Restaurant chain – Boatshed Restaurant http://boatshed-restaurant.com/ Fri, 26 Nov 2021 06:41:18 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 http://boatshed-restaurant.com/wp-content/uploads/2021/10/cropped-icon-32x32.png Restaurant chain – Boatshed Restaurant http://boatshed-restaurant.com/ 32 32 Vegan “mortified” after being served lamb and then yogurt by an Indian restaurant chain http://boatshed-restaurant.com/vegan-mortified-after-being-served-lamb-and-then-yogurt-by-an-indian-restaurant-chain/ Wed, 24 Nov 2021 10:51:43 +0000 http://boatshed-restaurant.com/vegan-mortified-after-being-served-lamb-and-then-yogurt-by-an-indian-restaurant-chain/

A vegan Londoner felt ‘sick’ and ‘mortified’ after being served lamb and then yogurt at an Indian restaurant chain.

Ed Hopkins, 30, and his girlfriend decided to visit the popular Dishoom in Shoreditch on November 20 just after 2 p.m. and order from their special vegan menu.

Although they made it clear that they wanted vegan food, they were served a dish of lentils with lamb in it.

READ MORE: Nusr-Et customers say staff shut the door on them despite booking

After going vegan in January 2017, it had been almost five years since Ed had eaten meat.

He told MyLondon: “I was mortified, it was that horrible feeling.



Ed Hopkins had not eaten meat or animal products for nearly five years

“I haven’t had any animal or animal product in my mouth for almost five years – I went vegan on January 1, 2017.

“The main thing is that I love animals and that there is no reason to eat them, they are beings who have the right to life as much as we do.

“It was quite upsetting because obviously you have a dead animal in your mouth.”

Ed says he ordered from Dishoom’s vegan menu, an entirely different menu from the standard menu, and specifically asked for vegan options – but after a few bites he quickly realized it was meat.

Ed said, “We asked for the vegan menu and they gave us the vegan menu and then we ordered very specifically from the vegan menu.

“They took out four plates and said, ‘There you go, this is what you ordered.’

“I didn’t know what it was, but I knew it was from the vegan menu, so I pulled over.

“And there was this thing that I thought was some kind of lentil daal that you spread on those buns, and I had a few chews and I realized it was lamb.”

“My girlfriend also took a look. She sort of sniffed and said. ‘No, no, it’s lamb’. “



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Ed wasn’t feeling well after realizing the dish wasn’t the meatless option he ordered.

He said: “I felt bad, it was a horrible feeling as soon as I realized I had eaten part of the lamb.”

Ed claims he alerted the waiters that they gave him a non-vegan dish, but said the waiters did not seem “concerned” by the error.

He said: “I was very respectful, and I know they have tough and busy jobs and I know the people who work in the service industry are fantastic.

“[The waiter] said ‘what’s wrong?’ and I said ‘I ordered from the vegan menu and just ate lamb’ and he said ‘Oh yeah sorry I’m going to get you the right thing’. “

Ed approached the manager, who offered the couple an apology as well as a free meal – but unfortunately they had another surprise.

The Londoner said: “We were really hungry because we had gone out earlier in the day for a late lunch and I didn’t want to leave with a bang.

“I just thought ‘if he can sit us down and we have a meal and it’s home, then fine’.”

Ed claims he watched the manager brief the wait staff to make sure the error didn’t happen again, but despite that, he and his girlfriend got another non-vegan dish.

Ed said: “We then ordered again very specifically from the vegan menu and the House Chaat was delivered to us and it was full of dairy yogurts – they had done that again.

“This happened twice in the same meal despite the staff being informed. It was quite poor, I was quite shocked by that.

The couple say they spoke to the manager again, who they say blamed the errors on understaffing.



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Ed said: “He apologized and said ‘this is not up to par’.

He said that like many restaurants they were suffering from a staff shortage, blaming Brexit, blaming all kinds of things, and said: ‘It should never happen,[I’m] really sorry ”, and gave us vouchers.

“The main reason why I [spoke to management] is that I didn’t want this to happen to someone else.

“People who don’t eat meat because they’re vegans or vegetarians or for religious reasons, I think it’s very important that this stuff is respected. “

Eventually the couple’s all-vegan order arrived correctly and they were able to enjoy their meal.

Ed said, “The vegan food was actually very, very good. It just took a while for it to get there because they kept bringing the wrong things first.

“I think the staff and the waiting team need to know a lot more.

“A lot more people don’t want to eat animals or whatever comes out of them anymore and they have to realize that. “

A Dishoom spokesperson said: “We had a guest who visited Dishoom Shoreditch on Saturday afternoon who sat down at the bar and ordered items from our vegan menu.

