As 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 ..read more

One 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 restaurant industry." We discuss the rise of self-service kiosks in the food and grocery industry, and the ..read more

Today’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 curb food waste ..read more

This 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 ..read more

Patrons 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 highlights the processes that goes into serving a meal or brewing a beer ..read more

The food & beverage industry has changed drastically since the rise of reality restaurant television and digital media. Shows like Kitchen Nightmares and viral Tasty videos aren't just for entertainment; they're impacting expectation for the industry for both chefs and consumers alike. We chatted with André Natera, Executive Chef at the Fairmont Austin, to unpack some of these food media trends, and where he ultimately sees his industry going. We discuss the pros and cons of cooking shows, managing newfound expectations of customers, and ultimately how to manage being a chef in this new la ..read more

Amidst a record crop for California Almonds, the almond industry is preparing for the new tariffs imposed by China, one of their biggest buyers. We sat down with the director of sales and marketing at Select Harvest USA, Dinesh Bajaj, to learn about the impact these tariffs have had on business, what Select Harvest USA is doing to adapt and prepare, and how he sees this changing the future of the almond industry. Dinesh also spoke on our trade history with China, and how it has changed over the years. These new tariffs, according to Dinesh, are giving the States' largest almond competitors an ..read more

With Chick-Fil-A becoming the first fast-food company to start testing out their meal kit program and Blue Apron stock dropping over 20% in same month, the quick meal market has never been more difficult read. To help us make sense of the pre-prepped food landscape, Mitchell Roth, President and COO of Roth Industries, joined us to talk about the industry's current trends and hurdles. He also opened up about redefining quick meals, changing the narrative around pre-prepped foods, and about how to market to/foster the right audience ..read more

Corey Brandt, General Manager of Food and Beverage at the Sacramento River Cats’ Stadium, joined us to talk about how the craft food and “farm to fork” trends are affecting ballparks across the country. He also talks about embracing local eateries and brewers, fan engagement, and about how locally-sourced foods effect pricing ..read more

The 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 and Burger King is set to capitalize on it. BK’s parent company, Restaurant Brands International, said Thu ..read more