09 May Leaning into Leftovers

From surplus and scraps to ugly produce and discards, food waste is becoming a vehicle for menu innovation and social impact.

When it comes to a successful foodservice operation, waste is a necessary evil—or perhaps more of an annoyance. Unlike food safety, quality control, and accounting,...

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09 May One to Watch: Hopdoddy Burger Bar

Amid a crowded better-burger category, this Austin, Texas–borne concept stands out with an entirely scratch-made menu and full bar.

Guy Villavaso, founding partner of Hopdoddy Burger Bar, calls the growing Fast Casual 2.0 “an adult place to get a burger.”

“That’s not to say we don’t cater...

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