Building the Next Generation Brand

Building the Next Generation Brand
  • Freshii, Honey Butter Fried Chicken, and Kabbage discuss what makes a successful restaurant brand

  • session dissects emerging brands and what guiding pinciples matter like people, environment, and profitability

On this Session, FCSI Consultant and Foodable Host Bill Bender gathers some growing companies to discuss top-performing food brands and what is responsible for their growth. While we often explore new advances in technology and innovation in menu development and design, these brands bring it back to the basics.

In this episode, we talk about how treating your employees well impacts your productivity and thus profits, and how your profits come full circle to pay your employees well. We explore meeting your customers where they are and scaling without losing a winning culture. Tune into this episode for all that and more. And be sure to check out the rest of Foodable’s .io content on our On-Demand Page and on Foodable+.

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Budweiser’s Super Bowl Ad and Others in Foodservice Voicing Support for Immigrant Workers

Budweiser’s Super Bowl Ad and Others in Foodservice Voicing Support for Immigrant Workers

By Mae Velasco, Associate Editor

The saying goes to never mix business and politics, but it is becoming increasingly difficult to remain neutral in the restaurant business — especially because it is the business of people and a business founded on hospitality and diverse cuisines.

We’ve seen political involvement backfire in the case of Grubhub’s stock dropping after CEO Matt Maloney released a message against Trump, and we’ve seen others rise and come together, like in the case of nearly 100 D.C. restaurants during Inauguration that committed to donating toward causes that could be at risk by Trump’s administration.

And if the saying is to never bring up politics at the dinner table, then when it comes to the debate on immigration policies, you’ll often find that both sides will choose to sit at very, very opposite ends of the dinner table.

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Local Experts Chime in on Chicago’s Changing Restaurant Scene

Local Experts Chime in on Chicago’s Changing Restaurant Scene

By Mae Velasco, Custom Content Manager

At more than 7,300 restaurants, and as the third largest city in the United States with nearly 3 million people, Chicago’s food scene is deeper than the deep-dish pizza it’s famous for. 

The restaurant scene is in constant evolution. Ethnic pockets of flavor, like Chinatown, Greektown, Little Italy, and culinary influences like Pakistani, Indian, Polish, and Mexican, spice up its streets. Chicago is making its name with its exploration in molecular gastronomy, craft brewing, and distilled spirits, as well. 

With a culture this diverse and dynamic, it’s no surprise Chicago is home to the NRA Show and Foodable’s newest event and food-focused film  

But where is Chicago heading? We’re bringing you answers from the experts who hail from Chicago itself — and who happen to be speaking at, too. 

Check out why they think the Windy City blows the industry away with more than just hot dogs and Italian beef sandwiches.

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Fast Casual Nation's Best Footage of 2015

The fast-casual segment has become a force to be reckoned with in the restaurant space, and even more so in the past 12 months as more chefs merge into these concepts. Chef-driven fast casuals not only exude heightened flavor on menus but also frequently use carefully selected products and ingredients that diners are comfortable consuming.

For those not yet familiar, “Fast Casual Nation,” is a show where host Paul Barron (Foodable founder, CEO, executive producer, and author of “The Chipotle Effect”) takes viewers into emerging, innovative and successful fast casuals across the country. And in this season, we explored concepts all over the culinary map.

Check out the video above as we bring viewers back into three of our favorites from 2015 — from a unique, chef-driven spin on fried chicken in Chicago at Honey Butter Fried Chicken; to Chop Shop in Denver, a hybrid fast casual that’s attacking the middle of the market; and L.A.-based Veggie Grill, a concept started by Greg Dollarhyde of Baja Fresh fame that serves up inventive veggie-centric food that doesn’t detract from flavor.

Fried Chicken Gets a Chef-Driven Upgrade at Honey Butter Fried Chicken

Sometimes, the best ideas come to us serendipitously. Such was the case for Christine Cikowski and Joshua Kulp, the head honchos at Honey Butter Fried Chicken in Chicago and both chefs by trade. The two developed their fried chicken recipe over the years at their community dining club, Sunday Dinner Club. 

In this episode of “Fast Casual Nation,” brought to you by the Foodable WebTV Network, we visit the much-talked-about fast-casual to discover the chefs’ take on fried chicken, how an “accidental” encounter resulted in the honey butter component of the concept, and how the duo came up with its cool branding aesthetic.