The Restaurant Times

AUGUST 25, 2022

In an exclusive conversation with The Restaurant Times, Vikas Punjabi, MD, and Co-founder, of The Chocolate Room shares insights from his entrepreneurial journey about how to sustain and grow in a competitive market, and the role of menu engineering, consistency, and people strategy in creating a successful brand.

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EATER

JULY 28, 2022

The épicerie can be traced back to the Middle Ages when it defined a small shop specializing in spices sourced from around the world (“épices” means spice). The 2008 global financial crisis hollowed out much of the rural economy and left many main streets deserted. Outside Superfrais. Lindsey Tramuta. Jars of dried goods at Superfrais.

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Future Food

MAY 20, 2020

Prior to the pandemic, many people predicted food trends such as a rising interest in meat alternatives, low or no-alcohol beverages and sustainability-driven purchasing behaviours amongst many others. Innovation & Creativity Not since 2008’s GFC have we seen such a squeeze on the hospitality industry. Pittsburgh's cleaning robot.

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The Restaurant Times

MARCH 7, 2021

Garima’s cuisine is focused on applying traditional Indian cooking techniques to locally sourced ingredients. Christine and Carine started Semson, a fine dining Lebanese restaurant, in 2008. Today her mission is to rediscover and reform the narrative on Indian food through the recipes and her non-profit initiative, Food Forward India.

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EATER

MARCH 7, 2023

And Spoor says the rising costs associated with these services, including gas, time, and labor, “impact their ability to source food” since there’s finite funding and financial resources at their disposal. Just points to the brief rise of pay-what-you-can restaurants in the early 2000s, right before the 2008 recession, for instance. “If

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Perfect Daily Grind

DECEMBER 18, 2022

Daniel believes that this has led more and more roasters in these markets to start sourcing specialty-grade coffee. According to research from the SCA, around 98% of Brazilian households consume coffee , and growth has been steadily consistent since 2008. North America.

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Restaurant Clicks

NOVEMBER 24, 2021

The menus place a focus on locally sourced seafood. The eatery focuses on sustainable seafood using local ingredients harvested from the Pacific Coast. Opened in 2008, The Corson Building offers a unique dining experience. The restaurant works with local farmers and fishers to cultivate a sustainable menu.

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The Wine Knitter

JULY 22, 2020

Photo credits: Penny Weiss Breathless Wines, a female-led winery, was founded in 2008 and is located in Healdsburg, CA in the heart of Sonoma County’s wine country. Their focus is on sustainability and finding the best grape clones within these choice vineyards. ” ​And, indeed, these wines are “ spot on ”!

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The Food Corridor

MAY 10, 2021

Happily, there are sources of funding out there for community-focused projects that aim to give something back to the local food community. Founded in 2008, Foothills Farmers Market proudly showcases the best produce from the family-owned farms and small businesses of Cleveland County, North Carolina.

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Single Platform

SEPTEMBER 11, 2018

Time-travel back to 2008 for a moment. Between 2007 and 2008, the global financial crisis hit hard and was compared by multiple economists to the Great Depression of the 1930s. A CNN Money report from mid 2008 noted that casual dining chains were taking a major hit as people turned to cheaper food alternatives.

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Future Food

SEPTEMBER 10, 2019

Soul Origin - Founded in 2008 they deliver a consistent, abundant and ever evolving offer. Those people who do not stay on-point with the first principles of Hospitality are not able to satisfy their customers consistently or sustainably. Image via Smudge Eats.

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Modern Restaurant Management

OCTOBER 22, 2020

million over the next five years to build and sustain the program. The menu consists of award-winning burgers, cooked-to-order breakfast served all day, hand-chopped salads, specialty sandwiches, and more, all prepared with quality ingredients that are locally sourced whenever possible. ” Delivering Jobs.

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Single Platform

SEPTEMBER 11, 2018

Time-travel back to 2008 for a moment. Between 2007 and 2008, the global financial crisis hit hard and was compared by multiple economists to the Great Depression of the 1930s. A CNN Money report from mid 2008 noted that casual dining chains were taking a major hit as people turned to cheaper food alternatives.

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2008 Fast Casual Social Media 2009 28

EATER

NOVEMBER 3, 2021

In 2008, in my senior year of college, a friend and I decided to make brunch. According to the Sustainable Food Trust , avocado’s popularity in North America and Europe is responsible for the crop’s massive carbon footprint, as most avocados are still grown in Central and South America. Shutterstock. Or maybe it’s trend is just over.

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Restaurant Clicks

NOVEMBER 23, 2021

Another recipient of the Snail of Approval from Slow Food First Coast, Biscottis supports local farmers, sustainable agriculture, and so much more. Sustainability is a priority for Black Sheep Restaurant, and that’s apparent in their high-quality food and drinks. Biscottis oozes southern charm that’s lasted 25 years.

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The Restaurant Times

MARCH 8, 2023

Described as an “ebullient and creative change maker” Niki is a huge advocate for sustainability and has brought it as a key focus to her role in Hilton believing the greatest “mark you can leave in this world is to not leave one at all.” Advice to women I think the most critical piece of advice that I ever got was from my mother.

