Food & Beverage by MarketScale
92 episodes - English - Latest episode: about 4 years ago - ★★★★★ - 1 ratingWelcome to the Food & Beverage podcast, by MarketScale: Your home for everything B2B in the Food and Beverage Industry! Join us for new episodes every week featuring conversations with industry leaders as we explore trends in restaurant technology, management, and all things F&B.
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Episodes
Boosting Business with Custom-Designed Scheduling with Taylor Donnell & Marco Juarez of Coleman Consulting Group
January 30, 2020 23:57 - 21 minutes - 50.1 MBThe 9-to-5 work schedule has been defining the American workforce since the late 1800s, when labor unions first fought for fair working hours. But, over 100 years later, the average workday has hardly changed despite the evolution of contemporary society. Coleman Consulting thinks its time for scheduling to adapt to the diversity of the employees who make businesses run. MarketScale explores the astonishing benefits of creating custom schedules built around employee needs on this episode of...
Tips for Handling Change From the Top Down with Jim Mertz and Frank Pereira of Coleman Consulting
January 10, 2020 22:25 - 37 minutes - 84.7 MBChange management is a term used to describe a systematic approach to changing an organization's processes, leadership or approach, but, for employees, it means absolutely nothing. It does nothing to address the pain points they experience until an organization gets buy-in from everyone affecting the change. Today on the Food and Beverage podcast, host Shelby Skrhak sat down with Coleman Consulting Group's Jim Mertz and Frank Pereira to discuss the change management obstacles that companies...
The Internal and External Trends of Micro Markets with Christopher Blomquist and Dustin Seetoo
December 19, 2019 14:10 - 37 minutes - 51.3 MBChristopher Blomquist, Director of Marketing at Parlevel Systems, and Dustin Seetoo, Director of Product Marketing at Premio, Inc., spoke on this episode of MarketScale's Food and Beverage Podcast about the emergence of micro markets in the self-service vending machine industry. Technology and the increased desire for healthier choices are two drivers of micro markets. “Micro markets came from being able to offer more diverse and healthier options,” Blomquist said. "Micro markets are differ...
Preventing Turnover is Possible with Frank Pereira of Coleman Consulting
October 10, 2019 15:09 - 31 minutes - 31.6 MBEmployee turnover affects every business and industry, large and small, but turnover is highest in the retail, customer service, hospitality, and service industries, according to the Bureau of Labor Statistics. How do you combat turnover when the robust job market gives employees their pick of positions? Today on the MarketScale Food and Beverage Podcast, host Shelby Skrhak answers that question with Frank Pereira, Managing Partner at Coleman Consulting Group. "If you've ever been in that m...
Impossible Burgers Hit Grocery Stores in California with Professor H.G. Parsa
September 20, 2019 16:36 - 7 minutes - 11 MBDisrupting something as large and enduring as the beef industry may seem like an impossible task. Alternative meat provider Impossible Foods is planning on doing just that. Today the company’s burgers will be sold in grocery stores for the first time. They can be found at 27 Gelson’s locations in California, and plans are in place to expand to the East Coast soon. Fast food chains including Burger King and White Castle currently host the Impossible Burger on their menus, and alternative mea...
Creating Production Standards in the CBD Industry with Kate Kinnison of RAD Extracts
September 18, 2019 01:11 - 18 minutes - 17.8 MBYou may have noticed the surge of CBD products on shelves near you. Whether it’s at your local pharmacy, drug store, or even coffee shop, CBD is popping up everywhere in lotions, lattes, gummies, and oils. But how healthy is it, and what sort of quality and production standards are being set? Here to answer our burning questions about this burgeoning industry on today’s Food & Beverage podcast is Kate Kinnison, vice president of sales and owner of RAD Extracts, a Colorado based B2B CBD supp...
