Why Food Delivery is Safer than Shopping during the Covid-19 Outbreak

We have all seen the numerous postings about restaurants closing and offering delivery and pick up only services. Naturally, they are all trying to stay afloat during this very trying time. Nevertheless, there is a very good reason why you might want to consider ordering take out over going to a supermarket.

Naturally, there are community considerations; supporting local businesses and corporations keeps our country working, and while every order is at a micro level, micro multiplied by millions leads to macro.

However, there is possibly a far more important reason to order from restaurants. It’s just safer! Read More

Will We All Be Vegan By 2030?

Consider this: since 2012 to 2020,meat-free meal sales in supermarkets have increased by over 1,100 percent.That’s quite a growth curve for any sector, let alone a category that has literally emerged from dirt.

At a group level, virtually all food types have vegan alternatives.

Meat substitute is possibly the largest category now, led by the Beyond and Impossible brands, along with Amy’s Kitchen, Archer Daniels Midland, and the Blue Chip Group.

The global meat substitutes market was estimated at around $1.6 billion in 2019 with projected revenue to reach $ 3.5 billion by 2026 and CAGR [compound annual growth rate] of 12.0% during the same forecast. The vegan market is primarily driven by the increasing demand for plant-based meat products among Millennials and Generation Z, however, all generations have an interest in this new category given the broad appeal and underlying reasons behind this sectors’ emergence. Read More

3 Key Elements To A Well-Developed Restaurant Concept

Aprimary reason attributed to restaurant failure, is poor concept development and subsequent execution.

So what key elements should new restaurateurs focus on to ensure their new restaurant concept has high chances of success.

In this portion of the guide, we discuss in detail three primary elements to consider when drafting out a restaurant concept.

Those 3 key elements being as follows:

  1. A unique selling proposition (USP)
  2. Validation of the concept’s appeal relative to its target market and location.
  3. A clear definition of the concept’s identity.

Read More

What to check for when signing a restaurant lease

Signing a lease for any business is a complicated process, however when renting a  restaurant, the contractual complexity is compounded with the multiple operational and municipal requirements that every restaurant must face.

If we were to give any advice about signing a lease, it would be to first hire an expert and deeply experienced attorney who specializes in this niche property law. Read More

Hngry – Futur Of Food

HNGRY

BETA TASTING: FUTURE FOOD

As Americans dine-out less and order-in more, “virtual kitchens” are emerging in dense metropolitan areas to house dozens of delivery-only concepts in converted warehouses. The biggest player in the US is CloudKitchens, backed with $150m from Uber founder and ex-CEO Travis Kalanick. Watch as we provide an inside look into these mysterious kitchens and interview the restaurateurs betting the future of their businesses on the promise of delivery.

FUTURE FOOD

Phood Farmacy Opens

Phood Farmacy LLC
Kitchen #18
7333 Fulton Avenue
North Hollywood, CA 91605

Tel: (818) 927-4274
info@phoodfarmacy.com
www.phoodfarmacy.com

PRESS RELEASE

Los Angeles, January 2019: Food as medicine finally has a home!

Phood Farmacy, located in North Hollywood, CA, is a virtual restaurant seeking to disrupt the food delivery and meal plan sector by providing pre-made, nutritionally balanced, farm fresh food.

Phood Farmacy has been created to provide the ultimate natural food experience and is focused on food that provides medicinal qualities utilizing nature’s farm raised plants and proteins. All meals are produced with a deep focus on health, nutrition, and wellness while using ingredient combinations designed to be preventative and / or healing, not to mention, enjoyable to eat.

Meals are freshly made and are available deconstructed or ready-to-eat on demand.

Most important are the ingredients and cooking methods deployed to produce Phood Farmacy’s meals. Produce is purchased fresh from local farms who have production integrity systems and adopt sustainable farming practices. All ingredients are GMO and antibiotic-free and come from certified sources. Phood Farmacy cooks with filtered alkaline water to ensure all meal regimens and remedies are prepared with the best PH possible for the human body.

Read More

The Next Idea Restaurant and Food Forecast for 2019

FIRST PAGE TNI_Food_and_Restaurant_Forecast_2019

The Next Idea Restaurant and Food Forecast for 2019

 The Next Idea (TNI) anticipates 2019 to be a uniquely pivotal year as the restaurant and food terrain adjusts itself towards an increasingly confident, exploratory, and discerning consumer.

 As we enter 2019 our world is uncertain; Brexit, trade wars, volatile US political landscape, populism, global warming, rising world population, and so it goes on. This may seem a disconnect from 2019 eating out trends, but in reality, our Planet and all of its transformations will have a significant impact on how we eat. Read More