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How to transition from small-batch to large-scale coffee roasting

Perfect Daily Grind

You may also like our article on designing a complete coffee roasting facility. I started roasting with an IMF machine in 2001, and since then, it has always been central to my journey, both in artisanal roasting and in scaling up to an industrial operation,” Diego says.

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MRM Research Roundup: Mid-April 2020 Edition

Modern Restaurant Management

Shoppers likely stocked up on lower-frequency categories early on and now we're seeing some of the smaller fill-in trips to continue to sustain our households in-between larger tripsAmazon is up, though not as much as Dollar, in terms of spend/capita and appears to be gaining momentum in recent weeks. Foot Traffic Decline.

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MRM Research Roundup: Mid-Year 2020 Edition

Modern Restaurant Management

Takeout and delivery has continued to sustain interest on Yelp, still up 148 percent based on consumer interest relative to pre-pandemic levels. Key takeaways: Chef's salaries increased by 8 percent Y-o-Y, the biggest increase since 2001, when we started to track the data. Diners are Ready, but Concerned.

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Where to Get Brunch in New York City

Restaurant Clicks

Abe Lopez, a winner of Chopped , designed the menu, so you’re sure to find something creative and delicious whenever you visit. Opened in 2001, this hotspot for tourists and locals offers all-day brunch Monday through Sunday all day from what used to be just a bakery and then expanded to include a cafe. Baking Co. &

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50 Los Angeles Restaurants You Should Check Out

Restaurant Clicks

Chef Michael Cimarusti uses sustainable ingredients from both local areas and international ports. Angelini Osteria is a celebrated authentic Italian restaurant that has been open since 2001. Bestia offers contemporary design in an industrial space and serves traditional Italian cuisine. Providence. Angelini Osteria.

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MRM People & Places: Game On at Walk-On’s and Gingerbread Houses for Humanity

Modern Restaurant Management

” Gunderson began her career in the Napa Valley in 2001 after moving from Colorado to California to work as an intern at Robert Mondavi Winery. The interior of the restaurant was designed by Sonia who was inspired after a trip to Pennsylvania where she hand-selected the wood used to design the restaurant.

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New & Notable: TEAM Schostak Celebrates 40, AI in Food Service and Beachy Tech

Modern Restaurant Management

Sandy is a graduate of Walsh College with a Bachelor’s of Accountancy and accomplished the designation of Certified Scrum Master in 2017. She is instrumental in all of the company websites, network security systems, data backups and other technical needs. William (Bill) M. Angott: President and Chief Executive Officer | 25 years.

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