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MRM Research Roundup: Top F&B Trends to Watch

Modern Restaurant Management

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 (!)

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Col D’Orcia, A Name To Remember

The Wine Knitter

By 2013 all wines were certified organic. And the beauty of protecting this special environment is to pass it on to future generations.” ” The vines are influenced by the sea winds and the special soils of marl and limestone. The Count said that the 2013 vintage was small but exceptional. Alcohol : 14.5%

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Dry January Mocktails

Bottleneck Management

Alcohol Change UK launched this public health initiative in 2013 to challenge citizens to remove alcohol from their diet for 31 days. You can set goals like not drinking on weekdays, cutting your weekly alcohol consumption in half, or only drinking at special events. Dry January Mocktails. Many people partake in Dry-ish January.

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The Red-Sauce Joint, in a Jar

EATER

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). They found a way to jar the Carbone experience,” Skae added in the press release.

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10 Women Entrepreneurs Who Are Making Their Presence Felt In The Indian F&B Sector

The Restaurant Times

Ramya Ravi is the Director of Nandhana Group, best known for its multi-cuisine restaurant specializing in Andhra style delicacies. The USP of the place is that it is the first of its kind cafe in India which is run by special-needs young individuals. Ramya Ravi, Director, Nandhana Group.

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Tasting Wines With Count Cinzano

The Wine Knitter

By 2013 all wines were certified organic. And the beauty of protecting this special environment is to pass it on to future generations.” Nastagio is a five-hectare single vineyard planted in 2006 and composed entirely of Sangiovese clones specially selected from research work in partnership with the University of Florence.

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The Internet’s Most Incredible Collection of Food History Has Been Saved

EATER

But I noticed that around 2013, the timeline mysteriously stopped. A clear favorite eventually emerged: the Special Collections and University Archives department at Virginia Tech University. The page on soup alone contains over 70,000 words from primary sources, cataloged in breathless detail.

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