Modern Restaurant Management
DECEMBER 28, 2023
Dash From the Past: A Decade Delivered In 2013, things started off small, with a simple idea. Today, we’re looking back on the decade to see how much our tastes have changed since 2013 and what’s stayed consistent — our passion for chicken sandwiches, for one. Since 2013, more than 600 million (!)
EATER
JULY 6, 2022
In November 2013, a 22-year-old cook named John Schaible arrived in Pocantico Hills, New York, to work at Blue Hill at Stone Barns. The carrot cutlet, a signature Dan Barber dish that represents the “Third Plate,” served at an event at in 2014. But former employees say that narrative often obscured a more complicated reality.
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KaTom
OCTOBER 24, 2019
Before its demise, Pan Am set the bar high for air travel by serving Parisian-inspired meals midflight on tables set with linen tablecloth and fine china, comfortable seats with generous space in between, and an upstairs first class section. The popular airline reached its peak between 1970 and 1980 before eventually going bankrupt in 1991.
Restaurant Clicks
NOVEMBER 13, 2021
The chefs serve up a tasting menu to diners seated around a counter on the edge of their open kitchen. The Baba Ganoush (served in its skin!) They serve the classics, as well as innovative dishes, in their air and light-filled dining room. Almost everything that’s served in the restaurant is cooked over an open flame.
Modern Restaurant Management
FEBRUARY 6, 2020
In addition, her son Naheed brings more than 25 years of experience in restaurant franchising and will serve as CEO of CPK’s Alberta footprint. ce in 2013. "They share our passion of serving the freshest, highest-quality products and incorporating fresh ingredients and authentic flavors to create handmade Mexican cuisines.
Modern Restaurant Management
AUGUST 28, 2020
The film reveals a concerning statistic from a 2013 study by the Office of U.S. He served on countless non-profit boards throughout Frederick County and the state of Maryland. 20, 1955, and served in the U.S. He was instrumental in organizing the Frederick Community College Hospitality Program.
EATER
SEPTEMBER 10, 2020
Then, the company’s owners pulled out of the new locations when coronavirus restrictions brought in-store demonstrations to an end. The one-time construction engineer took up food entrepreneurship after immigrating from Tehran to the San Francisco Bay Area in 2013 so Hoss could pursue a career as a choreographer.
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