The Restaurant Times

MARCH 7, 2021

She continues to serve as the CEO of Dunkin’ Donuts in Lebanon, and was ranked No. In her previous roles, Masino served as the President for Taco Bell North America, where she ensured innovation, new store development, and a frictionless customer experience through digital and technology initiatives.

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Franchise Franchising License Leadership 98

Sante

APRIL 1, 2020

In 2014, Wine spectator awarded Dow’s 2011 vintage port as “Wine of the year” in the “Top 100 Wines of the World.” A sustainable future. Since the mountainous Douro Valley region doesn’t have biodiversity of agricultural crops, the future of the port trade may depend on sustainable practices.

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Vineyard Back of House Sustainability Certification 130

Open for Business

MAY 19, 2023

“The point of a business plan is to show that you’ve done your homework,” says Charles Bililies, owner of Souvla , a fine casual Greek restaurant in San Francisco that has received national acclaim since opening in the spring of 2014. Restaurant concept Describe your restaurant concept and get the reader excited about your idea.

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Fine Dining Front of House Design Document 147

Perfect Daily Grind

JANUARY 15, 2020

Bottled cold brew coffee served over ice. It’s cold serving temperature made it popular with French troops in Algeria in 1840, where soldiers drank a coffee concentrate combined with cold water to cope with the desert heat. They also are interested in brands that offer sustainability and eco-friendly products. .

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Modern Restaurant Management

SEPTEMBER 14, 2021

Sandy was promoted to Director of Information Technology in 2009, and in 2014 she was promoted to Vice President of Information Technology. Bill formally served on the Great Lakes Franchise Association Board, Del Taco’s Franchise Marketing Advisory Council and the Finance Excellence Advisory Council for Burger King.

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Food Tip Distribution Guest Recovery Food Safety 164

EATER

SEPTEMBER 6, 2022

She offers up healthy servings of history, including her own, along with a glimpse at the future of Black cuisine. Holland would eventually follow up New Soul Cooking with the Brown Sugar Kitchen cookbook in 2014. I achieved my life goal, but then it just wasn’t sustainable in this economy.”. s birthday in 2008.

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Book 2014 Seasonal Menu 2003 98

Modern Restaurant Management

JULY 30, 2021

“As many companies look to create a new normal for employees, Church’s has chartered a course that focuses on sustaining our team members and securing the continuity of our business,” said Karen Viera, Chief People Officer for Church’s Chicken. with restaurant concepts in more than ten countries.

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Franchise Franchising Fast Casual Point of Sale 199

Restaurant Clicks

DECEMBER 13, 2021

The taverna has been part of the Fort Greene community since 2005 and serves some of the most delicious Mediterranean dishes. They also serve gluten-free dishes and have a dedicated deep fryer to cook food containing gluten so that the rest make the healthy options. Make a Reservation. Locanda Vini & Olii.

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Seasonal Menu Website Management Outdoor Online Ordering 129

Perfect Daily Grind

MARCH 20, 2023

Between 2014 and 2021, global ecommerce sales grew by over 269%. For consumers, finding coffee that suits their taste preferences can be tough, especially when they are also looking for sustainably and ethically sourced beans. Understanding how to successfully navigate the ecommerce sector will only serve to do so.

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Point of Sale Consumer Goods Online Ordering Customer Service 141

Perfect Daily Grind

NOVEMBER 23, 2022

However, following a devastating Ebola outbreak between 2014 and 2016 in West Africa, more than 2,300 deaths were recorded in Guinea alone. Antoine Togbodouno is a sustainability and community group leader based in the country’s capital of Conakry. I want to serve 100% Guinean coffee and introduce more people to the country’s coffee.”.

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Cheetah

DECEMBER 10, 2021

Crude oil prices have also risen to their highest value in the last 6 years, since the 2014 plummet. These healthier menu items will reduce the amount of oil used per serving, save you money and boost your reputation. Meanwhile, soy and canola oil – the main cooking oils used in restaurants – have tripled in price.

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Pricing Operations Food Supply Supplies 148

Restaurant Clicks

OCTOBER 12, 2021

This former summer cabin-turned fine dining restaurant became part of the Monette family in 1971 and has served locals and tourists alike for over five decades. I loved the Cubano with smoked ham, roast pork, swiss, mustard aioli, and telera served with a side of winter squash soup. The lunch menu is divine. Order Online.

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Online Ordering Back of House Food Order Seasonal Menu 117

Perfect Daily Grind

SEPTEMBER 12, 2022

Sourcing consistently high-quality Puerto Rican coffee has not been easy for us since we started roasting back in 2014,” Gabriel explains. Ready-to-drink (RTD) options are also becoming popular – Roa Reserve currently serves six different cold brew options, as well as using its cold brew concentrate in cocktails.

