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...

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...

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: Elie Ayrouth: @bookofelie on IG &...

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 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...

"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...

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...

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.   --- Thank you all so much for listening! All the Tweets and Instagram tags of you...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

We've all had dreams of becoming a professional wrestler at some point in our lives, and Austin Watson, AKA Austin Creed, AKA Xavier Woods, is actually living out that wild dream. Austin joined The Foodbeast Katchup to talk how food has shaped his on-screen persona. From he and his tag-team partners, "The New Day," launching an official cereal called "Booty O's," to throwing pancakes at audience members, nighty, food has become an integral part of his identity. Austin also discussed his...

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...

The Katchup Crew invades Vegas, and with a handful of new edibles, courtesy of Blum Dispensary, they embarked on a magic-filled adventure.  Trying to get that full Vegas experience, Elie, Geoff and Izzy made their way to see the great David Copperfield live.  Once the edibles kicked in, it was a whole other experience for the guys, and they documented it all from the good, bad and ugly.  The night was filled with magic, a weird Uber ride, and was capped off with a glorious taco...

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...

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...

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...