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

Watch this episode on

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.

To Follow or Not to Follow a Trend? 4 Tips to Help You Decide

To Follow or Not to Follow a Trend? 4 Tips to Help You Decide

By Salar Sheik, Foodable Industry Expert

Trends are nothing new to us in the world of hospitality. As soon as we open our eyes and mouths, we see and taste fondue, martinis, gourmet burgers, protein everything, low carb, no gluten, or even Sriracha on Sriracha.

All trends seem to plateau sooner rather than later, but few ride along in full force before something takes its place or someone slanders its status. All types of foodservice outlets need to take note of trends and why they rise and fall. Quick-service, full service, fine dining, and caterers are all subjected to reviews as customers are quick to judge as soon as they read over your menu or glance over at your Instagram page and start to #hashtag.

Understanding the trend origins is key in judging which to follow or not to follow. Use the following tips as your guide.

Read More

New Yorkers Demand More Local Sourcing

New Yorkers Demand More Local Sourcing

The summer of 2016 promises to be a delicious one for New York City, with a focus on local sourcing and transparency.

As the demand for transparency of the food supply chain continues and more consumers become aware of what their food contains and where it is coming from, sourcing is becoming more and more important.

Read More