Very inspired by Daniel Humm's insights on food, responsibility, innovation, and inspiration in his interview with The World's 50 Best Restaurants. “It was really about the language of food, the power it holds, and the difference it can make.” At Rethink Food, we witness daily the profound impact food can have, echoing Chef Humm’s dedication and passion. We couldn’t agree more that “the magic of cooking really comes into play when a chef creates something with something very humble,” which is something our inspiring chefs at Rethink Food do every day. Chef Humm discusses the transformative journey of Eleven Madison Park, from its roots in luxury dining to its current plant-based focus. His commitment to sustainability and equity in the food system is truly groundbreaking. His leadership at Eleven Madison Park and his tireless efforts with Rethink Food have been instrumental in our mission to ensure that nutritious food is accessible to all. I am deeply grateful for his contributions and the hard work of his incredible team. Thank you to The World's 50 Best Restaurants and San Pellegrino / Acqua Panna for highlighting hospitality leaders who are committed to shaping a better food system. I highly recommend reading the full interview to gain deeper insights into Chef Humm’s vision and journey: https://lnkd.in/ev3yDM_z.
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"Taking a Bite Out of Trends: The Comfort Food Revolution in the Restaurant Industry" In a world where costs and supply chain challenges are reshaping the restaurant landscape, there's a delicious evolution taking place – the rise of comfort food classics on menus. Picture this: your favorite neighborhood spot revamping its menu to feature elevated versions of familiar comforts like mac 'n' cheese, fried chicken, or even gourmet grilled cheese sandwiches. It's a trend that goes beyond nostalgia; it's about culinary creativity meeting consumer cravings head-on. As we navigate through these turbulent times, seeking solace in the familiar tastes of our past seems like a natural response. Restaurants are embracing this shift by infusing a touch of sophistication into traditional dishes, offering a blend of nostalgia and innovation on a plate. What makes this trend truly intriguing is its ability to strike a balance between reliability and excitement. Customers can savor the flavors they know and love while experiencing them in new and unexpected ways. It's a culinary adventure that brings together the best of both worlds – familiarity and novelty. Next time you scan a menu and spot a revamped version of your go-to comfort food, take a moment to appreciate the creativity and care that went into reinventing a classic. The restaurant industry's embrace of comfort food speaks volumes about adaptability and resilience in the face of challenges. #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement
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What truly sets your restaurant apart from the rest? Oftentimes, succeeding in the restaurant world is about much more than serving high-quality food and bev. The best restaurants focus on curating a memorable brand. It's the magic ingredient that turns a quick bite into a lasting impression. The team at Science On Call is in the trenches with restaurants every day. Here are a few examples of memorable brands that resonate with us: 🍔In-N-Out: They pay employees well, have a retro vibe, and offer a "secret menu. No wonder the drive-thru line is so long! 🪴PLNT Burger: They’re serious about sustainability, and their colorful packaging really pops. 💥Plant Power Fast Food: Plant-based, no artificial bad stuff, and tongue-in-cheek menu items like “The Big Zac” and “The Ribby.” 🍕&pizza: Say hello to the "anti-establishment establishment" with bold flavors and a playful social media presence. 🟦Square Pie Guys: Good guys who support their communities with gusto — and delicious Detroit-style ‘za. At Science On Call, we help tech restaurant tech off your plate so you can save time for the important things — like building an unforgettable brand. Click the link in the comments to chat with our team and put our tech wizardry to use!
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Managing Director, GSW NYC: Building healthcare brands through behavioral insight, creativity, data, technology & heart
Nostalgia is in-demand and brands are taking full advantage. Tapping into *percieved* simpler, happier & more innocent times immediately can create a connection. Here is a great example and look how it’s executed creatively. When you take fast food classics and give them a culinary upgrade, throw in some clever branding & you get the recipe for a hot restaurant. #WonderMore
How Chain, B.J. Novak’s Concept Restaurant, Built a Nostalgia Factory With Hollywood’s Help
https://www.hollywoodreporter.com
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We help organisations like yours leverage teamwork and coachability (so you can build high performing teams + create stronger feedback & coaching cultures).
You walk into a restaurant that has got over 410,000+ subscribers on: (YouTube) I spoke to Chef William Murray 2x times. The 2nd time he takes time off to show me his: (16 metres of aeroponic and hydroponic vertical farm). If you listen in at the end he says: “Look at that!” The aeroponic and hydroponic vertical farm is being used to: (grow ingredients for dishes and cocktails). They have about: -300 plants growing at any one time -They produce £1000 to £1500 worth of produce a month -This wouldn’t last more than a week with their restaurant. They are currently growing: 1)Padron Peppers, Thyme, 2)Lemon Verbena and, 3)Basil & Strawberries. I was and still am a big fan of William, Jack and James do as: (restaurateurs). You see us below at their newest and 3rd Restaurant Roe Restaurant The name ‘Roe’ comes the species of deer. They not only serve venison. They cater to everyone. How did they get there? They opened a nose-to-tail restaurant called Fallow Restaurant in 2021. A nose-to-tail restaurant follows a culinary philosophy of: 1)Utilising every part of the animal that, 2)Minimises waste and, 3)Boosts sustainability. This encourages chefs to be creative and resourceful with their cooking. Building on that success they opened their 2nd restaurant: (Fowl a beak-to-feet chicken shop). With a similar sustainable philosophy. Go eat their Chicken Pie. If you haven’t visited Roe yet. You must try it out. Looking back at this video and hearing Chef William say: “Look at that”. I reflect and think: Look at what they’ve achieved. It isn’t easy building a successful restaurant business. Yet, when you challenge yourself and be: Creative + Resourceful + Surround yourself with others who complement each other. You win. What restaurants have you been to recently that inspire you?
