Year after year, consumers, and foodies alike obsess over a new trend that drives where they are going to eat. For bars and restaurants, these trends can be determined by the demographics of recurring visitors, national trends, or advances in technology. Almost halfway into 2018, Foodable has determined the top 2018 trends for bars and restaurants.Read More
On this episode of The Barron Report, we explore an issue that has been plaguing our industry for years. Patrick Bultema and FoodMaven have been working to completely optimize food distribution systems in Colorado to reduce food waste, and they’re getting really good at it. Hear how FoodMaven is a win-win for producers, restaurateurs, food manufacturers, food banks, and the environment, all in this Earth-saving episode.
- 0:38 - Patrick Bultema, Co-founder, Chairman & CEO of Food Maven
- 1:10 - The Scope of the Problem
- 3:29 - The Oversupply of Restaurants
- 7:01 - Arming Chefs with Information and Education
- 11:05 - The 48 Hour Logistics Model
- 13:11 -
- 13:37 - Creating Connections between Local Businesses and Local Producers
- 18:06 - It’s a Win-Win-Win-Win-Win
- 20:38 - Expansion
- 21:37 Investors include: Former Whole Foods CEO Walter Robb and heirs to Walmart Stores, the Walton Family
- 26:14 - How to Become a Supplier
- 27:32 - What’s Next?
Locally-sourced ingredients are popping up all over the nation on menus. It has even become trendy to offer eco-conscious dishes. But to the minds behind SF's Mission Chinese Food and Commonwealth, Anthony Myint and Karen Leibowitz this is much more than a trend– they aim to make as little of a carbon footprint with their restaurants as possible. Their restaurants are not only featuring farm to table dishes, but they are taking their eco-friendly restaurant practices to the next level. Some of these practices include aquaponics, raising both aquatic animals and plants in water and carbon farming.
The restaurateurs have teamed up with organizations with similar missions, including Zero Footprint. They are hoping to develop a successful restaurant model that other restaurants will eventually aim to copy. Read More
Locally sourced ingredients. Seasonal dishes. Farmer’s market fresh. This is what the majority of foodies appreciate on restaurant menus nowadays. It also sets the standard pretty high for chefs, especially those in San Francisco, to constantly be changing the menu around. But with so much chaos a restaurant environment breeds, how does one keep up? Obviously, there are both pros and cons to a continually changing menu. For “regulars” who harp on one particular dish and stick to it, this can be a heartbreaking maneuver. Here, some of the Bay Area’s most notable chefs share the realities of what they go through on a given week in regards to constant waves of new dishes, and how they keep up. Read More