Cheetah
JANUARY 27, 2022
240Group have worked with hundreds of restaurants since 2015, and have developed a deep understanding of what great food-service marketing requires. They will also handle Search Engine Optimization (SEO), and generate a careers page with online application forms to aid the recruiting efforts, at no extra charge.
EATER
NOVEMBER 21, 2022
Too Good To Go, which launched in 2015 in the U.K. Now, in a bid to reduce food waste, an app is using the appeal of cheap, unexpected food to motivate consumers to buy items restaurants would otherwise throw away.
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EATER
SEPTEMBER 11, 2020
Each year, gruel fanatics from around the world compete for the Golden Spurtle trophy in the small village of Carrbridge, Scotland In 2015, Lisa Williams was vacationing in Scotland when she stumbled across a glitzy bagpipe procession and a line of people in aprons holding flags from countries around the world.
EATER
FEBRUARY 16, 2024
But it’s the gourmet restaurant, Chef’s Table, opened in 2015, which makes the hotel so attractive to visiting gourmands. Set in a 1600s schoolhouse on the property, the restaurant mirrors famed Chef’s Table at Brooklyn Fare in New York, which once held three Michelin stars.
The Food Corridor
MAY 10, 2021
In 2015, the USDA’s Farmers Market and Local Food Promotion Program (FMLFPP) awarded the project an injection of $244,682.86 Frenchtown Neighborhood Improvement Association is a non-profit dedicated to improving the prospects of Frenchtown residents, in an area that has historically poor food security.
Modern Restaurant Management
FEBRUARY 27, 2020
Employee recruitment and retention continues to be a major challenge for operators in 2020, with low unemployment rates and growing job openings. percent between 2015 and 2018, compared with a 2.5 The report notes that wage growth in the U.S. foodservice industry rose 5.3 percent median rise of wages overall. and report coauthor.
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. The Humane Society of the United States.
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