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Native American Museum Cafes Preserve Tradition, Embrace Innovation

EATER

The menu, which includes the ever-popular fry bread taco, tells a story of connection, innovation, and respect for legacy and Indigenous culinary traditions. Through thoughtful collaborations and menus steeped in Indigenous traditions, these cafes honor the past while embracing innovation. I call it my healthy, unfried bread.

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‘Cookie-Cutter Marketing Doesn’t Work in this Industry.’

Modern Restaurant Management

Work-Life Balance: I started Embark in 2010 and had my son in 2011. Now, our challenges have evolved: Keeping Pace with Technology : From AI tools to social algorithms to customer data platforms, the pace of innovation is nonstop. Kitchen Operations : More streamlined, sustainable, and focused on quality over quantity.

Marketing 474
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Coffee News Recap, 20 Jun: NCA report says specialty coffee consumption is at 14‑year peak, Vietnam robusta exports hit record high & other stories

Perfect Daily Grind

According to the National Coffee Association, 46% of adults in the US reported drinking a specialty coffee in the past day, up 84% since 2011 and surpassing past-day traditional coffee consumption at 42%. The move underscores a renewed focus on sustainability and innovation in Latin America.

2025 127
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Why Restaurants Are Going Cashless: 7 Key Benefits for 2025

Lavu

From a sustainability standpoint, cashless payments also offer environmental benefits by reducing the reliance on paper and coin currency. Over the next 11 years (1990-2011), the University of Missouri monitored crime rates in Missouri. The research team’s conclusion was that going cashless reduced crime statewide by 9.2%.

2025 78
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Coffee News Recap, 4 Jul: C price drops below US $3/lb, four new World Coffee Champions crowned in Geneva & other stories

Perfect Daily Grind

The “new era” of a US $4/lb C price is quickly fading, but the dramatic spikes and drops in the market highlight the urgent need for structural reforms that ensure fair compensation and sustainable practices. Katharina Keil, Kamps’ COO since March and a company veteran since 2011, succeeds Friederike Stöver.

Pricing 77
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The Good and the Bad of Singapore’s New Hawkerpreneurs

EATER

Since Sai took over her father’s stall, Coffee Break, in 2011 at the popular Amoy Street Food Centre, she and her siblings have been selling the same traditional Nanyang kopi (coffee) made from dark robusta beans. But Sai argues that innovation isn’t inherently contrary to the hawker spirit. “It

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MRM People & Places: Cassoulet War, Zagat Stories and AQUAlounge

Modern Restaurant Management

Founded by Ariane Daguin in 1985, the company is recognized for its uncompromising standards when it comes to delivering superior products based on free-range, natural production and sustainable, humane farming practices. Ariane Daguin, Tom Colicchio and more attend D'Artagnan's 35th Anniversary at Metropolitan Pavillion.

Coaching 419