Watch Foodable Shows on Most Downloaded App at Launch on AppleTV

Watch Foodable Shows on Most Downloaded App at Launch on AppleTV

This week, news about the Amazon Prime Video app becoming the most-downloaded app in the first week of its launch on Apple TV were announced.

After Apple and Amazon settled their differences earlier this year, Amazon began to sell the Apple TV on their retail website and Apple finally launched the Amazon Prime Video app in early December.

“TechCrunch” confirmed the news, which “was first reported by the site BestAppleTV.com.”

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Missed the Fast Casual Nation Documentary? Watch it Now on Amazon

FCN Doc Amazon Poster

This week, Foodable Network released its first documentary— Fast Casual Nation: Changing The Way America Eats, on Amazon.

The full-length documentary, narrated by the network’s CEO and Executive Producer, Paul Barron, begins by exploring the food landscape that led to the birth of fast-casual concepts across the country.

“You had casual dining, you had fast food and that pretty well defined food service. Sit-down experience: you tipped, the service, longer wait times. Restaurants doing great sales volumes and then QSR, fast food. Nothing in between,” said Firehouse Subs’ CEO, Don Fox.

Modern Market’s CEO, Anthony Pigliacampo believes fast casual could not have happened if it wasn’t for the fast food segment teaching consumers how to eat out multiple times a week over a span of 30 years.

“I think what’s really happening is consumers are finally saying: 'Wait a second, I really need to eat out all the time because of my lifestyle. I’m a busy modern person, I need to eat out'... And we think that’s how consumers view fast casual and it is the fuel that enables them to have this modern lifestyle,” explained Pigliacampo.

Millennials, of course, are a big driver of the fast casual sector and with this generation growing up in a world where technology, food customization, and social media have all collided, it created the perfect storm to drive this food sector to new heights.

Fast+Casual+Nation

"This is a part of my life's work to explore the future of food. Fast casual is and will be a part of that future that is shifting in a big way today.  This documentary is the first step in a mission that is designed to help the restaurant business shift into what will be the next generation of food.  Fast casual is on the threshold of being a catalyst of how food and restaurant operations will flourish in the next 20 years,” said Barron, who has over 25 years of experience in the industry.

The film also touches on how some restaurants were able to survive the 2008 recession by getting creative with real estate, the changing attitudes of the consumer towards healthier options, and how traditional culinary professionals began moving into the fast casual space in order to make thoughtful food more approachable.

"It is clear that you cannot create a market, what happens is you can understand and see things in a different way. Understand how the consumers respond and then respond to it,” said Ron Shaich, founder of Panera Bread.

Fast Casual Nation: Changing The Way America Eats is not just a film for restaurant industry professionals. It’s a documentary where anyone from the business world, film world or even foodies can learn something from and enjoy!

Amazon Prime members can watch the film for free as long as they have an active account. Non-members can rent the high-definition movie for $2.99 or buy it for $9.99.

Top Products for Chefs from NAFEM 2017

Video Produced by Denise Toledo

Thousands of prep, cooking, storage, and table service products are on display for operators, dealers and consultants every other year at the National Association of Food Equipment Manufacturers' Equipment and Supply Show. This year's show, held in Orlando, Fla., entertained attendees with new products, interactive demonstrations, and lots of delicious bites!

Chefs, looking to heat things up in the kitchen? Here were the hottest finds we found for you after walking up and down every aisle.

PolyScience Smoking Gun

The Smoking Gun lets chefs infuse a smoky flavor into almost anything, acting as an alternative to traditional smoking methods. Salads, chocolate, sauces, butter, fruits, and even drinks can now be cool-smoked to create unique culinary innovations. With the Smoking Gun chefs, can use wood chips, teas, herbs, hay, and dried flowers to infuse their dishes. This product opens chefs to a number of new possibilities.

Woodstone Gas Plancha

The Woodstone Gas Plancha was originally developed for Chipotle. Now hitting the public market, the Woodstone Gas Plancha outperforms most planchas by reaching 650 degrees. Not to mention its ability to hold any temperature with zero recovery time! The plancha also has four different zones, each with its own temperature setting, meaning you can cook foods at four different temperatures all at the same time.

