French Master Chef Transforms Alaska Sablefish to This Perfectly Executed Dish

The future generation’s fish supply depends on the eco-friendly efforts we make today.

With that in mind, operators across the country are making an effort to make socially responsible decisions when it comes to sourcing seafood– whether it be by serving abundant fish populations or by buying fish that has been harvested in a way that supports healthy ecosystems.

In the second season of Foodable’s Smart Kitchen & Bar, in partnership with Alaska Seafood Marketing Institute, chefs with a passion for seafood visit our kitchen to demonstrate their most popular fish-focused dishes. These chefs have developed a love and understanding of seafood. Seafood can be more sustainable than other protein sources, but it's important to research and know the origin of a seafood species. In this Seafood Season, prepare to learn new recipes, while also learning about the sustainable seafood movement.

This season will also be available on Amazon Prime Video and Foodable On-Demand.

In the teaser episode above, you get a taste of French-bred Chef Olivier Desaintmartin's culinary mastery as he prepares one of his signature recipes with a sustainable Alaska sablefish (also known as black cod) as the centerpiece.

Desaintmartin, the owner of Caribou Café in Philadelphia, has made a name for himself with his simple, yet delicious approach to serving seafood. He has always had a special connection to seafood due to his roots as a fisherman. Watch the episode on Amazon Prime Video or Foodable On-Demand to see how he transforms a full sablefish to a perfectly executed autumn dish.

Why Restaurant Operators Should Pay Attention to Instagram's New "Order" Sticker

As noted by Mashable, Instagram is experimenting with features that will upgrade its advertising efforts. In doing so, the company has added a new "order" sticker in addition to other sales-focused features that influencer Matt Navarra shared with users on Twitter.

Navarra recently shared a screenshot of the "order" icon which appears in the Instagram Stories along with the other interactive features such as location and GIFs. The "order" icon includes a green dollar sign suggesting it will somehow play a role in sales. In the past, Navarra has shared snapshots of unreleased features, including the "product" sticker in as seen in Instagram Stories.

While Instagram has yet to release more details on the purpose of the order sticker, a spokesperson clarified that the company is not testing this feature and it should not be considered as a method of in-app purchasing. Although Instagram regularly experiments with different features, not all of them end up launching.

However, the company has made it clear that it is a priority to monetize Instagram Stories to boost its advertising efforts. Mark Zuckerberg stated that advertising will be a primary source of revenue for Instagram and that commerce and shopping look promising. Thus expanding the social app's features will be pivotal to Instagram's success.

Instagram recently introduced an additional feature playing a part in sales. The "checkout" option allows users to make a purchase from the Instagram app, instantaneously. Previously, users were redirected to the retailer's site upon completing a purchase, where users are more likely to abandon their shopping carts.

These additions demonstrate Instagram's growth and commitment to providing new applications that will optimize sale efforts. How the new order sticker will play out for restaurant owners is uncertain, but given Instagram's considerable influence over consumer decisions, restaurant operators should take notice of these additions.

Cocktail Trends: Mindful Beverage Creations

Consumers are becoming more conscious of the products they put into their bodies, which is why companies such as Coca-Cola, La Colombe, and Mocktail Beverages are whipping up unique and mindful beverage creations.

Mocktails Beverages | Non-Alcoholic Cocktails

For anyone who is looking to live healthier lifestyle, cutting out alcohol is a great way to reduce calorie intake and feel more energized.

Recent studies indicate that about 30% of the US population does not drink alcohol. However, options for non-alcoholic beverages in restaurants can be limiting and plain. Mocktails Beverages is ahead of the game when it comes to producing premium and tasty non-alcoholic beverages.

Founder of Mocktails Beverages, Bill Gamelli, has worked with Ezra Star, a renowned mixologist, to craft high-quality mocktails, which are bottled and ready-to-drink or to be served in traditional glassware.