McDonalds Makes Big Investment in New Technology
September 11, 2019 18:13 - 6 minutes - 9.44 MBMcDonalds made their third substantial investment in new technology for 2019 earlier this week, acquiring artificial intelligence company Apprente to help automate the drive-thru process. The renewed focus on technology represents a new direction for McDonalds, who appears set on charting the restaurant's path forward into the future. The company has said that the hope for the new technology will be that it creates “faster, simpler and more accurate order taking." The financial terms of t...
Alternative Work Schedules in California: How Employee Empathy Leads To More Productivity with Marco Juarez of Coleman Consulting
September 05, 2019 17:29 - 25 minutes - 25.1 MBThe typical eight hour workday is one of the most popular and widely practiced labor schedules in the country. But the truth is, these hours aren't suited for everyone. Many industries and companies are finding that adjusting employee hours leads to happier workers and more productivity. Today on the Food & Beverage Podcast, we were joined by Marco Juarez, senior partner at Coleman Consulting Group, who broke down alternatives to this outdated labor schedule. The issue of employee scheduli...
What is Seasonality in Marketing and Why Does it Matter?
August 23, 2019 19:57 - 7 minutes - 10.5 MBWhat is seasonality in marketing and why does it matter? To help answer that question MarketScale's senior director of marketing Lauren Farrell joined Business Casual to discuss the concept with Daniel Litwin and Tyler Kern. Hear the full interview and learn why seasonal offerings can often be a very effective tool. Tune in to Business Casual, MarketScale’s live radio broadcast, every Wednesday and Friday at 8 a.m. CST.
Greenstone Career Opportunity: Giving a Voice to Authentic Service as a Customer Support Manager with Tracy Curtis
August 22, 2019 19:32 - 6 minutes - 5.83 MBOn this jobcast, host Daniel Litwin dug into the open role of Customer Support Manager for Greenstone, a Cultura Company, with Client Success Director Tracy Curtis. "We're looking to grow our support team," Curtis said. "We have tenured folks that we need to have a training program and career paths for new people, as well as improving our metrics for our customers." Greenstone, located in Alpharetta, Georgia, is a leader in agricultural accounting & management tools, powering the backend a...
Is the Hard Seltzer a Fad or a Phenomenon?: Business Casual
August 21, 2019 18:05 - 8 minutes - 12.3 MBHard seltzers have hit the alcoholic beverage market...hard. White Claw alone, one of the leading hard seltzer brands, surpassed the sales of all but one craft beer in June of 2019. This sect of the market is worth around $550 million, and is projected to reach $2 billion by 2021. With 200% growth in the last year alone, other brands are hopping on the seltzer train, from Corona, to Anheuser-Busch to Smirnoff. Is this a fad or a phenomenon? On this snippet from Business Casual, MarketScale'...
How Dot’s Homemade Pretzels Went From Small-Town North Dakota to Online Everywhere with Dorothy Henke
August 20, 2019 15:19 - 39 minutes - 35.8 MBOn today’s episode of the Food & Beverage Podcast, host Daniel Litwin got his hand caught in the cookie jar...or more accurately a bag of Dot’s Pretzels. Litwin sat down with Dorothy Henke, better known to the world as "Dot" and founder of Dot’s Homestyle Pretzels, to discuss her journey to founding the North Dakota-based snack food company. “To be accepted like we’ve been accepted in the Midwest and now further out now is unbelievable,” Dot said with a distinctive North Dakota accent. Her ...
How Restaurants Can Put a Successful Financial Plan on their Menu
August 19, 2019 15:35 - 14 minutes - 20 MBStarting a restaurant has long been many peoples’ dream. However, the industry is under constant pressure from changing consumer demands and banks and lenders that are becoming more risk averse. It has always been a financial risk to open a restaurant, but the current landscape does offer hope for entrepreneurs. Specialty private equity shops are one way of raising funds to start a restaurant, as is utilizing personal contacts. Christa Jaganath, a senior audit manager at Briggs & Veselka Co...
Could Hemp Be the Next American Cash Crop?
