Will Startup Hungry Planet™ Gain Momentum After Recent Success in a California School District?

Will Startup Hungry Planet™ Gain Momentum After Recent Success in a California School District?

A California school district began to offer plant-based meals across all their cafeterias this past academic year and had students choose whether or not they wanted to eat them based on taste. “The initiative was so successful, the meals will likely be offered again next year,” reports KEYT.

We’ve heard about companies like Impossible Food and Beyond Meat making their way in restaurants, but the Santa Barbara Unified School District actually sourced her plant-based protein from a startup based out of Missouri. It’s called Hungry Planet™.

According to the company’s website, it focuses on creating an alternative protein to ground beef, chicken, pork, Italian sausage, chorizo sausage, and crab for culinary professionals to use as a 1:1 substitution in innovative entrees. The company says it develops its faux meats to delight the demanding tastes of meat lovers in the heart of the Midwest.

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5 Seafood Restaurant Trends To Look Out For This Year

5 Seafood Restaurant Trends To Look Out For This Year

Although, significant overall growth is not in the forecast for seafood dishes in the foodservice sector, there are five trends to look out for in 2018.

According to a food industry market research firm, Datassential’s Seafood Keynote report as covered by “SeafoodSource,” seafood in breakfast and brunch dishes is rising in popularity along with patron’s willingness to explore various kinds of seafood.

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Is Casual Dining Over?

Is Casual Dining Over?
  • What's the future for brands like Applebee's and Chili's? 

  • Are millennials killing the casual dining industry? 

On this episode of Plugged In, Paul Barron looks at millennial social restaurant visit traffic (SRVs) in casual dining, as a predictor of the decline in casual dining sales. Foodable Labs has tracked a decline in millennial SRVs across the board in traditional casual dining establishments. The new millennial consumers seem to no longer resonate with legacy brands like Applebees and Chili's. 

However, traffic is up in new age casual dining at places like Matchbox and Coopers Hawk.  All is not lost, even with expansion halted and stores closing, there is a recipe for resurrecting these legacy casual dining brands. Watch Plugged In for more!

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Colorado Senator Pushes for Mandatory Posted Notices for Restaurants without Sick Days

Colorado state Senator Jessie Ulibarri is looking to push forward new legislation that requires restaurants who do not provide five paid sick days to their employees to post a  public notice that informs their customers. Citing the growing food safety concerns in light of the recent Chipotle crisis, Ulibarri claims that restaurant workers are currently forced to chose between their economic and health interests, and often end up coming to work sick, thus risking infecting fellow staff and customers.

"If employees are not offered paid time off when they're sick, then we, as the public, should know," Ulibarri explained to ABC7. "If we know there's dairy in our food or gluten in our food, we should know if there's influenza in our food." Read More

SF Restaurants Incorporating In-House Pickling Programs

In the Bay Area, pickles are making their way through a number of local restaurants and beverage programs. The Alembic uses pickles as toppings for a number of its dishes, such as the jerk spiced duck hearts, topped with pickled pineapple, as well as the chicken liver mousse, served on top of crostini and pickled red onions. In addition to toppings, The Alembic also serves up pickled entrees, such as the pickled deviled eggs offered at brunch. 

At the Hungarian inspired Bar Tartine, chef Nick Balla loves pickles so much he offers them in a flight. And while pickling inherently allows for the pickled ingredients to be used year round, Balla's pickling program still looks to feature a variety of seasonal veggies that are constantly changing. From tumeric carrots and green tomatoes to mushrooms and parsnips, the hyper-seasonal pickling program at Bar Tartine is unparalleled.

The Boxing Room, a Louisiana inspired restaurant, offers a number of always changing vegetables in its pickling program. Ingredients pickled and served thus far include pickled green tomatoes, cayenne peppers, watermelon rind, okra and beets, to name a few. 

San Francisco based Chef Douglas Monsalud, of the recently shuttered Kitchenette SF, as well as Heart art and wine bar, and LRE (Living Room Events) identifies his own pickle obsession as drawing inspiration from celebrated food writer Michael Pollan, alongside a growing interest in the health benefits of both pickled and fermented food stuffs. Read More