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 silk…

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…

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 gam…

Plant-based products are in high demand today as more consumers switched to a veggie-centric lifestyle. With that in mind, we made sure to check out some of the many plant-based companies on the showroom floor. Plant-based burgers are all the rage nowadays, but what about plant-based seafood? We decided to stop by the Ocean Hugger Foods Booth to le…

The foodservice division of Tyson specializes in developing solutions for schools, colleges, healthcare institutions, restaurants and more. Although Tyson is known for its chicken products, the company's portfolio is vast and isn't made up of just meat. On the showroom floor, we met up with Chris Kline, executive chef of Tyson Foodservice to walk u…

To round out our food innovation tour at the National Restaurant Association Show, we visited another plant-based company Faba Butter on the showroom floor to chat with both the co-founders Aidan Altman and Andrew McClure to learn why they felt the need to introduce this butter replacement. "Andrew and I are from the midwest and we grow up eating b…

Across various parts of the country, health department officials are asking restaurants to voluntarily pull CBD-infused foods and drinks off menus. The latest local and regional governments that have reportedly taken steps against CBD are New York City, California, Texas, and Ohio banning the substance from restaurants and retail stores. For exampl…

On this episode of On Foodable Feature, our host Layla Harrison speaks with Thomas Mooney, co-owner and CEO of Westward Whiskey based out of Portland, Oregon. This craft distillery is the largest on the West Coast and aside from having an oversized, in-house tasting room, it has created the first ever airport tasting room in Portland International …

Consumers' eating habits are constantly evolving and the millennial population is paving the way. According to a 2017 survey by Surverygoo, commissioned by Welch’s Global Ingredients Group, 92 percent of millennials (consumers between the ages of 18 and 35) are replacing full meals with snacks. Specifically, 26 percent of those surveyed eat a snack…

Music plays a pivotal role in a restaurant's ambiance. It helps to convey the vibe you want your restaurant to have. However, as Adam Melrose, the chief playlist officer of Control Play, says music tends to take a back seat. But music can really enhance the brand experience in multiple ways, starting with the team members at the restaurant. "Music …

2019 is proving to be an innovative year for the foodservice industry. Technological advances such as cashless stores and apps that help fill more restaurant seats with hungry diners aren’t the only latest trends. Some of the latest innovations we’ve seen at Foodable are introducing technological advances, like robots, to the grocery store space.Gr…

We are living in a world with a live and thriving “on-demand” economy. From having the choice to watch your favorite TV shows on your own time and schedule, to ordering meals and groceries through your mobile phone or online. Companies seem to have finally figured it out… Time is of the essence! People seem to be willing to pay for their precious t…

In this episode of On Foodable, we’re exploring the latest industry craze: Cannabidiol. Popularly known as CBD, this cannabis compound has non-psychoactive effects, unlike those felt from ingesting substances containing THC. In recent months, CBD and its uses have not only increased in popularity amongst health and wellness fans, but have also gain…

Foodable had the chance to catch up with The Organic Coup, the first certified organic fast food restaurant, once again, but this time at the Winter Fancy Food Show in San Francisco. On this episode of On Foodable, Paul Barron sits down with the brand’s founder, Erica Welton, to talk about the latest achievements and future plans. We first learned …

In this episode of On Foodable, Paul Barron sits down with Bryan Meehan, CEO of Blue Bottle Coffee, at the Winter Fancy Food Show in San Francisco. The two chat about specialty coffee, company expansion, and branding among other topics. In 2011, Meehan—whose retail experience comes from co-founding UK-based brands like Nude Skincare and Fresh & Wil…

In this episode of On Foodable, Paul Barron sits down with Bryan Cohn, Food Safety Solution Engineer at FoodLogiQ, at the Winter Fancy Food Show in San Francisco. The two chat about food safety compliance, whole chain traceability, and supply chain transparency solutions. Cohn does a good job at explaining how FoodLogiQ works with businesses to acc…

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…

In this episode of On Foodable, we are at the Winter Fancy Food Show in San Francisco, where Paul Barron sits down with Charles Bililies, Founder and CEO of Souvla — Lyft’s most traveled-to restaurant in the United States in 2017. Souvla is a “fast-fine” Greek-American restaurant that Bililies dreamt up about nine years ago, inspired by casual souv…

This year's Winter Fancy Food Show was full of innovative specialty products and incubators helping reimagine the future of food. Foodable had the pleasure of joining more than 15 innovators to the Specialty Food Association (SFA) Live Stage where trending industry topics were discussed. The following video features Foodable’s Paul Barron, intervie…

