On this episode of Foodable’s Smart Kitchen and Bar, our guest host Chef Dave Mack, Director of Culinary Operations & Development at Tastebuds Catering, will discuss the role of desserts in catering and the challenges caterers have when it comes to hold times and upkeeping visual appeal. He will be creating two sweet treats using Rich’s On Top® Whipped Topping.Read More
“I would describe my food as very simple,” says Giuseppe Tentori, Executive Chef and Partner of GT Fish & Oyster and GT Prime. “Simple food is great. You don’t need to add too many ingredients or make your food too weird just to be like a great chef.”
Tentori enjoys various accolades after making a name for himself in Chicago redefining the American seafood restaurant experience with the opening of GT Fish & Oyster in 2011. He earned critical recognition both regionally and nationally, like three stars from the Chicago Tribune and nominations for “Best Chef: Great Lakes” by the James Beard Foundation.Read More
“[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.Read More
The time has come to reveal the ranking for the Top 50 Sandwich Innovators.
You read that right.
In the free report, you will learn why high-quality ingredients are driving frequency in restaurant visits. The Restaurant Coach™ and Foodable’s industry expert contributor, Donald Burns, also breaks down who the Top 5 Sandwich Innovators are.Read More
“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.Read More
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!Read More
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.Read More
Looking to offer classics and riffs of classic cocktails? Want to elevate your drink offerings? Looking for inspiration?
Consider these cocktail recipes featuring American-made spirits!
In this episode of Foodable’s Smart Kitchen and Bar our resident master mixologist, Oscar Castaneda, will demonstrate how to make two cocktails to help elevate your bar program any time of the year, featuring Hudson Manhattan Rye Whiskey and Knickerbocker Gin.Read More
“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.
Geoff Watts fell into the coffee industry by accident.
He started out as a barista and became very interested in the chemistry of coffee roasting after falling in love with the idea of coffee having a large spectrum of taste.
What he never imagined was the doors his new-found love for coffee would open. Most importantly, how his current role as the vice president of coffee for Intelligentsia, a Chicago-based artisan coffee company founded in 1995, would inflict positive change in coffee producing communities abroad.Read More