EATER

OCTOBER 13, 2020

In a statement on Twitter, Bon Appétit ‘s Sonia Chopra, who previously worked at Eater, wrote that the brand has been working to “build a team that is empathetic, respectful, and open to being challenged; is paid fairly for their contributions; and that represents the audience we hope to serve.”

2013 270

2013 Hiring Magazine Advertising 270

EATER

DECEMBER 2, 2024

And despite chiefly catering to southeastern Wisconsin, its reputation loomed so large and its champions were so fervent that kringle beat out the beloved cream puff to become the official state pastry in 2013.

Front of House 301

Front of House 2013 Travel 2016 301

Modern Restaurant Management

AUGUST 31, 2020

Under the ruling, California restaurants may still not serve foie gras to California consumers. The roadwork at issue was two years of construction (from December 2013 to June 2015) which caused dust and debris to migrate into the restaurant and required that the restaurant spend extra time cleaning.

2020 410

2020 Restaurant Law Agriculture Compost 410

EATER

JANUARY 11, 2024

A self-described Jewish tavern and house of learning , Lehrhaus is also a kosher dairy restaurant, serving milk-based food but not meat. At Oddfellows, the tablets have been available for 50 cents apiece ever since the chain opened its first location in New York City in 2013, when it had few non-dairy options.

2013 319

2013 Social Media 2022 Innovation 319

7 Shifts

MAY 8, 2024

Our now-old logo has been around since 2013. It’s inspired by the industry we serve: colorful, vibrant, and bold. And we’re built to serve restaurant pros today and into the future. It’s from a time when 66% of our customers weren’t restaurants — we’re talking retail stores, smoke shops, and dog groomers.

2013 243

2013 Uniforms Website Management Customer Experience 243

EATER

OCTOBER 5, 2021

You’ll note that nearly all of the restaurants that have been ranked first are located in Europe; those that aren’t in Europe serve European-style tasting menus; and all of the restaurants are helmed by men. He opened Mirazur in 2006 serving a tasting menu inspired by three themes: sea, garden, and mountain. Jason Loucas/Noma.

2010 261

2010 2006 2014 2011 261

EATER

MAY 2, 2024

The neighborhood, home to many Korean immigrants since the 1980s, is dotted with small Korean restaurants serving classic dishes to a clientele of middle-aged and older Koreans, along with the occasional Chinese and Mexican patron from Juárez. Although this design was initially effective, it eventually led to stagnating growth.

SEO 300

SEO Café Fine Dining Customer Experience 300

Modern Restaurant Management

JUNE 17, 2021

Augustine, Florida, a new self-serve store in Bayonne, New Jersey, focused on catering with a late-night walk-up window, and a counter-service store in Navarre, Florida, that will appeal strongly to tourists. "This The Mexican quick serve segment is definitely the place to be,” said Dejbakhsh. The company has 12 new U.S.

Franchise 431

Franchise Franchising Food Truck Loyalty Program 431

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. And you’d better be done by 1 p.m

Food Truck 363

Food Truck White Paper Back of House 2018 363

EATER

OCTOBER 7, 2022

Carbone, the crown jewel of the Major Food Group restaurant empire, opened in 2013 and became “ an impossible reservation almost instantly ,” Helen Rosner wrote in the New Yorker. billion views on TikTok).

2013 261

2013 Food Supply Fine Dining Social Media 261

Modern Restaurant Management

MAY 11, 2023

It is truly the breakthrough year for non-alcoholic "adult drinks" served behind the bar, sold in stores, and developed in labs, kitchens and bars at a breakneck pace. It’s all over the industry news and bleeding into the public domain, but is it right for your bar?

2012 346

2012 Seasonal Menu Beverage 2013 346

Modern Restaurant Management

NOVEMBER 5, 2019

Working alongside our talented team, our Board, our franchisees and suppliers, I am committed to upholding our rich heritage of serving our customers and driving value for our shareholders and other stakeholders. By reducing food waste, we can serve those in need today and set the table for success tomorrow.”

Waste 253

Waste Food Leadership Customer Service 253

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.

Franchise 383

Franchise Franchising Fast Casual 2019 383

EATER

MAY 8, 2023

Kunihisa nods to his heritage throughout the meal: Shiso leaves envelop the ris de veau; wagyu, ginger, and vegetables combine for a twist on pot-au-feu; and one of his signature dishes, the Oeuf Translucide à 65, a translucent egg prepared in the traditional onsen tamago style, is served in an emulsion that changes seasonally.

