Owning the customer is critical for restaurant operators as the delivery and mobile ordering business evolves, said Andrew Charles, senior analyst for Cowen & Company, in opening remarks at the Food On Demand Conference in Chicago April 1 and 2.
As part of its commitment to advance regenerative agriculture practices on one million acres of farmland by 2030, General Mills is partnering with organic and conventional farmers, suppliers and farm advisors in key growing regions to drive the adoption of regenerative agriculture practices.
For anyone tired of success stories and positivity comes the other shoe dropping—the troublesome experience in delivery by Gino’s East Pizza of Chicago and Hell’s Kitchen in Minneapolis, both iconic restaurants in their respective cities.
It took her seven attempts over the past 20 years, but Rose McGee has been named a 2019 Bush Fellow, a distinction and cash endowment that goes to just 24 leaders a year from an applicant pool of almost 700.
The same organization that has attracted 20,000 art lovers to the Powderhorn Art Fair every summer for the past 28 years is gearing up for its newest artistic endeavor—the Powderhorn Culinary Arts Show
Every so often, the restaurant industry comes up with a new kind of concept that’s not just an individual restaurant, but a new way of delivering food to customers using an existing space or a new innovative look.
When I was a sprout, I once applied for a job at the Tadich Grill in San Francisco. I say “applied” deliberately; it was a San Francisco methodology—you walked in the back door at two in the afternoon and asked for the chef.
On the last morning I needed to scrape the windows of my breadmobile before heading off to work, I stared across the parking lot and Dale Street at the Cantina La Cucaracha. It occurred to me with the season changing their menu would too, so I probably should stop by after work and have one last fix of Nina’s Cactus Stew.