Foodbeast Katchup

Boba goes mainstream in the U.S. as fast-food chains like Dunkin’ Donuts and Del Taco begin serving bubble tea & popping boba pearls.

On today’s episode of The Foodbeast Katchup podcast, we discuss the Boba wave going on in America. Del Taco’s new poppin’ boba in the form of “Sprite Poppers,” allows customers to put cherry or mango boba pearls on top of their Sprite. Meanwhile, Dunkin’ is testing Bubble Iced Tea and Bubble Iced Coffee through mid-August at a few locations in Upstate New York and Massachusetts. We sat down with our dear friend Tai Tran of @AsiansNeverDie, who’s built a community of millions on Facebook and Instagram around comedic moments and culture in the Asian-American community, to discuss the current boba wave hitting U.S. fast food chains.

Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram, and connect with our hosts below:

The global pandemic and the resulting restrictions and limitations brought on the restaurant industry — from prohibited dine-in to a forced pivot to delivery and pick-up only service — has brought on unique challenges to small business owners throughout the country. With restaurants worried about how to keep their heads above water, this necessity has brought about alternative solutions — namely technology that provides answers to keeping revenue streams steady and consistent.

A particular service, named Numa, has helped restaurants explore unique solutions by being an AI-powered virtual assistant and concierge. What’s great about Numa is that it makes a restaurant’s number textable. The technology then answers every voicemail, text, Facebook message and more. Overall it leads to an efficient use of team coordination that has helped many restaurants who have used it.

Foodbeast Managing Editor, Reach Guinto, sat down recently with Tasso Roumeliotis, co-founder and CEO of Numa, and Lex Gopnik-Lewinsky, owner & founder of Augie’s Montreal Deli in Berkeley, CA to talk about the benefits of alternative technology beyond third-party delivery apps and how they could be the next wave in restaurants taking advantage of different solutions to serve their customers.

Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram and connect with our hosts below:

In the latest episode of Foodbeast's The Katchup Podcast, hosts Elie Ayrouth and Geoff Kutnick, along with managing editor Reach Guinto, wax poetic, and eulogize just how much Souplantation meant to them, while also exploring the immediately unfortunate prospects buffets have post-pandemic.

Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram, and connect with our hosts below:

Famed Chef & Restaurateur José Andrés has positively affected millions through his non-profit World Central Kitchen (WCK). In addition to feeding entire communities devastated by natural or economic disaster in Puerto Rico, Tijuana, Venezuela and beyond, WCK had to pivot its model yet again for COVID-19.

FOODBEAST Co-Founder Geoff Kutnick and Managing Editor Reach Guinto talk to Tank Gonzales, the project lead for a pilot program in Southern California that re-activates closed restaurants and feeds at-risk seniors. Within days Gonzales cold-called restaurants, UPS, senior centers and city officials leading to an operation feeding thousands of people.

To date WCK has provided 3,000,000+ meals across the country during COVID-19, and over 20,000+ in Gonzales’ Long Beach community.

Thank you all so much for listening! Please review this podcast on Apple Podcasts, follow @foodbeastkatchup on Instagram and connect with our FOODBEAST hosts & guest:

Restaurants are one of the strongest backbones of our community because of how many roles they serve beyond providing sustenance to patrons. They act as a third space for gathering & connecting, they employ tens of millions in the US, they provide tax revenue for our states & local communities, and beyond.

FOODBEAST Co-Founder Geoff Kutnick talks to the President & CEO of the California Restaurant Association, an advocacy group for the restaurant industry with access to many of the forefront politicians reacting to the new economic environment like Governor Gavin Newsom, and LA Mayor Eric Garcetti.

We talk about the ever-slimming margins of restaurants (25:15), how ‘over-built’ the overall restaurant industry was (28:00), how the lost sales tax will affect local communities (34:17), how there are more costs eating up the restaurant ‘pie’ (36:48) and more.

Kutnick also talks to Alycia Harshfield, the Executive Director of Restaurants Care, the non-profit arm of the California Restaurant Association funding restaurant employees directly affected by the Coronavirus. Restaurant Care has received thousands upon thousands of grant requests (47:32), but also have been bolstered by major donations like the $100,000 it received from Skrewball Whiskey Peanut Butter Whiskey (50:12).

"If 9/11 and the credit crisis were wrapped up into one, this would still be worse."

The Coronavirus has created a crisis in the restaurant industry, and while they’re fighting to stay open, others have already shuttered as they are not built for any other format other than sit-down, dine-in.

In this week’s episode, we are joined by Jonathan Maze, Editor In Chief at Restaurant Business Magazine. Maze breaks down what restaurants are currently going through, and what it would take for them to survive not only now, but in the future.

Also, while self-quarantined, the Katchup crew discusses its own experiences with restaurants at the time of a California lockdown, and how Foodbeast’s coverage has changed since the outbreak.