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Modern Restaurant Management

DECEMBER 28, 2020

In action: FOODWORKS partners are neighborhood restaurants and women- and minority-owned businesses that share the same commitment to quality, sustainability and community involvement. We also expect that more operators will sourced locally and sustainably with sustainability extending to packaging, straws and printed menus.

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EATER

AUGUST 17, 2023

In 2008, it even spawned a zine with the same (though purposely misspelled) name. The egg’s luxury came as much from its implied provenance as it did from garnishes like caviar and hollandaise: The diner might assume that the chef had sourced the egg from a farm where the chickens’ asses were being wiped with non-GMO Charmin.

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Consumer Goods Compost 2008 Magazine 98

Apicbase

MARCH 31, 2023

Today, Nordsee operates solely as a seafood retailer and restaurant, with more than 370 stores worldwide and the same passion for fresh sustainable seafood. The concept was launched in 2008 and is a certified member of the German Franchise Association, with more than 45 locations across Germany. And pasta is cooked on a gas stove.

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Fast Casual Back of House Food Truck Front of House 52

Apicbase

SEPTEMBER 23, 2022

Founded in 2008 and now operating 14 outlets in Denmark, Gorms is a purveyor of unpretentious gastronomy cooked with great quality ingredients served in a warm atmosphere. LETZ SUSHI makes sure that every aspect of its operation is as sustainable as possible. Since 2008, Sushi Yama has been all about sushi. 10 Outlets.

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Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Sustainability will be even more important to diners, and restaurants that don’t have a sustainability strategy will be at a competitive disadvantage.

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2020 Kitchen Safety Consumer Goods Point of Sale 138

The Wine Knitter

MAY 6, 2021

Chef-owner and Chocolatier Nicole Patel has been handcrafting chocolate truffles since the company was founded in 2008. Price: $55.95 ​To quote Delysia.com, “We use only the finest quality chocolate from sustainable sources and freshest ingredients to create something unique, something memorable, something remarkable.”

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The Wine Knitter

DECEMBER 10, 2022

Casalforte Valpolicella Superiore DOC 2020 Riondo Winery, founded in 2008, is an offshoot of the cooperative consortium Collis Veneto Wine Group. Albino has a strong bond with the land and says, “Sustainability = Viticulture and Social Responsibility.” Valpolicella is east of Lake Garda, situated in the province of Verona.

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Restaurant Clicks

DECEMBER 20, 2021

Executive Chef Rob Lind brings his experience in sustainable cooking to create a farm-to-table menu of contemporary steak and seafood dishes. Located in Midtown Sacramento, Mulvaney’s B&L is a sustainable, eco-friendly New American restaurant that uses 100% locally sourced, fresh, organic ingredients. ’?? ??&??

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Modern Restaurant Management

AUGUST 28, 2020

Today, her success has finally proven to her parents that cooking is a viable and sustainable career for women. Tortas Frontera is now offering the same locally-sourced Mexican specialties that Chicago air travelers know and love for pickup and delivery from Kitchen United’s near north side location.

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Allergens Kitchen Safety Guest Recovery Customer Service 145

EATER

SEPTEMBER 9, 2020

After bouncing around recipe forums, she established the site in 2008 as a way to record family recipes for her teenage son. The book begins with foundational information (how to source ingredients, the tools to buy to make pie-making easier and more efficient) followed by chapters on crusts and crumbs and pie fillings.

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Perfect Daily Grind

SEPTEMBER 15, 2022

If the coffee industry is to tackle this problem, it needs to address the increasing need for long-term sustainable coffee sourcing. So what exactly is long-term sustainable sourcing and how can it be achieved? So what exactly is long-term sustainable sourcing and how can it be achieved?

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Modern Restaurant Management

NOVEMBER 20, 2019

As Chief Brand Officer, Crawford will be responsible for leading brand marketing vision and strategy to deliver memorable campaigns, compelling menus and sustainable and profitable growth for the entire system. This opening reflects our goal to bring our delicious chicken, biscuits and Legendary Iced Tea® to even more people.”

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EATER

AUGUST 22, 2022

Before each of 10 courses, the staff explained the source or inspiration for everything that was served. These citations were delivered in the same breath as the ingredient sources: This cheese is from Indiana, and that amuse-bouche draws on a description of tables laid with strawberries and sweetgrass. They were like army sergeants.

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EATER

APRIL 11, 2023

Caldiero and Kenney started using Yang’s mushrooms in 2008, when he first began testing his methods and giving samples to chefs he knew. Caldiero and Kenney, pioneers of farm-to-table dining in Honolulu, have long inspired other chefs to source locally as much as possible; these days, about half of their ingredients are locally produced.

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EATER

JULY 6, 2022

Given the pervasive influence of Stone Barns, Blue Hill, Dan Barber, and the Rockefeller family, numerous sources for this story have requested anonymity out of fear of retaliation. Pseudonyms are denoted with asterisks. Repeated requests to speak directly with the leadership of Stone Barns and Blue Hill were denied. “The

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EATER

AUGUST 3, 2021

Since its foundation in 2008 in Surat Thani province, the SPFT has advocated for the landless poor, who seldom have a voice in Thai society. acres) for building a home — provided they practice sustainable farming methods and sow a diverse mix of seeds. Indonesia and Malaysia together put out 85 percent of the world’s supply.

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