2013 Equipment License 
Modern Restaurant Management
DECEMBER 29, 2023
We also expect a number of larger brands pushing out into new channels such as licensing deals and product development, catering programs and more. In 2013, the average turnover rate was 62.4%. In 2022, the average tenure for an employee in food service was about 1.9 years, with the average across all industries being 4.1
Perfect Daily Grind
OCTOBER 17, 2022
Alexandros says that the company rebranded in 2013 and then entered its first international market in 2016 when it opened a coffee shop in the UK. This is when a business owner licences its operations, products, and branding to another party in exchange for a licensing fee. “At that time, we only served roasted coffee,” he says.
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The Restaurant Times
SEPTEMBER 28, 2021
To establish a food truck, you’ll need to invest in some expensive equipment, which may cost thousands of dollars. Grills, ranges, ovens, generators, and other major pieces of equipment must all be of standard quality, in addition to refrigeration systems. Source: FSSAI License. From Location To Location .
The Restaurant Times
SEPTEMBER 19, 2021
The number of food trucks in the United States roughly doubled between 2013 and 2018, and for all good reasons. The policies determine the cost of food truck insurance you select, the unique risks your food truck faces, the value of your business equipment, and several other critical operational considerations.
The Restaurant Times
DECEMBER 16, 2021
Get The License And Approval. As per the Food Hygiene (England) Regulations 2013, you need to register the food business with the local authority at least four weeks before commencing its operations. Purchase Kitchen Equipment And Packaging.
Apicbase
MAY 29, 2024
Indeed, they have been around for over a decade: a NYT article from 2019 dates them back at least to 2013. It’s ideal for virtual brands wanting to start small or commissary kitchens that only prep food and don’t need a fully equipped space. That is not too bad for a dying sector. The truth is ghost kitchens are alive and well.
The Food Corridor
MARCH 27, 2023
Cloud kitchens (often used interchangeably with “ghost kitchens”) are centralized licensed commercial food production facilities where one or two to dozens of restaurants rent space to prepare food for delivery-optimized menu items. Green Summit Group opened one of the first cloud kitchens in New York City in 2013.
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