We also talk to our own resident food scientist, Constantine Spyrou, to get some little known facts about canned foods.

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John Parlet dared to turn his pizza parlor into an indoor amusement park, and it is still one of the most unique pizza party experiences you’ll ever see.

With 50,000 square foot restaurants occupying malls  across California, John’s Incredible Pizza houses full-fledged carnival rides, arcade games, a pizza buffet and different dining rooms with different experiences in each.

Parlet joined the Foodbeast Katchup podcast and talked about how he made all the magic happen, as he built a Chuck E Cheese’s on steroids.

Parlet also talks about the sneaky innovative tech within the restaurants that add to its overall efficiency.

Find out more in this origin story for John’s Incredible Pizza.

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Craig Batiste went from dealing fries in parking lots, to opening his own brick and mortar restaurant in Gardena, California. "Mr. Fries Man," as he calls himself, joined the Katchup podcast and talked about how people thought he was dealing drugs, when it was just fries, making custom fries for hip hop legends like Nipsey Hussle and The Game, and creating a strong community of black-owned businesses. 

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Alcohol-free bars are starting to pop up around Southern California and the Katchup crew discusses the new phenomena.

These bars create high-quality, well thought-out "mocktails," and give them the same love a cocktail with alcohol would.

Joining us is Voice of OC’s Anne Marie Panoringan, who has been following the zero-proof trend, and helps give us perspective of its goals.

Through the experience of an Orange County, California pop up called “Temperance” and even trying some alcohol-free spirits on air, we try to get to the bottom of figuring out what the heck zero-proof bars really are, and if they have a place in modern society.

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It's been a busy week in food news, and we're hereto Katchup with all of it. 

First, some pretty big news from Planters, as they decided to kill off their lovable Mr. Peanut mascot after 100+ years. With conspiracy theories, and a scheduled funeral on Super Bowl Sunday, we break down why Planters might have made this move.

We also jump into some vegan news, as JUST egg released a "foldable egg" similar to the ones you see on your Egg McMuffins or McGriddles. 

We dig into the news that researchers are starting to make protein out of literal air. Dubbed as the future of protein, we have our doubts and questions.

We then discuss a new line of fast-acting, cannabis-infused sriracha. Everyone's favorite hot sauce can now get you high, and we give you the lowdown, and personal experiences in trying it.

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When you go to a grocery store, you’re usually presented with pre-selected cuts of meats that are popular, and sold in bulk. Because of that, the art of going to a butcher who utilizes the entire animal to its full potential, has been lost.

We Katchup with Michael Puglisi of Electric City Butcher Shop in Santa Ana, California, and learn the ins and outs of whole-animal butchery.

From getting a better quality cut of meat, to learning how to properly cook it, Puglisi and his shop pride themselves on providing a more personal experience than you would at a run-of-the-mill grocery store meat department.

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While taking photos of your food has become a bit of a Millennial's game, 50-year-old Connie Aboubakare has taken advantage of the trend, and made it her career. 

Through a more mature lens, Connie has not let her age keep her from producing engaging content and crushing the social media food game. 

We Katchup with her and learn how she found her passion at 50, and how she keeps up with social trends. 

We also discuss the struggles of covering restaurants who might not be too keen on letting cameras in the kitchen, the cultural practices of keeping recipes secret, and even personal practices of not wanting to talk too loudly about some of your lowkey favorite food joints.

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Korean BBQ is a unique experience where you get to be the grillmaster while still sitting at a table and conversing with loved ones. It's a fairly perfect dinner that you wouldn't think needs an upgrade, but we found a way to make the eating experience a tad better.

On today's Katchup Lite episode, the guys talk about Producer Izzy's recent KBBQ journey where he sneaked in tortillas and made burritos with fellow Foodbeast legend Peter Pham. 

Izzy details his experience and talks about how tortillas should be the new standard for Korean BBQ restaurants. 

Happy New Year, fellow Fatties!

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Happy Holidays, Katchup Crew! Hope you're enjoying the last few days of the year, eating as much as possible, and as much basketball as possible. As it is NBA season, we wanted to reshare our favorite episode of the year, which happens to be with ESPN Senior Writer Baxter Holmes.

NBA players are often seen as larger than life personas, and inaccessible, Holmes has found a way to unify them with the common fan, through food.  Holmes has covered the NBA for nearly a decade, and has uncovered some of the league's biggest eating quirks; from a league-wide obsession with peanut butter and jelly sandwiches, to the Portland Trailblazer's almost necessary caffeine addictions.  

The legendary Holmes shared these peculiar moments with us, explained what led to him pursuing these stories, and how they carry a humanizing effect toward people who are often just seen as figures we watch on TV.  