August 16, 2019 21:25 - 7 minutes - 10.9 MBOn this segment of American Made, a conversational corner on policy affecting American Business, Business Casual host Daniel Litwin broke down the explosion of the American hemp market. According to the US Department of Agriculture, land used for hemp growth expanded by nearly 400% from 2017 to 2018; compare that to 2014, when land use for hemp was practically nonexistent. Why the unprecedented growth? A lot can be attributed to the prevalence of CBD oil; retail sales in 2018 were anywhere ...
Brace Yourself: Pumpkins Spice Lattes are Coming
August 16, 2019 21:10 - 10 minutes - 14.9 MBPumpkin spice lattes have become one of flavors of fall. Hoards of coffee drinkers look forward to the release of the tasty beverage every year. Starbucks has announced that the 2019 release date for their pumpkin spice lattes will be August 27th, the earlier it has been since 2014. The big question is: Do these limited time offer products drive revenue for their companies? Get the stats and info from Daniel Litwin and Tyler Kern on this snippet from Business Casual. Tune in to Busines...
The Ins and Outs of Running a Food Truck: Business Casual
August 14, 2019 15:20 - 8 minutes - 11.9 MBFood trucks have exploded in popularity in recent years, with the number of businesses in the food truck industry growing an average of 12.8% a year between 2014 and 2019. Miley Holmes, co-owner of Easy Slider food truck, joined Daniel Litwin and Tyler Kern to discuss the ins and outs of owning and operating a food truck. "It's a grueling business with so many moving parts and so many variables," Holmes said. "But I admire those people that are committed and have some skin in the game from ...
Business Casual: China Says No More U.S. Agriculture
August 09, 2019 14:41 - 4 minutes - 6.84 MBFarmers in the United States got some bad news this week as the Chinese Commerce Ministry announced that China will no longer be buying American agricultural products. As the trade war between the U.S. and China continues to drag on, the growing question is whether or not American farmers can continue to endure it. According to CNBC, U.S. farm exports to China totaled $5.9 billion in 2018. Losing that entire market could do longterm damage the agriculture industry in the United States. Hea...
The Shortlist, August 7, 2019: Tariffs with a Side of Fries
August 07, 2019 16:12 - 3 minutes - 4.26 MBIt has been a tumultuous week in the stock markets with the announcement of a new 10% tariff on $300 million of Chinese goods slated to go into effect on September 1st. This is the first round of tariffs to target consumer goods, and retailers reeled accordingly. China responded to the tariffs by devaluing its currency to its lowest level since 2008. This sent American markets into their worst day of 2019. Better Burgers Faster? While America and China continue to take bites out each other...
The Shortlist for August 2, 2019: Interest Rates, Impossible Burgers and Big Mergers
August 02, 2019 16:55 - 2 minutes - 3.63 MBThe Federal Reserve cut interest rates by a quarter-percentage point on Wednesday, its first reduction in 11 years. However, this is no indictment on the state of the U.S. economy. Here’s how Whittier Trust CIO Sandip Bhagat broke down the news in an interview with Yahoo Finance. Fed Chairman Jerome Powell said the central bank did not see the move as the beginning of a long series of rate cuts, but did not rule it out. There is plenty of interest in the meat alternative market recently an...
Bullish or Bearish: Krispy Kreme's Redesign, Starbucks Partners with Uber Eats, and Pizza Hut Tests New Delivery Method
July 29, 2019 18:44 - 5 minutes - 7.66 MBBullish or Bearish is a regular segment appearing on Business Casual, MarketScale's weekly live radio show airing Friday mornings at 8 a.m. CT. This week, Daniel Litwin and Tyler Kern gave their thoughts on three new initiatives at established chain restaurants. Will a digital facelift to Krispy Kreme stores be what propels the brand into modern brick and mortar retail? Will Starbucks see popularity on Uber Eats? Should Pizza Hut remove the human touch point from the pick-up process? Give th...
Do Americans Have an Appetite for Alternative Meat?
