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 (!)
Cheetah
FEBRUARY 2, 2021
In the food supply chain, in particular, this means: Lower costs of inventory Reduction in stockouts Reduced shrinkage and waste (excess and obsolete inventory) Increase in on-time, in-full deliveries Reduction in expedited shipping fees Opportunities to negotiate better pricing or terms with suppliers. Big Players Are Already Doing It.
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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
MARCH 24, 2021
mile-long stretch of an irrigation canal supplying water to several farms in Arizona’s Yuma growing region, adjacent to a large cattle feedlot, which is often a source of such pathogens. More extreme temperatures can also cause cattle — the primary source of E. coli to a 3.5 They’re just like big fecal wastelands.
Perfect Daily Grind
FEBRUARY 4, 2020
During this time, people would go through great trouble to source green beans to roast and grind at home. They also directly source their beans before roasting them at their Moscow and Prague facilities. . As Russia’s wealth is heavily reliant on oil prices, this can fluctuate.
The Restaurant Times
SEPTEMBER 28, 2021
Source: Times of India. Source: www.cloudkitchens.com. Real Estate Prices In Metropolitan Areas . Green Summit Group opened one of the first cloud kitchens in New York City in 2013 and has grown to four locations across two cities. To stay ahead of the competition, you’ll need to devise a strategy. .
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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