EATER

DECEMBER 23, 2020

Since opening at the end of 2016, the restaurant has become a magnet for glowing reviews and breathless praise; the San Francisco Chronicle deemed it a “flawless four-star experience.”. Even before the Connaughtons opened their restaurant, in December 2016, the media were happy to give them a platform to spread their gospel.

Menu 129

Menu Agriculture Seasonal Menu Vineyard 129

EATER

SEPTEMBER 1, 2020

We have not figured out how to replicate matter, nor have we abolished money, so even in our most progressive and sustainable restaurants, the food has to come from somewhere and must be paid for by someone. So the only knob left to turn is pricing.”. So the only knob left to turn is pricing,” he says.

Restaurant Law 145

Restaurant Law Food Safety Kitchen Safety Front of House 145

Bermar America

APRIL 8, 2017

2016 will be remembered as a year marked by higher expectations. When we began work on the new range, we had to reconsider everything that defines world-class wine & Champagne preservation systems – power, precision control, sustainability, and reliability. Show Stopping Stand at NRA = Innovation Drives Sales.

Loyalty Program 53

Loyalty Program 2016 2017 Customer Service 53

Modern Restaurant Management

DECEMBER 16, 2019

From beer made from rejected cereal pieces to containers made from organic mushroom waste, food waste will lead the way for more sustainable consumption and innovation. Celebrating the sustainable, health and cost benefits of lab-grown food will be crucial in educating consumers about nature-identical alternatives.

2019 111

2019 Compost Mobile Ordering Point of Sale 111

Sustainability Beyond the Plate

NOVEMBER 30, 2016

The FSTC attended the 2016 California Craft Beer Summit , a three-day event with an interactive expo, multiple educational sessions, and a concluding beer festival in Sacramento, CA this past September. The FSTC’s hands-on wort-chilling demonstration presented at the California Craft Beer Summit on September 9th, 2016.

Brewery 40

Brewery 2016 Education Sustainability 40

Bermar America

DECEMBER 21, 2017

At Bermar America, we’re excited that customer demand has moved a trend into a sustained growth opportunity for operators of wine-by-the-glass programs. However, the key issues have always been how to keep open bottles fresh to guarantee quality and eliminate expensive waste. Demand for sparkling wines are forecast to boom.

2015 53

2015 2007 Customer Service Fine Dining 53

Modern Restaurant Management

SEPTEMBER 15, 2021

It is expected alcohol sales will grow as suppliers and operators adapt packing and pricing models to bolster alcohol sales with delivery. 41 percent of consumers ages 18-34 indicated interest in monthly meal subscriptions, especially if offered at a discounted price. ” Supporting Local. . ” Supporting Local.

2021 176

2021 Loyalty Program Retail Online Ordering 176

Lavu

MARCH 25, 2020

Customers, especially Millennials, are looking for delicious food at affordable prices. However, in 2016 this is beginning to change. Expect to see some of your favorite fast-casual restaurants offering minimally processed, organic, and sustainable dishes. The cashier simply taps a button to send a receipt to the customer.

Fast Casual 60

Fast Casual Casual Point of Sale Online Ordering 60

Modern Restaurant Management

AUGUST 5, 2020

Offering contactless ordering and payment since 2016, GoTab is helping restaurant, bar, brewery, winery, and hotel operators rethink their hospitality service model, especially as they pivot and adapt to the changing regulations due to the current COVID-19 pandemic. Food waste prevention is more important now than ever.

Food Safety 207

Food Safety Mobile Ordering Online Ordering Kitchen Safety 207

EATER

FEBRUARY 18, 2022

A village in eastern Turkey grows Kavilca wheat, a variety related to the wild grasses first domesticated by Neolithic farmers, but is now endangered; in Germany a group of farmers is bringing back the alb lentil, a plant that, when it grew wild in the Swabian Alps, helped to sustain and grow that Alpine community.

Food Supply 93

Food Supply Small Business Food Truck Agriculture 93

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 126

Food Truck Customer Service Customer Experience Front of House 126

Modern Restaurant Management

OCTOBER 31, 2019

According to their latest earnings, in-store visits were down , buttressed only by an increase in prices to provide a sales boost. Cooking at Home, Sustainability and Wellness on Menu for 2020. Product Innovation Focused on Healthier and Sustainable Diets. Shopping and Lower-Priced Restaurants Gain Ground.

2019 136

2019 Mobile Ordering Online Ordering Customer Experience 136

Modern Restaurant Management

OCTOBER 29, 2020

Lunchbox plans to use the capital to scale growth nationally to serve the restaurant industry’s need for efficient and revenue-driven solutions to sustain the current economic depression. HungryUS provides a sustainable solution to the current pricey third-party delivery scene. It feels like DoorDash said, ‘We got you.’

Online Ordering 140

Online Ordering Customer Service Seasonal Menu Food Order 140

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Taco Bell Sustainable Packaging. ” Dean co-founded Black Bear Diner in 1995, and served as co-president until 2016 when he was named CEO.

Franchise 117

Franchise Franchising Fast Casual Leadership 117