July 10, 2019 19:50 - 12 minutes - 17.7 MBAmericans are expected to spend $6.8 billion on food this Fourth of July, according to Wallet Hub. Outside of celebrating American independence, the holiday is perhaps most associated with grilling meat. However, this year Americans will also be eating something different, yet very similar. Plant-based meat alternatives have become an evermore frequent menu item at restaurants nationwide, including giants like White Castle and Burger King, making a dent in the traditional meat market. H.G...
The Grocery Revolution: How Online Grocery Fulfillment is Changing the Game with Joe McMenamin of KPS Global
July 02, 2019 21:06 - 19 minutes - 26.6 MBChange is part of every industry. The grocery industry is no different. Evolution has become necessary, mostly driven by customer preferences. The grocery shopping experience is evolving with the support of technology. To chat about this new segment of the market is Joe McMenamin, business development for grocery fulfillment at KPS Global, a leading manufacturer of insulated panel systems. The grocery business is competitive, so retailers have to evolve, and part of that is automation. Acco...
How Severe Weather Passes Costs Down the Food Chain
June 14, 2019 21:27 - 9 minutes - 13.6 MBCrops are always at the mercy of the weather, but 2019 has brought a once-in-a-generation challenge to American farmers. Coupled with the ongoing trade war with China, this year poses unique and daunting problems for the industry, and uncertainty about what the growing season will yield. For some farmers, turning a profit this year seems to already be out of the question. “We’ve seen an immediate price reaction due to the delayed plantings and the concern about how much is being lost right ...
The Importance of Personalization in the Restaurant Industry
June 11, 2019 21:13 - 21 minutes - 26.3 MBEvery customer wants a unique and tailored experience no matter what they are buying or where they are going. This is especially true in the hospitality and restaurant industries; beyond great cuisine and excellent service, there is certainly a desire for more. And that more comes in the form of personalization. To dissect this topic, we were joined by Alice Wilson , reservations and membership director of Inception Group, an operator of a number of unique bars, restaurants, and clubs in Lon...
The Winners and Losers of America's Trade War with China
May 17, 2019 21:00 - 7 minutes - 10.9 MBThe ongoing trade negotiations between the United States and China have the business world in a state of flux. Uncertainty is a condition in which no business wants to be in and in some cases, this uneasiness can shutter companies. Northwestern University Kellogg School of Management Adjunct Professor Phil Levy specializes in trade strategy. He served from 2003-2006 as senior economist for trade for the Council of Economic Advisers under President George W. Bush and later as a member of S...
Why Self-Pour Taprooms & Technology are the Future for Craft Beer with Tim Enarson of Navigator Taproom
May 13, 2019 18:41 - 40 minutes - 73.5 MBCraft beer is having its moment, one that shows no signs of stopping. While beer volume sales were down (albeit only one percent) in 2018, craft beer sales hiked up almost four percent, with a craft beer market of $27 billion. This is giving room for taprooms to reach their customers in more unique ways; creating a new experience for drinkers to try these brews was the catalyst behind the development of Navigator Taproom, a self-pour beer and wine taproom in Chicago. On today’s Food & Bevar...
An Expert’s Take on Modern Workforce Management with Frank Pereira of Coleman Consulting
May 06, 2019 16:25 - 32 minutes - 29.9 MBIn the modern world, most companies are looking to evolve and optimize the world of work, and there are many drivers motivating significant changes. Cost savings, capacity, employee retention, and efficiency are all things that companies are striving to achieve. On today's Food & Beverage Podcast, we were joined by Frank Pereira, managing partner at Coleman Consulting Group. Coleman delivers workforce management solutions with shift schedule design and other tactics to benefit companies and...
A Restaurant's Most Powerful Tool is Direct Reservations with Marybeth Sheppard of SevenRooms
April 25, 2019 20:46 - 30 minutes - 55.2 MBRestaurants could be missing valuable connection opportunities with customers by outsourcing their reservations to third-party software. Marybeth Sheppard, Senior Vice President of Marketing for SevenRooms explains why, and offers tips for how to use this customer information on today’s MarketScale Food & Beverage Podcast. To understand why is a lesson in restaurant marketing from over the years, Sheppard said. Twenty years ago, calling the restaurant (often an upscale one, at that) was the...
