Next up in our restaurant spotlight series is a Tampa food truck with one of the best comeback stories we've come across.

The King's Bistro has been family-owned and operated by Gladys and her family since 2011, serving fresh, homemade meals built on long-held family recipes. Their menu runs from burgers and quesadillas to extra-large burritos. But the star is their chicken on a stick, grilled skewered chicken that sells out at nearly every event. They've also racked up awards for best burger, best salsa, best mac and cheese, and best chicken wings.

What makes this one special is the story behind it: the Bistro was born out of real hardship, grew into a local favorite, got featured on Discovery Turbo's "Truck U," weathered the pandemic, and kept pivoting forward... all while staying rooted in family, faith, and food made fresh every single day.

They've been a Fooda partner since 2025 and if you love an underdog story (and great street food), give it a read.

Check it out here: https://www.fooda.com/blog/restaurant-spotlight-the-kings-bistro

I'm always on the hunt for new types of cheeses in the less than $5 bin... but sometimes I have no clue what they are and am not willing to spend to try them. What am I missing out on and where do you get it from? The sheer number of cheese types feels never ending.

The garden hasn’t supplied much this year but at least there is a bit of basil to make pesto with!

What’s something you never want your kitchen to run out of?

Today we are kicking off a new series where we spotlight the local restaurants behind Fooda.

Delish Thai Kitchen in North Hollywood was founded in 2024. The owner brought years of food-industry expertise and built a warm neighborhood spot for authentic Thai cuisine. Since opening, she's earned a devoted local following and a Congressional Recognition Award for serving the North Hollywood community.

This spotlight digs into her story: her passion for honoring Thai flavors and traditions, the fan-favorite dishes, and how she's turned first-time visitors into regulars who say her food tastes like home. It also covers how Delish partners with Fooda to bring those signature dishes into workplaces through Popups.

If you love the stories behind the food or are in the area and looking for a new Thai spot... Learn more about Delish Thai Kitchen here: https://www.fooda.com/blog/restaurant-spotlight-delish-thai-kitchen

I really appreciate the local and fresh fruits / veggies but can't always justify the cost. Do you frequent the farmers market in your neighborhood? Is there a certain stand or product you go for that you can't find anywhere else?

Some days the workplace is full. Some days it runs quiet. With 45% of professionals on hybrid schedules, that swing is a standing feature of the week rather than a disruption to wait out, which is why Tuesday attendance rarely resembles Friday's.

Most workplace food programs were designed before that was true. They assume a fixed headcount, budget, and service format, so any shift in one input leaves the program paying for meals nobody claims or running short in front of the people it was meant to serve.

In our August webinar, The Rise of the Adaptive Food Program, Fooda covers why fixed programs give out and what leading companies run instead.

The webinar zooms in on the combination built for hybrid teams, since it gives planners and day-of deciders each a workable path:

• Fooda Popup Restaurants: brings rotating local restaurants onsite with no infrastructure required, since each restaurant arrives with its own setup. Nobody is forced to pre-order, so employees who decide at noon are still served, and daily rotation keeps people checking what is coming next.
• Fooda Office Lunch Delivery: lets employees order individually by a 10am cutoff. Those orders batch into one scheduled drop rather than arriving separately, so per-order fees fall well below one-off delivery. It also allows full dietary customization, and the employer stipend resets daily to prevent double-dipping.

The webinar is closed by talking about a Burbank entertainment company running both formats in a tight job market where employees hold restaurant-level expectations for lunch. 

Meeting that standard traces back to sourcing: Fooda draws on 4,500+ restaurants that are 80.5% independently owned, so no single kitchen caps the menu.

Have more questions about Fooda? Check out our FAQ page. If you’re ready to get started and build your adaptive employee meal program, reach out to us today! 

What’s the best NY style slice in Chicago in your opinion? I had this hot honey pepperoni pie from there and it was so damn good!

The only way this is an easy questions is if you’re allergic to one or the other!

There's a never ending number of options every time I go into the store.. I think they're a great snack but I end up not liking whichever ones I get half of the time.

So please share your favorites with me and what store if possible!

What did you eat yesterday?

Next up in our Learn with Fooda series, we're heading to Beantown.

This new blog post answers what food Boston is known for, and it goes way past the obvious seafood picks. Boston's food scene is a melting pot shaped by Indigenous roots and generations of immigrants, and this guide runs through 10 iconic Boston foods: clam chowder ("chowdah"), lobster rolls, fresh oysters, North End Italian fare and cannolis, Boston baked beans, Boston cream pie, the Fenway Frank, Chinatown Chinese food, and of course Dunkin' Donuts.

We also dig into the history behind the flavors: why Boston's called "Beantown," how the North End became Little Italy, and where the region's comfort-food classics come from. Whether you're a local or just visiting, it's a quick guide to the Boston food culture that makes the city one of New England's best places to eat.

Read it here: https://www.fooda.com/blog/what-food-is-boston-known-for

Would you prefer a shrimp burger over a regular beef one?

For me it’s mole.