Comark Waterproof Pocketherm Folding Thermometer

Turning even the most basic chef supplies digital, Comark has removed the work from logging temperature data. With the Waterproof Pocketherm Folding Thermometer, you simply measure the temperature and move on. All temperature data is stored for you and can be accessed via any web browser. It can be folded for storage, and is waterproof, too!

Keep your eye out for our next episode showing some of the best products we saw available for brands at NAFEM 2017!

Free Download: Seafood Trends 2016 Report

Not all seafood is created equally. On menus across the world, seafood is measured up by the region from which it is sourced, how it is raised, its freshness, price, and parts. And one thing we are seeing more of is the demand for sustainable seafood from consumers and chefs alike. 

Over the past six months, according to Foodable Labs, nearly 7 million conversations on social media mentioned seafood in a positive light in connection to restaurant menus. Additionally, 391K+ social media conversations revolved around seafood sourcing. But while many are talking about the topic, seafood consumption per capita in the U.S. is still low compared to land-based animal proteins. Based on 2014 data, beef consumption totaled 54.1 pounds per capita, with chicken at 84.6 pounds, and seafood at only 14.6 pounds.

This raised a lot of questions, including whether there’s a lack of education on the topic of seafood. Also, how are we consuming seafood today? What components of the seafood industry are consumers most attracted to and/or worried about? How do these factors translate to making decisions about visiting a restaurant? And what are the top regions and species that a majority of U.S. diners are gravitating toward?

In the recently published Seafood Trends 2016 report, brought to you by Alaska Seafood and powered by Foodable Labs and the Restaurant Social Media Index, we answer all of these questions, plus more.

In the report, you will learn:

  • Top 10 Cities for Seafood Demand on Menus
  • Top 5 Sourcing Regions
  • Most Loved Restaurant Brands for Seafood
  • Top Seafood Species
  • And More!

New Foodable Labs Report: Top Menu Trends 2016 [FREE DOWNLOAD]

Think about your favorite restaurant. Not the one you go to on special occasions to splurge, but the one you know you can count on to satisfy your hunger, thirst, and wallet on a regular basis. What is it about this particular place that keeps you coming back for more? Perhaps you’re part of the 12.5 million consumers who, in the past six months, voiced on social media that menu consistency is one of the top priorities when selecting a restaurant.

Now, consider the recent media firestorm surrounding Chipotle, a byproduct of the concept’s E.coli outbreaks in several cities around the U.S. It’s evident that Chipotle sales will continue to become affected by consumers’ fear of food safety. But in also taking into consideration the Foodable Labs data above, it’s likely that the road back to fair ground is going to be a long one for the fast-casual darling. After all, Chipotle has been a brand rooted in consistency regarding its format, preparation, and, for the most part, its offerings. Until now.

This brings to light more than a few things, but at the core of it is the importance of a menu and all of the things it encompasses: the planning, the development, the ingredients, the sourcing, the storage, and the preparation. While many operations stress the value of ingredients that are locally sourced and fresh-never-frozen, has the restaurant industry hit a turning point? Has our obsession with freshness come to a point where ingredients’ shortened lifetime affects the safety of mass consumption?

In this Foodable Labs report, brought to you by Simplot Harvest Fresh Avocados, we’re pulling unstructured RSMI data from more than 130 million U.S. social consumers tracking 207,679 restaurant industry keywords and 19,392 restaurant brands in 481,203 locations, to dive deep into top restaurant consumer menu trends. Data for this report was pulled from the RSMI during a six-month range, from June 1, 2015 to December 30, 2015.

As the restaurant industry landscape continues to grow, shift, and evolve, what do consumers want now? What do they place value over, what are they talking about, and how are their habits and preferences shaping menu trends?

In this report, you will learn: 

  • Food Safety Trends
  • Menu Consistency Trends
  • Chef Driven Menus vs. Chain Menus
  • Most Consistent Brands
  • Most Loved Ingredients
  • +more!