Modern Restaurant Management
FEBRUARY 17, 2025
The report found demand for eggs has skyrocketed , with per capita consumption growing 20 percent from 2016-2019. “Egg demand was relatively stable in the early 2000s and seasonality played a much bigger role in peak demand periods than it does today,” said Brian Earnest, lead animal protein economist with CoBank.
Modern Restaurant Management
FEBRUARY 17, 2025
The report found demand for eggs has skyrocketed , with per capita consumption growing 20 percent from 2016-2019. “Egg demand was relatively stable in the early 2000s and seasonality played a much bigger role in peak demand periods than it does today,” said Brian Earnest, lead animal protein economist with CoBank.
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EATER
NOVEMBER 27, 2024
The menu, which includes the ever-popular fry bread taco, tells a story of connection, innovation, and respect for legacy and Indigenous culinary traditions. Thirty Nine’s menu highlights high-protein and precolonial ingredients.
Modern Restaurant Management
NOVEMBER 24, 2020
As a seasonal business, we must manage a budget that includes almost all revenue during those busy months and very little or no cash flow during the slow months. With slow seasons also comes the need to navigate seasonal layoffs and the task of hiring all the best people back the next season. Plan for Gaps in Your Budget.
EATER
APRIL 21, 2025
These restaurants have carried the stateside diaspora community (by 2019, the Iranian population in the U.S. Instead, we consider seasonal, local, and great quality ingredients as our driving factors. numbered 385,000 people, according to the Census Bureau, with 36 percent living in the Los Angeles area).
Modern Restaurant Management
DECEMBER 16, 2019
While restaurant sales were lower for November of 2018, November of 2019 did not include the same holiday headwinds. Second, the shift of Thanksgiving into December of 2019 converts from tailwind to headwind this month. percent from 2018 to 2019, sales for the whole weekend only increased about four percent. First, at 2.1
EATER
OCTOBER 21, 2024
Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. The bottom of the Yang’s Kitchen menu notes to diners, “We are working with Zero Foodprint to restore the planet.”
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