Food News Media
August 10, 2016
The Sushi Chef
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The Sushi Chef // When you want sushi in Texas, you go to one of Tyson Cole's restaurants. Uchi, Chef Cole's first restaurant in Austin, is where his life as a restaurateur began, but his dedication to perfecting the art of sushi started long before.
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CT Express: Performance in Half the Space
playCT Express: Performance in Half the Space // Justin Carlisle, Ardent’s chef and owner, takes great pride in offering a unique tasting menu that is served in his small, 23-seat restaurant. The space-saving oven has an optional ventless hood that allows it to operate outside of a traditional hood, making it the perfect option for tight kitchens.
Manage & Motivate
Meet Soulful Seafood Chef Trent Pierce
playMeet Soulful Seafood Chef Trent Pierce // James Beard-nominee Trent Pierce is the Executive Chef and Owner of B&T Oyster Bar and Roe Restaurant. Pierce isn’t interested in being good; he’s chasing greatness.
Mapping the Restaurant Technology Landscape
playMapping the Restaurant Technology Landscape // It may seem like technology is everywhere today, but that may not be the norm yet in the restaurant industry. The National Restaurant Association set out to explore the landscape of current technology adoption in restaurants.
Restaurant Industry Update - July 2016
playRestaurant Industry Update - July 2016 // The National Restaurant Association's Hudson Riehle provides an update on the latest Restaurant Performance Index and other economic indicators.
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Texas Pete TV: Pantry - Las Vegas, NV
playTexas Pete TV: Pantry - Las Vegas, NV // Chef Schmidt, of Las Vegas restaurant Pantry, incorporates Texas Pete® Hot Sauce in his signature recipes. The bold, balanced flavor invokes a classic Southern feel that is otherwise hard to find the heart of the desert. Get the story from Chef Schmidt himself!
Brand Marketing
Bears Hate Bacon
playBears Hate Bacon // The Worst Camper in the World gives his tips on warding off bears. Hint: it involves a LOT of bacon.
Edison
playEdison // Chicken for breakfast. It’s not as crazy as you think. No more so than Thomas Edison, anyway.
Arby's: Brown Sugar Bacon | Brown Sugar Pig
playArby's: Brown Sugar Bacon | Brown Sugar Pig // Where else would brown sugar bacon come from than a brown sugar pig? Then again, maybe not.
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Specialized Solutions for QSR and Fast-Casual
playSpecialized Solutions for QSR and Fast-Casual // S&D knows what it takes to keep lineups fresh and exciting and how to tailor specialized solutions that help customers grow profitably.
Culinary Class
Momofuku Cooks Meat-Free Burger that Bleeds
playMomofuku Cooks Meat-Free Burger that Bleeds // Silicon Valley startup Impossible Foods debuts its long-awaited meat-free burger that looks—and bleeds—just like beef to the public.
How To Make Shio Ramen With Ivan Orkin
playHow To Make Shio Ramen With Ivan Orkin // In this last installment of Taste Memories, Ivan Orkin shows how to make his favorite type of ramen, Shio Ramen.
These 3D Printers Make Pizza and Candy. Yum?
playThese 3D Printers Make Pizza and Candy. Yum? // 3D printers are revolutionizing manufacturing and tech industries, but will they be the next big thing in food? Zagat visits two companies working to bring customizable food printing to the masses.
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WAND Digital Menu Boards - Award Winning Creative
playWAND Digital Menu Boards - Award Winning Creative // Check out some of the best work from WAND's Digital Menu Boards award-winning creative services team. From succulent chicken to mouth-watering burgers, WAND's creative team works hard to create amazing Digital Menu Boards that increase average ticket size and incite last-minute purchases.
What’s On! is an e-supplement of QSR’s A.M. Jolt and FSR’s FS Insider. Distributed once per month. Views expressed in videos are not endorsed by Journalistic, Inc. Select video content in this e-letter or links distributed remain the property of the publisher of that material. Reviews contained in this e-letter © 2016 by Journalistic, Inc. All Rights Reserved.