Food 300

Food Seasonal Menu Back of House Training 300

360Training

JULY 9, 2020

A 2013 market study found that 70% of GF consumers are fine with trace amounts or more. Examples include colanders, graters, serving spoons, pizza cutters, and ice cream scoops. Food items that have touched gluten are no longer safe to serve as gluten-free. To never remove a gluten item from a dish and serve it as gluten-free.

Serving 78

Serving Front of House Consumer Goods Food Safety 78

EATER

OCTOBER 4, 2022

Owens’ Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More winning in 2016, and Ken Forkish’s Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza winning in 2013. The foundation is accepting entries and nominees for all categories now through November 30.

Book 246

Book 2023 2022 2013 246

Modern Restaurant Management

FEBRUARY 17, 2020

Mittleman, who has been with the Company for 25 years, most recently served as President, Sports & Entertainment. ” He serves on the Board of Directors for The Cholula Food Company, Spurs Sports and Entertainment and is Chairman of the Board of the TEAM Coalition (Techniques for Effective Alcohol Management). .

Sports 383

Sports Point of Sale Entertainment Customer Experience 383

EATER

JULY 13, 2022

Then I got an opportunity to move to Singapore and serve as a chef-partner in a fine dining restaurant. I was there from 2009 until 2013, when I came to the U.S., We are changing the perception of Indian food in the American market and serving it in the most unapologetic way. I still go back to him for advice.

Fine Dining 243

Fine Dining Airlines 2009 2008 243

Modern Restaurant Management

APRIL 2, 2020

The Foundation will administer the grants, offered on a first-come, first-served basis. Qwick serves as a tool for connecting businesses across the nation to thousands of food and beverage Professionals. As of March 31, private donors and corporations had raised nearly $10 million for the relief effort.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

EATER

AUGUST 30, 2022

The color and texture of it have now changed because it has already been served.’” 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.” director David Gelb recalled in an interview in 2012. “He The sushi has passed its prime.

2007 364

2007 2012 2013 2019 364

Modern Restaurant Management

JANUARY 13, 2023

“After 36+ years of serving innovative, California inspired cuisine, we are proud to have built an incredibly loyal and supportive CPK guest community, so we wanted to do something to show our appreciation as we kick off the new year,” said Ashley Ceraolo, SVP of Marketing at California Pizza Kitchen. Three family-sized sides.

2023 251

2023 Menu Back of House Seasonal Menu 251

7 Shifts

FEBRUARY 28, 2020

Hyperion GM, Teddy Goldstein, has worked at Hyperion since 2013, starting as a pantry cook in the kitchen. However, with 7shifts' Events feature, the Hyperion Public team can stay on top of it and properly serve their sports-happy diners. The dining room is a reflection of Paddy—light, bright, and welcoming for families.

Restaurant Law 259

Restaurant Law Sports Events Front of House 259

EATER

OCTOBER 1, 2024

The couple eventually married and she convinced him to move back to Arkansas, where, in 2010, they opened a food truck serving crepes and galettes, among other French casual fare. The truck was an instant hit and is still worth a stop for buckwheat crepes, either sweet or savory. Seats go quickly, so make a reservation early.

2011 261

2011 Food Truck Hotels Seasonal Menu 261

EATER

OCTOBER 17, 2023

Served at his acclaimed restaurant The Fat Duck since the early 2010s, the dessert is the definition of over the top, involving 80 ingredients, 55 steps, and 23 distinct elements , including a chocolate sphere filled with pear caramel, citrus yogurt, a fried churro, nitrogen-dipped grapes, and aerated saffron.

2010 313

2010 2018 2023 Social Media 313

EATER

APRIL 1, 2021

In 1988, she opened Now & Zen, a San Francisco restaurant where she served what she calls “very rudimentary cheeses,” like the mozzarella she melted on top of seitan parmigiana. Kite Hill debuted in 2013, a year before Miyoko’s Creamery did, launching at Whole Foods with almond milk-based cheese.

Food Order 359

Food Order Book 2015 Point of Sale 359

EATER

JULY 13, 2022

Nina Fefelov outside her Samovar Cafe, as she serves tea to a visitor. The cafe is closed but she still serves customers from her home. Kondraty Fefelov would go on to a career as a boatbuilder and serve as the town’s church leader. The village of Nikolaevsk, population 328. Coming to Alaska.