The consumer demand for plant-based menu items is at an all-time high. According to recent Foodable Labs data, there was a 129 percent spike in whole vegetable dishes on chef menus year over year.The plant-based movement only continues to gain more momentum and this is thanks to chefs and foodie cooks presenting veggie-centric dishes that aren't on…

Instant coffee may be convenient, but the name traditionally revealed its bitter, inferior, and acidic taste. But, you know we love game changers at Foodable Network and on this episode of On Foodable Feature, we have the pleasure of introducing the exception to the rule. Instant coffee has always been thought of as a last resort for coffee lovers,…

During the holidays your bar just might be the busiest it will be all year. If you’re looking for a unique way to attract newcomers, Gen Z and millennials, and your regulars why not recreate your space as a pop-up? Miracle Pop-Up is a Christmas concept that takes over bars across the country to create Christmas-themed bars. With different bar owner…

On this episode of On Foodable, we are featuring Chef Will Gordon, former Executive Chef of Westward, a Seattle restaurant located directly on the north shores of Lake Union. Chef Gordon will be working with wild Alaska pollock, provided by Trident Seafoods, to make a delicious Matbucha Braised Wild Alaska Pollock dish. This is the last episode out…

What’s easier than eating your vegetables? Drinking them! As a result of this year’s booming plant-based trend, Foodable predicts that vegetable-based cocktails will be on the roster for 2019. According to Foodable Labs, plant-based menus have seen a 78.4% increase in the past year of consumer discussion, and whole vegetable dishes have increased 1…

On this episode of On Foodable, we are featuring Chef David Glass, from Ethan Stowell Restaurants’ Staple and Fancy Mercantile located in the Seattle neighborhood of Ballard. Chef Glass will be working with wild Alaska pollock, provided by Trident Seafoods, to make a beautiful Lemon and Thyme Stuffed Wild Alaska Pollock dish. This is the third epis…

Some say Aloha means to live in harmony with the natural world and each other, this is the test of our time. Kona Brewing Company is more than just another craft beer company. With a focus on smarter energy, responsible practices, and a dedication to the community around them Kona is embodying the true meaning of Aloha.On this episode of On Foodabl…

On this episode of On Foodable, Executive Chef Chris Schwartz from Tom Douglas Restaurants explains the newfound role of being a chef in today’s day and age and why it’s important to continue looking for new resources to cook with. Chef Schwartz mentions, “When people come to Seattle, they automatically want Halibut, Salmon, or Dungeness Crab, whic…

Large corporations have been noticing how consumers have been favoring products made by independent startup food companies, since a good chunk of those provide craft, high-quality, niche, and, a lot of times, healthier products. Needless to say, big food wants in. Especially, since this specialty food segment has a tremendous growth potential. So, …

On this episode of On Foodable, we are featuring Chef John Sundstrom, owner of Lark Restaurant in Seattle, who will be working with wild Alaska pollock, provided by Trident Seafoods, to make a rustic Spanish-style dish. This is the first episode out of our four-part series of chef demos that were filmed at our Foodable.io Seattle event, sponsored b…

In the past few of years, there has been a powerful surge of food hall concepts popping up across the country and in late 2017 the wave finally arrived in Miami, Florida. Since then, many food hall concepts have been opening in the area especially in the first half of this year. On this episode of On Foodable Side Dish, we meet three food hall oper…

When creating your menu, the last thing you want is for your dish to be flavorless and bland. In many ways, spicy, heat flavor varietals can elevate your dish. Millennials, in particular, have recently shown to favor hot sauce and many data sets describe the tastes of younger generations as more adventurous with flavor and spice.Hot sauce sales alo…

On this episode of On Foodable, we get to learn a little from Rob Bigelow, Senior Director of Wine Education and On Premise Development at Ste. Michelle Wine Estates, about a New Zealand winery—Villa Maria Wine Estate—that the company is in partnership with. “When I think about New Zealand and the wines, obviously the first answer is Sauvignon Blan…

You’ve probably heard about blockchain as it was initially developed for, the cryptocurrency Bitcoin. But now the technology in the cryptocurrency context is being developed for the food service industry.Blockchain as defined by Investopedia is a digitized, decentralized, public ledger of all cryptocurrency transactions. Constantly growing as ‘comp…

High-quality ingredients are the driving force motivating consumers to visit better-for-you concepts. Some of these concepts are highlighted in Foodable’s free Top 50 Sandwich Innovator guide and report. To give you a sneak peek into one of the sandwich innovator concepts in the list, we decided to visit Which Wich and meet with its founder, Jeff S…