How To Make the Delivery Experience Customer Centric with Ryan Blackman & Eddie LeBon of Granbury Solutions
April 24, 2019 14:54 - 1 hour - 55 MBToday's consumer is making buying decisions with convenience in mind. As a result, the food & beverage industry has responded by integrating technology into its business model, expanding its client base to anyone with a smartphone or computer and an internet connection. Delivery plays on this trend. It's not a new concept at all, but the number of restaurants taking on delivery as part of their offering is increasing. Delivery has rushed headfirst into the dining space, and some companies a...
A Fully Stocked Bar is Just a Click Away with Bottlecapps
April 10, 2019 15:22 - 35 minutes - 48.1 MBPeople can buy anything they want with a click of a button these days. Why should alcohol be any exception? Millennials have grown up their entire lives using technology, and they want to buy liquor the same way they have purchased everything else: through apps and online. This is how the generation has learned to interact with all industries and retailers, but this convenience and experience is what liquor stores have been slow to adapt to. On this episode of “Popping Bottles with Bo...
How the Son of a Movie Star Created a Wine Empire
March 05, 2019 21:35 - 31 minutes - 43.5 MBFess Parker was a movie star in the 50's and 60's, famous for his portrayal of Davey Crockett and others. So how did a vineyard and winery in the midst of California wine country come to bear his name? For the answer, we turn to his son Eli Parker. He shares his philosophy for building the wine business and creating an aesthetic that communicates a sense of place and comfort. This week's episode also features a conversation with David Benzaquen, the CEO of PlantBased Solutions. As the tr...
Getting the Industry On Board with Enzyme Supplements, with John Davidson of Deerland Probiotics and Enzymes
February 20, 2019 18:28 - 22 minutes - 52.4 MB“You are what you eat” is an old adage that’s really true; educated consumers know it and are extremely conscious of it these days. This awareness is thanks to social media, other consumers, and a rise of those afflicted with a variety of food intolerances to things such as gluten, lactose, sugars, legumes, and other foods, which cause gas and bloating, among other things. Good digestion is so important, and there are a lot of products on the marketplace to benefit gut health: probiotics ...
Making Food That Moves People
February 20, 2019 15:41 - 28 minutes - 52.4 MBFood brings people together, connecting cultures and people groups around the world. Sharing a meal with someone from a new country is an excellent window into what life is like for them. On this episode of the show, chef Federico Tischler shares how he creates that barrier between cultures with his Venezuelan restaurant in Baltimore, MD.
Why Best-Of-Breed Kiosk Software Matters with Juan Perez of ADUSA, Inc.
February 14, 2019 21:06 - 18 minutes - 42.2 MBIn the Food & Beverage industry, as we move into a future where self-service kiosks are the primary method of interaction between restaurant and customer, the need for the best software is obviously critical. As such, there are a variety of ways that the correct software can help improve the guest experience. On this Food & Beverage Podcast, MarketScale chats with Juan Perez, CEO of Allied Decisions USA, and together they examine the future of self-service kiosks in the grocery store and be...
Payment Processing: The Restaurant Owners' Hidden Nemesis with Nydelis Ortiz-Rivera of TableSafe
February 08, 2019 20:19 - 23 minutes - 52.9 MBOwning a restaurant is a tough, multi-faceted business. It can be challenging enough getting diners in the door, but when it comes to processing their payment, it’s more complex than restaurateurs may realize. Not only are market trends transitioning toward new technologies, but the liability for credit card transactions has shifted as well. TableSafe is a part of revolutionizing the Restaurant and Hospitality industries, by offering businesses Pay-at-the-Table technologies that have rece...
