EATER
OCTOBER 17, 2023
2008: Cereal Milk launches an empire Christina Tosi invented or popularized a number of household-name desserts — Compost Cookies, Crack Pie ( now Milk Bar Pie ), naked cakes — but her Cereal Milk, which she initially developed at Wylie Dufresne’s wd~50, reshaped the dessert world.
EATER
MAY 24, 2021
Ruhel Islam, a Bangladeshi immigrant, opened his Minneapolis restaurant Gandhi Mahal in 2008. He built it with a commitment to sustainability — it had an apiary on the roof and an aquaponic garden in the basement. What were the influences in your life that led you to pursue that in your business?
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Single Platform
SEPTEMBER 11, 2018
Time-travel back to 2008 for a moment. Between 2007 and 2008, the global financial crisis hit hard and was compared by multiple economists to the Great Depression of the 1930s. A CNN Money report from mid 2008 noted that casual dining chains were taking a major hit as people turned to cheaper food alternatives.
EATER
SEPTEMBER 6, 2022
Not long after the start of the new millennium, she followed California’s clarion call to Berkeley, where she began to fuse her training and influences as the head chef of a restaurant called Le Theatre. s birthday in 2008. I achieved my life goal, but then it just wasn’t sustainable in this economy.”.
Single Platform
SEPTEMBER 11, 2018
Time-travel back to 2008 for a moment. Between 2007 and 2008, the global financial crisis hit hard and was compared by multiple economists to the Great Depression of the 1930s. A CNN Money report from mid 2008 noted that casual dining chains were taking a major hit as people turned to cheaper food alternatives.
The Restaurant Times
OCTOBER 29, 2022
It taught him empathy, sustainability, and respect, and developed his mindset into one of service. . In 2008, Maadad and his team opened Six Senses Zighy Bay. They knew I was serious about comprehending what’s happening around the place,” he said. Agility in Planning and Execution. Planning is like mental time travel.
Modern Restaurant Management
DECEMBER 31, 2019
They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Sustainability will be even more important to diners, and restaurants that don’t have a sustainability strategy will be at a competitive disadvantage.
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