Holmes goes in-depth in discussing how San Antonio Spurs head coach Greg Popovich has built a special team camaraderie through intimate dinners, how wine became a hobby for several players, and even how he found out Kobe Bryant consumed bone broth as part of his daily health routine.   

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Welcome to Katchup Lite! This new shorter format allows us to talk about more timely news and immediately get it out to your lovely little ears. 

Taco Bell finally revealed that they had been working on a secret, oat-based meat. 

Their ingredients have always been pretty vegetarian-friendly, but at a time where it seems that everyone in fast food is trying to incorporate plant-based meats, Taco Bell, for the most part, stayed away from that conversation. But this changes everything. 

Instead of going with Beyond Meat or Impossible Foods, the way most fast food chains have of late, they went ahead and just created their own proprietary plant-based meat. 

We got to try that meat, and give you the lowdown on it in the first edition of Katchup Lite. 

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The Cheesecake Factory is a go-to restaurant for millions across the globe, and we spoke to the man in charge of making sure they all go home happy with their meal. 

Chief Culinary Officer Donald Moore has been with Cheesecake Facotry for over 18 years, and if there's a dish you love in their 21-page menu, he's personally had a hand in it. 

Every single one of their 200+ menu items go through him, whether they are a brand new dish, an old dish that needs a new makeover, or one that just needs a minute tweak. 

Moore joined the Foodbeast Katchup podcast and explained all the behind the scenes magic that goes on in the kitchen, and didn't hide a single thing, as he explained how all dishes are handmade, how they keep a high standard at all levels of the restaurant, and how they've been able to keep dedicated employees for 10, 15, and even 20+ years at all of their restaurants around the world. 

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The plant-based revolution is starting to make its way to the drive-thru, and Plant Power is one of the leaders in that movement. The San Diego-based restaurant already has two drive-thrus operating, with more on the way.

Co-founder Jeffrey Harris joined the Foodbeast Katchup podcast and talked about the next step in plant-based restaurants, which is affordable fast food alternatives that can provide the same experience you get from more traditional quick service restaurants. 

From trying to make vegan drive-thrus the norm, and striving to be the first 100-store plant-based restaurant, Plant Power could be the blueprint for the future of plant-based fast food. 

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Salt & Straw Ice Cream co-owner and flavor master, Tyler Malek, joins the Foodbeast Katchup podcast to tell the iconic ice cream shop's origin story.

Malek takes us through an 8 year journey of what it took to make Salt & Straw what it is today. We also dig into his creative mind to get a glimpse of how he comes up with such wild flavors, including their current Thanksgiving feast-themed ice cream.

From starting as a humble push cart with co-founder and cousin Kim Malek, to just opening its 20th location in Pasadena, California, we take a look at Salt & Straw's odyssey, which is just as unique as its flavors.

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Popeyes chicken sandwich fever hit yet again, and it was just as insane this time around. People have been shot at, gotten in fights, waited in long lines and created absolute madness for this little fast food sandwich.

Just as crazy were the reactions to a Turkish restaurant’s viral video of a whole camel being smoked. The outrage over that video sparked not only a conversation over the lack of knowledge over other cultures' foods, but also questions over people being OK with one meat, but upset over another.

Uproxx Life editor, Steve Bramucci, joins The Foodbeast Katchup podcast to help us break down the madness over these two phenomena. The crew addresses if there is a hypocrisy from people being OK with chickens being killed, but being disgusted over camel meat, which is very common in other countries.

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Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.

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PART 2: It's been a wild 2019, and the innovation coming out of fast food has been game changing. The Foodbeast editorial team came together to discuss the most shocking moves that the likes of Starbucks, Carl's Jr. and even Pieology have made this year.

Joined by Foodbeast's resident food scientist, Costa Spyrou, the Katchup crew unfurls these innovations in a two-part episode. Part 2 will consist of our arguments for No. 5 through 1, and if you haven't already, check out Part 1 of the podcast where the guys argue over Panda Express, Starbucks and Subway's placements on this list. 

Every single restaurant on this list could be moved up or down, but we argue and feature what we feel will be changing the world for years to come.

#5: 2:23- Del Taco lets you put Beyond Meat on every single menu item.

#4: 13:51- KFC shocks world with plant-based fried chicken.

#3: 29:41- Krispy Kreme uses magic to stuff donut rings with cream.

#2: 35:10- Popeyes unites the country with a chicken sandwich.

#1: 50:44- Carl's Jr./Hardees had a surprisingly innovative 2019, making plant-based burgers accessible nationwide, and even creating a CBD-based burger. 

We've made it to episode 100! Thank you to every single listener who has enjoyed our conversations over the last couple years, your support means the world to us.

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It's been a wild 2019, and the innovation coming out of fast food has been game changing. The Foodbeast editorial team came together to discuss the most shocking moves that the likes of Starbucks, Carl's Jr. and even Pieology have made this year. 

