PODCAST · business
On Foodable Weekly
by Foodable TV
On Foodable Weekly is the Foodable WebTV Network’s mothership show, a catch-all, industry insider's WebTV show for the restaurant and hospitality industry. What makes the hospitality business work from the inside-out? To answer this question is our aim. This show features topics ranging from industry executive interviews to new policies affecting the restaurant industry, local event coverage, and much more.
Episodes
-
Will Pizza Survive The Delivery Boom?
Will they? In short, yes. Pizza is not going anywhere. It is still one of America's favorite foods for get-togethers, events, movie night, or cheap food on the fly. But, like many other sectors in the foodservice arena, we see a shift. Foodable Labs tracks over 6 million influences and over 100...
-
You Must Deliver! And Here's How.
The delivery game is changing and on this episode of On Foodable Weekly: Industry Pulse, we're looking at what you need to do to take advantage of this growing market. More than sixty-eight percent of consumers have ordered online delivery in the past 6 months. Meanwhile, nearly thirty-five…
more -
What Makes These Food Cities Happier Than The Rest?
Did you know that 71.2% of top foodie influencers cause others to visit restaurants and bars? Ever wonder which restaurants and cities foodies love the most? Foodable labs analyzed a data set of 7.3 million food influencers to figure out which foodie cities are the happiest. Of those 7.3 million...
-
Mooove Over Beef, Consumers Are Turning to Alternate Proteins
Mooove over beef, pork is hogging up the top spot as consumers' most loved protein. With a sentiment score of 89.5 (out of 100,) consumers now prefer pork over any other protein. Beef has dropped to the number 5 spot below chicken, seafood, and lamb. Millennial demand for fresh seafood is up…
more -
Craft Beer Acquisitions: Sellouts or Success Stories?
The craft beer sector has shown a steady growth despite many small and independent breweries being acquired by beer giants. According to the Brewers Association (BA), "in 2016, craft brewers produced 24.6 million barrels, and saw a 6 percent rise in volume on a comparable base and a 10 percent...
-
Restaurants Support Florida Communities Post-Irma
With more than 100,000 Floridians still without power, the state is working feverishly to return to normalcy. All the while, the Category 5 Hurricane Maria looms nearby. Though Maria is not expected to hit Florida, residents are still cautious and have not fully recovered from Irma's destruction...
-
12-Year Local Brand Urbane Cafe Thinks There's Room for Growth in Fast Casual
On this episode of On Foodable Weekly, host Paul Barron talks to Tom Holt of Urbane Cafe about why he decided to take on a full made-from-scratch menu in Ventura, California 12 years ago. In 2003, Holt was a professional motocross racer and couldn't find a healthy fast casual in Ventura. He took...
-
Everytable: The Oasis found in Food Deserts
Foodable met up with some of the great minds in hospitality at this year's HUB conference in Southern California. On this episode of On Foodable Weekly we hear how CEO Sam Polk started Everytable and how the company stays profitable. Everytable creates healthy grab-and-go meals and sells them for...
-
"You Cannot Scale Cool Fast Enough," Says Eureka! CEO About the Brand
Eureka! is one of those brands that comes across as a one-off, independent restaurant concept. The brand even has 22 separate social media accounts on both Instagram and Facebook for each of its locations— the latest opening last month in San Diego, Ca. "I've done that consciously," said Justin...
-
Restaurants Push for Smarter Protein
On this episode of On Foodable Weekly, our host, Paul Barron, gets to talk to Erik Oberholtzer of Tender Greens and Chef Stephen Giunta of Cargill about how plates are getting greener. As the guys explain, we are seeing that while alternative proteins like cricket and plant based proteins are on...
-
A Fundamental Shift In Consumer Expectations Leads to a New Restaurant Segment
As consumers continue to demand more transparency, more customization, and more healthy options, what is the future of foodservice? Okay, so this conversation has been on the table for at least a decade. But, today, something is fundamentally changing in our industry. In this episode of On…
more -
What Do We Call Whole Foods Now? Affordable?
Amazon.com Inc. slashed prices at Whole Foods Market stores Monday, with some items seeing cuts up to 43 percent. Items like organic Fuji apples and organic rotisserie chicken were accompanied by orange signs showing the old price, the new price, and text reading "More to come...". In total, over...
-
Are You Maximizing Your Beverage Program?
