These Top 50 Sandwich Innovators are Filling a Void in the Sandwich Segment

The time has come to reveal the ranking for the Top 50 Sandwich Innovators.

You read that right.

Foodable’s free Top 50 Sandwich Innovator report, brought to you by Miss Vickie’s, is out now!

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.

As a bonus, our team dives into what some of these top-performing brands are doing right, in terms of social media marketing. How are these brands engaging their audience? What is the style of their Instagram social feed? Why does it work for them? How can restaurants increase their restaurant visits by stepping up their visual marketing game? These are some of the questions this guide and report will answer.

Along with the informative pieces within the free guide and report, is the chance to learn more in-depth about three sandwich innovator concepts, through video and podcast interviews. For example, Foodable had the chance to chat with Hunter Pond, CEO and Founder of East Hampton Sandwich Co. (the highest-ranking sandwich innovator concept) in our upcoming episode of The Barron Report. 

Our host, Paul Barron, sets out to decipher whether or not this sandwich innovator brand has what it takes to become the next big player in the sandwich category. Listen in to learn how Pond, a law-school dropout, ended up developing one of the most talked about sandwich innovator concepts in Texas. His ability to identify a void in the sandwich market and come up with a winning formula to address the issue became the foundation for his successful regional brand. This podcast episode will leave you wondering: What’s next for East Hampton?

To get you started, watch the video above to learn about Matt and Marie’s, a sandwich innovator and a Philadelphia-based, Italian sandwich shop. This piece will touch on what sets it apart from the rest. It’s not the first time we chat with Nicole Marie Capp about her restaurant concept, which she co-founded with Justin Matt Sapolsky. In fact, Paul Barron interviewed her in one of the network’s Fast Casual Nation episodes. This time around we hear from her what it means to be a sandwich innovator.

To learn the ranking score of this innovative sandwich restaurant and others, be sure to check out our free Top 50 Sandwich Innovator report!

Watch Foodable Shows on Most Downloaded App at Launch on AppleTV

Watch Foodable Shows on Most Downloaded App at Launch on AppleTV

This week, news about the Amazon Prime Video app becoming the most-downloaded app in the first week of its launch on Apple TV were announced.

After Apple and Amazon settled their differences earlier this year, Amazon began to sell the Apple TV on their retail website and Apple finally launched the Amazon Prime Video app in early December.

“TechCrunch” confirmed the news, which “was first reported by the site BestAppleTV.com.”

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“Angeleno” Food Cart Brings Traditional LA Tacos to Philly

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Los Angeles-native Vanessa Jerolmack has been making traditional Mexican tacos all her life, but it wasn't until she moved to Philadelphia that she thought to open up a shop dishing out the craveable bites. Now, on a lot on Baltimore Avenue, Taco Angeleno serves customers fully customizable tacos, burritos and quesadillas with an array of options, even catering to the vegan crowd.

“We make a homemade seitan here, and that's from my vegan days,” Jerolmack explains. “Like, I wanted something meaty tasting that I could eat with all the normal toppings that the other people with a meat taco were eating.”

Using a commercial kitchen ten blocks away, Taco Angeleno preps all its ingredients before bringing them to the food cart to be served. Customizable toppings like Salvadorian curtido, and staples like onions, cilantro, and lime take the tacos to the next level.

Being an outdoor restaurant, Taco Angeleno is only open from May through October to avoid the cold and rainy Philadelphia weather, but you can visit Taco Angeleno year-round by watching the episode above!

 
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Buena Onda's Scratch Kitchen Stands Out in Fast Casual

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Aside from earning the prestigious title of Iron Chef in 2009, Jose Garces has many other claims to fame such as his many restaurant brands in Philadelphia. Volvér, Distrito, and Amada are just a few of his successful concepts. But you don't have to pay an arm and a leg to get a taste of the chef's famed fish tacos.

The Garces Group’s only fast casual concept, Buena Onda, takes Garces’ culinary excellence and serves it up at affordable prices. Take, for example, their 5-dollar margaritas available on Taco Tuesdays! The Vice President of Culinary Operations for the Garces Group, Gregg Ciprioni, helped Foodable understand how Buena Onda is able to create top-level dishes keeping costs low.

“We featured mahi-mahi when we first opened here but there was an issue with overfishing in the past year and so it became prohibitively expensive,” Ciprioni explains. “You have to be really flexible with what you’re serving. You have to find what works right in this concept and we found that [Perch] is super consistent, it’s sustainable and delicious.”

Taking tips from its upscale big brothers, Buena Onda makes its flour tortillas from scratch daily. The tacos are topped with delicious garnishes like pickled purple cabbage, scallions and chipotle remoulade. With all this flavor, Greg also gave us some tips on retaining freshness for delivery. Watch the episode above to see how they’re doing it!

 
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Poké 305 Brings Hawaiian-Latin Fusion to Miami's Brickell

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Video Produced by Denise Toledo

Poké 305 started as an idea by Founder Victoria Chediak. As a food blogger, Victoria was always in tune with food trends and was intrigued by the traditional Hawaiian dish, poké. Although poké has been gaining a lot of attention in the food world, Victoria noticed there weren’t really any poké options in Miami. That’s when she started thinking about what she could offer to the Brickell community.

“I went to the University of Miami. I sort of catered everything to what I felt there was a need for because I lived it first-hand,” said Victoria. “Working here, studying here, you know you need a lot of healthy options, a lot of 'grab-and-go'.”

Victoria got started on the concept with a little help from her father, Maurico. Maurico has experience opening businesses , which was especially helpful when opening Poké 305. But why ‘305’? Victoria wanted to put her own flare on the poké trend. Being from the city, she created a fusion by inserting some very ‘Miami’ flavors like guava and plantain chips.

“305 is the area code for Miami. Miami is not Hawaii but we have a lot of latin people, Latin community. We have Cuban community, Colombian, Venezuelan. So we tried to mix a little flavor, Latin flavor, into the Hawaiian dish.,” said Maurico.

Everything at Poké 305 is made from scratch, even the mayonnaise for their wasabi aioli! But Poké 305 offers more than just great flavors. Another thing that sets the Poké brand apart is their presentation and atmosphere. With nice big bowls, a fresh open space, and "instaworthy" photos of the food posted on social (this is where Victoria's past as food blogger comes to play) – customers first visit for the aesthetics, but stay for the tastes.