Much like wine, there is a method behind choosing the right olive oil for restaurant dishes. Using a specific olive oil can not only complement and reinforce flavors in a chef’s dish, but also highlight the unique taste the oil brings to it. This can help you set your menu apart from others, and elevate your guests’ dining experience.When you are c…

It can be said that in recent years, cold brew coffee has quickly made its way into mainstream. Cold brew has a smoother chocolate coffee flavor as opposed to other versions of coffee. The reason behind this is the fact that more coffee grounds are used and the steep time can be quite long and delicate since instead of hot water, room temperature o…

Managing a successful bar may look easy, but there really is more to it than pouring drinks. The pressure isn’t just on the cocktail selections and beer list either. You need to factor in the latest trends to stay relevant and frequented. Social media and technology can make or break a business, so Foodable researched some of the latest bar technol…

When you’re managing a restaurant and bar, focus may be on the concept, menu, staff etc. but do you stop and think about your glassware? What about how your drink is affected by your glassware? What about how your customers will feel about your glassware? Consumers want a personal connection with everything they interact with, according to tabletop…

Robots in the kitchen, sounds like a dream right? Well, 2018 brings the dawn of a new era in the foodservice industry, automation. Automation, as defined by Techopedia, is the creation of technology and its application in order to control and monitor the production and delivery of various goods and services. One particular area that’s booming for f…

It's no secret that more people are gravitating towards "healthier" products with "better-for-you" ingredients. Whether we are talking about food or drinks, the trend continues to prevail. As a result of this trend, we’re seeing major beverage players dive in head-first into this space. The opportunities are limitless and the chance to convert cust…

Chef de cuisine, Cory Morris, is making Boleo brighter, bolder, and more flavorful by blending his cooking style with the unique characteristics and sultry beats of South America. Boleo, located on the 15th floor of the Kimpton Gray Hotel in downtown Chicago, focuses on Peruvian and Argentinian cuisine which have distinct flavor profiles. Together,…

Chef Jennifer Kim is switching up the meaning of traditional with her new Chicago-based restaurant, Passerotto. A restaurant aimed to redefine the familiarity of Korean food, Chef Kim built her restaurant around what Korean means to her. "For me when I couldn't have Korean food, eating Italian was my comfort food. It made me feel the same way that …

“I would describe my food as very simple,” says Giuseppe Tentori, Executive Chef and Partner of GT Fish & Oyster and GT Prime. “Simple food is great. You don’t need to add too many ingredients or make your food too weird just to be like a great chef.” Tentori enjoys various accolades after making a name for himself in Chicago redefining the America…

With rich geography like the Andes Mountains and the Amazon rainforest, Peru introduced superfoods quinoa and acai berries to the world. Lucuma, the latest nutritious food hailing from Peru is appearing to menus globally. The fruit resembles a large, orange-fleshed avocado with a caramel taste profile. Health benefits of lucuma are that it’s high i…

Despite major losses on the Nasdaq for national fast casual brands like Chipotle, Panera Bread, and Noodles & Company, fast casual emerging brands like Freshii, Corelife Eatery, and Sweetgreen are growing. Foodable defines an emerging brand as a concept that finds itself at the beginning stages of development, whether it’s just launching or it’s wo…

On this episode of On Foodable: Industry Pulse, we touch on the topic of meal-kits and whether or not the category will survive in the current state of the industry. It’s no secret large players like Blue Apron and HelloFresh are failing at becoming profitable. For example, Blue Apron, the largest U.S.-based, meal-kit focused company, was forced to…

“When I was a kid, I was lucky enough that a couple of my uncles were chefs. We would have family gatherings and my uncles would come over and teach me little tricks...” says Bill Montagne, chef de cuisine of Nico Osteria in Chicago. Cooking alongside relatives who had worked in restaurants like the Commander’s Palace in New Orleans, Montagne’s pas…

On this episode of On Foodable Weekly: Industry Pulse, we're taking a look at in-car commerce startup, Cargo. Cargo provides a solution to the question, what if I don’t want to get out of the car? Convenience for consumers who utilize ridesharing, Cargo provides snacks, beverages and miscellaneous items like electronics and beauty products for sale…

The Plant-based movement is in full swing. Plant-based consumption is up 300% over just the last year and restaurants are starting to take notice. So what’s the big deal? Meat is not going to disappear, right?? While data cannot say just yet, we do see engagement with plant-based content growing across the board.…

“We’re not willing to cut corners at all,” says Chef Jennifer Johnson, Co-Founder of Hip Chick Farms. “We’ve been offered a whole array of different kinds of chickens: without beaks, without feet, without wings, you know? And I just... I won’t do it!” On this episode of On Foodable, the team sits down with Chef Jen and Serafina Palandech, President…