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The FoodTruck Revolution How Gourmet Trucks Are Driving NYC's Street Food Scene Forget the notion of food trucks being the last refuge for a late-night snack. In New York City, these mobile kitchens have morphed into culinary powerhouses, driving the city's foodie culture into a new, dynamic era. A Gourmet Odyssey on Wheels In NYC, the food truck trend has elevated street food to gastronomic heights. Take "Wheels of Cheese," for instance. This isn't just a grilled cheese sandwich; it's a gourmet experience - imagine biting into a perfectly toasted sourdough embracing a melty core of brie and fig jam. Then there's "The Rolling Risotto." Against all odds, this truck serves up risotto so creamy and rich, it could easily rival dishes from high-end Italian bistros. Each bite of their wild mushroom or saffron-infused seafood risotto is a testament to the culinary creativity thriving in these compact kitchens. Tracking Down the Tastemakers One of the thrills of NYC's food truck scene is the hunt. With locations that change daily, these trucks have turned grabbing a bite into an urban adventure. From the heart of Central Park to the bustling corners of Union Square, these trucks pop up where you least expect them, like "Sushi on Wheels," rolling out fresh, hand-rolled sushi that's a lunchtime game-changer. A Culinary Culture on the Move This revolution is more than just about satisfying hunger; it's a lifestyle choice for the urban gourmand. In a city that's always on the move, these food trucks offer a delicious, inventive, and convenient dining option, echoing the city's dynamic spirit. They're not just serving food; they're dishing out new traditions in the heart of NYC's foodie culture.
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Begin Your Delightful Sunday. In the vibrant world of the food industry, one restaurant struggled to make its mark amid fierce competition and shifting trends. Stella, the passionate owner, dreamed of culinary success but found herself overshadowed by larger, more established eateries. Enter Stella’s Gourmet Kitchen – a guiding light for aspiring restaurateurs. With customized marketing strategies, Stella’s restaurant flourished. Targeted campaigns and brand elevation infused her establishment with renewed vigor, while cutting-edge technologies and bespoke customer experiences transformed casual diners into devoted patrons. Today, Stella stands tall, a testament to her Gourmet Kitchens' commitment. Here we shared some sneak peeks from her live kitchen. Partner with us and let your restaurant's success story unfold. Visit www.marocedge.org and ignite your culinary journey today. #RestaurantSuccess #MarketingSolutions #DigitalTransformation #FoodIndustry #CulinaryGrowth #BrandEnhancement #CustomerExperience #InnovationInFood #BusinessGrowth #SalesAndMarketing #FoodTrends #RestaurantTech #RestaurantLife #MarketingStrategy #CustomerRetention
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In this episode of The Restaurant Report, host Paul B. and guest co-host Amy Hom, experts in the restaurant industry and consumer sentiment, delve into the fascinating world of food halls and emerging brands. Despite current economic challenges, such as rising prices and inflation, which have reduced restaurant visits, food halls, and innovative culinary concepts are showcasing significant growth and resilience. #RestaurantIndustry #EconomicChallenges #SavorFM Watch or listen here 👇 https://lnkd.in/e_pQJyjM
The Evolution of Food Halls and Emerging Brands in the Face of Economic Challenges
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Did you know that 34% of food to go customers are now more likely to be flexitarian? The demand for plant-based options in fast-paced dining is evident. Notably, major players like McDonald's with the McPlant burger and Burger King featuring the Impossible Burger showcased their vegan ranges at last year's Food To Go Conference. As 34% of food to go customers embrace flexitarianism, there's a prime opportunity for food manufacturers to dive into the burgeoning plant-based trend. Are you looking to introduce plant-based options on your menu in 2024? #UAERG #Flexitarian #Vegan #FoodTrends
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Discover how we're not just serving meals; we're curating adventures on your plate.🍽️ 🚀 From sharing platters that redefine communal dining to a flexible menu that adapts to the latest culinary trends, 'Streats' is your passport to a global gastronomic journey. Join us in embracing change, transforming each meal into a memorable event. Read more about the evolution of fast food dining and how 'Streats' is at the forefront of this delicious revolution. https://lnkd.in/g5bZQ4mU
Restaurant Trends: How Streats Adapts to a Changing Market - Joey's Franchise Group
https://joeysfranchisegroup.ca
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“Sacramento is just Sacramento. It doesn’t need to be anything else.” Check out this feature from The New York Times where writer Ella Quittner shares more about why there's no comparison to Sacramento's restaurant scene. #Sacramento #California #SacramentoCA #VisitSacramento #VisitCalifornia #Food #Restaurant
How Sacramento Turned Into a Great Restaurant City
https://www.nytimes.com
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