“It’s not unusual for us – we have a dedicated vegan menu and many of our guests are vegans.

“We serve people with a wide range of dietary needs and our entire team is thoroughly trained on how to handle them.

“We follow the strictest food safety and allergen management protocols, and are advised and audited by leading safety experts.



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“However, on this occasion, unfortunately, the new team members were confused by the table numbers of people eating at the bar and accidentally took wrong orders from this guest.

“The manager was extremely sorry and embarrassed, and made sure he didn’t pay for any of his visits. They also invited him to come back for another meal on us to apologize.

“The manager also sent a report to the whole team, to make sure all procedures were being followed correctly.

“We fully understand how serious this is and how upsetting it must have been for a vegan guest to be served meat and dairy dishes.

“We are deeply sorry that this has happened and we will do everything possible to ensure that it does not happen again.”

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FAT Brands to Acquire Native Grill & Wings Restaurant Chain in the United States http://boatshed-restaurant.com/fat-brands-to-acquire-native-grill-wings-restaurant-chain-in-the-united-states/ Tue, 23 Nov 2021 11:33:05 +0000 http://boatshed-restaurant.com/fat-brands-to-acquire-native-grill-wings-restaurant-chain-in-the-united-states/
The Arizona-based restaurant chain is known for its flavor of wings. Credit: Léo Roza / Unsplash.

Global franchise company FAT Brands has agreed to acquire Arizona-based restaurant chain Native Grill & Wings for $ 20 million in cash.

FAT Brands will acquire the restaurant chain from Wingtime, a subsidiary of Cybeck Capital Partners. The deal represents FAT Brands’ fourth acquisition in 2021.

Based in Chandler, Arizona, USA, Native Grill & Wings serves over 20 award-winning flavors of wings. It has 23 franchised outlets in the states of Arizona, Illinois and Texas.

Native Grill & Wings CEO Dan Chaon said, “I’ve known the FAT Brands team for some time. The franchise experience and the operational synergies they bring can maximize the potential of the Native Grill & Wings brand and our franchisees.

Fat Brands will finance the transaction by issuing new banknotes from its securitization facilities.

The deal is expected to be concluded by the middle of next month.

Upon completion of the transaction, FAT Brands will have more than 2,300 franchised and company-owned stores worldwide, with annual system-wide sales of nearly $ 2.3 billion.

FAT Brands CEO Andy Wiederhorn said: “With the growing popularity of the chicken wing industry throughout the pandemic, we knew we wanted to continue to grow our portfolio in this category by bringing a brand that would complement our existing wing concepts.

“Native Grill & Wings has been on our radar for some time given its ability to remain nimble and drive strong system-wide sales growth over the past year. ”

Going forward, FAT Brands plans to expand Native Grill & Wings’ presence into new markets.

Earlier this month, FAT Brands agreed to acquire Fazoli’s for $ 130 million from funds managed by Sentinel Capital Partners.

Fazoli’s has approximately 220 restaurants in 28 states, making it the largest Italian chain of quick service restaurants (QSRs) in the United States.

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Restaurant chain owner gives back to children in need on Thanksgiving – SA News – Oakland News Now http://boatshed-restaurant.com/restaurant-chain-owner-gives-back-to-children-in-need-on-thanksgiving-sa-news-oakland-news-now/ Sun, 21 Nov 2021 14:33:25 +0000 http://boatshed-restaurant.com/restaurant-chain-owner-gives-back-to-children-in-need-on-thanksgiving-sa-news-oakland-news-now/

Oakland News Now –

Restaurant chain owner gives back to children in need on Thanksgiving

– video made by the YouTube channel with the logo in the upper left corner of the video. OaklandNewsNow.com is the original blog post for this type of video blog content.

Ruth’s chain owner Chris Steakhouse offers a Thanksgiving meal to the children of Roy Maas Youth Alternatives homes.

via IFTTT

Note from Zennie62Media and OaklandNewsNow.com: This video blog post shows the full, live operation of the latest updated version of an experimental network of Zennie62Media, Inc. mobile multimedia video blogging system that was launched in June 2018 This is an important part of Zennie62Media, Inc.’s new and innovative approach to news media production. What we call “the third wave of media”. The uploaded video is from a YouTube channel. When the KENS 5: Your San Antonio News Source YouTube video channel uploads a video, it is automatically uploaded and automatically formatted on the Oakland News Now site and on social media pages created and owned by Zennie62. The overall goal here, in addition to our is the real-time on-scene reporting of news, interviews, observations and events anywhere in the world and in seconds and not hours – is use of the existing YouTube social network. graphic on any topic in the world. Now the news is reported with a smartphone and also by promoting the current content on YouTube: no heavy and expensive camera or even a laptop is needed, nor to have a camera crew to film what is already. on Youtube. The secondary objective is faster and very inexpensive production and distribution of media content information. We have found that there is a lag between the length of the post and the production time and revenue generated. With this the problem is much less, but by no means solved. Zennie62Media is constantly striving to improve the system’s network coding and is looking for interested multimedia content and technology partners.