Customers Want to Take Their Own Orders and Restaurants Aren't Complaining with Juan Perez of ADUSA
February 05, 2019 00:10 - 14 minutes - 19.7 MBOne potential frustration when dining out is being served something that is different that what you actually ordered. It happens, occasionally. Often the reason can be traced to human error. Fast/casual dining is not only putting the power of ordering into the diners' hands, it's speeding up the process considerably. On today's podcast, we chat with Juan Perez, CEO of ADUSA, a company that "brings its experience with Omni-Channel, Self-Service and Digital Engagement technologies to the ...
Tossing out the Cash Register is Making Restaurants More Money with Kris Bartel of ZIVELO
January 31, 2019 23:36 - 19 minutes - 26.8 MBAs technology progresses, so does the tech-savviness of modern customers. This has led to an upsurge in expectations, with consumers choosing to shop in locations which provide that same level of technological urbanity. As the world becomes more and more fast-paced, consumers are looking for quick-shopping alternatives that gets them in and out quickly, leading to rapid growth within the interactive kiosk market. This is particularly true for the food service industry.
MarketScale Food & Beverage 01/28/19: Molding the Chefs of the 21st Century
January 28, 2019 18:52 - 42 minutes - 77.1 MBToday's episode of the MarketScale Food & Beverage Podcast Show looks at the next generation of success within the industry, both how's leading that success and how to get find success from a marketing perspective. We're getting insight from a powerful marketing thought leader, a self proclaimed leading French Fry historian, who'll break down his 6 recipes for restaurant marketing success. We'll also be previewing the Young Chef Olympiad happening this week in India, one of the industry's mo...
MarketScale Food & Beverage 01/15/2019: All of the Meat, None of the Animals
January 15, 2019 18:32 - 41 minutes - 57.2 MBImagine a future where people still eat meat but it no longer comes from meat. What would be the ramifications of that throughout the food and beverage industry? It's one of the questions posed in this week's episode of MarketScale's Food & Beverage podcast. Zak Weston, Corporate Engagement Specialist for the Good Food Institute, joins the show this week to explain how this hypothetical is closer to reality than you might think.
MarketScale Food & Beverage 12/25/18: Getting to the Customers' Needs
December 22, 2018 00:11 - 27 minutes - 25.3 MBToday’s pair of podcasts are all about using technology to empower restaurants to waste less and serve more. In our first feature, we talk to Nancy Luna, Senior Editor for Nation’s Restaurant News about a new app designed to really get people through the door—and keep them as loyal restaurant patrons. We also spoke with Michael Crocker, CEO of VeriSolutions, who takes us to the restaurant back freezer to discuss the Temp Tracker app and how this IoT tech will help restaurants automatically c...
MarketScale Food & Beverage 12/18: Wine & Dine Online
December 18, 2018 13:53 - 39 minutes - 71.5 MBThe way that people search for and buy food has been evolving rapidly over the last several years. Online searches and delivery services have replaced longstanding traditional methods of obtaining food and restaurant information. Managing these aspects of the business can be just as important to its longterm success as the food or beverage itself. This episode of the Food & Beverage Podcast takes a look at the way millennials and generation X have changed how winemakers distribute their ...
Agriculture is Dead Last in Digitization, So Let's Fix That with Jeff Bisberg from Illumitex
December 13, 2018 18:06 - 17 minutes - 23.6 MBWe’ve heard time and time again about different industries digitizing and embracing digital technologies, but how come we haven’t heard much of this from the agricultural industry? To help us understand why and how Agriculture can catch up to the digital wave that's hit everyone else, we’re joined by Jeff Bisberg [contributor page], CEO of Illumitex [http://illumitex.com/]. Illumitex is an American lighting manufacturer largely specializing in the production and development of LED lights for...
MarketScale Food & Beverage, 12/11: The Rising Tide of Food Allergens
December 11, 2018 15:53 - 46 minutes - 85.6 MBThis week's episode of the Food & Beverage podcast features deep look at solving some of the big problems in the industry. As the number of people with food allergies continues to rise, it forces those in food and beverage to put new safeguards in place. New products have also begun to emerge to replace what Americans are removing from their diets. This episode dives into both of those topics and also takes a look at the massive issue of food waste around the world.
