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_outlineOn 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 the rise, traditional proteins are not going away anytime soon.
Chef Guinta explains, “The plant based proteins are becoming part of dishes. They're not replacing traditional proteins- You’re not going to replace a pork chop with quinoa, for example, but they’re additions and more of a balanced approach.”
Oberholtzer adds that while we are seeing interesting food technology coming out like the Impossible Burger or soy proteins from Beyond Meat, he prefers to stick to whole ingredients. “What we’re seeing at least out of the fine dining world is that a lot of chefs are really leading with plants, they’re making plants the star. Plants are taking up more of the plate but proteins don’t go away.”
Learn more about the future of protein by watching the episode above!