Chipotle steals the Taco Bell CEO To Rescue Fast Casual Brand

Chipotle steals the Taco Bell CEO To Rescue Fast Casual Brand

The search is over and faith in Chipotle’s future seems to be on its way to being restored.

On Wednesday morning, Chipotle shares experienced a 14 percent hike, according to “Bloomberg.”

This is thanks to Chipotle’s Tuesday announcement that founder Steve Ells will be officially stepping down by March 5 of this year as the chief executive officer to pass along the post to Brian Niccol, former CEO to Yum! Brands’ Taco Bell Division.

Steve Ells will transition from a Chipotle Chairman role to an Executive Chairman for the brand, as he welcomes Brian Niccol as a new member of Chipotle’s Board of Directors.

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The Main Dish: Target Launches $5 Wine Line, The Birth of Beervana and Craft Beer, and Other Highlights

In the age of information overload, refinement is key. That was the thought behind The Main Dish — a quick compilation of the most bookmark-worthy links from the Foodable Network. Aside from our usual daily content, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed.


The Birth of Beervana and Craft Beer

The beer industry has changed tremendously over the past 20 years. Today you can find a local Craft Beer in almost every city across the country, creating a new generation of beer lovers. The United States has gone from the home of the light lager to one of the most recognized beer manufacturers in the world.  If you have been following the progression of craft beer in the U.S.A, there’s one place you must explore: Portland, OR. Also known as Beervana. Arguably, the birthplace of the craft beer movement. Learn more about host Kerry Finsand in our pilot show— Beer Artisan.

Can Aquaponics Change the Food System?

In this episode of Sustain, we meet JD Sawyer, founder of Colorado Aquaponics, which houses an aquaponics farm known as Flourish Farms. “The food system is out of balance. We’ve got to figure out a way to have higher quality foods using less resources, period, or it’s not gonna work. It’s really gonna take a grassroots effort. Instead of fighting the model, we’re just gonna have to change it.” Says JD and he believes that Aquaponics can be the solution. Aquaponics is defined as an eco-friendly system that recirculates water from a fish tank through a vegetable grow bed. Nutrients from the fish waste feed the plants and the plants filter the water to keep the fish healthy. Raising fish is a huge part of the equation for Flourish Farms. 

Is Your Operation Ready to Offer Digital Ordering?

Nearly every household orders food to-go from a local restaurant at least once or twice per month (some per week) and the days of traditional ‘phone orders’ or simply waiting in line, are clearly coming to an end thanks to new and continuously improving technology. Many independent restaurants have been sitting back, watching the development of online/mobile ordering, also known as digital ordering, wondering if they need to get into this space and/or how to even get started. The question shouldn’t be ‘should we introduce digital ordering?’— the question should be ‘when will we introduce digital ordering?’ 

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Orchestrated Chaos at Chef Adrianne's

On this episode of Food as a Lifestyle, we meet Chef Adrianne Calvo of Chef Adrianne's Vineyard Restaurant and Wine Bar as she begins her day with a little bit of foraging at Paradise Farms. These little adventures that she takes often inspire her menu. Today’s inspiration comes from double-yolked eggs. Before Chef Adrianne even arrives at the restaurant, she’s outlining the menu. “Eggs. Bacon. That’s a classic combination! I think I have that Berkshire pork belly... So, perhaps I will do the pork belly, but I’ll do it in, like, a square. Braise it soft…,” says Calvo.

Winemaking Sparking Consumer Interests

On this episode of On Foodable Side Dish, Rachel Speckan walks us through City Winery, a West Loop winery, restaurant, and concert hall. A lover of dusty Italian reds, lush and stony Savennieres, and funky American microbrews, Speckan is a true connoisseur. She uses her expertise to teach courses at City Winery and host wine tastings.Speckan, the National Wine Director for City Winery, loves that the modern consumer has begun to more deeply interact with the wines they drink.“People are really starting to care about where things came from, wanting to know the story behind it and its journey through life,” said Speckan. “...they really care and want to hear about its provenance and its terroir…”

From Clubs to Inexpensive Private Labels— How to Get in on the #WineTrend

Whether people are drinking more wine to get through the week #WineWednesday or to simply save the wine bottle corks for their next Pinterest project, wine culture has become increasingly popular in the U.S. showing a steady upwards growth in consumption year over year. After all, the U.S. has about 9,091 wineries, with California vineyards accounting for about 87 percent of the total U.S. wine production, giving Americans plenty of options to choose from when it comes to New World wines alone. The bottom line is wine is trending and big corporations, as well as consumers, are taking notice and doing something about it.

Will Digital Ordering at Groceries Affect Restaurant Technology?


By Mae Velasco, Assistant Editor

A recent Technomic survey revealed that one in every three consumers said they would use digital services and apps for food delivery in the grocery space. Walmart is testing online grocery shopping with a curbside pickup option, and Panera said that one day digital ordering could one day make up for 50 percent of its sales like it does for Papa John's and Domino's pizza.

Rest assured, brick-and-mortar buffs. While technology in the food industry is progressing, machines aren't completely taking over. Results from the Technomic Retail Innovation Consumer Awareness and Attitudes Survey shows consumers don't consider digital upgrades something that replaces the in-store experience. While online food shopping is convenient for avoiding crowds and long lines, the inability to interact with butchers or deli employees takes away from the store experience.

Will restaurants, who are adjusting to the technological habits of the consumer, further their digital ordering platforms? Read More

How Online Ordering Can Increase Restaurant Sales and Give Long-Term Insight to Sustain a Successful Brand

Foodable WebTV Network

Foodable WebTV Network

If you’re a restaurant operator that’s still contemplating making the upgrade to an iPad ordering system, or perhaps adopting a digital online ordering platform like a mobile app that facilitates delivery, it’s important to realize the long-term effects these technologies can have on your business. Not only do they have the ability to increase sales and help manage inventory, but digital delivery/order platforms also gather data needed to make decisions like what you should be putting more of on your menu (eating habits) and which locations can be split into multiple units (store performance).

On the consumer end, having the option to get food delivered and being able to order online or through a mobile device to do so, as opposed to calling in an order, is exponentially beneficial. It’s a psychology, really: Consumers are more likely to expand their order and, in turn, spend more, on platforms that visually lay out all of the options available to them. The organized layout you usually see on touch screens, for example — placing all vegetable options on one page and sides on another — helps to facilitate this. It also allows the consumer to try new things they may not have been aware of otherwise. Read More