Sports 244

Sports Food Truck Customer Experience 2013 244

EATER

JANUARY 11, 2022

Husband and wife Dan and Julie Resnick founded the company while living in the Hamptons in 2013. Crumiller says that filing defamation cases serves to bring “way more attention to [a company’s] reprehensible conduct.”

Influencer 333

Influencer Social Media Employee Relations Website Management 333

Sante

MARCH 9, 2020

Soon after, Braddock relocated to Wynwood Kitchen and Bar, where she served as Pastry Chef for three years. In 2013, Sigel accepted a position at Rush Hospital, where she oversaw the pastry division for the in-house catering and retail outlets.

Back of House 238

Back of House Hospitality 2015 2009 238

EATER

AUGUST 29, 2024

Amy Besa and Romy Dorotan are closing their beloved Filipino restaurant Purple Yam, which helped shape the modern Filipino food scene On August 30, Amy Besa and Romy Dorotan will — for the last time — serve food at Purple Yam , the Filipino restaurant in Brooklyn that they opened in 2009. That book became our bible, more or less.

Food 335

Food 2009 2006 Fine Dining 335

Modern Restaurant Management

FEBRUARY 21, 2020

Founded in 2000, Abe and Christina Ng wanted to give Miami something it didn’t have at the time – a neighborhood Japanese restaurant for sushi lovers that served delicious fresh food at good prices. Smok will be serving brisket sandwiches and burnt-end sandwiches along with other delights at Junction.

Brewery 348

Brewery Design Food Supply Equipment 348

EATER

DECEMBER 7, 2022

Many restaurants serve a sort of upscale mountain cuisine, seasonal and local ingredients used in dishes hearty enough to fuel outdoor adventures, combined with a decidedly casual setting and service. Since 1985, Sushi Village has served impeccable fish, creative rolls, and traditional Japanese dishes to the hungry hordes. Leila Kwok.

Seasonal Menu 243

Seasonal Menu Hotels Tourism Back of House 243

EATER

SEPTEMBER 2, 2020

How will they continue to grow and serve once it’s over? Distribution is the number-one reason why food injustice happens,” says Sasha Verma, a member of the operations team of Corona Courier, a mutual aid group that serves most of New York City. “We Photo by Stephanie Keith/Getty Images. Who was helping them before?

Government 261

Government Food Supply Cash Management 2012 261

Sante

MARCH 22, 2020

A Sommelier is a trained wine professional, normally working in fine restaurants, who specializes in all aspects of serving wine and pairing it with food. After settling down and starting a family, Alicia was snatched up immediately by Herzog Wine Cellars and hired as a winemaker in 2013.

2013 255

2013 Consumer Goods Agriculture Specials 255

EATER

FEBRUARY 8, 2021

Not all children of immigrants grew up embarrassed about their food, but pop culture convinced them they should be “Booger-gi” is what the kids call Justin’s bulgogi in The Invisible Boy by Trudy Ludwig, a picture book published in 2013. This is when my boyfriend turned his nose at the food my parents served him. Here is what they did.

Back of House 364

Back of House Book Food Order 2016 364

EATER

SEPTEMBER 26, 2023

license plates; a neon-accented diner serving fast food; and a McDonald’s-style playground. ABC Velp began attracting customers from near and far, including an Iraqi Christian named Nawzad Martani, who stumbled upon the restaurant in 2013 to celebrate his brother’s birthday. Children mob the costumed figure, squealing with delight.

Employee Relations 348

Employee Relations Travel Sports Social Media 348

EATER

JANUARY 19, 2023

He works with local ingredients — a freshly caught local salmon he breaks down by hand and then grinds up to prepare a classic mousseline, which is served on a bed of beurre blanc beribboned with three other sauces: a genevoise made with the salmon’s head, a lobster sauce, and a saffron-infused tomato sauce. His menu isn’t strictly French.

Seasonal Menu 284

Seasonal Menu Back of House Fine Dining Dine-in 284

EATER

APRIL 16, 2025

Eater Video Chef-owner Chris Morgan makes hundreds of tahdig crispy rice, grilled kabobs, and plates of hummus every night at Joon Chef and Joon owner Chris Morgan has been a mentee of legendary chef and cookbook author Najmieh Batmanglij since 2013 and created Joons Persian and Middle Eastern menu with her.

2013 252

2013 Uniforms Seating Dine-in 252