2013 Hiring License 
EATER
SEPTEMBER 26, 2023
license plates; a neon-accented diner serving fast food; and a McDonald’s-style playground. ABC Velp began attracting customers from near and far, including an Iraqi Christian named Nawzad Martani, who stumbled upon the restaurant in 2013 to celebrate his brother’s birthday. Children mob the costumed figure, squealing with delight.
KaTom
OCTOBER 24, 2019
In 2013, Toth met Talaat Captan, the founder and CEO of Air Hollywood, and they officially licensed use of the Pan Am name. As the night winds down, a game of Pan Am trivia begins; the winner receives a prize from the duty-free cart, which sells Pan Am-licensed products from the 70s, such as perfume and cologne.
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Touch Bistro
APRIL 27, 2021
Licenses and Permits. Now it’s time to secure all the licenses and permits you’ll need to get up and running. Before you decide where your truck will be based, educate yourself on the necessary licenses and permits you’ll need in your chosen location – and anywhere you plan to take your truck to sell food.
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. Since there is no storefront or dine-in facility, you won’t have to hire too many staff. Recruit Skilled Staff.
The Restaurant Times
SEPTEMBER 28, 2021
With ruining a dark/cloud kitchen, you are more inclined to hire on-demand staff to take control and manage more work and it helps you keep costs down. Green Summit Group opened one of the first cloud kitchens in New York City in 2013 and has grown to four locations across two cities. On-Demand Staff .
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. Hire kitchen staff who know how to repurpose trimmings and are aware of the importance of aiming for zero food waste. That is not too bad for a dying sector. The truth is ghost kitchens are alive and well.
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. When Emma Meigneux was hired as an extern in 2016, she says, it was a dream come true. “It Kei Ohdera began as an intern at Blue Hill in 2013, when he was 20 years old, and quickly rose through the ranks.
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