oil and raw Vermont honey. Each teaspoon of honey contains 10 mg of CBD for a total of 360 mg of CBD per jar.

Just CBD

Just CBD was founded on the premise that CBD is nature’s secret miracle. When taking a look at the industry, they felt the CBD business was consistently misrepresented and taken advantage of. Just CBD makes it their mission to keep customers aware of what’s in their products with the help of world-class labs that do all of their testings. Just CBD Peach Rings offer 500mg of CBD per jar, which equates to 25mg of CBD per piece.

Kickback CBD Cold Brew

Not only is Kickback’s CBD cold brew coffee organic, gluten free, and vegan… it’s also a perfect balance between caffeine and hemp to give your body the energy surge it needs without jitters or overstimulation. Instead of forcing your body to adjust to high levels of caffeine from regular coffee, Kickback has made a “functional chill” possible by adding CBD to their 100% single origin and shade-grown coffee beans that are infused with the highest quality hemp available. Their concept is “energetic harmony,” a calm, energizing feeling felt from drinking their CBD coffee.

New Age Beverages Corporation

New Age Beverages Corporation plans to be the leader in CBD health drinks, according to Forbes. The company recently announced their plans to release a line of CBD infused drinks under their current relaxation beverages Mellow Mood, inspired by reggae legend Bob Marley to promote mindful, healthy living. Marley+CBD Mellow Mood is packaged in 15.5-ounce cans and contain 25mg of pharmaceutical grade CBD per serving in three different flavors: Herbal Honey, Lemon Raspberry, and Peach Raspberry. “After successful showcasing of the Marley CBD line at the Winter Fancy Food Show in San Francisco this month, New Age received orders from grocery retailers across the U.S.,” New Age CEO Brent Willis said during an interview with Forbes.

Has the Culinary Cannabis movement caught your attention, too? Hear our take by watching the video above.




How Blue Bottle Coffee Maintains Product Quality As It Continues To Expand

In this episode of On Foodable, Paul Barron sits down with Bryan Meehan, CEO of Blue Bottle Coffee, at the Winter Fancy Food Show in San Francisco. The two chat about specialty coffee, company expansion, and branding among other topics.

In 2011, Meehan—whose retail experience comes from co-founding UK-based brands like Nude Skincare and Fresh & Wild, an organic market which is now owned by Whole Foods—came across James Freeman, founder of Blue Bottle Coffee Company and said: “What are you doing with this company? I love it. Can I help you?”

Fast forward to today and Meehan has been the CEO of Blue Bottle Coffee Company for over six years now and has been hard at work growing the company to 60 locations in collaboration with James Freeman. The fast expansion boost was partially thanks to the Nestle acquisition that took place in 2017, but Meehan assures Blue Bottle works as an independent entity under that larger umbrella and the company’s growth has not come at the expense of product quality.

“A lot of companies here worry about with growth ‘If I could just maintain what I have then everything is going to be fine…’ but as you know you can’t succeed long-term with that so we push ourselves to try and get better every year,” says Meehan.

“With scale, the worry always with a company like Blue Bottle, and I see it in the industry today… with scale it’s so easy to just to take shortcuts and compromise on quality,” says Meehan. “We need to go back to focusing on why we started in the industry and in specialty coffee is that these products have got to taste delicious. If it’s not delicious we shouldn’t do it.”

Blue Bottle has taken its brand internationally with 10 stores in Japan and recently announcing it’s getting ready to launch its first South Korea location in Seoul.

Watch the episode above to learn about who is operating their stores internationally, the tech being used for Blue Bottle’s latest retail products, and how quality control affects the brand’s business decision.

Video Produced by:

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


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How FoodLogiQ Had a Role In Helping Small Businesses Through the Romaine Lettuce Scare

In this episode of On Foodable, Paul Barron sits down with Bryan Cohn, Food Safety Solution Engineer at FoodLogiQ, at the Winter Fancy Food Show in San Francisco. The two chat about food safety compliance, whole chain traceability, and supply chain transparency solutions.

