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More than just the quality of food or level of service, restaurant survival is about dollars and cents at the end of the day. While the commonly quoted 90 percent failure rate is a[...]
The daily tasks of operating a food retail business or restaurant can be daunting, even for the most efficient multi-taskers. Too often, startups and legacy operators find themsel[...]
In August 2011, I hosted a Google+ Hangout (see the video below) to understand how the food world was using the new service. Among those that joined the Hangout were Rob Spiro and [...]
From throwing away your spoiled vegetables to restaurant kitchen scraps, food is the largest single contributor to municipal solid waste in the US, at more than 36 million tons a y[...]
Building a natural products company is no easy task. Challenges like finding trusted service providers, scaling retail distribution and surpassing regulatory roadblocks prevent man[...]
For the past five years, Civil Eats has been the go-to resource for the “good food movement.” It’s published daily news and commentary about the American f[...]
In the last year there’s been a wave of startups that have launched to make home cooking and delivery easier and healthier. Order a dinner kit or meal online, and you get a b[...]
Counting your calories may become much easier thanks to The Orange Chef’s new quantified cooking products. The company will soon be releasing Prep Pad, a digital scale that calcula[...]
Sustainable meat producers face many challenges, like scaling distribution, inventory management and USDA certification. As part of the USDA certification process, the agency requi[...]
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