In this episode of On Foodable Weekly, Foodable Network's CEO and Host, Paul Barron, sits with restaurant owner and bar expert, Vaughan Dugan, to discuss the ever shifting beverage segment. Craft beer, craft soda, and craft cocktails have all become hot topics in the beverage business. "It's…
more -
Your Brand Should Be a Who, Not a What
On this episode of On Foodable Weekly, Paul sits down with Nicole Aylward, the director of Marketing at Rockit Ranch to talk about how restaurants are using technology to improve their their digital presence. Rockit Ranch is a restaurant group with a number of different restaurants, based in...
-
Consumers Demand These Culinary Innovations
On this episode of On Foodable Weekly, culinary trends are taking the stage. Just a few years ago, many diners hadn't heard of exotic dishes and ingredients like kimchi or ostrich steaks. In an effort to keep their art interesting, chefs are constantly innovating to provide their customers with...
-
These Beverage Experts Are Pumped About Sustainable Straws and Szechuan Peppercorn
This episode of On Foodable Weekly: Industry Pulse is chock-full of great beverage insights from coffee makers to bartenders and spirit distillers. Host Chelsea Keenan hears from beverage experts about consumer trends they are seeing and trends they are pushing for in the next few years. The...
-
Wine Lovers are Trading In Their Brie for Brix
Charcuterie and cheese boards have long been staples for wine lovers looking for a tasty, complimentary snack, but when lung doctor Nick Proia started thinking about the different effects these snacks were having on his arteries, it didn't make sense to him. Watch the episode to learn more about...
-
When It Comes to Wine, Cater to Guests With These Adventurous Selections
On this episode of On Foodable Weekly, our host, Paul Barron, sits down with City Winery's National Wine Director, Rachel Speckan and Maple & Ash's Head Sommelier and Director of Wine Imports, Daniel Pilkey. They discuss wine sale trends, consumer attitudes towards different types of wine from...
-
Foraging Fox Beets up the Competition with Their Artisanal Superfood Ketchup
On this episode of On Foodable Weekly: Industry Pulse, we uncover another Artisan Food Find from the Summer Fancy Food Show in New York. As we have begun to see in recent months, condiments are slowly starting to take center stage. Items like vegan mayonnaise and unique pickles are just a couple...
-
Traditional Brand Cacique proves Authenticity is Trendy
On this episode of On Foodable Weekly: Industry Pulse, we see how long-standing brand, Cacique, is adapting in response to the millennial consumer, while still staying true to their identity. Cacique has been at the forefront of authentic Mexican cuisine for over 40 years. Their traditional...
-
Coca-Cola re-commits reducing 20% of calories from sugar from its products by 2025
On this episode of On Foodable Weekly, our host, Paul Barron, sits down with Brad Spickert, VP of National Foodservice & On-Premise Marketing for The Coca-Cola Company, to discuss beverage insights pertaining to the soda giant, and in a broader sense, the beverage industry as a whole. They aim to...
-
Are Gochujang and Tofu Cream Cheese Flavors of the Future?
On this episode of On Foodable Weekly, we talk to Chef Bill Kim of bellyQ, an Asian barbeque restaurant in Chicago that takes guests on a flavorful journey. Flavor always comes first for Chef Kim. When discussing flavor trends he's seeing, Chef Kim mentions that trendy doesn't always mean new. "I...
-
Oracle's POS System Could be a Game-Changer
Today, digital systems have become an operator's best friend. Gone are the days of the chunky cash register that were permanently stuck in designated areas of the restaurant. Now point-of-sale (POS) tablets and handheld devices are becoming wildly popular at restaurants. These POS systems have...
-
Fast Casual Insiders Share Their Brand Identity and Future Goals
In this episode of On Foodable Weekly, our host Paul Barron sits down with the founders and CEOs of three of the 12 fast-casual brands thriving in the industry. These brands have been able to sustain themselves through a significant downturn (5.4%) for the category. So we find out what they are...
-
Authenticity and Innovation Make up the Secret Sauce for Emerging Fast Casual Brands
In this episode of On Foodable Weekly, our host, Paul Barron, discusses emerging brands and how to be successful in the fast casual space. To shed light on this topic, Chris Schultz, Senior Vice President of MOD Pizza, and Eric Cacciatore, founder and host of the podcast: Restaurant Unstoppable,...
-
Tracking your Customer and Power of Restaurant Apps
It's almost impossible to avoid technology in your restaurant these days, but why would you want to? On this episode of On Foodable Weekly, we get to talk to some brands who are taking advantage of the latest in tech to improve customer experience, while also ramping up their customer loyalty....