Joined by Foodbeast's resident food scientist, Costa Spyrou, the Katchup crew unfurls these innovations in a two-part episode. Part 1 will consist of our arguments for No. 10 through 6, while Part Two will consist of the top 5. Every single restaurant on this list could be moved up or down, but we argue and feature what we feel will be changing the world for years to come. 

#10: 5:24- Pieology's game changing pizza crusts and ingredients.

#9: 22:15- Starbucks makes moves with app technology and sustainability.

#8: 33:52- Subway's healthy collabs for milkshakes and plant-based meats.

#7: 44:23- Panda Express brings a unique Chinese flavor experience nationwide with Szechuan. 

#6: 57:15- Halal Guys brings legitimate Middle Eastern-style lamb to the mainstream, nationwide.

We've made it to episode 100! Thank you to every single listener who has enjoyed our conversations over the last couple years, your support means the world to us. 

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Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.

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It's often hard to pinpoint the origins of common foods around us, but perhaps the strongest case for the chili cheese dog comes from American Coney Island. 

This week, Chris Sotiropoulos, co-owner of American Coney Island, tells the story of how his grandfather started pouring his Greek-style chili on hot dogs, and started a chili dog wave from small food cart in the heart of Detroit. 

They've been serving up the classic Coney Island-style dogs for over 100 years, and Chris explains the secret to that longevity, the obstacles of being open 24/7, 365 days a year, and the company's big move to Downtown Las Vegas, where their famous chili is now being poured for west coasters. 

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Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.

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Mezcal could very well be the next tequila, and Bricia Lopez is leading the charge in that revolution. The "Oaxacan Princess" joined the Katchup Podcast to talk about Mezcal's growth in Los Angeles, and what it means to have a Mezcal-focused bar opening on the Vegas Strip, as "Mama Rabbit" just opened at Park MGM. 

Bricia also gets into Oaxacan culture, the intricacies of Oaxacan food, and why the Mexican state needs to be a travel destination.

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Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.

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Las Vegas is a wild, fast, and irreverent city. No one embodies all those traits quite like Drew Belcher, founder of UNLOKT Las Vegas, one of the go-to food sources for locals and visitors alike. 

In this episode, Belcher penetrates through the ins and outs of Vegas food, nightlife, and even what it's like to work at the world famous clubs. 

A Las Vegas native through and through, Drew has spent the last six years searching for and featuring the best eats in the city, and not just on the strip. The food scene is vibrant away from Las Vegas BLVD, and no one knows the go-to spots quite like him. 

With unique stories of serving millionaire high rollers, catching Leonardo DiCaprio turning up, and even the audition process to work at Wet Republic day club, Belcher offers a unique perspective to Vegas.

This is the ultimate Las Vegas foodie episode and a guide to the city like you've never seen before. 

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You never know what someone had to go through to get to where they are, and no story embodies that better than Paul Ryu's AKA @ryusauce. After leaving South Korea on his own at 13, Ryu's life hit a tailspin filled with partying, addiction, run-ins with the law, and almost losing everyone close to him. 

In an inspiring story of redemption, Ryu has been all over the Las Vegas food scene and even co-founded his own agency that is helping build that scene off the Vegas strip. 

Listen in to his wild story and how he was able to turn everything around. 

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Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from.

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Wolfgang Puck is arguably the most recognizable name in the food world, as things we take for granted such as TV cooking demonstrations, open kitchen restaurants, and even California-style fusions, can all be linked back to Puck. He is a household name with over 100 restaurants around the world, and is now a proud graduate of the Foodbeast Katchup podcast. 

Wolfgang and son Byron Puck joined us, as we took a time machine into Wolfgang's life, learning exactly what he had to fight through to get to where he is, how he became THE most recognizable name in food, how he's grooming his son to follow in his footsteps, and how he has been able to adapt through the decades. 

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"I just want to stop explaining boba to white people." That is the tongue-and-cheek goal of Andrew Chau, co-founder of Boba Guys as they strive to make boba drinks commonplace in the U.S.

Chau and his fellow co-founder Bin Chen have been more than just restaurateurs, as they are often looked to for statements on cultural moments, and always looking to bridge cultures. Chau was very open and honest about a lot of cultural subjects in his Katchup appearance and goes even deeper in Pt. 2, as Chau gives no-holds-barred commentary throughout.

Make sure to go back and listen to Pt. 1 on this conversation to learn the origins of Boba Guys, and some additional gems.

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Alfred Inc. has become a staple in Los Angeles with Instagram-worthy drinks and a coffee/tea shop experience like no other. Founder Josh Zad jumped on the Foodbeast Katchup podcast, shared how it all came to be, and how he transitioned Alfred's success into a successful international brand, opening Alfred Tea in the heart of Japan. 

Zad also shared how the success of his shops have opened the door to a new Mexican style called "Calidad," that is already being sold in over 600 U.S. locations.