2013 Influencer Innovation 
EATER
JANUARY 8, 2021
And yet, the Mexican state with few traditions, better known for its seafood and innovative, pioneering chefs like Plascencia, Benito Molina, and Jair Téllez, was rigid about birria de res: All Tijuana stands served it the same way. Soon, quesabirria and its more traditional sibling birria de res would be everywhere in Los Angeles, too.
EATER
AUGUST 29, 2024
He, like Reichl, hailed Dorotan’s innovation, writing that Cendrillon didn’t “cook or act in predictable, populist, homogenized ways.” Bobby Punla, chef of the modern Filipino pop-up Likha Eats in the Bay Area, fondly recalls being a regular at Purple Yam around 2013. He’d visit a few times a month on early dates with his now-wife.
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EATER
AUGUST 30, 2022
In 2013, now-Eater editor Lesley Suter wrote in Los Angeles Magazine of “ the Jiro effect ,” which had spurred, in her estimation, an “‘authentic” sushi craze.” With the ideas of purity in both technique and taste that it championed, the documentary increased American interest in “authentic” sushi.
EATER
MARCH 1, 2021
The nuances and complexities of sharing cultures — one’s own and those of others — are something I’ve thought a lot about since joining the community in 2013, when my partner and I started one of Australia’s first tibicos companies. All biological systems benefit from diversity, from the microbes in our gut to the makeup of human societies.
Modern Restaurant Management
OCTOBER 18, 2019
The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant. Within the US alone, an estimated? 63 million tons of food is wasted every year. ” Marc Zornes.
Foodable
APRIL 21, 2021
On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Fred Morgan, the co-founder of Fired Pie , to explore menu innovation, packaging, and how to leverage social media marketing to drive sales. All dough and sauce are made fresh daily.
Modern Restaurant Management
MARCH 8, 2024
The findings in the report include the top challenges for enterprise restaurant operators, investment priorities, innovations, digital sales trends, and what brands can expect for 2024. Opened by chef Akifumi Sakagami in 2013, the restaurant has earned two Michelin Stars.
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