Modern Restaurant Management
DECEMBER 16, 2019
Global food prices are rising worldwide. Twenty-six countries in the index report food price inflation of 5 percent or higher in the past year. Ongoing turmoil has seen food prices rise most sharply in Venezuela and Syria. .” Findings from the 2019 Global Food Security Index reveal that: ? per person. per person.
Lavu
JUNE 3, 2019
Elevate the smoked cocktail trend with a unique pairing of a drink with cigar for a special price. Simplified presentations where “the liquid, the ice and the vessel are left to do the talking ,”reminiscent of the highball trend from 2017. Locavorian, Seasonal Fruit Muddles. The fruits will vary by geographical region.
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The Wine Knitter
AUGUST 25, 2020
Herdade De Coelheiros Coelheiros Red, 2017 This is a 50/50 blend of Aragonez and Alicante Bouschet. SRP: $48 WASP Highlight: Carmin composts all organic waste from the winemaking process (grape pomace and lees) into fertilizer. All of these wines are well priced and very pleasing to the palate. Alcohol: 13.5% Alcohol: 14.5%
Modern Restaurant Management
OCTOBER 16, 2019
Additionally, while other smoothie establishments use gallons of water to clean each blender, Ono’s patent-pending automated self-cleaning blender and robotic systems use 28x less water because it only needs to clean the blade and because it’s blended in the customer’s compostable cup. Bolay Promotes Gutierrez.
EATER
JULY 6, 2022
For a number of other former employees, what Blue Hill at Stone Barns offered wasn’t worth the price. COMPOST oven: 155 degrees. This was the latest iteration of Blue Hill at Stone Barns’ compost oven, which cooks food in the most sustainable way imaginable — with heat from waste being recycled on-site.
EATER
AUGUST 17, 2023
A 2017 spread in the magazine called “Put an Egg On It,” written by Chris Morocco and Amiel Stanek, put forth a primer on fried, poached, and boiled eggs to suit the modern “egg-topped age.” It’s difficult to locate the first use of the phrase “jammy egg,” but Bon Appétit certainly vaulted it into the lexicon of the masses.
EATER
FEBRUARY 1, 2021
To translate this aesthetic to go, takeout food is creatively wrapped in compostable packaging and adorned with colorful custom labels. We started in 2017 because we wanted to provide a nice service for nice people to have food delivered quickly and affordably by bike! My husband used to be a bike courier in Boston. And ride bikes.”.
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