How The World's First OatMeals Cafe Has Reimagined The Use of The Traditional Grain

“I really believe that if you start your day with oatmeal you normally make better decisions throughout the rest of your day… So, this brand has a lot of legs in today’s world,” says Stephens.


On this episode of Emerging Brands, Samantha Stephens, chef and founder of OatMeals shares with Foodable the origins of her single-ingredient fast casual concept and how she built it from the ground up.

OatMeals is the world’s first oatmeal cafe located in Greenwich Village, a neighborhood in New York known for its brownstones buildings. Stephens believes her brand in very on-trend right now especially with the rise of the health movement and all the benefits and versatility that oats have to offer.

What sets this concept apart is the fact that not only it is a business concept that revolves around oats, but also the fact that it aims to evaluate the way traditional breakfast meals involving oats have been regarded for decades.

“So, it’s a build-your-own toppings bar. We’re sort of putting a non-traditional twist on old-fashioned oatmeals...,” says Stephens. “The more and more I ate oatmeal the more I realized it’s very similar to risotto or rice… You could really think about it as like a savory side dish. It’s so versatile! It sort of adapts well to any kind of topping you put on it…”

Stephens went on to explain how she experimented with the grain by adding parmesan cheese, cheddar cheese, truffle oil, goat cheese, eggs, and bacon. She offers savory oatmeals as well as the traditional breakfast and sweet oatmeal offerings.

Listen to the podcast above to learn about how Samantha Stephens gained the confidence to build this business, the challenges she faces when figuring out a reasonable price point for her menu items, and how her concept aims to stay relevant in the food world in terms of trends.

To learn more about the Shark Tank-backed concept—OatMeals— check out the The Barron Report Live video interview below!

The New Wild West... Food Trends, Cannabis & The New Hospitality

It’s been a little over six years after recreational cannabis was legalized in the state of Colorado through Amendment 64 and the impact has been huge on many fronts. In this episode of Chef AF, our host Chef Jim Berman sits down with Denver-resident, Chef Brandon Foster to talk about one way the cannabis industry has unexpectedly impacted the food service industry.

The gentlemen also dish about the Colorado food scene, culinary trends across the nation, as well as, the Denver work environment for chefs.

“It’s a very homegrown scene and everybody has worked kind of with everybody, so to speak. And, you know, there’s not necessarily a lot of bad blood or competition. Yeah you want to succeed but you want to see your friends succeed too,” says Chef Foster. “And that’s an environment between restaurants where that’s not always the case in a big city...I think this is something that sets us apart, if you will.”

Chef Foster started his culinary career by working in hotels and then went on to work for restaurants. About three years ago, he made a change to work for a non-profit, Project Angel Heart, an organization that makes medically-tailored meals for people who are living with life threatening illnesses.

Listen to the podcast above to hear the full conversation about the positive and not so positive impact of the cannabis industry on Colorado and, more specifically, the foodservice industry!


Show Notes:

  • 1:21 - Meeting Chef Brandon Foster of Project Angel Heart

  • 3:58 - Restaurant Industry trends happening in Denver, Colorado

  • 8:48 - Describing the Colorado food scene

  • 14:23 - What do you look for food trends-wise when traveling?

  • 19:20 - Cannabis legalization impact on restaurant industry

  • 23:16 - Positive impact of CBD on a local farmer and what he decided to do with his farmland

Hosted by:

Rachel Brill

JIM BERMAN

Expert Columnist / Show Host


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Foodable Network Launches Chef AF a New Podcast

Today, Foodable is launching a new podcast — Chef AF, It’s All Food!— with Chef Jim Berman.

You may have already found out about the newest podcast addition to our show library, through The Barron Report’s latest piece where listeners had the chance to learn more about the chef and host.

Chef Berman has not only been a longtime Foodable expert contributor, but he’s also been a food writer for multiple publications while simultaneously working in and out of kitchens across the U.S.

