Modern Restaurant Management
FEBRUARY 21, 2022
We are witnessing the evolution of fine dining. Astonishingly veganism is a chief enabler of this culinary transformation. Starting out as a whole grain diet for radicals, vegan food culture has evolved into Michelin star worthy mega trend for future chefs and culinary experts. Being Vegan Isn’t Gastronomical Anymore. percent in 2021.
The Food Corridor
NOVEMBER 4, 2022
A communal office space is available for returning emails, sending off invoices, and networking in-house. Dream Provisions – 448 Ralph David Abernathy Blvd SW, Suite #6, Atlanta, GA Dream Provisions is a shared prep space located in the City of Atlanta and fully licensed by the GA Department of Agriculture.
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The Food Corridor
NOVEMBER 14, 2022
Findlay Kitchen supports food entrepreneurs looking to start, grow and scale their business, by providing affordable access to 11 licensed commercial kitchens, commercial-grade kitchen equipment, and ample storage space. The Woodward Kitchen is a commissary kitchen located in the basement level of The Woodward Opera House!
The Food Corridor
NOVEMBER 14, 2022
Findlay Kitchen supports food entrepreneurs looking to start, grow and scale their business, by providing affordable access to 11 licensed commercial kitchens, commercial-grade kitchen equipment, and ample storage space. Below are our top ten picks for Shared Kitchens in Ohio. The Woodward Kitchen – 107 S.
Modern Restaurant Management
JANUARY 2, 2024
In the context of 2024, we anticipate the cultivated meat industry expanding its horizons by forging more meaningful partnerships with a diverse array of stakeholders, such as governments, large industrial and agricultural players, NGOs, academia, and investors. The cultivated meat industry is entering its next chapter.
EATER
JANUARY 14, 2021
I had moved back into my mother’s house, and she seemed concerned when I began refusing her most prized cooking, like the pork we traditionally ate on New Year’s Day to “burrow forward.” I never thought I’d willingly give it up. But four years ago, I rejected meat and dairy in favor of a plant-based diet.
Modern Restaurant Management
NOVEMBER 1, 2019
Same menu, same location, just a new building – and you see how people really flock back to the brand. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Krystal Eyes Refranchising. "We've seen great success with the new restaurant prototype, remodels and operational upgrades.
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