Why Restaurant Operators Should Pay Attention to Instagram's New "Order" Sticker

As noted by Mashable, Instagram is experimenting with features that will upgrade its advertising efforts. In doing so, the company has added a new "order" sticker in addition to other sales-focused features that influencer Matt Navarra shared with users on Twitter.

Navarra recently shared a screenshot of the "order" icon which appears in the Instagram Stories along with the other interactive features such as location and GIFs. The "order" icon includes a green dollar sign suggesting it will somehow play a role in sales. In the past, Navarra has shared snapshots of unreleased features, including the "product" sticker in as seen in Instagram Stories.

While Instagram has yet to release more details on the purpose of the order sticker, a spokesperson clarified that the company is not testing this feature and it should not be considered as a method of in-app purchasing. Although Instagram regularly experiments with different features, not all of them end up launching.

However, the company has made it clear that it is a priority to monetize Instagram Stories to boost its advertising efforts. Mark Zuckerberg stated that advertising will be a primary source of revenue for Instagram and that commerce and shopping look promising. Thus expanding the social app's features will be pivotal to Instagram's success.

Instagram recently introduced an additional feature playing a part in sales. The "checkout" option allows users to make a purchase from the Instagram app, instantaneously. Previously, users were redirected to the retailer's site upon completing a purchase, where users are more likely to abandon their shopping carts.

These additions demonstrate Instagram's growth and commitment to providing new applications that will optimize sale efforts. How the new order sticker will play out for restaurant owners is uncertain, but given Instagram's considerable influence over consumer decisions, restaurant operators should take notice of these additions.

Whether You’re a Foodie or an Aspiring Chef, These Are the Miami Food Halls You Don’t Want to Miss

In the past few of years, there has been a powerful surge of food hall concepts popping up across the country and in late 2017 the wave finally arrived in Miami, Florida. Since then, many food hall concepts have been opening in the area especially in the first half of this year.

On this episode of On Foodable Side Dish, we meet three food hall operations featuring three very different concepts. First, we get the chance to meet Alex Cuevas, founder of Vshops—the world’s first 100 percent vegan food hall. Then, we sit down with Ruben Paredes, the Director of Operations of Miami’s first food hall—1-800-Lucky—serving up Asian cuisine. Finally, we get to hear from Kenzie Motai, Assistant General Manager of St. Roche Market, Miami —a contemporary food hall serving as a platform for up and coming chefs.

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Vshops

Alex Cuevas, Founder and CEO of Vshops is a former senior technology executive who gave up his prominent tech career in New York to pursue his true passion for sustainable food, health, and animal welfare. At 10 years old, Cuevas had decided to go vegan after he found out how animals were being treated in factory farms.

“...the way the animals were treated and then the way they were “dispatched” or put down, it was incredibly disturbing to me,” said Cuevas. “... and when I realized that my favorite foods were tied to the suffering I said I don’t want anything to do with it at all.”

Cuevas decided to open up his first Miami vegan concept, Choices Cafe, in 2011 after a frustrating trip to South Florida, where he had a hard time finding a place to eat that would cater to the vegan lifestyle he was accustomed to. Now with the Vshops food hall, Cuevas not only aims to cater to vegans, but his hope is to really impress non-vegans in order to inspire consciousness.

Check out the episode above to learn about all the different vegan concepts that reside within the Vshops food hall located in the Miami neighborhood of Coconut Grove!

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1-800-Lucky

Ruben Paredes takes time out of his day to break down for us all of the concepts within Miami’s first food hall—1-800-Lucky. Paredes, who was recruited by Sven Vogtland (one of the people behind Wynwood’s Coyo Taco), has been working in the hospitality/restaurant industry for two decades, but this is the first time he has dedicated himself to working for a concept like this one.

“I personally think that after all my years in this industry… for me, this format is the best,” said Paredes. In his words, 1-800-Lucky is a concept that provides a combination of “great food, great offerings... it’s simple, casual, it’s fast.”

