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Restaurants with Strong Brand Identities Captivate Gen Z

Modern Restaurant Management

Born between 1997 and 2012, Generation Z is a demographic known for being tech-savvy and socially conscious. As one of the largest generations of consumers, they continually influence the ways restaurants innovate, and there are identifiable characteristics that differentiate Gen Z consumers from their older counterparts.

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Meet Four Craft Chocolate Makers Decolonizing the Industry

EATER

I spoke with Karla McNeil-Rueda (Cru Chocolate), who focuses on drinking chocolate, drawing from her own family experience while bringing attention to the undeniable influence of Mesoamerican heritage on the chocolate industry. It starts with where and how the cacao beans are grown and harvested by sourcing organic or fair-trade cacao.

Education 354
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French Restaurants Are in Vogue

EATER

Chefs have become influencers in their own right, making them strong allies for the right designer or model. It’s become imperative for fashion brands and influencers to truly invest their money and attention in quality cooking. Ilya Kagan/Halo A vegetable dish at Halo. They’re inspired, in part, by extra exposure for their brands.

Hotels 259
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Dust to Dust

EATER

Chaga, a “strong source of energy.” On TikTok and Instagram, influencers blended adaptogens and powdered algae or collagen into smoothies. It is a powdered greens supplement containing “75 vitamins, minerals, and whole-food sourced nutrients in one convenient daily serving.” Athletes showcased tubs of protein powders.

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‘Jiro’ and the Impossible Dream of Authenticity

EATER

director David Gelb recalled in an interview in 2012. “He But to expect any other sushi chefs to be considered within the same framework would be folly; they can only be the most authentic to themselves and their sets of intentions and influences. So I asked Jiro, ‘Can you put that piece of sushi down again?’”

2007 364
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The Fermented Foods Industry Is Built on Global Ingredients. So Why Are Its Most Visible Faces White?

EATER

House-made pickles, wild sauerkraut, and small-batch kombucha flourished in gentrified neighborhoods and restaurants everywhere, culminating in a period of peak pickle that was skewered on Portlandia in 2012. Other ferments soon gained traction, including kvass and milk kefir, and by 2014, they had ascended to fine dining status.

Food 345
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How I Found Empowerment in the History of Black Veganism

EATER

The seeds of this consciousness are now being re-sown by modern-day activists, wellness influencers, and ground-breaking restaurants, like D.C.’s In an ideal world, our food would simply be a source of nutrition and fuel for the body, not a political statement.