Cohn does a good job at explaining how FoodLogiQ works with businesses to accomplish its mission of mapping out the world’s supply chain to promote food safety and traceability.

“What FoodLogiQ is able to do is... automate their work flows, meaning being able to get documentation of suppliers, ingredients, products into a cloud system so they can be shared across organizations and then decisions can be made,” says Cohn.

One of the most recent food safety issues that FoodLogiQ had a role to play in had to do the with the recent Romaine Lettuce scare.

“Some of our clients leveraged our technology to understand where Romaine was within their respective supply chains,” Cohn shared with Paul. Thanks to FoodLogiQ, its clients were able to “justify their supply chain and their product path and journey.”

Companies like Tyson Foods and Subway have invested in the software firm hoping that more suppliers jump on board and begin to digitize their paperwork in order to have everything organized in one cloud.

To learn more about FoodLogiQ it’s processes and what challenges they face, check out the video above!

Video Produced by:

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


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How Kimpton Hotels & Restaurants Continue to Innovate In the Boutique Hotel Space

In this episode of On Foodable, Paul Barron is at the Winter Fancy Food Show in San Francisco. Barron sits down with George Morrone, Director of Culinary Development for Kimpton Hotels & Restaurants, to talk about how this boutique hotel chain builds out independent restaurants; what they look for in specialty food, and tips on recruiting employees, among other topics.

“What drew me to the Kimpton hotels was just this whole approach to every detail mattered, you know, from the hotel side to the food and beverage side, which is usually where, in hospitality… that’s where it separates,” said Paul Barron. “If it’s going to break down, it’s going to break down at the restaurant.”

Morrone replied that the reason why Kimpton Hotels places such high importance on the food and beverage side of their business, as well, is because the late Bill Kimpton, boutique hotel developer, had a great passion for both sides of hospitality and instilled this philosophy to his employees early on.

George Morrone, a trained chef who is now focusing on guiding the growth and development of future culinary talent, as well as, the menu for Kimpton’s 70+ restaurants and bars, has turned to hiring from within when it comes to promoting executive chefs for new Kimpton concepts.

“What we’ve looked at and we’ve been successful with it is grooming the number twos and promoting them as we grow as a company and that way they already know our philosophies, financially how we operate,” says Morrone. “So, it’s been a successful formula for us.”

To learn more about what other factors set Kimpton Hotels and Restaurants apart in the hospitality space, check out the video above!

Video Produced by:

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


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How Souvla is Capitalizing on the Delivery Craze in San Francisco

In this episode of On Foodable, we are at the Winter Fancy Food Show in San Francisco, where Paul Barron sits down with Charles Bililies, Founder and CEO of Souvla— Lyft’s most traveled-to restaurant in the United States in 2017.

Souvla is a “fast-fine” Greek-American restaurant that Bililies dreamt up about nine years ago, inspired by casual souvlaki joints found throughout Greece.

“Souvla is very much Greek through and through, but nowhere around there will you see “traditional” or “authentic”. We definitely took a lot of liberties as I created the menu,” said Bililies. “Everything on there is sourced locally or it’s coming in from Greece. It’s sorta this Californian-Greek, if you will.”

Essentially he wanted to modernize the way people looked at gyros or souvlaki sandwiches here in America.

Bililies opened the first location in 2014 after about five years of looking for the perfect real estate location. Shortly after Souvla opened, he started seeing the rise of delivery becoming a “thing” in San Francisco.

Fast forward to today, on average, Souvla can pump out between 150 and 225 delivery orders a day. An impressive number coming from an upscale counter service restaurant.

With delivery in mind, Bililies decided to open its fourth location in the Marina neighborhood with a sidewalk facing pick-up window. They successfully were able to lobby the city to allow them to put in a white zone or a passenger loading zone. Bililies believes this is going to be a huge allure and convenience for customers since by doing this people won’t have trouble finding parking or worrying about double parking, etc.

Check out the episode above to see footage of their new location, learn about the restaurant’s menu offerings, and its magic price point making the concept above fast casual but still under fine dining.

Video Produced by:

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


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