Modern Restaurant Management

JANUARY 13, 2020

Veganuary—the practice of going vegan for the first month of the year—began in 2014 and its numbers have doubled each year. ” At Daily Jam, Taylor looked into adding in vegan items that already fit the style of the menu and said substitutions were a great way for a restaurant to cater to guest desires.

Chef 474

Chef Catering Catering Recipes 474

Modern Restaurant Management

FEBRUARY 10, 2020

restaurants are stepping into plant-based or stepping up their existing game to cater to customers looking for more center-of-plate protein variety. to improve the nutritional quality of their menus by eliminating processed meat such as bacon and hot dogs and making plant-based options available. “More top U.S. billion by 2024.

Hospitality 459

Hospitality Hospitality Recipes Nutrition 459

Modern Restaurant Management

JULY 30, 2021

The partnership aligns Clean Juice’s core values of healthy, clean living with a focus on raising the nutritional and educational value of organic food and beverage choices available to consumers across the nation. ” “It has been rewarding to be part of Just Salad’s journey since the start of our partnership in 2014.

Food and Beverage 508

Food and Beverage Food and Beverage Customer Experience Nutrition 508

Forward Fooding

JULY 25, 2024

Since 2014, about €62.6B Our FoodTech Data Navigator tracks 1,213 startups and scaleup companies among the 2,815 industry actors from the region. AgriFoodTech activities in APAC have been heavily focused on AgTech (356 companies), Next-Gen Food and Drink (261 companies), and Food Delivery (255 companies).

Food Safety 59

Food Safety Food and Beverage Food and Beverage Nutrition 59

Modern Restaurant Management

OCTOBER 16, 2019

Ono Guides are on-site liaisons to teach people about where the ingredients are sourced, how blends can affect their wellbeing, and how to create blends specific to their dietary standards or nutritional preferences. ”=. .

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Staffing Chef Hospitality Hospitality 317

Bon Appetit Management Company

DECEMBER 11, 2023

From left to right, back: CEO Fedele Bauccio, Regional Director of Activation Jessie Gentz, Catering Director LaNita Doucet, General Manager Allana Jules, General Manager Tracy Haraldson, Executive Chef Grant Ruesch, COO Michael Bauccio. She was promoted after a year to catering supervisor, a testament to her dedication and skills.

Catering 52

Catering Catering Chef Nutritionist 52

Modern Restaurant Management

DECEMBER 18, 2019

Another recent study conducted by the Center for Biological Diversity found that offering earth-friendly catering that focuses on low-carbon, plant-based choices can save wildlife habitat and decrease climate pollution. Some trends the industry is seeing include: To Infinity & Beyond…MEATS. . area with a true culinary adventure.”

Chef 340

Chef Catering Catering Purchasing 340