Xtra Chef

NOVEMBER 18, 2020

Department of Agriculture estimates that restaurants waste $162 billion in food each year. Here are four methods that can be implemented to directly address the most common sources. Those projections, along with seasonal recipe modifications, should be used to better anticipate what you’ll actually use.

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Modern Restaurant Management

DECEMBER 18, 2019

As more meatless options become popular throughout the hospitality scene, Tripleseat released three popular menu options trending this holiday season as restaurants prepare for dinner parties. "We can anticipate more meatless menu trends in 2020 as chefs experiment with additional foods to replace animal products."

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Restaurant Clicks

SEPTEMBER 8, 2021

Savor is affiliated with Niagara Falls’ culinary school and features an inventive menu full of local ingredients. AG Inspired Cuisine combines comfort and quality with an impeccably trained staff and a menu full of perfectly prepared items. Since they opt for locally sourced, seasonal food, everything is entirely fresh.

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Restaurant Clicks

DECEMBER 28, 2021

It’s also known for its agricultural production of several fruits, including grapes and raisins for wine production, earning itself the nickname “the Raisin Capital.” They also offer a kids’ menu for kids 12 and under and a senior menu offering smaller portions for older restaurant patrons. Order Online.

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Restaurant Clicks

NOVEMBER 23, 2021

The menu combines Parisian classics with American flair to create a unique and delightful experience. Another recipient of the Snail of Approval from Slow Food First Coast, Biscottis supports local farmers, sustainable agriculture, and so much more. The classic Asian menu hits the spot with a variety of familiar treats.

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EATER

JANUARY 14, 2021

One of my happiest childhood memories is shaking a fat pork chop in a Ziploc bag full of Shake ’n Bake seasoning before my grandmother slapped a few on a tray and put them in the oven. In an ideal world, our food would simply be a source of nutrition and fuel for the body, not a political statement. Decades of U.S.

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KaTom

JUNE 15, 2020

The menu is all delicious and comforting, so you can’t go wrong, and you can probably ask for a few coloring pages to be thrown in with your order. If your visits there have been mainly to nosh apps and drink beers while watching a few innings of Bulls baseball, there’s an incredible menu to explore. Brews & Booze.

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Modern Restaurant Management

APRIL 21, 2022

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. I also actively participate in the Monterey Bay Aquarium sustainable seafood program to maintain an ongoing awareness of which species can be sourced safely.

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EATER

SEPTEMBER 16, 2021

Shortages and sourcing issues are becoming the new normal for restaurant operators. “We We live in a world that, for a lot of reasons, has become very globally interconnected,” says Trey Malone, an agricultural and food economist, and an assistant professor in Michigan State University’s College of Agricultural and Natural Resources.

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Restaurant Clicks

DECEMBER 20, 2021

This bountiful area is known for its supreme agriculture and meat offerings. With a prix-fixe, seasonal menu created by Chef Kelly McCown, this farm-to-fork restaurant is sure to impress. The menu changes regularly, so there’s no telling what you’ll get, but chances are you’ll love whatever it is.

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EATER

JULY 6, 2022

No chef has shaped the 21st-century conversation about the connections between agriculture , cuisine , ecology , health , and climate change more profoundly than Barber. Numerous sources asked to be anonymous, fearful of the enormous reach and influence of Dan Barber.

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EATER

JANUARY 21, 2021

We had a lot of success with meals that weren’t really beholden to a menu,” she says, noting that both the chefs and the customers seemed to enjoy trying something new. In many ways, restaurant subscriptions mirror community-supported agriculture (CSA) shares. At the higher end, Next in Chicago has sold “season tickets” since 2011.

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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.” Burma and DoorDash have rethought the entire Burma Superstar menu and dining experience for off-premises.

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EATER

FEBRUARY 11, 2022

Aside from fondue, no one was exploring seasonal, vernacular cooking. Ski season: Megève’s low altitude can mean limited snow cover in the earlier parts of the season from December through January. A fully plant-based tasting menu is available, beautifully highlighting the diversity of regional agriculture.

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Open for Business

JANUARY 17, 2023

Plant-forward dishes that change with the farming season include confit garlic (served with beet bread in the fall) and allspice carrot cake garnished with a pecan mousse-enclosed carrot shell. favorites such as Doi Moi and Maxwell Park ) features responsibly sourced natural wines, ciders, and beers. Let guests help set the menu.