Now, as the host of Chef AF, Chef Berman will have the chance to get his peers to “talk shop,” as he likes to say, in order to help other chefs and restaurant industry professionals navigate the wonderful yet complex kitchen life.

Chef AF, It’s All Food! is officially launching on Foodable Network today and it will soon be available in iTunes, Google Play and Spotify and other podcast listening platforms.

Listen to the first episode above to meet Berman and learn what you can expect to get from this new podcast!

How Kimpton Hotels & Restaurants Continue to Innovate In the Boutique Hotel Space

In this episode of On Foodable, Paul Barron is at the Winter Fancy Food Show in San Francisco. Barron sits down with George Morrone, Director of Culinary Development for Kimpton Hotels & Restaurants, to talk about how this boutique hotel chain builds out independent restaurants; what they look for in specialty food, and tips on recruiting employees, among other topics.

“What drew me to the Kimpton hotels was just this whole approach to every detail mattered, you know, from the hotel side to the food and beverage side, which is usually where, in hospitality… that’s where it separates,” said Paul Barron. “If it’s going to break down, it’s going to break down at the restaurant.”

Morrone replied that the reason why Kimpton Hotels places such high importance on the food and beverage side of their business, as well, is because the late Bill Kimpton, boutique hotel developer, had a great passion for both sides of hospitality and instilled this philosophy to his employees early on.

George Morrone, a trained chef who is now focusing on guiding the growth and development of future culinary talent, as well as, the menu for Kimpton’s 70+ restaurants and bars, has turned to hiring from within when it comes to promoting executive chefs for new Kimpton concepts.

“What we’ve looked at and we’ve been successful with it is grooming the number twos and promoting them as we grow as a company and that way they already know our philosophies, financially how we operate,” says Morrone. “So, it’s been a successful formula for us.”

To learn more about what other factors set Kimpton Hotels and Restaurants apart in the hospitality space, check out the video above!

Video Produced by:

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


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The Health Trends That Will Be More Prevalent in 2019

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The healthy eating movement has transitioned from a diet to a lifestyle for many consumers. With that in mind, health food trends only continue to gain momentum.  

Each year, new trends emerge but not every trend goes mainstream.

So what will 2019 bring?

The healthy snack company Kind released a new trend report with collected data from 5,000 food and beverage experts to determine what will reign next year.

One trend expected to become more prevalent come 2019 is infused water.

But it’s not just favorites like cucumber water and lemon water–maple water and other unusual flavors will be served that offer nutritional benefits.

“Take cactus water, for instance, it’s generally lower in calories and sugar than traditional coconut water, and provides lots of betalain antioxidants for promoting skin revitalization, according to Jackie Newgent, RDN, culinary nutritionist and KIND Snacks spokesperson,” writes “Forbes.”

Then there’s the plant-based movement, which exploded in 2018, according to recent Foodable Labs data.  

New vegan-friendly proteins are popping up on menus across the country and that isn’t going to stop in 2019.

“In 2019, expect more meat-alternatives in the market, including plants, insects, lentils, soy, dairy-free protein alternatives going mainstream. Aside from the innovations highlighting nuts, extruded seeds, beans, water lentils and algae in snack bars, chips, meat-free burgers or sausages and dairy-free yogurts and cheeses, one of the most exciting developments is cell-based meat—namely meat and protein extracted from animals’ cells without killing the animal at all,” writes “Forbes.” 

The CBD craze is also going to be taken to the next level in the New Year. CBD, the legal cannabis compound, has been used as a herbal remedy for a long time. But just recently, CBD has been infused in cocktails, coffee beverages and olive oil. 2019 will bring even more CBD infusions like CBD-infused yogurts, salad dressings and more. 

Listen to this recent episode of The Barron Report below to learn how CBD is making an impact in the foodservice industry.

Check out the other food and health trends outlined in the Kind’s report at “Forbes” now.