The Rise of the Virtual Restaurant

The Rise of the Virtual Restaurant

By Adria Valdes Greenhauff, Editor-at-Large

2016 has had its fair share of challenges for the restaurant industry. While Foodable has seen a spike in restaurant traffic for many emerging brands and some popular chains, several big names like Chipotle, Buffalo Wild Wings and Cosi have all reported significant declines. Couple that with rising health care premiums, and some analysts are predicting more dwindling numbers in 2017.

Luckily, the forecast isn’t all bleak.

According to NDP, restaurant delivery is growing fast. In fact, over the past four years, the segment has grown nearly 34 percent, which has many restaurants looking for creative ways to satisfy customers who prefer eating in to eating out.

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Elevated Dining: Chef Experiences Cater to the Passionate Foodie Looking for a Culinary Adventure

Elevated Dining: Chef Experiences Cater to the Passionate Foodie Looking for a Culinary Adventure

BKrystal Hauserman, Foodable Contributor

Did you know we are in the midst of a food Renaissance, people? The bar has been raised! Diners are looking for much more than a “good meal.” They are looking for a memorable culinary adventure. They want to chat with the cooks about sourcing local ingredients, feel the heat of the open flame on their skin, and taste incredible, creative food. In this day and age, the restaurants and chefs that offer such experiences will no doubt find themselves with a cult following and a house full of adventurous eaters.  

A Seat at the Chef’s Table

Open, “exhibition-style” kitchens have been around for decades, and as diners have become increasingly interested in where ingredients come from and the techniques used to transform them, a seat at the “chef’s counter” has become highly coveted. Sitting face-to-face with your favorite chef typically commands a premium price, but offers a more bespoke experience – something the savvy sushi counter aficionado has known for years. The best spot in the house is often at the counter, elbow-to-elbow with a handful of other engaged patrons oohing and aahing over the parade of dishes. The menus are a bit edgier. The laughter a little more raucous. And it’s unlikely you will get the stink eye for snapping a photo or two.  

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Restaurant growth– From NYC to DC

Restaurant growth– From NYC to DC

Two of NYC’s biggest chef/restaurateurs are expanding their businesses to DC. David Chang, will be opening a Momofuku outpost next year and Daniel Boulud, will be opening DBGB Kitchen + Bar this Fall. Both restaurants will occupy the CityCenterDC development.

This is certainly not the first time a NYC restaurant group has expanded into the DC market. DC has a successful and stable restaurant community that is growing rapidly–so it seems to be a logical step for big city restaurateurs. Read More

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A Hozon Homerun: What Restaurant Marketers Can Learn From Momofuku's Recent Collaborations

A Hozon Homerun: What Restaurant Marketers Can Learn From Momofuku's Recent Collaborations

It’s not everyday that we see a group like Momofuku, Chef David Chang’s culinary empire, collaborating with fast casuals like Sweetgreen or Shake Shack. But thanks to its Momofuku Culinary Lab, the restaurant group has been slinging out two new substances with unique, never-before-tasted flavor profiles — hozon and bonji — that everyone wants a taste of. And we can’t blame them.

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Ethnic Food in America: Defining Authenticity

Foodable WebTV Network

Foodable WebTV Network

Ethnic food concepts have certainly become more popular in America, with chefs from all walks of life putting their own spin on the so-called trendy dishes. From Momofuku’s David Chang to L.A.’s Roy Choi, Korean-American chefs specifically are starting to get a lot more recognition at the top of the influential chef ladder. But, when it comes to “authenticity” within each chef creation, the lines of rooted culture often become blurred. 

So, as food politics go, many sides were brought in to try to decipher how to even define authenticity. A recent article in Salon, entitled “The Kimchi Revolution: How Korean-American Chefs are Changing Food Culture,” provides a complex look and analysis of this movement, stating, “the postmodern chef now stands at the vexed boundary between poverty and privilege, a vigilant guardian with a knife in one hand and a smartphone in the other.” Read More