Foodbeast Katchup

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 ...

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 ...

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 progr...

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 advoca...

"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 ar...

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 talk...

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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Thank you all ...

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 p...

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 y...

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 learnin...

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 discus...

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 Pe...

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.  H...

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, st...

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...

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 fro...

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...

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...

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...