Food & Beverage, 12/4: The Science of Sitting & Sipping
December 04, 2018 23:32 - 45 minutes - 83.1 MBPatrons don't often stop to think about the moving parts that work in concert to produce the delicious meal or tasty beverage that they're about to enjoy. They shouldn't have to. The experience is designed for them to enjoy their time without worrying about the details. For those in the food and beverage industry, however, they know there's far more to serving a meal than what meets the eye. This episode of the MarketScale Food & Beverage Podcast zooms in on a few of those details and hi...
Food & Beverage, 11/20/18: Thanksgiving Survival Guide
November 20, 2018 21:42 - 39 minutes - 54.4 MBThanksgiving is a special time the year where we gather around the table with friends and family to share meals together. Food and drink are so inextricably linked with this holiday season that it’s nearly impossible to talk about one without the other. Coming up on this episode of the Food & Beverage podcast, we’ll talk about the food side of thanksgiving with Chef Andre Natera from Fairmont Austin, the largest luxury hotel in Texas, he’ll give us some insight into what it’s like to prepare...
"Kiosks Are Sexy," and They're Revitalizing Brick & Mortar with Healey Cypher of ZIVELO
November 01, 2018 12:38 - 30 minutes - 41.5 MBHave you noticed the slow but sure trend of self-service kiosks in your life? Think about it for a moment. They've existed at the self-checkout line in the grocery store or at the gas pump, but now they're becoming an industry standard for checking in at hotels, ordering food at restaurants, and more. What prompted this kiosk take over, what technology on the back end is empowering them to ease not only the customer experience but the business' too, and what does it mean for the future of Ret...
Innovations and Investment in Foodtech with Jane Leung of Scenic Advisement
October 02, 2018 16:33 - 22 minutes - 31.3 MBFoodtech is an exciting and evolving branch of the Food & Beverage industry; innovations in foodtech are changing not only the way people eat (Uber Eats), but the what people eat, like environmentally-friendly meat replacements (i.e., Impossible Foods). Jane Leung, CIO and managing director at investment bank Scenic Advisement, sees the vast potential in foodtech. "You've got this component of really trying to do something very ecologically friendly and environmentally important, and so it ad...
MarketScale Podcast Panel: How Are Digital Communities Transforming Business?
October 02, 2018 15:27 - 40 minutes - 55.5 MBThis is a MarketScale Podcast Panel, where we bring on key thought leaders from some of the fastest growing markets to participate in a Socratic seminar-style discussion, breaking down a timely topic for tangible insight. How are digital & online communities shaping the way businesses not only thrive, but enter their industry? How can social media platforms drive branding initiatives, cultivate consumer insights, and spur important financial decisions? What do consumers look for in their onl...
Adapting the Organic to the Inorganic with John Wood of Kitchen CUT
September 13, 2018 16:06 - 22 minutes - 20.8 MBWe live in a golden age of technological innovation, and the Food & Beverage industry is no stranger to seeing the benefits of everything from IoT devices to automation. Technology is not only shaping the way customers think about the food they eat, but also how chefs and restaurants are adapting to it. With the rise of socially driven food trends across social media from diets to eco-conscious movements, customers are letting their voices be heard, and the industry can't ignore it. We sat d...
Turning Food Waste Management into a Movement with Chef Peter Smith of the JW Marriott Desert Springs
September 12, 2018 15:24 - 29 minutes - 39.9 MBCurbing food waste in the Food & Beverage industry isn't an issue exclusive to restaurants and grocery stores. The conversation starts all the way at the farm, though that conversation isn't reaching enough of the community according to Chef Peter Smith, Executive Chef at the JW Marriott Desert Springs in Greater Palm Springs, California. Smith grew up on a cattle station in Australia, living and breathing authentic farm life. There, he got to see first hand how much food is wasted because of...