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Open for Business

JANUARY 17, 2023

Plant-forward dishes that change with the farming season include confit garlic (served with beet bread in the fall) and allspice carrot cake garnished with a pecan mousse-enclosed carrot shell. favorites such as Doi Moi and Maxwell Park ) features responsibly sourced natural wines, ciders, and beers. Let guests help set the menu.

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Innovation 2023 Seasonal Menu Café 145

EATER

FEBRUARY 23, 2021

I source intentionally from Black producers and farmers that I met in my travels and in my research. That practice of creating a menu becomes somewhat spiritual and nebulous, and this game of free association. RC: It’s mostly in the seasonings. I use anything that I have at my disposal to assert Blackness.

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EATER

AUGUST 17, 2023

Later, I fried one next to my last CSA (community-supported agriculture) egg, laid in the Catskills by a pasture-raised hen. One comes in styrofoam, but still claims its eggs are “sourced from family owned farms” and encourages shoppers to “meet the family farmer whose hens laid your eggs.”

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Modern Restaurant Management

DECEMBER 14, 2020

Whether it’s helping them adjust to evolving guidelines or uncovering additional sources of profit, we’re committed to staying right beside our operators through it all, helping them Make It." " US Foods has also officially rebranded its "Make It Now" site as "Make It This Winter."

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Modern Restaurant Management

APRIL 20, 2021

Catering is still a promising source of revenue for restaurants, hotels and venues to continue to capitalize on. Almost half of all consumers are comfortable ordering via a QR code/app/online menu, this is predominantly driven by those under 55 as under 1 in 4 over 55’s is comfortable and 3 in 4 prefer looking at a physical menu.

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Modern Restaurant Management

SEPTEMBER 15, 2020

From screen to plate, the menu is expected to feature signature dishes and recipes that have been prepared on the show. “With a menu curated from the hit show’s Champion and Finalist recipes, MASTERCHEF is about the passion for cooking and the emotional connection we have with food. You can view the full guide here.

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Single Platform

SEPTEMBER 11, 2018

We’ve seen a rise in locally-sourced, farm-to-table concepts that center around healthy ingredients and environmental sustainability. Fast-casual chains like sweetgreen and Dig Inn pride themselves on mindful farm-sourced menu items that include rotating seasonal selections.

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Single Platform

SEPTEMBER 11, 2018

We’ve seen a rise in locally-sourced, farm-to-table concepts that center around healthy ingredients and environmental sustainability. Fast-casual chains like sweetgreen and Dig Inn pride themselves on mindful farm-sourced menu items that include rotating seasonal selections.

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Modern Restaurant Management

JULY 27, 2020

This includes beer, wine and spirit stores (down 21%), community supported agriculture (down 23 percent), and organic stores (down 11 percent). We were totally stressed about our ability to navigate our businesses through the health crisis and had a thought: What if we there was a single source for safety guidelines that we could rely on?

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Perfect Daily Grind

OCTOBER 14, 2022

million to fund traceable green coffee sourcing platform. The B2B African agricultural product marketplace Almacena says it will use funding “to create sustainable and transparent agriculture supply chains” and to expand into the US market. million tonnes of coffee were exported in the 2021/22 season.

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Modern Restaurant Management

FEBRUARY 21, 2020

Sushi Maki has been on a roll, spreading the joy of what great sushi should be – delicious, responsibly-sourced and full of tasty combinations – to guests throughout South Florida for 20 years. Sushi Maki also offers a variety of other MSC certified sustainable seafood, on a seasonal basis. Sushi Maki Ocean Tempura.

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EATER

APRIL 11, 2023

Last time the state did an agricultural audit, the number of local farms producing mushrooms had tripled, from three in 2012 to nine in 2017, and funghi farmers say that number has continued to grow. Despite the fertile soil and year-round growing season, sourcing locally in Hawaiʻi is no easy task for most restaurateurs.

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EATER

DECEMBER 15, 2021

The resident chef Valérie Radou creates the bistronomic menu, sourcing entirely from local Champenois producers, after going through and tasting Ruinart Brut, Ruinart Millésimé, Ruinart Blanc de Blancs, and Ruinart Rosé cuvées with the oenological team. “I Ruinart offers guided visits and tasting followed by brunch.

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EATER

FEBRUARY 16, 2024

For the right price, the modern travel industry can ferry you to nearly any food scene on Earth in a matter of hours, and once you arrive, technology makes it seamless to find a serviceable restaurant, translate a menu, and examine photos of dishes before ordering. Nick Mancall-Bitel Fresh oysters on display in Haenyeo Chon.

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