How Starbird Chicken is Changing the Fast Food Experience

An emerging restaurant brand has to be so much more than just an innovative food concept. Nowadays, the market is highly saturated, especially in the QSR and fast casual segments. 

But emerging brand concepts are outperforming the rest. They are not only doing this by resonating with customers but are also redefining the restaurant business. 

The California-based Starbird Chicken hasn't been just wingin' it. 

"Starbird Chicken is really different from other chicken concepts in that we have modernized the entire food experience. We set out to really reinvent everything from food quality, ingredients, design, and convenience in the fast-food space. We reinvented the experience for the modern consumer," says Aaron Noveshen, founder & president of The Culinary Edge, the parent company of Starbird. 

Noveshen hatched the Starbird concept back in 2014 with the goal to offer a “super premium fast food" experience for guests. But just because the food is served fast, doesn't mean Starbird skimps on food quality. 

"In terms of Starbird staying on top of food quality control, it's a relentless commitment to greatness every single day. But ultimately, we are constantly thinking about new ways to improve our product. We taste it, I'm in the restaurants a lot and we're trying the food all the time and are being highly self-critical," says Noveshen.

Learn what else Starbird Chicken is doing to continue to outshine the competition in today's market in the Emerging Brand podcast above. 

According to Foodable Labs data, chicken increased in mentions by 12.9 percent by millennials and was featured on 82.5% of chefs menus. So, how are you showcasing chicken on your menu? 

Food sourcing plays a pivotal role when it comes to quality and consistency. Finding the right supplier is the first step. Tyson Foods, for example, works with partners to find exactly what they’re looking for. Learn more at Tyson Foods now. 

Why This Restaurant Critic is Not Afraid of Losing His Job to Yelpers

In the age of social media platforms and user-created content, is there still a place for the restaurant food critic as we used to know it?

On this episode of Chef AF, our host Chef Jim Berman, sits down with Jason Sheehan, a former professional chef turned food writer— a venture that lead him to win a James Beard Award and later author several books.

Sheehan, who’s now a restaurant critic for Philadelphia magazine, likes “the idea of someone going to a restaurant, having something good or having something awful and then telling people about it.”

“There is a part of me that likes Yelp and other platforms like it. I like the notion of the democratization of restaurant criticism…I have no problem with that whatsoever,” says Sheehan. “What kills me is the weight that it’s given…”

Listen in to this entertaining episode as these two chefs/writers debate the role of media and restaurants in the modern age and why Jason Sheehan is not worried about losing his job to Yelpers!

Hosted by:

Jim Berman

JIM BERMAN

Expert Columnist / Show Host


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Why are CBD Edibles Being Pulled Off Restaurants in Some Parts of the Country?

Across various parts of the country, health department officials are asking restaurants to voluntarily pull CBD-infused foods and drinks off menus.

The latest local and regional governments that have reportedly taken steps against CBD are New York City, California, Texas, and Ohio banning the substance from restaurants and retail stores.

For example, according to the New York City’s official government website, beginning July 1, New York City restaurants that don’t comply with the CBD ban voluntarily could be embargoed of their CBD products by the health department... and by October 1, officials “will begin issuing violations to restaurants and retailers for offering CBD-laced foods and drinks. Violations may be subject to fines as well as violation points that count toward the establishment’s letter grade.”

CBD, or cannabidiol, which derives from cannabis, doesn’t cause the psychoactive effects for the lack of enough THC—the compound that gives people the “high” sensation.

In fact, CBD proponents claim the substance is mainly used for its therapeutic benefits helping people relax, ease pain, anxiety, insomnia, and even depression.

Despite the fact that not many studies have been done on cannabidiol in human trials, as pointed out by a recent New York Times article, we are seeing an immense amount of CBD products being sold across the country, with Walgreens as the latest retailer to announce plans to sell creams, patches, and sprays in nearly 1,500 stores in select states.

So, why is it being pulled out of the restaurant space, specifically?

Although, the farm bill that was passed in December 2018 legalized industrial hemp in the U.S., this only means industrial hemp was removed from the controlled substance category. Anything that is put in foods and drinks has to be regulated by the Food and Drug Administration and, as of right now, CBD is not determined safe or effective for other health conditions aside from being an active ingredient in an approved drug that treats two rare and severe forms of epilepsy.

The FDA regulations are something different and there’s a huge push from lawmakers to change this.

Since there is no federal law specifically addressing CBD-laced edibles, some states, like Colorado and Maine, have already attempted to clarify the status of the substance by passing laws allowing the addition of CBD to food, as reported by Reuters. California and Texas have introduced bi-partisan legislation to do the same, as reported by the Associated Press.