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Tourism Influencer Small Business Sourcing 140

EATER

AUGUST 3, 2021

And Thai governments have often been less than sympathetic to the country’s landless poor, particularly in the wake of the 2014 military coup d’état. The Thai government has not only turned a blind eye to the attacks, but it has at times actively worked to displace peasants on behalf of oil palm plantations and other large agribusinesses.

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Government 2014 Food Truck Agriculture 119

Perfect Daily Grind

JULY 15, 2022

The new Northampton location will be used to trial in-store sustainability initiatives, such as recycled flooring and eco-ovens. The topic of this year’s event is “How to achieve prosperity through Sustainable Development Goals” The in-person forum will be held from 13 to 14 February 2023 in Kigali, Rwanda.

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EATER

APRIL 3, 2023

Graydon Herriott Jorge Gaviria’s company, Masienda, is making a name for itself among chefs and home cooks — and building a more sustainable supply chain in the process In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Jorge Gaviria.

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Food Supply Front of House Supplies Consumer Goods 73

EATER

JUNE 1, 2022

When the group opened Frida in 2014 on a vacant lot, Myers says they worked to outbid other parties “who might not have the same vision of spurring good things in the Paseo,” securing the space before even deciding on a concept. “The We joke that we’re like the post office, open good or bad, rain or shine, snow or sleet,” he adds.

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Hospitality Back of House Travel Government 102

Modern Restaurant Management

JANUARY 8, 2024

– Matt Elders, EVP, Revenue, Cordial 2023 served up a year of resilience and innovation for restaurants, as they adapted to shifting landscapes and embraced new dining paradigms. In 2024, we anticipate a continued evolution, where technology and sustainability will play pivotal roles in reshaping the culinary experience.

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2024 Loyalty Program Cash Management Customer Experience 212

Restaurant Clicks

SEPTEMBER 19, 2021

You don’t have to wait till the weekend either; breakfast is served all day every day. Milktooth is a high-end, modern diner that serves beautifully plated and original recipes that put creative and delicious spins on breakfast and brunch classics. We recommend their southern-style biscuits and sausage gravy. 3 Sisters Cafe.

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Seasonal Menu Café Back of House Online Ordering 110

Restaurant Clicks

AUGUST 17, 2021

This vegan and wheat-free restaurant serve all your favorite comfort foods. Little Arabia is a Lebanese restaurant that serves traditional Lebanese dishes and baked goods. Open since 2014, it is only a 2-mile drive from Disneyland. Umami Burger is a hamburger restaurant that serves high-quality food in a chic restaurant.

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Back of House Reservations Online Ordering 2014 78

Modern Restaurant Management

FEBRUARY 10, 2020

Plant Forward Plates features over 40 recipes scaled up to 100 servings, therapeutic menu plans, HACCP instructions, nutritional analysis and food-ordering guides to match the scaled recipes. “We’re thrilled to become a preferred supplier to Sodexo, which serves over 75 million consumers each day. billion by 2024.

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Hospitality Food Consumer Goods Point of Sale 157

EATER

APRIL 29, 2022

The seed library in Mystic is just one of a number that have sprouted up around the country over the last decade — including in Georgia, California, Colorado, Arizona, and Maine — as libraries turn to seeds to help them meet the daily needs of the communities they serve in new ways. She expects to surpass that number this year.

Agriculture 98

Agriculture Education Compost Website Management 98

Restaurant Clicks

APRIL 24, 2021

This local restaurant has been serving the Media area for 20 years now, so you can bet they’ve got the restaurant thing down. Fellini’s serves a menu full of Italian classics, so you’ll definitely find something you love. House serves a menu with a great list of options including plenty of vegetarian options.

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Brewery Online Ordering Back of House Seasonal Menu 78

Modern Restaurant Management

MAY 12, 2020

As restaurants around the country look towards reopening, Edward Lee and Lindsey Ofcacek, director of The LEE Initiative are committed to helping reset the supply chains for farmers and restaurant operators who are committed to sustainable food. Dunkin' Sustainability.

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Mobile Ordering Online Ordering Food Order Recycling 125

Modern Restaurant Management

JUNE 14, 2020

Both of us have a firm belief that only businesses with high-quality and profitable growth will sustain in our sector. Through this collaboration, Bureau Veritas reaffirms its commitment to shaping a world of trust, which is an essential foundation for a sustainable society model” Health Compliance Solution. This is the solution.

