Modern Restaurant Management

JUNE 22, 2020

The new wave of interest is based in consumers who are ready to add plant-based proteins to their diets because they are safe, sustainable and accessible. Beyond Meat and Impossible Foods launched their non-meat enterprises out of Silicon Valley in 2009 and 2011 respectively. Why Try and Call It Meat?

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Point of Sale 2019 Food Supply Restaurant Law 448

EATER

APRIL 10, 2023

Food, gardening, restaurants, and sustainability were at the very top.” Volunteering at Chicago’s top farmers market allowed Gasbarra to touch on all these interests — and led to her launching her culinary garden design business, Verdura , in 2011. I am constantly learning and perfecting this craft and striving to be a better gardener.

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EATER

JANUARY 22, 2021

We walked around the city handing out flyers and talking with folks about how ordering via FoodtoEat was the best way to make the third-party model sustainable and actually support their local restaurants. When we launched FoodtoEat, we wanted to put the owner first. I tried once (unsuccessfully) with FoodtoEat.

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2010 Online Ordering Food Order Delivery 363

EATER

OCTOBER 5, 2021

But because Noma is actually new Noma — it opened in its current location in February 2018 with a tasting menu that now rotates a few times a year — the wins from 2010, 2011, 2012, and 2014 do not count. Sustainability Award: Borago (Santiago, Chile). Now that Noma 2.0 Highest Climber Award: The Chairman (Hong Kong, China).

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EATER

APRIL 4, 2023

Outside of Japan, people may be familiar with Tōhoku from the earthquake that struck the area in 2011. Chef Masateru Imamura moved to Ishinomaki to volunteer after the 2011 disaster and stayed to open his namesake restaurant. Every evening, Imamura transforms the freshest catch of the day into an elegant, multicourse kaiseki dinner.

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Brewery Back of House 2011 Hotels 263

EATER

OCTOBER 1, 2024

The Kirsteins’ farm occupies a quarter section of an original homestead that was established sometime in the late 1880s — just a decade after the Ingalls arrived in De Smet — and stayed in that family until they bought the land in 2011. When we talk about sustainability, we also mean what’s sustainable for us physically, as humans.

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Back of House Book Sustainability Influencer 320

ChowNow

NOVEMBER 10, 2021

ChowNow has always championed a more sustainable, commission-free movement —we believe that restaurants and diners deserve a fairer way to do business. By creating a sustainable way for local restaurants and diners to connect, we know that communities will be stronger for it. . Delivering fairness with every order.

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Online Ordering 2011 Small Business Food Order 195

EATER

MARCH 31, 2021

She only began taking Mondays off in 2011 after being diagnosed with colon cancer. And they know their presence at the tavern — sharing their stories of their adventures, their friends, their hometowns — is what sustains and stimulates Eiler. Before the COVID-19 pandemic, outsiders saw Eiler’s life as a novelty.

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Travel Social Media Small Business Food Truck 333

Perfect Daily Grind

MAY 25, 2022

But the main focus in packaging is sustainability. “We As part of the general push for more sustainable coffee, consumers are also demanding to know more information about where their coffee was grown and who produced it. . A growing focus on sustainability. We launched our new 100% aluminium coffee pods last month.

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Sustainability Consumer Goods Marketing Information 171

ChowNow

JULY 1, 2021

Their signature flaky croissants and toasted sandwiches, served alongside handcrafted coffee, have sustained the Charlotte area since 2011 with four neighborhood locations. . Sunflour Baking Company makes everything from scratch.

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Serving Online Ordering Customer Service Food Order 195

EATER

APRIL 21, 2021

Since Sai took over her father’s stall, Coffee Break, in 2011 at the popular Amoy Street Food Centre, she and her siblings have been selling the same traditional Nanyang kopi (coffee) made from dark robusta beans. Ultimately, though, none of it was enough to deter Sai in following in her father’s footsteps and becoming a hawker herself.

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Franchising Franchise Small Business Back of House 246

EATER

DECEMBER 16, 2022

Founded in California in 2011 as a juice bar, Moon Juice was trafficking in the “bioactive super-shroom” cordyceps and the “protective” benefits of chaga, a type of tree fungus, long before most of us ever heard of functional mushrooms. Marylu Herrera is a Chicago-based artist with a focus on print media and collage.