-
How the Specialty Food Industry Has Evolved into a $127 Billion Industry
There has been a shift in consumer demand for hand-made, artisan foods in the last few years. It's no longer just our industry recognizing the art and dedication behind these products. We decided to sit down with Specialty Food Association President Phil Kafarakis to talk about this shift and how...
-
Tech Apps That Make an Operator's Job Easier
For years now, the National Restaurant Association has been showcasing the top technologies for the foodservice industry at their annual NRA Show in Chicago. There is an entire pavilion dedicated to introducing show-goers to the newest and most innovative technology hardware and software for the...
-
The Academy Awards of Foodservice' — The IFMA Gold & Silver Plate Awards 2017
As the Oscars are for the film industry and as the James Beard Awards are for culinary, the Gold & Silver Plate Awards are the academy awards of foodservice. The celebration, which honors the nation's most prestigious operator talent, is hosted by the International Foodservice Manufacturers...
-
Supply Chain Optimization and Best Practices
Operators around the world are facing supply chain issues such as inventory placement, manufacturing costs, and transportation and distribution costs. In order to improve efficiency and increase profitability across the industry, the International Foodservice Manufacturers Association (IFMA)...
-
Consumer Planning Program: How to Better Understand Your Customer
On this episode of On Foodable Weekly, we talk to some of the instrumental players in creating IFMA's Consumer Planning Program. The Consumer Planning Program, or CPP, was a collaboration between IFMA and Datassential to dive deeper into the consumer mindset and find out why consumers pick a...
-
How These Tech Companies Are Helping Restaurants Help Customers
With an industry that is constantly evolving, it's important to anticipate the needs of business owners. Many companies serving the industry have already begun to do so. Trends like off-premise food service and extracting consumer data have influenced tech companies to leap into the business of...
-
How Will Automation Impact our Industry?
With labor costs increasing due to things like minimum wage discussions and new legislation, many companies are turning to automation to offset costs. While economists often cite job losses as a negative effect of automation, proponents defend the movement arguing they enhance the day-to-day...
-
Washington Report: FDA Postpones Menu Labeling Requirement - Again
The seven-year journey to menu labeling is once again hitting another hurdle. Initially proposed in 2010 along with the Affordable Care Act, this federal mandate, which would enforce that all food establishments of 20 locations or more would be required to list calorie information on menu boards...
-
Panera Bread Stock Spikes Amid Bidding War Rumors
After last week's announcement that investment company JAB Holdings would buy Panera Bread for $7.5 billion, rumors have been going around that Warren Buffett backed 3G Capital might be interested in placing a rival bid. First reported to the New York Post by "sources close to the deal," the news...
-
Top Products for Chefs from NAFEM 2017
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...
-
Top Products for Operators from NAFEM 2017
On this episode of "On Foodable Weekly: Industry Pulse," we continue last month's conversation around the NAFEM 2017 show. The National Association of Food Equipment Manufacturers holds its Equipment and Supply show every other year for members to showcase their newest products to thousands of...
-
Washington Report: Immigrants Make Up 23 Percent of Restaurant Workforce
"Twenty-three percent of 14 million restaurant workers are immigrants and so this industry depends on them. At this time, it feels more important than ever to stand with diverse communities and pledge to protect their liberties, dignities, and freedom[s]," says Della Heiman, who put up a sign at...
-
Team USA Takes Gold in the Bocuse d'Or for the First Time
The Bocuse d'Or began as a culinary competition that first took place at the 1987 SIRHA Culinary Sector Exhibition and Trade Show to highlight the most promising chefs. Named after famed French chef Paul Bocuse, the 2017 Bocuse d'Or once again brought together the world's best chefs to square off...
-
Washington Report: The Stakes for American Agriculture as Trump Moves Toward Building the Wall
In his first 14 days in office, President Trump has signed seven executive orders, many of which have come under fire like the "7-Nation Ban." Despite the continued protests have continued, Trump seems to be following the platform he set during his campaign.
-
Washington Report: Trump Moves Into the White House — How Will This Move the Restaurant Industry?
On Friday afternoon, President Donald Trump was sworn into office as the 45th President of the United States. On this episode of "On Foodable Weekly: Washington Report," we discuss the political dissent that has blanketed the country since election day, and how some policies may affect those in...
