Will Pizza Survive The Delivery Boom?
On Foodable Weekly
Foodable Labs tracks over 6 million influences and over 100 pizza chains. Our data shows that pizza delivery over the last year is down, 12.8% to be exact, among 18-34-year-olds. What is causing the slip? Watch the video for more.
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You Must Deliver! And Here's How.
On Foodable Weekly
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.
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What Makes These Food Cities Happier Than The Rest?
On Foodable Weekly
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 influencers, Foodable Labs looked at those who dine out at least eight times a month and search exclusively for “happy terms.”
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Mooove Over Beef, Consumers Are Turning to Alternate Proteins
On Foodable Weekly
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 49.5% and consumer mentions of pork menu dishes are up 23.6% from last year. That's more growth than both chicken and beef combined!
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Craft Beer Acquisitions: Sellouts or Success Stories?
On Foodable Weekly
The craft beer sector has shown a steady growth despite many small and independent breweries being acquired by beer giants.
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Restaurants Support Florida Communities Post-Irma
On Foodable Weekly
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 yet.
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12-Year Local Brand Urbane Cafe Thinks There's Room for Growth in Fast Casual
On Foodable Weekly
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.
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Everytable: The Oasis found in Food Deserts
On Foodable Weekly
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.
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"You Cannot Scale Cool Fast Enough," Says Eureka! CEO About the Brand
On Foodable Weekly
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.
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Restaurants Push for Smarter Protein
On Foodable Weekly
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.
info_outlineThere 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 it’s impacting the specialty food sector.
The Specialty Food Association (SFA) has been around for 65 years, so this segment is not new to the industry. Previously known as the National Association for the Specialty Food Trade (NASFT), the Specialty Food Association is best known for its bi-annual Fancy Food Show. It has been sold out every year for more than 10 years, proving that specialty food products are growing in popularity.
Artisan food manufacturers have built up the community after a shift in consumer behavior. Consumers are asking questions they didn’t used to ask like, ‘Where does this come from?’, ‘Who makes this?’, ‘What’s its story?’ and this community is finally getting a chance to shine.
Restaurants operators have helped to foster thus growth. “They’ve got phenomenal cheese cases from around the world, they’ve got charcuterie bars, these folks represent the industry at large. And what we're finding is that no longer does it serve the membership to be buyer specific to the retail channel," said Kafarakis. So now, by opening up their doors to a wider range of consumers, we are seeing that the foodservice industry is not the only sector infatuated with fancy food.
Kafarakis also notes that there are special challenges associated with opening up to the market at large. Being specialty food, some artisan manufacturers might not be prepared to provide large quantities of product as the larger, non-specialty food companies. The SFA’s job is to prepare them and help them be successful– while retaining the authenticity and integrity of their products. With more than 35,000 manufacturers ranging from startups to mature companies, the specialty food sector is now a 127 billion dollar industry.