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2022 Consumer Goods 2011 Beverage 246

Modern Restaurant Management

FEBRUARY 28, 2020

Founded by Ariane Daguin in 1985, the company is recognized for its uncompromising standards when it comes to delivering superior products based on free-range, natural production and sustainable, humane farming practices. Ariane Daguin, Tom Colicchio and more attend D'Artagnan's 35th Anniversary at Metropolitan Pavillion.

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Coaching Point of Sale Customer Experience Retail 419

EATER

SEPTEMBER 30, 2024

Platt, who is in charge of sustainability initiatives at Andina, did the only thing he could: He and his staff took salmon off Andina’s menu. In 2011, 90 percent of Texas — one of the U.S.’s We’re just not going to offer it,” he says. It’s either unavailable or too expensive for the quality. climate has a lot to do with it.”

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Food Supply Pricing Supplies Agriculture 310

EATER

OCTOBER 17, 2023

In 2011, Oddfellows launched specifically to concoct “wacky” savory ice cream. Yifan Luo (she/her) is a Baltimore-based illustrator who specialize in editorial narratives, comics, and slices of life exploring current events, personal stories, sustainability, and food.

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2010 2018 Social Media 2023 320

Perfect Daily Grind

OCTOBER 28, 2022

The partnership, which aims to “promote more sustainable, resilient, and inclusive livelihoods for coffee-growing communities” in the two countries will focus primarily on supporting women coffee producers. Research from UK roaster finds 76% of young consumers believe sustainably-sourced coffee is important.

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2022 White Paper 2030 Workshop 167

Sante

OCTOBER 15, 2019

campaign to encourage advocacy to save the world’s oceans by striking a partnership with Sustainable Surf, a California-based non-profit organization which seeks to protect the seas by shifting people to a low-carbon, sustainable “deep blue” lifestyle.

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Sustainability 2011 Presentation Management 100

EATER

MAY 24, 2022

Since Daniel Humm and Will Guidara bought Eleven Madison Park from Danny Meyer in 2011, it has earned a reputation as one of the best restaurants in the world, sustaining three Michelin stars since 2012. Like the restaurant’s pivot to a plant focus, Humm positions the boxes as a step toward a more sustainable future.

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Fine Dining Seasonal Menu Food Order Transportation 246

EATER

APRIL 28, 2022

Mackinac Bluffs Maple Farms in the eastern UP has produced all-natural organic syrup since 2011 through sustainable practices in their sugarbush. Michigan maple syrup, usually made on small, family-owned operations, is another must. Other local brands to look for include Danielson’s , Jasper’s , and Willis Family Maple.

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Back of House Fine Dining Brewery Small Business 246

Sante

OCTOBER 8, 2019

With the aim to have 100% of their produce sourced from the British Isles, everything at Wilder will be as sustainable and local as possible. This old-world list will include bottles from sustainable and biodynamic producers who pay the highest degree of respect to their environment.

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Bar Seasonal Menu Front of House Sustainability 100

Sante

APRIL 1, 2020

In 2014, Wine spectator awarded Dow’s 2011 vintage port as “Wine of the year” in the “Top 100 Wines of the World.” A sustainable future. Since the mountainous Douro Valley region doesn’t have biodiversity of agricultural crops, the future of the port trade may depend on sustainable practices.

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Vineyard Back of House Sustainability Certification 130

Modern Restaurant Management

JANUARY 9, 2020

He acted as the president of iPayment until 2011, when he became the Chairman and Chief Executive Officer of the company until 2016. The Friendship Cafe intends to broaden its ability to employ more special needs adults as the restaurant becomes self-sustaining.

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Fast Casual Customer Service Online Ordering Employee Relations 282

Modern Restaurant Management

MARCH 7, 2020

This farm has served as a successful model illustrating the place of vertical farms in the sustainable food movement. Zach Poelma originally joined Southern Glazer’s in 2011 in the Office of Strategic Management and most recently, served as VP of Supplier Strategy and Business Development.

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Food Food Supply Fast Casual Small Business 324

The Wine Knitter

APRIL 19, 2022

It is essential to do our part all year long and to move toward a more sustainable environment and a healthy future for the earth. Globally, more wineries than ever before are contributing their efforts to maintain sustainable practices in the vineyard and wine production. Concerning sustainable farming, this is what they have to say.