-
Which Foodservice Trends Will We See in 2017? What Foodable Industry Experts Predict
The new year is upon us and Foodable is beyond excited to see which trends will reign in 2017! Luckily for you, a few of Foodable's foodservice industry experts have come to aid you in this arduous task of identifying key trends and making solid predictions. Our experts, who work as restaurant...
-
Foodable Labs Predicts Strong Sales for Del Taco and Honeygrow in 2017
November showed small growth in social restaurant visits since October. On this episode of "On Foodable Weekly," Host Paul Barron dissects the numbers and predicts which brands may have strong sales in 2017. According to Foodable Labs, Facebook and Twitter conversations surrounding the top 500...
-
Washington Report: 30 Days Post-Election, Restaurants React
This week marks one month since Donald Trump was voted as the next President of the United States. On this week's "On Foodable Weekly: Washington Report," we discuss how restaurants are responding to the incoming administration, as well as what they can expect from some of the new legislation…
more -
Social Restaurant Visits Jump Over 5 Million: What Does That Mean for the Industry?
On this episode of "On Foodable Weekly," host Paul Barron highlights the restaurants that have grown the most in the past month and what that means for the industry as a whole. We will also look at Del Taco's brand performance and its biggest competitor: Moe's Southwest Grill. According to…
more -
On Foodable Weekly: Technology Trends
Foodable Weekly is LIVE and talking #RestaurantTech with Jack Abraham, CEO of Zenreach. Foodable Labs Data shows that Consumer-Facing Technology Adoption is up by 87% over 2015 while Restaurant Native Mobile Apps are down 31% percent. Abraham notes the reason for this gap is that sometimes,...
-
IFMA Presidents Conference: Making the Most of Today's and Tomorrow's Consumer
On this episode of "On Foodable Weekly," Paul Barron meets up with industry leaders Dawn Sweeney and Larry Oberkfell at the IFMA Presidents Conference. The Presidents Conference provides cutting-edge research to operators, manufacturers, and distributors within the industry. With sessions...
-
Washington Report: Trump's Policies Pro-Restaurant?
The restaurant industry makes up a big part of the economy. After Tuesday's election, it seems Donald Trump's focus on jobs and the economy has resonated with organizations like the National Restaurant Association (NRA). Cicely Simpson, executive vice president of Government Affairs and Policy at...
-
Washington Report: Legislation Impacting the Restaurant Industry
In an effort to keep you up-to-date on industry issues, Foodable has created the Washington Report, an "On Foodable Weekly" edition dedicated to discussing legislation facing restaurant owners and operators. This week, we talk about at the Affordable Care Act, the New Joint Employer Standard, and...
-
News Roundup: The Grocery-Restaurant Price Gap, Meal Kit Popularity, and Del Taco All on the Rise
In this week's episode of "On Foodable Weekly," host Paul Barron holds a round-table discussion of the latest restaurant industry news. Joined by The Restaurant Coach, Donald Burns, and speaker and consultant at Customer Service is the Bottom Line, Andrew Carlson, Paul talks about the widening...
We're indexing this podcast's transcripts for the first time — this can take a minute or two. We'll show results as soon as they're ready.
No matches for "" in this podcast's transcripts.
No topics indexed yet for this podcast.
Loading reviews...
ABOUT THIS SHOW
On Foodable Weekly is the Foodable WebTV Network’s mothership show, a catch-all, industry insider's WebTV show for the restaurant and hospitality industry. What makes the hospitality business work from the inside-out? To answer this question is our aim. This show features topics ranging from industry executive interviews to new policies affecting the restaurant industry, local event coverage, and much more.
HOSTED BY
Foodable TV
Loading similar podcasts...
Frequently Asked Questions
How many episodes does On Foodable Weekly have?
On Foodable Weekly currently has 100 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is On Foodable Weekly about?
On Foodable Weekly is the Foodable WebTV Network’s mothership show, a catch-all, industry insider's WebTV show for the restaurant and hospitality industry. What makes the hospitality business work from the inside-out? To answer this question is our aim. This show features topics ranging from...
How often does On Foodable Weekly release new episodes?
On Foodable Weekly has 100 episodes. Check the episode list to see recent publication dates and frequency.
Where can I listen to On Foodable Weekly?
You can listen to On Foodable Weekly on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts On Foodable Weekly?
On Foodable Weekly is created and hosted by Foodable TV.
URL copied to clipboard!