McCain Foodservice Has Added IPA Beer Battered Onion Rings to Its Portfolio

McCain Foodservice Has Added IPA Beer Battered Onion Rings to Its Portfolio

McCain® Foodservice is jumping on the craft beer bandwagon. The frozen food supplier has added onion rings battered in Brew City® IPA Beer to its expansive portfolio. 

McCain® is taking this beloved appetizer to the next level by incorporating the consumers' recent craft beer obsession. 

According to a recent press release by McCain, "craft beer has grown 16 percent compared to domestics and imports in the last four years."

The onion rings still offer that sweet onion flavor, but also has a hoppy flavor from the Brew City IPA beer. 

McCain® is anticipating that this appetizer will help to increase check averages and recommend that the rings are served with dipping sauces, like chipotle ranch and orange marmalade. 

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The Main Dish: Houston-Based Restaurants Respond to Hurricane Harvey, How to Adopt Japanese Flavors, 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.

Japanese food

Getting Past the Labor Crunch Affecting the Restaurant Industry

Forget why it happened — or continues to happen — but there is a very real shortage of kitchen labor. You can have a shimmering five-star Yelp rating, a filled dining room, and the best craft beer list around, but without staff to make food and make drinks, you are nowhere. Throwing your hands up in meaningless desperation because ‘there aren’t people out there!’ is less than productive. Instead, get real about plugging employment holes.

12-Year Local Brand Urbane Cafe Thinks There's Room for Growth in Fast Casual

On this episode of On Foodable Weekly, host Paul Barron talks to Tom Holt of Urbane Cafe about why he decided to take on a full made-from-scratch menu in Ventura, California 12 years ago. In 2003, Holt was a professional motocross racer and couldn’t find a healthy fast casual in Ventura. He took that as inspiration to create his own. And thus, Urbane Cafe was born. Everything at Urbane is made from scratch from the bread and the sauces to the dressings. 

How to Adopt the Flavors of Japan

Guests are increasingly adventurous with the help of social media, which is educating and luring guests to establishments that are offering delightful new flavors. These flavors comfort, intrigue, and perhaps confuse a little–all at the same time. Adopting the flavors of Japan, even when used in non-traditional ways, is a way to offer guests an authentic flavor that satisfies and doesn’t have to add much to existing food costs. 


Hurricane Harvey.jpeg

Everytable: The Oasis Found in U.S. Food Deserts

Foodable met up with some of the great minds in hospitality at this year’s HUB conference in Southern California. On this episode of On Foodable Weekly we hear how CEO Sam Polk started Everytable and how the company stays profitable. Everytable creates healthy grab-and-go meals and sells them for cheaper than the price of local fast food. The goal is that everyone, even those in food deserts, can afford to feed their families nourishing meals.

How Houston Restaurants are Giving Back to the Local Community Post-Hurricane Harvey

Hurricane season is upon us and as another beast of a storm comes tumbling our way, Texas is still recovering from Hurricane Harvey. People’s houses, businesses, and even lives has been destroyed in a matter of days. But out of the bad comes the good. In these times of hardship, we really see America’s charitable spirit. Millions have been donated and there have been so many volunteers after the storm that they are being turned away.

The First Step To A Better Restaurant

Do you want a better restaurant? Of course you do. You wouldn't be reading a blog post like this if you didn't. You can have a better restaurant today. Actually, right now. It starts with one simple decision. Just three powerful words: raise your standards. While it sounds simple on the surface, it’s actually a little more complicated than that. Saying you want a better restaurant and actually getting a better restaurant can be the challenge. 

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.

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How Millennials are Shaping Food Trends


Millennials today are 83 million strong, according to the most recent U.S. Census, and represent a fourth of the population in the United States. Coming out in force, their impact on food culture cannot be ignored.

According to the Hartman Group, the ethnic diversity of Millennials is driving food trends toward “authentic, global” experiences. In fact, the research found that Millennials are “culinary adventurers,” who like to try different types of cuisine with unique flavorings.

With a major focus on health, Millennials are demanding fresher options in the form of ethnic cuisine as compared to older generations who prefer more traditional fare. Millennials — having unprecedented access to information from traditional media channels to online social media — continue to focus on organic, unprocessed, simple foods.

Using these outlets like networks like Facebook, Google, and YouTube, Millennials continue to seek knowledge about the latest in food and food research, shaping their habits in the foodservice industry. Read more

The Rise of Protein: A Trend Not to Be Ignored

The Rise of Protein: A Trend Not to Be Ignored

By Suzy Badaracco, Foodable Industry Expert

There has been a focus on and interest in high-protein diets for years, despite the reported health risks associated with them. The trend’s birth “parent” is a Morph, which is characterized by “cousins” all vying for the spotlight.

With this particular birth, the first cousin was the Atkins diet, with its rise to fame in 2004. The first disruptive cousin on the block was the South Beach diet, which took over in 2005. Fast forward to 2011, the Dukan diet stole the thunder, but was ousted in 2012 by the Paleo diet when it decided to stand on the table, put a lampshade on its head, and start dancing (much to the horror of the other cousins).

The telltale sign of a Morph is that the current cousin in the spotlight does not kill off the previous cousin; it just steals the focus. With a Morph, one can play with all the cousins since they are all still on the playground together. For example, Atkins is still available, along with Paleo and other high-protein diets. You are simply changing allegiances as the cousins push and pull at each other.

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