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Vineyard Certification Sustainability Recycling 107

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. Sweadner Society of the Fairfield County’s Community (FCC) Foundation and the FCC Board of Trustees in 2011.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

EATER

FEBRUARY 1, 2022

She was a fast study, and though she says she “didn’t have any life-sustaining skill [or] know how to cook anything,” she soon enough found herself ready for and craving a more technical culinary education. She thrived in those environments, where she could “wear a dress to work and learn how to dice a tomato.” I love to cook.

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Fine Dining Front of House Dietary Restrictions Back of House 246

Modern Restaurant Management

JANUARY 27, 2020

Founded in 2011, QikServe provides operators with an enterprise content management and third-party integration platform for in-store digital order and payment solutions, customisable for use with kiosks, tablets, web and mobile apps. ." QikServe Acquires Preoday. " Coolgreens Promotes Madlener.

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Catering Mobile Ordering Customer Service Food Order 305

Modern Restaurant Management

AUGUST 5, 2020

A small-batch specialty roaster founded by lifelong coffee professional Joshua Millman in Chicago in 2011, Passion House Coffee meticulously sources freshly harvested beans from farms around the globe, hand-roasting them to achieve balanced, complex, and beautiful flavors. Passion House Coffee.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

NOVEMBER 5, 2019

" "Chris takes the reins of this great company at a time of strong, sustained performance, and the Board has every confidence that he is the best leader to set the vision and drive the plans for the Company's continued success. He has the right mix of skills and experience to lead us forward having run our U.S.

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Waste Food Leadership Customer Service 253

Lavu

NOVEMBER 11, 2019

Over the next 11 years (1990-2011), the University of Missouri monitored crime rates in Missouri. Fast-casual restaurant Sweetgreen, part of the sustainable food movement , will be going cashless in all 64 locations nationwide (excluding Massachusetts, where it’s illegal not to accept cash).

Cash Management 101

Cash Management Point of Sale Fast Casual Café 101

Modern Restaurant Management

JANUARY 17, 2020

Taco Bell Sustainable Packaging. From 2011 to 2019, Karel served as senior vice president for ARCOP, Inc., “Our franchisees’ unparalleled commitment to the brand and the communities they serve drive our expansion efforts and sustain the growth momentum we are experiencing. Boston Market, Darden Restaurants, Inc.

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Franchising Franchise 2020 Fast Casual 340

Restaurant Clicks

OCTOBER 9, 2021

Located blocks away from the University of Michigan and right in front of Liberty square, Mani Osteria and Bar is a family-owned and operated Italian eatery and neighborhood favorite since 2011. Everything from the kitschy décor to the friendly, welcoming service makes Mani a great restaurant for families, couples, and large parties.

Fine Dining 148

Fine Dining Front of House Online Ordering Seasonal Menu 148

Modern Restaurant Management

MARCH 13, 2020

“The entire Lomasney family is truly passionate about the Slapfish brand and mission to increase consumption of sustainable seafood,” said Slapfish Founder and Executive Chef Andrew Gruel. ” Andre Gruel. . “It’s our goal to bring Melt Shop to as many people in the greater Philadelphia area as we possibly can.

Franchising 364

Franchising Franchise Customer Experience Customer Service 364

Open for Business

JANUARY 17, 2023

Steered by chef Yongcheng Zhao, EMei has served some of the Philadelphia area’s best Sichuan food since 2011. Sustainability lies at the core of everything award-winning chef Rob Rubba does at Oyster Oyster, one of D.C.’s Let robots pitch in. EMei Restaurant (Philadelphia). Claudia Alarcón. Ditch the plastic.

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Innovation 2023 Seasonal Menu Café 146

Open for Business

JANUARY 17, 2023

Steered by chef Yongcheng Zhao, EMei has served some of the Philadelphia area’s best Sichuan food since 2011. Sustainability lies at the core of everything award-winning chef Rob Rubba does at Oyster Oyster, one of D.C.’s Let robots pitch in. EMei Restaurant (Philadelphia). Ditch the plastic. Oyster Oyster (Washington DC).

Innovation 145

Innovation 2023 Seasonal Menu Café 145

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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Franchising Franchise Customer Experience 2020 261

Restaurant Clicks

NOVEMBER 21, 2021

Chef Scoot Cooper created a tasting and a prix fixe menu highlighting seasonal and sustainable produce and ingredients. Open since 2011, Smoking Pig BBQ Company is led by Paul Reddick—a former tech industry professional turned pitmaster. Owner Mike Mashayekh aimed to establish one of the most excellent restaurants in the Bay Area.

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Back of House Online Ordering Front of House Reservations 118