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!

Why East Hampton Leads The Top 50 Sandwich Innovators List

After a quick stint at law school, Hunter Pond decided his true passion laid with the restaurant business.

“I just felt this gravitational pull to the industry and it was strong enough... [that] I dropped out of law school after one semester,” said Pond. “...It was a rough three months trying to convince everybody that this was the right move for me.”

On this episode of The Barron Report, our host, Paul Barron, sits down with Hunter Pond, CEO of East Hampton Sandwich Co. to learn how this concept came to be and made its way to become the top Sandwich Innovator concept from our free Top 50 Sandwich Innovator Report.

East Hampton

“I studied the marketplace and I saw that the key differentiator in all of the fast casual sandwich players out there was the bread,” said Pond.

According to Pond, everything that went in between the breads tasted the same, from the lettuce and tomatoes to the meats.

“I kind of looked at it as a mathematical equation and thought, ‘if we could just figure out a way… to utilize our kitchen to focus on what goes in between the bread, I can outsource the bread baking to local European-style bakeries and that would produce, in theory, a higher quality product,” said Pond.

Hunter Pond wanted East Hampton to be the ingredient artisan of the sandwich category while partnering with a bread artisan to provide best sandwich possible to consumers.

Take a listen to the podcast above to learn more about East Hampton’s beginnings and future plans!

Show Notes

  • 00:51 - Top 50 Sandwich Innovator Report

  • 02:18 - How Hunter Pond Got His Start

  • 05:50 - Inspiration for East Hampton

  • 07:25 - Key Differentiator in the Fast Casual Sandwich Segment

  • 09:13 - Consumer Driver Is Ingredient Quality

  • 10:27 - Quality Beyond The Food

  • 13:03 - Future Plans for East Hampton

  • 15:47 - Sourcing

  • 24:21 - Instagram

  • 27:42 - Hiring & Real Estate Challenges

  • 30:40 - Hunter Pond’s Industry Outlook

About the Report

The free Top 50 Sandwich Innovator Report is based off a sandwich study conducted by our sister company, Foodable Labs. “We put together a study that looked a consumer sentiment around mentions of their favorite sandwiches and then we poured out the shops and concepts that came out on top through our algorithm…,” says Barron. That’s the same algorithm that ranks Foodable’s Top 25 Restaurants in each city, for example.

 
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Is It Time for Your Brand to Leave Facebook?

Is It Time for Your Brand to Leave Facebook?
  • Industry Expert, Donald Burns, provides you with ways to start building a bigger social media presence off of Facebook.

  • For brands that rely on Facebook, branching out may be in your best interest.

It cannot be denied that Facebook changed the social network scene, but even giants can be brought down.

The controversy over the Cambridge Analytica drama involving Facebook has raised questions about data and your privacy. In the wake of the congressional hearings that Mark Zuckerberg testified in, many people jumped off of Facebook as a symbol to stand up for privacy. The #DeleteFacebook movement, like many others out there, is big news and it has gained some momentum.

Will Facebook disappear?

Not yet and not because of Cambridge Analytica. Social media is here to stay. That is certain.

The ability to connect with people around the world is paramount to the human race, as we are social creatures. How we connect and engage are the questions to think about. With that said, there are some revelations you need to consider...

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Don’t Miss These 2018 Hospitality Marketing Digital Trends

Don’t Miss These 2018 Hospitality Marketing Digital Trends

As popular as online platforms are these days, it is important to not discount content made with desktop computers in mind, especially when it comes to marketing for your hospitality business.

At least that was one of the takeaways from the infographic by MDG Advertising on “Hospitality Marketing in 2018: 5 Digital Trends to Watch.”

The agency is predicting many changes in the space for 2018. The main reason why is because it is constantly affected by evolving technologies and consumer trends— including a growing Gen Z population.

Although the infographic takes a deep dive analysis of how these changes will affect the travel industry, these demographic and tendency changes affect all brands in the hospitality space, including restaurants.

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Yext is Driving Restaurant Discovery and Online Orders

Yext is Driving Restaurant Discovery and Online Orders

It’s no secret we live in a very competitive restaurant environment.

Not only do we have more cuisine options, but we have more brick-and-mortars that offer different atmospheres and experiences than ever before.

There’s also the increasing shift towards online ordering and food delivery by consumers with a fast-paced lifestyle who are looking for convenience and speed.

Needless to say, restaurant visits have been declining year over year and it’s more important than ever to capitalize on the few opportunities available to amp foot traffic to your restaurants.

So how can restaurants maximize visibility in such a saturated environment?

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