The products are twists on classic cocktail flavors such as Sangria, Margarita, Cosmopolitan, and Moscow Mule and are made with natural ingredients. What differentiates these beverages from non-alcoholic drinks such as soda is the quality in which they are made and the ingredients which are used.

By incorporating these specialty cocktails, restaurants will be able to provide customers with a five-star non-alcoholic beverage and a remarkable experience.

The Coco Cola Company | Artisan-Inspired Juices, Teas, Ades, and Agua Frescas

The Coco-Cola company is one major beverage company striving to put forth mindful products with quality ingredients, such as their Odwalla ades. The artisan crafted lemonades and limeades are unique in the sense that they are paired with herbs and spices to deliver a heightened experience of traditional lemonade.

These quality-crafted ades are made with natural ingredients, including cane sugar, natural flavorings, and no artificial coloring. There are seven flavors, including classic lemonade to more unique flavors such as lavender mint.

The product comes in a pre-made concentrate, which only takes moments to thaw and prepare, making it easier for restaurants to serve a consistent quality beverage to customers every time.

La Colombe | Quality-Canned Lattes

La Colombe is no stranger to quality coffee, and their Draft Latte is a testament of their coffee expertise.

Colombe's Draft Latte is created to be an all-natural ready-to-drink product. The lattes are prepared with intricacy so that customers may experience the full taste and texture of an authentic cold latte, complete with a frothy layer of silky foam.

Additionally, the product is lactose-free making it a friendly drink for a variety of consumers with different dietary needs and preferences.

How AB InBev's Sustainability Accelerator is Fostering Start-ups Solving Industry Problems

Consumers have new standards when it comes to the foodservice industry. They are educated when it comes to food sourcing, ingredients, nutrition, technology, environmental practices and more.

The big companies fostering innovation and looking to support companies that solve bigger problems in the industry continue to stay ahead of the curve, while also giving today's consumers exactly what they want.

On this episode of The Barron Report, Host Paul Barron sits down with Maisie Devine, global director of sustainability investments & accelerator at AB InBev to learn more about how the company is nurturing start-ups with a focus on sustainability.

So how does a start-up get involved with a partner like AB InBev?

Last August, AB InBev started its search by launching a set of challenge statements, focused on topics like packaging and clean energy. Then the company started accepting applications from companies that have developed some solutions to these industry-wide problems. After receiving 660 applications, there were a lot of companies to consider.

"We were really looking for a little bit later stage companies. That were product ready and that we could implement our resources and our scale to fuel growth for those companies," says Devine.

One of the fun companies Ab InBev select is the Belgium-based concept called Do Eat, which has made compostable and edible packaging from beer and potato waste.

Listen to the episode above to learn more about this unique accelerator program and how these companies are changing the food system for the better.

Training Sales Employees For The Modern Catering Landscape

On this episode of Takeout, Delivery, and Catering Show, our podcast hosts, Valerie Killifer and Erle Dardick, sit down with Tracy Avolio, Vice President of The Catering Institute.

Avolio has been with The Catering Institute for eight years and with her, she brought her restaurant industry experience of 25 years to help multi-unit restaurant concepts develop, implement and grow their catering channels. The Catering Institute, which was founded by our show host, Erle Dardick, focuses on the Five Pillars of Successful Restaurant Catering: leadership, centralized services, sales and marketing, operations, and delivery.

On this episode, we will discuss how to train sales employees for the modern catering landscape, but the conversation will touch on how the five pillars are necessary for ultimate success.

“One thing I would add about leadership... the catering is really a business onto itself. It’s different than the retail part of the business...the consumers are sometimes different, their needs and expectations are different, menu is different, packaging is different, delivery is different, you name it,” says Tracy Avolio. “So, it really warrants having somebody that is leading that division and that part of the concept…”

Listen to the episode above to take a deep dive into catering sales and what’s necessary for success!

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Produced by:

Nathan Mikita

Producer