Are sushi donuts killing the restaurant industry?
That’s the major topic of the first episode of our BRAND-NEW podcast, “The Katchup.“ The discussion launches a weekly podcast discussion on the top trends in food. Given the viral success of the Sushi Donut, which generated over 80 million video views between ourselves and other food news outlets in the past week, it had to be the key discussion for this week.
This week, Foodbeast’s Editor-In-Chief, Elie Ayrouth, brought in Andy Nguyen, the owner of viral restaurant successes like Project Poké’s Sushi Donut and Afters Ice Cream’s Milky Buns, and Jason Quinn, owner of the Playground Restaurant in downtown Santa Ana, to discuss how social media virality is affecting customer eating habits at restaurants.
Sneak peek alert!! SUSHI DONUTS are now a thing, and they're freaking delicious! 🍣😍 (YES, this is the ORIGINAL PHOTO that has been published everywhere without proper credit. Thanks to those who have given me credit on the pic! 🙏) – Sushi rice donuts filled with spicy tuna or avocado, topped with salmon, tuna and more. Debuting at Project Poke this Friday!! You're welcome. 😉 #TanayasTable #projectpoke – Snapchat for behind-the-scenes: 👻 MsTanayaG – Tag your friends you want to try this with! 👇🏼
Since the Sushi Donut’s massive success was borne from Nguyen’s poké shop, the group also discusses the future of poké and of the restaurant industry.
The podcast gets extremely real when Elie brought up e-mails he received regarding Foodbeast’s coverage of these items:
“I have quotes on two chefs, at least two chefs in my inbox, that have said: ‘Fuck you Elie, stop promoting sushi donuts, and stop promoting shit with Flamin’ Hot Cheetos on it.’ “
Definitely give the podcast a listen, as it provides in-depth commentary as to how items like the Sushi Donut are affecting the future of restaurants and their menu offerings.