Whatever Asian culinary craving a person may have, 1-800-Lucky is bound to have it for its guests. The Asian food hall provides Chinese barbecue (Lotus + Cleaver), dim sum (YIP), Vietnamese sandwiches (Les Banh Amis), traditional ramen (Hayato Miami), poke (PokeOG), ice cream (Taiyaki), and handmade sushi rolls (Myumi). It’s important to note that each food stand derives from a larger restaurant brand from across the globe.

Check out the episode above to see the food and drinks being featured at 1-800-Lucky!

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St. Roch Market

Kenzie Motai, who joined the St. Roch family in December of 2017, sat down with us to explain the concept of this food hall hailing all the way from New Orleans. St. Roch Market first opened in Miami in late February of this year and it boasts 11 unique food vendors while providing 1 central bar for its guests.

“Each vendor is a small business owner and entrepreneur,” says Motai. “We’re kind of the place you come to, to see the next up-and-coming chef in Miami before they blow up and open their own restaurant.”

As Motai explains, St. Roch Market is a historic market from New Orleans that has been around since 1875. It was rebuilt after Hurricane Katrina to be made into a food hall and now serves as a great platform for chefs to start their business.

Check out the episode above to hear about the experience from a chef working at St. Roch Market food hall!


If you’d like to learn more about other concepts by Sven Vogtland, like Wynwood’s Coyo Taco, check out the video below!

Is It Time for Your Brand to Leave Facebook?

Is It Time for Your Brand to Leave Facebook?
  • Industry Expert, Donald Burns, provides you with ways to start building a bigger social media presence off of Facebook.

  • For brands that rely on Facebook, branching out may be in your best interest.

It cannot be denied that Facebook changed the social network scene, but even giants can be brought down.

The controversy over the Cambridge Analytica drama involving Facebook has raised questions about data and your privacy. In the wake of the congressional hearings that Mark Zuckerberg testified in, many people jumped off of Facebook as a symbol to stand up for privacy. The #DeleteFacebook movement, like many others out there, is big news and it has gained some momentum.

Will Facebook disappear?

Not yet and not because of Cambridge Analytica. Social media is here to stay. That is certain.

The ability to connect with people around the world is paramount to the human race, as we are social creatures. How we connect and engage are the questions to think about. With that said, there are some revelations you need to consider...

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Peapod and FarmLogix: Exploring the Future of Food Tech

Peapod and FarmLogix: Exploring the Future of Food Tech

On this special episode of The Barron Report recorded at Foodable.io, brought to you by Kabbage, we get to discuss how technology has become the core backbone of how we reach, interact, and exchange info with our customers. In this episode, Guest Host Donald Burns navigates us through this discussion of where technology could take the industry over the next decade. How will online, mobile, Social, AR and more affect the business of the future?

Joining Donald are two food businesses who, while aren’t technology companies, rely on technology to move their businesses forward.

Carrie Bienkowski of online grocery delivery company Peapod is showing Americans how they can shop smarter, save time and money, and find the foods they want in order to eat better. Using their online platform, customers are able to fill and adjust their carts all with the tap of a finger.

Meanwhile, Linda Mallers, CEO and President of FarmLogix discusses how their company is a company transforming the local and sustainable food supply chain by connecting buyers to producers with technology and sustainability expertise.

Watch the episode above to see how these businesses are leveraging technology in their daily lives as well as how they predict tech to impact the industry.

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Don’t Miss These 2018 Hospitality Marketing Digital Trends

Don’t Miss These 2018 Hospitality Marketing Digital Trends

As popular as online platforms are these days, it is important to not discount content made with desktop computers in mind, especially when it comes to marketing for your hospitality business.

At least that was one of the takeaways from the infographic by MDG Advertising on “Hospitality Marketing in 2018: 5 Digital Trends to Watch.”

The agency is predicting many changes in the space for 2018. The main reason why is because it is constantly affected by evolving technologies and consumer trends— including a growing Gen Z population.

Although the infographic takes a deep dive analysis of how these changes will affect the travel industry, these demographic and tendency changes affect all brands in the hospitality space, including restaurants.

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