EATER

JANUARY 22, 2021

In the beginning, the sales rep typically started by praising the restaurant owner about their business, and describing the demand they could expect on the delivery platform. The restaurant industry is in crisis. To understand these companies at a deeper level, though, I spoke with hundreds of restaurant owners across the city.

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EATER

JANUARY 19, 2021

Chef Jae Lee of Nowon in New York comes on Eater’s Digest this week to discuss his thoughts about the release of the sandwich and how it could be better. We also talk to Eater’s Adam Moussa about the heroic relaunch of favorite ‘90s dessert Viennetta and the return of potatoes at Taco Bell.

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EATER

JANUARY 14, 2021

She feared for my physical health — plant-based eating went against what she had been taught about nutrition as a nurse — and for my happiness, since my new lifestyle didn’t accommodate the food traditions that had always brought me joy. It’s just that most of us don’t know this information.”

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EATER

JANUARY 8, 2021

I just tell people about Chinese food because I think people should know about it. What I love about the things that I have put up on Instagram is that they’re simultaneously so silly and so straightforward,” he says. “My job is not content creation. Now, everyone and their mother are making this sweet potato.”

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EATER

JANUARY 22, 2021

BYO plastic cups Of all the things we miss about travel, the act of flying might be low on the list. OK, let’s just pretend for a minute that this is true, that the only good thing about airplane wine isn’t that it’s sometimes free and does the trick of dulling your senses to the steel tube of chaos in which you sit.

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Marketing 104

Modern Restaurant Management

JANUARY 22, 2021

We are thankful for our partners that helped get us here and look forward to continuing the momentum we established last year.” ” Using modular construction for restaurant development saves 10-15 percent overall, and allows for consistency and efficiency with the building process taking approximately five weeks to complete.

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EATER

JANUARY 22, 2021

Food in Nigeria has long been weaponized, withheld, and used as a means of corruption and coercion by those in power. The #EndSARS movement was, in part, about reclaiming that power for the people At the height of the #EndSARS protests in Lagos, Jahmal Usen would start his work day as early as 6 a.m.

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Magazine 126

7 Shifts

JANUARY 26, 2021

We’re not talking about just surviving the pandemic—but thriving through 2021 and beyond, and setting new standards. If people want us to be on DoorDash, we need to be on DoorDash. We have a prejudice about each platform, how I feel about Yelp as a business order. million out of work, it was nothing short of devastating.

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EATER

JANUARY 14, 2021

Passionate about urban farming, he wants to set up a citywide network of vertical and rooftop farms that feed hospitals, schools, prisons, and beyond while educating schoolchildren and getting trucks off the road. You’ve talked about how Queens and the Bronx were farmland originally. Borough President Adams, welcome to the show.

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EATER

JANUARY 15, 2021

To find the best bitters for a home bar, we spoke to Hannigan, Marrero, and 11 other bartenders about their favorites. In addition to citrus, the pros told us about other fruit-forward bitters with flavors that they say work well in rum cocktails, Prosecco-based drinks, or even martinis. Best fruity bitters. Best herbal bitters.

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EATER

JANUARY 27, 2021

Which is really kind of where I hoped it would go, was that it would turn into a much larger movement than simply supporting us in our immediate community. DG : How are people feeling about it now VS when the initial lockdown orders came out, that people were like so shocked about? Daniel Geneen : What did you do with the food?

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EATER

JANUARY 12, 2021

When she made this salted honey version for us, we both freaked out for it.”. You will use one disk for this pie and can freeze the other disk for up to 2 months. Remove the dough disk from the refrigerator and roll our into an 11-inch circle, about 1/4-inch thick. Thaw in the refrigerator overnight.

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EATER

JANUARY 15, 2021

bowling alleys have become as much about grabbing a bite and drink as they are about knocking down pins, mom-and-pop bowling alleys — enjoyable, in part, because they are largely trend-averse — are becoming harder to find. I love bowling for a first date because you can tell a lot about a person from it,” she says. “If

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EATER

JANUARY 8, 2021

I spoke to three creatives, all with very different processes, about how they handled an assignment that is produced hundreds (or even thousands!) This helps us get to the heart of what the client really wants to communicate. Did you use the same methodology for this project? It’s always about what I’m feeling in the moment.

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Restaurant Engine

JANUARY 27, 2021

If you have a great process, do promote it so new patrons know you really care about their time. According to Visa , Americans spend about $20 per week buying lunch in restaurants. You can combat this by allowing your diners to pay up front (including the tip), so they can eat, and then they can simply leave. Final Thoughts.

