Xenial Serves An All-In-One Solution for Restaurants & Businesses Alike

Xenial Serves An All-In-One Solution for Restaurants & Businesses Alike
  • Xenial is an all-in-one, cloud-based solution to help restaurants run their businesses.

  • Xenial is Taco Bell’s mobile ordering solution.

On this episode of On Foodable: Industry Pulse, we talk to Christopher Sebes, the president of Xenial as he explains the cloud-based, full-restaurant platform solution which allows business operators to do everything necessary to run their business from one application.

Xenial includes “everything from ordering to payroll integration, time and attendance management, inventory, labor scheduling, reporting. And, the ordering platform also includes all sorts of ordering, so that’s mobile ordering, web ordering, customization kiosk,” said Sebes. “And, Xenial doesn’t charge extra for those services.”

Read More

FDA to Meet Over Fiery Cultured Meat Labeling Debate

FDA to Meet Over Fiery Cultured Meat Labeling Debate

The U.S. Food and Drug Administration will host a public meeting July 12th to discuss cultured meat as the debate over labeling the new technology intensifies.

According to New Food Magazine, back in February the U.S Cattlemen’s Association submitted a petition to the U.S. Department of Agriculture requesting they ban labeling cultured meat as “meat.” The USCA’s petition argues that the USDA must establish labeling requirements to differentiate beef products derived from cattle from those created in a laboratory.


Read More

Anthony Bourdain’s Impact on the Texas BBQ Craze

Anthony Bourdain’s Impact on the Texas BBQ Craze

Since Anthony Bourdain’s tragic death last week, there have been multiple stories told about how the industry icon helped to shape the industry as a whole. 

But his food-focused adventures had an impact regionally, as well. 

One of the culinary scenes that took off after one of his visits was Texas. 

There has always been a rivalry between Kansas City and Texas over which area has the best barbecue. After Bourdain visited Kansas City, he said the barbecue was the best he ever had.

So when he made his way to Texas to the renowned Franklin Barbecue, Barbecue Editor for “Texas Monthly” Daniel Vaughn made it his mission to change his mind and convinced him that Texas barbecue was the best in the country. 

“We ate everything on the menu. So: brisket, ribs, turkey, pulled pork, and sausage, along with beans, slaw, and potato salad. I just let Aaron Franklin’s barbecue do the talking, and I described to Tony why I loved it,” writes Vaughn. “It was 2012. This is back when Franklin was still really new on the scene. Texas barbecue wasn’t nearly as dominant as it is now seen across the country. Bon Appétit had already written about Franklin, but that magazine is mainly for foodies. With the regular eating crowd, what Bon Appétit says isn’t as important as what Tony Bourdain says.”

Read More

Daniela Soto-Innes on Being a Young Boss

Daniela Soto-Innes on Being a Young Boss

James Beard winning chef Daniela Soto-Innes is known for heading the kitchen at famed restaurant Cosme. Named ‘Restaurant of the Year’ by Eater and receiving 3 stars from the New York Times, the restaurant has proven itself to be one of the best.

But one thing you may not know about this award-winning chef is that she is only 27... and she won her James Beard at 25.

Her secret: Daniela began working in kitchens at 14– lying about her age until she helped open Cosme at 23.

So what does the life of a millennial success story look like? The Cut reports:

Read More

This Coalition is Addressing Sexual Harassment in Canada's Restaurant Industry

This Coalition is Addressing Sexual Harassment in Canada's Restaurant Industry

Every week in the U.S., it feels like a new big-name chef or restaurateur is exposed for misconduct. Mario Batali, John Besh, Mike Isabella, Ken Friedman, and Tom Colicchio are some of the many that have received multiple accusations of sexual harassment in the past. 

Although the #MeToo movement in Canada has yet to reveal as many assaulters, sexual harassment is also a common and ongoing issue at Canadian restaurants.

Renowned chef and co-owner of several popular restaurants, Matt Carmichael was accused last October by three women for sexual harassing them with inappropriate comments. 

To address the sexual harassment problem in the industry, two dozen operators, women’s advocates, and union officials launched Order’s Up, a campaign offering an online platform for food and beverage workers to use to file complaints, along with seminars with sexual harassment training. 

“I suspect that this [the Michael Noble case] is just the beginning of a major trend,” said Shea Coulson, the Vancouver lawyer who is helping to organize the seminars. “The Me Too movement has created a new normative expectation. People who feel they have been harassed are going to be more motivated to actually deal with the issue. There are going to be more allegations, more lawsuits, more criminal charges and a lot of negative press. Is that the reckoning the industry wants? Or is time to be proactive and start solving a problem that has become an epidemic?”

Read More

Resy is Using Machine Learning to Help Restaurants Turn Tables More Efficiently

Resy is Using Machine Learning to Help Restaurants Turn Tables More Efficiently

On this episode of On Foodable: Industry Pulse, we talk to Stephanie Cohen, head of sales for Resy, as she explains how the CRM platform helps restaurants better run their front of house operations.

The company launched in New York City in 2014 and is co-founded by innovators and entrepreneurs Ben Leventhal, Michael Montero, and Gary Vaynerchuk. Resy features complete restaurant reservations and waitlist system, table management, ticketing, web and app booking, CRM, and POS.

Read More

The Future of Food in an Evolving Food Ecosystem

The Future of Food in an Evolving Food Ecosystem

Our food ecosystem is evolving. More and more consumers are demanding high-quality ingredients, organically grown produce, humanely raised animal protein, sustainably and responsibly sourced food.   

At the launch of the frozen foods company Hip Chick Farms, known for it’s 100% organic chicken nuggets, “the [consumer] demand was already there,” as the company’s president, Serafina Palandech, puts it. “The demand in retail has grown phenomenally over the last four years and in opening our restaurant concept, which we call The Kitchen, you know, we have an incredibly sophisticated consumer. They know exactly what they are looking for and they know exactly what they want to feed their families. So, I really see that the demand was already there and we are filling that need.”

Read More

Will Noma Be Eligible to Top the World’s 50 Best Restaurants List Yet Again This Year?

Will Noma Be Eligible to Top the World’s 50 Best Restaurants List Yet Again This Year?

As an operator, making the decision to temporarily close your restaurant is a risky one. 

Whether its because the restaurant needs some renovations or it needs to be refresh entirely, it's often an expensive endeavor because you aren't making revenue during this time period.

In 2017, the renowned Chef René Redzepi decided to close his award-winning Copenhagen restaurant Noma to reopen the concept in a new and improved space. 

 “The point is that we dare again to fail, whereas with the old Noma, it had to be perfect," said Redzepi in June of 2017. 

The two Michelin-star restaurant has morphed into a culinary success since opening in 2003, attracting food-enthusiasts from all over the world. 

Read More

Grocery Ecommerce on the Rise: Food Retailers and Tech Giants are Teaming Up

Grocery Ecommerce on the Rise: Food Retailers and Tech Giants are Teaming Up

French multinational retailer Carrefour just announced they will be partnering with Google. This makes Carrefour the first retailer in France to partner with Google and bring consumers a new online grocery shopping experience.

This is just the most recent in a slew of partnerships between traditional food retailers and tech companies as grocery ecommerce continues to ascend.

Let’s face it, we’re living in a time where everything is focused on convenience making online grocery shopping a perfect fit. But just how large is the grocery ecommerce market?

Read More