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Food & Beverage, 12/4: The Science of Sitting & Sipping

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,…

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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.

The Science of Seating

Efficiency is paramount for restaurants as they seek to build a successful business. Wasted food, time, and motion can spell doom for even the best restaurants and chefs.

Ray Camillo is the founder and CEO of Blue Orbit Restaurant Consulting, where they advise restaurants on a number of issues from menu development to business plans. He joins the podcast today to talk about the science behind how restaurants seat their guests and explain ways the process can be made more efficient.

“The problems that people have are mostly related to how they seat and how they manage their front door,” Camillo says. He suggests that poorly defined roles for those who work at the front desk contributes to the issues further into the restaurant.

News Analysis: Technology in Restaurants with Matt Farley

Technological advancements have made an impact on every industry and the food & beverage industry is no different. In this day and age where technology advances at such a rapid rate, restaurant owners don’t want to wake up one day to find they’re suddenly outdated and behind the latest trends.

MarketScale’s own Matt Farley, author of the blog Farley’s Food Review, joins the Food & Beverage podcast to highlight some of the new tech that is making a difference in the world of restaurants.

Anchor Brewery and the History of Homebrewing

Anchor Brewery’s rise from the ashes of near collapse into one of the most influential breweries in the United States closely mirrors the path of one of its most important ingredients: cascade hops.

Scott Ungermann, Brewmaster at Anchor Brewing, and Charlie Papazian, founder of the Association of Brewers and the Great American Beer Festival, join the Food & Beverage podcast to tell those stories and explain how they intertwine throughout the history of brewing since the mid 1970’s.

For the latest news, videos, and podcasts in the Food & Beverage Industry, be sure to subscribe to our industry publication.

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