The Restaurant Times
MARCH 7, 2021
Kate led the company’s multi-billion dollar businesses across seven different brands and all operating divisions, including franchising, company operations, licensing, and international divisions through global licensing, manufacturing, and e-commerce. Gaa is currently ranked at No.15 15 on Asia’s 50 Best Restaurants 2020 list.
Touch Bistro
APRIL 27, 2021
The startup costs are lower than what you’d have to shell out to open a brick-and-mortar restaurant, and as the world continues to grapple with the COVID-19 pandemic, food trucks offer both a safe dining option for your guests and a reliable income source for you. Licenses and Permits.
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The Restaurant Times
SEPTEMBER 19, 2021
The number of food trucks in the United States roughly doubled between 2013 and 2018, and for all good reasons. Source: Investopedia. If you are planning to serve drinks that contain alcohol, you will need a liquor liability license even if your customers bring their own alcohol to your food truck. iii) Commercial Auto Coverage.
The Restaurant Times
SEPTEMBER 28, 2021
Source: Times of India. Source: www.cloudkitchens.com. Furthermore, you would almost certainly need to get various licenses or permits from local authorities in order to carry out the ghost kitchen’s operations in different regions which can include business operations, alcohol permits, etc. .
The Food Corridor
MARCH 27, 2023
Cloud kitchens (often used interchangeably with “ghost kitchens”) are centralized licensed commercial food production facilities where one or two to dozens of restaurants rent space to prepare food for delivery-optimized menu items. Green Summit Group opened one of the first cloud kitchens in New York City in 2013.
EATER
JANUARY 14, 2021
In an ideal world, our food would simply be a source of nutrition and fuel for the body, not a political statement. In 2013, she and husband Jay-Z introduced their 22-day vegan challenge ; she embarked on a 44-day vegan fast before 2018’s Coachella. The world of Black veganism, previously hidden, began to reveal itself to me.
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. Numerous sources asked to be anonymous, fearful of the enormous reach and influence of Dan Barber. But former employees say that narrative often obscured a more complicated reality.
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