Fast-Casual Academia, Climatarian Menu and Ice Auction
Modern Restaurant Management
SEPTEMBER 15, 2020
It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out. Each pouch includes a barcode so that operators can also offer the product as an item to purchase. “Giving is essential for us,” said Peggy Cherng. For example, a salad with a carbon footprint of 0.41
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