Last week, the FDA slated the first public hearing to take place May 31 to discuss how to regulate CBD food and beverage products.

In the meantime, here at Foodable, we are tracking the latest in this arena:

In a podcast episode of Chef AF, Chef Brandon Foster shares with us a personal anecdote about how CBD has positively affected a local farmer to The point where this person wanted to dedicate the rest of his available land to grow hemp for the CBD industry.

In an On Foodable Feature episode, our host Layla Harrison breaks down for our audience some of the CBD-infused products that have stood out from the rest.

And in a Barron Report podcast episode, we learned about Azuca— a company offering CBD and THC products ranging from edibles to sweet syrups.

We expect to continue hearing about ‘Culinary Cannabis’ and its impact on the restaurant business and society as a whole. so, stay tuned for more interesting content!

The Rebel Yell: Saying "No" To Diners

On this episode of Chef AF, our host Chef Jim Berman sits down with the unapologetic Chef Norrawit “Wit” Milburn, who claims “I don’t do hospitality, I just make bomb-ass food.” Wit, as he prefers to be called, is the Chef and Co-Owner of Delaware’s Ubon Thai Cuisine, Kapow Kitchen and two food trucks, alongside his wife.

The two restaurant industry veterans share their insights on how to go about encouraging “picky eaters” about trying new foods and tips for chef and operators who are not sure what they should serve kids at restaurants.

One of the questions our host, Chef Berman, poses is “Is it our job, is it our responsibility to educate customers? Is that a fool’s errand? Is that a higher calling that maybe we just can’t answer to?”

Chef Wit eloquently responds: “As a business person? No. But, as a Chef? Yes!”

Take a listen to this fun episode to make sense of all this information and laugh alongside these two cooks as they help us understand a chef’s creative mindset!


Hosted by:

Jim Berman

JIM BERMAN

Expert Columnist / Show Host


VIEW BIO
 
 

Gender Relations & Leadership: Outlook of the Future of the Food & Bev Industry

On this podcast recorded at Fodoable.io in Seattle, our host Yareli Quintana speaks with three leaders in the foodservice and beverage industry who also happen to be women. The conversation begins by each identifying some of the changes they’ve seen happen in their respected industries throughout the years.

First, you’ll hear from Zoi Antonitsas, executive chef of Little Fish, Seattle’s first modern-day craft cannery and restaurant which will be found in the heart of Pike Place Market once it opens. Chef Antonitsas has over 20 years of experience in the restaurant industry and says she’s been fortunate to have worked with incredible men and women up and down the West Coast.

“I’ve never really felt like I’ve ever been discriminated against as far as being a woman, with the exception of a few, I would say, financial question marks…,” says Antonitsas. “There have definitely been a couple of times where I’ve had to fight to get financial compensation for my work, where I know for a fact that some male counterparts have received more money without having to ask.”

Then, you’ll hear from Brenda Lobbato, the Northwest Region Vice President at Ste. Michelle Wine Estates. She got into the beverage industry 30 years ago and has been in her current role since 2016, where she manages 26 percent of Ste. Michelle Wine Estates’ revenue totaling to $698M. Lobbato shares with the speakers that she’s recently seeing a lot more women getting into the beverage industry, which, for a long time, has been a “good ol’ boys network.” She’s proud to share that she’s helping spearhead a women’s group within Ste. Michelle Wine Estates.

“We have this thing we call Women of  Wine... we call ourselves WOW and so we started this WOW organization from the standpoint of having concerns that affect all employees, but that women are bringing forward,” says Lobbato. “So, if that’s a mentoring program or that’s a skills program, like public speaking or financial acumen, whatever that is… it’s making those topics and resources safe to talk about.”

Throughout the podcast, you’ll also hear from Roz Edison, co-founder of Marination Ma Kai, a food truck turned into brick-and-mortar locations serving up Hawaiian-Korean fusion cuisine across Seattle. Ten years ago, Marination Ma Kai’s food truck was “the first on 10 rolling in the streets of Seattle.” That number has grown tremendously since then and now Edison and her business partner are also established entrepreneurs in the fast casual space.

“Sadly, though, I just came from a 3-day conference from my industry. It’s called the Fast Casual Executive Summit, so about 150 to 300 C-level folks from chains that range from 50 to 800 units. Almost every single panel had 100 percent white, male panelists…,” says Edison. “...I had really hoped I would run into a female CEO or a female director of operations. That, I’m not seeing in the fast-casual side of it.”

The four speakers later dive into topics like employee relations, mentorship, and hopes for the future of the industry as it pertains to women. Stay tuned to hear which direction this interesting conversation took and how each panelist feels about each topic discussed!