Ari Weinzweig began his career as the co-founder of Zingerman's Delicatessen and today is a pioneer in the specialty foods industry, managing 10 businesses with $65 million in annual sales. He believes in creating a positive environment for customers, noting, "If you create a campaign to stop people from eating bad food, it's not going to succeed because it's negative."
Oregon startup Veebie is placing fresh food in post office-like self-service kiosks around downtown Portland. Local restaurants stock the boxes daily, and customers can place orders via the internet for lunchtime pickup.
Blue Apron, the meal-kit company that has run into rough times since its initial public offering earlier this year, says it will reduce its workforce by 6% as result of a recently completed "roadmapping and reprioritization exercise." The company's shares have lost 47% of their value since the IPO.
How does Qdoba control their online menus? Wednesday October 25, 1PM ET With the rise of voice search and smart devices, diners are searching for and expecting to find rich details about your restaurant and menu items more than ever. Listen in to our webinar with Qdoba, and find out how they use Yext to drive business by making these devices their new storefront.
RXBAR co-founder Peter Rahal says his protein bar company, which was recently bought by Kellogg, succeeded by being serious about planning and strategy while creating a product that fills a specific need. "The same principle of who you get in bed with in business, it's the same thing with who you sell to and who you buy from," he says.
HelloFresh, which posted $168 million in second-quarter US sales, says it is on track to overtake meal-kit rival Blue Apron in the US. HelloFresh is planning for an initial public offering in Frankfurt, Germany, that could allow it to raise as much as $353 million.
Consumers look at food in an aspirational way and want to express themselves by understanding where their meals are sourced and how they're prepared, said Mike Lee, founder of The Future Market, at the recent Smart Kitchen Summit. However, many consumers' kitchen skills and knowledge don't yet match their aspirations, allowing grocers and manufacturers to meet their needs with shortcuts such as meal kits and other technology-enabled opportunities, he said.
NovoNutrients is examining ways to grow microbes using carbon dioxide from industrial emissions and develop them into fish food. The process could eventually be utilized to create food for livestock and pets, CEO David Tze said.
Alaska's Pebble Mine, which would be established to search for gold and copper, may cause "irreversible harm" to the area's Bristol Bay, which supplies over 40% of the world's sockeye salmon, chef and restaurateur Rick Moonen writes. "At a time when Americans are being told to eat more fish and consume more sustainable forms of protein, we should be doing everything we can to protect the last remaining wild seafood we still have," he writes.
You've got a great idea for a new food product. And you're ready to get out of your kitchen and onto store shelves. How do you take the next step? From Concept to Shelf: Rapid Innovation for Consumer Packaged Goods, held at the CIA at Copia in Napa, Calif., on Oct. 27-28, will equip you with the skills, the network and the resources to turn your food concept into a viable business. Apply today! Space is limited and partial scholarships are available. Listen in here as FBS course leader Chris Cornyn shares what will be covered in the two-day intensive.
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The Food Business School (FBS) is the executive and graduate education center of The Culinary Institute of America—and the world’s first business school dedicated to food entrepreneurship and innovation. Established to meet the growing interest and need for broad food-system transformation, FBS is built for future leaders ready to tackle the planet’s most pressing food challenges—and its greatest business opportunities.