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How to Write the Perfect Restaurant Mission Statement: Guide + Examples

7 Shifts

Ensure all the elements of running and growing your restaurant — marketing , customer service, sourcing suppliers—align under one, coherent message. Sublime Brew serves quality coffee, made from the finest quality beans sourced locally, and works with suppliers that support sustainability. If not, “can” it. Enter Sublime Brew.

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7 Restaurant Management Book Recommendations

7 Shifts

Published: 2007 ?? Plus, it takes a deep dive through the weeds of restaurant layouts, purchasing new equipment, hiring the right staff, reworking menus, and sourcing fine wine. The Restaurant Manager's Handbook. ?? Author: Douglas Robert Brown ?? Topics: Finance; operations; management; career development. ?? Goodreads: 3.85

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The Link Between Deadly Lettuce Outbreaks and a Warming Planet

EATER

mile-long stretch of an irrigation canal supplying water to several farms in Arizona’s Yuma growing region, adjacent to a large cattle feedlot, which is often a source of such pathogens. More extreme temperatures can also cause cattle — the primary source of E. coli to a 3.5 These impacts are likely to be felt across the food supply.

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The Oyster Men

EATER

The more I reflect, especially since becoming a father and moving away from Charleston in 2007, the more I appreciate those moments. New me, same us Now, every year that I return home with my family for the holiday, I’m designated the oyster sourcing chairman. The tradition continues, as my son has been brought into the fold.

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The Next Generation of American Cheese

EATER

I’m sourcing bread from bakeries and I’m hand-whisking my own sauces and slow-cooking my meats for my grilled cheeses. Instead of adding water, they use cream and butter, and they source barrel-aged cheddar as the base and add as few preservatives as they can get away with. “We

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‘Jiro’ and the Impossible Dream of Authenticity

EATER

The restaurant received three stars every year beginning in 2007 until it was removed from the guide in 2019 due to the difficulty of making a reservation.). Ultimate simplicity leads to purity — that’s how food writer Masuhiro Yamamoto summarizes Ono’s sushi in the film’s first few minutes.

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Is the Minimalist Restaurant Menu Over?

EATER

Former New York Times food critic Frank Bruni noted in 2007 that in the late 2000s, menu descriptions changed for a more “ethical purpose. Including information about ingredient sourcing, of course, has long been popular. The chef wants you to know where he’s getting the chicken, how the veal was raised.

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