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Food Safety Loyalty Program Kitchen Safety Online Ordering 143

EATER

JUNE 17, 2020

The space and the fridge at 234 Glenmore Avenue have become hubs for organizers in the Black Lives Matter movement since the protests began at the end of May, and protesters who have taken to the streets to demand justice have inherited boxes of donated fresh produce to sustain their energy in the fight. Bertone Oehninger, a Brazilian Ph.D.

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Food Food Safety Government 2014 121

EATER

DECEMBER 23, 2020

Arriving back in California in 2010, Kyle worked on the Modernist Cuisine cookbook and helped develop the curriculum at the Culinary Institute of America’s Napa campus, while Katina studied sustainable agriculture. In return, her painstaking approach serves as a quality check on the ingredients that go into SingleThread’s prix fixe menu.

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Menu Agriculture Seasonal Menu Vineyard 128

EATER

JUNE 16, 2022

Until the consumer can understand the real cost of food and service, there’s this disconnect between what people are willing to pay for food and what we need to charge in order to have the living wages and benefits that create a sustainable environment for people.”. percent profit. Pre-pandemic menu price: $15. Profit: $0.63 (4.2

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Menu Tip Distribution Back of House Front of House 106

Modern Restaurant Management

NOVEMBER 24, 2021

Through all the adversity the pandemic served up, Dan and his team took tremendous care of our teammates and guests and drove astoundingly strong performance. “I wanted to do something that allowed me to continue to serve but on my own terms”, said Charles Rankin, a co-creator of FFH, Veteran and Former FBI special agent.

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Franchise Franchising Loyalty Program 2022 172

EATER

JANUARY 25, 2021

Demir’s work has taken on increased urgency as a result, with her numerous ventures increasingly focused on creating harmonious, sustainable relationships within the region’s diverse population. There is so much prejudice,” Demir said. Many Turkish people don’t want Syrians here. None of the employees, Demir included, had trained as chefs.

Agriculture 104

Agriculture Back of House Food Workshop 104

EATER

DECEMBER 15, 2021

Each of the three-course dishes, served in glass, reusable jars, are prepared by chef Christophe Tinot of the nearby restaurant and catering company Le P’tit Boursault and come with a glass of a different Piot-Sévillano cuvée — that you’ll certainly want to (and should) take home.

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Back of House Tourism Hotels Vineyard 106

EATER

JANUARY 14, 2022

Over the course of more than a dozen centuries, it has managed to sustain its influence in the culinary world, even if its preparation method may have changed: Unlike the Romans, today’s garum makers don’t typically use huge quantities of fish and salt and seawater to prepare it, much less stone tanks.

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Food Supply Influencer 2014 Online Ordering 106

Restaurant Clicks

DECEMBER 6, 2021

This modern French restaurant has been serving French plates since 2014 and shows no signs of slowing down. One of my favorite things about Salt’s Cure is that they strive to use only California ingredients unless they need to source them from elsewhere sustainably. publique Cafe & Bakery (@republiquecafebakery).

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Online Ordering Reservations Food Order Seasonal Menu 104

Modern Restaurant Management

OCTOBER 29, 2020

All meals are equipped with an added layer of health and safety – with Flippy ROAR serving as a contactless, automated solution with NSF International certification, a trusted industry organization providing standard testing and registration for commercial foodservice equipment and nonfood compounds. In total, approximately 14,580 lbs.

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Online Ordering Customer Service Seasonal Menu Food Order 139

EATER

FEBRUARY 25, 2022

Especially since the founding of local culinary festival Canmore Uncorked in 2014, chefs have shined a spotlight on regional dining, tempting travelers to pop over from nearby Calgary or Edmonton, or cross the reopened border from the U.S. Banff: The Banff Ave Brewing Co. s Mount Robson Provincial Park.

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Hotels Front of House Seasonal Menu Fine Dining 95

The Restaurant Times

JUNE 17, 2022

It is only in 2014 when I finally decided to quit the job that I decided to make it a sustainable source of income for myself and started the concept of customized food walks. . We ensure to only visit places that serve food safe enough for our foreign audience as well.

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Food Blog Travel Tourism 52

Modern Restaurant Management

FEBRUARY 28, 2020

Founded by Ariane Daguin in 1985, the company is recognized for its uncompromising standards when it comes to delivering superior products based on free-range, natural production and sustainable, humane farming practices. Ariane Daguin, Tom Colicchio and more attend D'Artagnan's 35th Anniversary at Metropolitan Pavillion.

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Coaching Point of Sale Customer Experience Retail 144