2013 Pricing Sourcing 
EATER
OCTOBER 15, 2024
Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S.
EATER
SEPTEMBER 30, 2020
A key component of gentrification, which distinguishes it from revitalization, is the demographic shift that happens when newer, more expensive development attracts wealthier newcomers, often young professionals, who then price out the community’s original residents. 1-CHART COMPARING COFFEE SHOPS TO GROWTH IN GENTRIFICATION/DEMOGRAPHICS].
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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 (!)
Modern Restaurant Management
APRIL 2, 2020
Had a primary source of income in the restaurant industry for the last year. MenuDrive allows restaurants to add their own delivery services, or utilize Lavu’s national partner for fixed-price, commission-free deliveries. Experienced a decrease in wages or loss of job on or after March 10, 2020. Live in the U.S., an overseas U.S.
EATER
DECEMBER 30, 2020
Tepotztli grew out of Cantina Experimental , a “self-sufficient cocktail bar” started in 2013 in the cloud forest near San Sebastián del Oeste in Jalisco, Mexico. The bar sourced tools by local artisans like the Parra family in Michoacan, who have been working copper for generations.
EATER
JULY 1, 2022
With Koudriashova’s salary as the household’s only source of income, the family has come to rely on the boxes of food they pick up nearly every week from a neighbor’s garage. Grocery prices have soared nearly 12 percent in the last year, the largest increase since 1979. Origins in the Gift Economy.
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.” Ultimate simplicity leads to purity — that’s how food writer Masuhiro Yamamoto summarizes Ono’s sushi in the film’s first few minutes.
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