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EATER

JANUARY 26, 2021

Of the sharing, she says, “It just felt like a sister circle, a friends circle, a place to talk about things that we all love [about] being Black women, soul food, but [it’s] also a way to amplify what you’re already cooking.”. I feel like I am blessed that I do have family who are open and ready to tell us how to make it.”.

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The Restaurant Times

JANUARY 11, 2021

Raj worked in the US for 30 odd years and on returning to India, he could not find a stand-alone Pizza place apart from the 5-star hotel brands and felt that he needs to do something about it. NYC.PIE was founded by Mr. Raj Rao, an F&B veteran in August of 2014.

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Restaurant Engine

JANUARY 13, 2021

Think about the composition. Keep your posts about your best dishes visual using high quality photos and well-done videos. The best photos are the ones that are shared on Instagram. Natural lighting is always good, but if your restaurant is dark, you’ll want to add some extra lighting to highlight your best dishes. tweet this).

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EATER

JANUARY 26, 2021

Sometime in the fall, my partner and I became the proud owners of a massive box of extra-tall Ikea candles (that is to say, someone offloaded them onto us). We deployed them every night at dinner, burning through them with reckless abandon, trying not to get too precious about it.

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Training 71

The Restaurant Times

JANUARY 29, 2021

The COVID-19 showed us how quickly consumer behavior changes and how resilient is the restaurant industry. According to our survey PRIME (POSist Restaurant Industry & Market Evolution) India Report 2020, 52% of fine-dine restaurants in India are optimistic about investing in a cloud kitchen to add an additional revenue stream in 2021.

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EATER

JANUARY 8, 2021

And yet, the Mexican state with few traditions, better known for its seafood and innovative, pioneering chefs like Plascencia, Benito Molina, and Jair Téllez, was rigid about birria de res: All Tijuana stands served it the same way.

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EATER

JANUARY 14, 2021

In a year when the pandemic challenged where, how, and what we eat, maybe all of us should be cooking more rabbit for dinner. When even food writers are complaining on Facebook about the lack of “everyday” protein options as we prep dinner yet again for our quarantined families, maybe it’s time we figure out how to cook up a pot of Thumper.

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Modern Restaurant Management

JANUARY 29, 2021

But what about behind the scenes? What do quality teams need to do to keep up with our new urgent need for tech and other changes to help us through today’s murky waters of standards management? Another upside to using a QMS is that it puts you ahead of the curve with how the FDA is planning the future of food safety.

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EATER

JANUARY 21, 2021

It’s really great for us, because one of the side effects of running a restaurant during a pandemic is that there is so little consistency,” says Pisha-Duffly. Bernstein, for his part, is optimistic about the possibilities for adapting Table 22 to a post-pandemic world. “No For us, it’s really helped stabilize things,” she says.

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EATER

JANUARY 7, 2021

So if someone gives you a box, it means they care about you enough to invest a lot of time and effort into your gift.”. As my classmates and I settled into our Zoom, Sakai walked us through the process. Sakai instructed us to dip each persimmon in a pot of boiling water for a second or two to sterilize them.

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Modern Restaurant Management

JANUARY 25, 2021

For restaurant owners worried about protecting their outdoor investments from the elements, sensors can be added that automatically safeguard smart shading products in the case of strong winds or heavy rains. According to the US Department of Energy , motorized awnings can reduce heat gain by as much as 77 percent.

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EATER

JANUARY 15, 2021

Imamu’s channel offers a much more approachable and realistic vision of how everyday bento-making for a small family actually works, and in a year when so many of us are cooking daily at home, some new ideas, too. Her family especially loves fried food — shrimp, pork cutlets, croquettes.

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Modern Restaurant Management

JANUARY 15, 2021

For full-service restaurants now, it’s about government restrictions. “As we return to ‘normal’ life, fast food brands should find a way to reference what we have all been through together and how they have reliably comforted us through this crisis.”

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Accounting Marketing Document Article 169

EATER

JANUARY 21, 2021

Something about it is working. It wasn’t about whether it was a deli or bodega, it just seemed phony,” says Eric Phillips, who from June 2016 until April 2019 served as press secretary to Mayor Bill de Blasio, who had his own food-related foibles while eating pizza with a fork and knife and failing to use chopsticks correctly. “We

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