Top Products for Operators from NAFEM 2017

Video Produced by Denise Toledo

On this episode of "On Foodable Weekly: Industry Pulse," we continue last month's conversation around the NAFEM 2017 show. The National Association of Food Equipment Manufacturers holds its Equipment and Supply show every other year for members to showcase their newest products to thousands of buyers in the foodservice industry. On the last Industry Pulse, we looked at some of the best chef products showcased at NAFEM 2017. This week, we're taking a closer look at the coolest products we saw available to operators. You won’t want to miss these!

Steelite Thrill

The Thrill machine from Steelite International both chills and sanitizes glassware — with style. By simply pushing a glass down on the Thrill for three seconds, the Thrill sanitizes the glass with 88 percent microbial reduction. Another six seconds and the glass is chilled to 40 degrees below, “so the drink that you’re charging 10 bucks for is actually more enjoyable,” says Steelite International VP of National Accounts, Terry Tanael. Using CO2 gas, the Thrill can fit on any bartop or be built into your bar for even more space saving. Plus, your customers will love the experience!

RATIONAL SelfCookingCenter®

The RATIONAL SelfCookingCenter® can cook virtually anything you need with the push of a button. It has settings for poultry, meat, fish, egg dishes, baking, sous vide, and more. This product makes bulk cooking a breeze and can cook a number of different items at different temperatures and with different settings — all at the same time. National Corporate Chef for RATIONAL USA William Buck demonstrates for us how to use the grill setting for 20 steaks at once, but RATIONAL has the SelfCookingCenter® in sizes allowing chefs to make 120 steaks at a time! And once cooking is done, the SelfCookingCenter® cleans itself, too!

Franke BKON Craft Brewer

Using reverse atmospheric infusion, the BKON craft brewer can infuse almost any liquid imaginable! Using a vacuum, BKON extracts organic material with any solvent from water to wine to chicken stock! Using the touchscreen settings, users can use a number of categories to personalize their infusion. Franke is excited to see how chefs experiment with this new product.

Play the episode to see these cool products in action! And watch our last Industry Pulse episode to see some of the best products for chefs at NAFEM 2017!
 

Small Kingdoms: Third Generation Restaurateur Mike Simms and His Beachside Culinary Empire

Small Kingdoms: Third Generation Restaurateur Mike Simms and His Beachside Culinary Empire

By Courtney Walsh, West Coast Editor

It takes a special minded individual to open and operate a successful restaurant concept, but to operate five unique and independent concepts requires something else entirely. For Manhattan Beach based restaurateur Mike Simms, however, running a restaurant was second nature. After all, for the third generation restaurant operator, restaurants are in his blood.   

With a grandfather, father and brother all pioneers in the restaurant industry, the Simms Restaurant Group really is a family affair.  Entering into the South Bay restaurant scene in 2009 with both Tin Roof Bistro, a local wine bistro, and Simmzy's, a beachside gastropub, Mike's original concepts were a complete hit in the sleepy beach community. Only two years later, Simms partnered with Michelin Starred Chef David Lefevre, opening three unique concepts over the the past five years: MB Post, a small plate, upscale eatery, Fishing With Dynamite, a New England-style fish shack, and just last month The Arthur J, a modern steakhouse dedicated to the memory of his restaurateur grandfather.    

Here we sit down with the restaurateur and family man to hear his keys to success in an ever-changing industry.

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There Are 3 Types of Restaurant Owners. Which One Are You?

There Are 3 Types of Restaurant Owners. Which One Are You?

By Donald Burns, Foodable Industry Expert

When you work with an average of 300 restaurants a year, it's quite easy to see emerging trends and patterns in the behavioral dynamics that make up what could be defined as a restaurant owner DNA.

To better understand these three types of restaurant owners, we must first look at two unique theories. While worlds apart, they are necessary in understanding the complex psyche that goes into someone who decides to open a restaurant.

Theory of Evolution

First, let's look at Darwin's Theory of Evolution. More precisely, we are going to look at natural selection. We know that things change. And human beings have known that, in order to survive, they must change and evolve as well or risk becoming extinct. Restaurant owners also need to adapt to this philosophy. Markets change, sometimes rather quickly. More and more restaurants open every year, making competition tougher and market share smaller. Restaurant owners that fail to adapt quickly will get a firsthand look of the natural selection process.

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Get to Know the Millennials That Are Taking Over Fast Casual

Foodable WebTV Network

Foodable WebTV Network

It’s been known for a while now that Millennials are shaking things up — in the restaurant industry and beyond. Most media outlets shed light on generational trends like spending habits and overall behavior. But what about the Millennials that are in the kitchen, behind the counter, and running their own restaurant? They certainly have the most direct impact of all, no outside Millennial research needed. 

Interestingly enough, more than a few fast casuals are headed up by Millennials. And it’s no surprise: as the fastest growing segment within the restaurant industry, fast casuals are a Millennial’s dream — slightly inexpensive fare in a transparent setup made from quality ingredients and fitting their on-the-go lifestyle. Read More to get a deeper look into the Millennials that are breaking ground in the space.