EATER
OCTOBER 15, 2024
Chef-owner Colleen Marnell-Suhanosky opened the restaurant in 2013 after working for renowned Boston chef Lydia Shire and at various East Coast restaurants, including Gramercy Tavern in New York City. For takeout, she uses compostable containers and wooden silverware. Community, environment. It’s part of my DNA. I struggle with it.
Modern Restaurant Management
OCTOBER 24, 2024
I have been fortunate to work with Sleepy Bee Cafe since its founding in 2013. Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category. We are a breakfast and lunch concept in Cincinnati, Ohio and we have been B Corp certified since January 2023.
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Modern Restaurant Management
AUGUST 31, 2020
The roadwork at issue was two years of construction (from December 2013 to June 2015) which caused dust and debris to migrate into the restaurant and required that the restaurant spend extra time cleaning. The restaurant also replaced its roof and made other improvements to the property as a result of the construction.
Modern Restaurant Management
AUGUST 28, 2020
The film reveals a concerning statistic from a 2013 study by the Office of U.S. Harvest Pack introduced this line in 2013. That’s why the compostable packaging is more important than ever. We’re thrilled with the compostable solution provided by Harvest Pack.
EATER
OCTOBER 17, 2023
2008: Cereal Milk launches an empire Christina Tosi invented or popularized a number of household-name desserts — Compost Cookies, Crack Pie ( now Milk Bar Pie ), naked cakes — but her Cereal Milk, which she initially developed at Wylie Dufresne’s wd~50, reshaped the dessert world.
Restaurant Clicks
NOVEMBER 4, 2021
back in 2013. If you want an authentic farm-to-table, sustainable pizza, come to Humble Pie, where they grow most of their ingredients on-site and have an impressive compost/recycling waste ratio of 30:1. They’ve been featured in local newspapers like the Seattle Times and the Seattle Weekly as having the best pizza in Seattle.
EATER
JULY 6, 2022
In November 2013, a 22-year-old cook named John Schaible arrived in Pocantico Hills, New York, to work at Blue Hill at Stone Barns. Kei Ohdera began as an intern at Blue Hill in 2013, when he was 20 years old, and quickly rose through the ranks. COMPOST oven: 155 degrees. Within months, he was put in charge of the amuse station.
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