Modern Restaurant Management

JANUARY 31, 2020

The start of a new decade brings a time of reflection and positive change, including what will influence the food decisions we make. These trends are cutting edge, and may not always go mainstream, but they help influence what you’ll find in a grocery store or café near you in the months ahead. Aramark, the largest U.S.-based

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Modern Restaurant Management

FEBRUARY 14, 2020

“Everything we serve will be fresh, top quality, and sourced from the best markets around the world. The interior of the restaurant was designed by Sonia who was inspired after a trip to Pennsylvania where she hand-selected the wood used to design the restaurant. Jackie Kim is the creator of DOMA’s menu.

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EATER

JULY 6, 2022

While staff did work with local, seasonal, unique ingredients, servers and cooks alike say they grew uncomfortable telling stories about some of the restaurant’s sourcing and preparation practices, including for a number of its signature dishes, which they considered misleading.

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Perfect Daily Grind

JUNE 28, 2022

Fresh, organic, and locally-sourced ingredients are used in the dishes, which are offered alongside freshly-made juices and smoothies. As far as café design is concerned, Neroli is heavily influenced by US West Coast coffee shops, with wooden finishes, pastel tones, neon lights, and large communal tables. Le Café Cerise.

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EATER

JULY 6, 2022

Given the pervasive influence of Stone Barns, Blue Hill, Dan Barber, and the Rockefeller family, numerous sources for this story have requested anonymity out of fear of retaliation. Dan Barber speaks at the 2015 New York Times Food for Tomorrow Conference at the Stone Barns Center for Food & Agriculture.

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Modern Restaurant Management

FEBRUARY 10, 2020

Since 2015 the Humane Society of the United States has delivered plant-based training to nearly 11,000 culinary staff at large-scale food service operations, including working with over 95 health care facilities to increase availability of plant-based offerings in cafeterias, on patient menus or both. sourced yellow pea protein.

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Modern Restaurant Management

APRIL 15, 2020

The top factor influencing the choice to buy alcoholic drinks with take out/delivery relates to ease and safety. 78 percent of female teens use online influencers as a source of discovery for beauty brands and trends. 15 percent are ordering take out/delivery with alcoholic drinks. Amazon continues to climb as teens’ No.

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Modern Restaurant Management

JULY 27, 2020

Online services like web design and graphic design are also doing well during the pandemic as many businesses have shifted to remote work. "The Franklin Junction platform was designed to match excess kitchen capacity with concepts eager to grow their consumer reach" said Hashim. "In What messages resonate?

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Modern Restaurant Management

OCTOBER 29, 2020

The restaurant industry is in the midst of the e-commerce phase, where restaurants must get creative by embracing technology and new sources of revenue generation to reach customers outside of their four walls.” Environmentally-friendly containers: To-go containers have been designed specifically for travel.

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Foodable

JANUARY 7, 2021

Less than two hundred sommeliers in the world have been designated a Master Sommelier, and Wines is part of that elite group. 2015 was a real gangbuster year for this region,” notes Wines. The “Gran Reserva” designation also refers to the bottle’s extended aging process, ensuring a truly masterful flavor.

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The Wine Knitter

FEBRUARY 19, 2023

Mostly, Alentejo enjoys a typically Mediterranean climate with some Atlantic influence. The wines produced here come in a range of styles, influenced by the diversity of the climate and soil. Grapes are sourced from the oldest (80+ years)vineyard. Portugal has more than 250 indigenous grape varieties and 14 regional wine areas.

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EATER

JULY 6, 2022

In the course of reporting this story, I’ve spoken with more than 20 sources. Because of the pervasive influence of the Rockefeller family and Stone Barns in the relatively small world of sustainable agriculture, a number of people who spoke for this story did not wish to be identified. Kailey Whitman is an illustrator and designer.

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EATER

AUGUST 17, 2023

The egg’s luxury came as much from its implied provenance as it did from garnishes like caviar and hollandaise: The diner might assume that the chef had sourced the egg from a farm where the chickens’ asses were being wiped with non-GMO Charmin. Consider the 15 different egg options at Mr. Mango, a Brooklyn grocer near my yoga studio.

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EATER

SEPTEMBER 7, 2021

Family and her Southern Louisiana upbringing are central sources of inspiration, but Lomas also draws from a trip to France during her final year of law school, including recipes for crisp twice-baked almond croissants, lemon-honey madeleines that glow bright yellow on the page, and a self-described “very dramatic crêpe cake.” Erin DeJesus.

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Modern Restaurant Management

FEBRUARY 1, 2021

Guest sentiment remained consistent across most designated market areas. The widespread roll-out of vaccines won’t just impact travelers’ confidence to travel, it will have a major influence on where leisure travelers are prepared to go too. percent in 2015. Value also had the lowest sentiment for full-service.

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EATER

MARCH 22, 2021

Those dishes appear here in sections divided loosely by their culinary influences, from “Deep Origins” (which features Liberian rice bread and Ghanaian crab stew) to “Southern Classics.”. Betty Liu Harper Design, out now. And once readers flip through each page of heartwarming stories and encouragement, they will feel simply sated.

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Restaurant Clicks

DECEMBER 7, 2021

Wrench & Rodent serves creative meals based on French and Japanese cuisine, using local and responsibly-sourced ingredients. If you’re in San Diego Old Town and craving fresh sushi, I recommend Sushi Tadokoro, home to traditional sushi served with locally-sourced ingredients. Dinner features seafood, poultry, and beef dishes.

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