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Taco Restaurant Chain Opens First Missouri Location http://boatshed-restaurant.com/taco-restaurant-chain-opens-first-missouri-location/ Wed, 17 Nov 2021 23:32:11 +0000 http://boatshed-restaurant.com/taco-restaurant-chain-opens-first-missouri-location/ Tacos 4 Life’s offerings include a variety of a la carte and in-meal tacos, salads, quesadillas, rice bowls, and sides such as queso rice and refried black beans.

O’FALLON, Missouri – Tacos 4 Life, a restaurant chain based in Conway, Arkansas, opened its first Missouri location in O’Fallon, Missouri on Tuesday.

The 3,778 square foot building is located at 2998 Highway K, the former site of a Steak ‘n Shake in the O’Fallon Crossing Mall. The restaurant has drive-thru and enough indoor seating for 114 people and 28 seats on a covered outdoor terrace.

The restaurant is currently only open for indoor dining and does not yet accept steering wheel or on-call controls. The new location is open 11 a.m. to 9 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday, and closed on Sunday, according to the company’s website.

Tacos 4 Life’s offerings include a variety of a la carte and in-meal tacos, salads, quesadillas, rice bowls, and sides such as queso rice and refried black beans.

Franchisees Matt and Jacy Rose operate the new location, which was announced in May. They have agreed to open more Tacos 4 Life restaurants, but the exact number and locations have not yet been determined, a company spokeswoman told the Business journal this week.

The O’Fallon site currently has around 60 employees and hiring is underway, according to the spokesperson.

Progressive Constructors of Little Rock, Arkansas, who built most of the other Tacos 4 Life restaurants, was the general contractor for the O’Fallon site. Lewis Elliott Architects, the project architect, also completed several earlier projects for the chain.

Tacos 4 Life was founded in 2014 by husband and wife team Austin and Ashton Samuelson. To further the chain’s mission to help end world hunger, she donates 24 cents – roughly the cost of a meal – to Minneapolis-based Feed My Starving Children for every taco, salad , quesadilla, bowl of rice or nachos sold.

Read the full article on the St. Louis Business Journal website.

https://www.youtube.com/watch?v=videoseries

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Restaurant chain ordered to pay workers $ 45,700 for overtime during pandemic http://boatshed-restaurant.com/restaurant-chain-ordered-to-pay-workers-45700-for-overtime-during-pandemic/ Wed, 17 Nov 2021 11:50:40 +0000 http://boatshed-restaurant.com/restaurant-chain-ordered-to-pay-workers-45700-for-overtime-during-pandemic/

A New Mexico restaurant chain has been ordered to pay employees $ 45,700 in back wages for overtime accumulated during the height of the COVID-19 pandemic.

The move comes after investigators from the U.S. Department of Labor’s Wages and Hours division discovered that Chachi’s, the operator of Chachi’s Express, Chachi’s in Dona Ana and the Mexican restaurant Chachi’s in Las Cruces, No. had not paid overtime to staff when he had worked more than 40 hours in a week.

Many restaurant workers have seen their wages drop in recent months after businesses were forced to shut down or limit service to al fresco dining.

In a press release, investigators blamed Chachi for leaving “short-term” staff at this difficult time, even though they had put themselves in danger to keep the company going.

According to the Fair Labor Standards Act, employees “shall be paid overtime pay for hours worked in excess of 40 hours per work week” at a rate “of at least one and a half times the regular rate of pay.”

As a result of the investigation, $ 45,700 in back wages were recovered for 22 workers.

“Not paying workers all of their hard-earned overtime is bad business and it misleads employees and competitors,” said Evelyn Ortiz, district manager of the Wages and Hours division in Albuquerque.

“As an employer, Chachi’s LLC must comply with federal worker protections. Amid the pandemic, restaurant workers, like many other frontline workers, are putting themselves at risk to earn a living and keep businesses. The last thing they should have to worry about is being cheated by their employer.

News week contacted Chachi for comment.

In August, a South Carolina restaurant was forced to pay 10 workers more than $ 75,000 in back wages after illegally forcing them to share their tips with the owner and manager.

An investigation into Sarku Hibachi Grill & Buffet in Surfside Beach found that the restaurant required waiters – who were paid an hourly wage of $ 3 or less – to share tips with their employer and manager in violation of federal labor laws.

Working conditions in the restaurant industry were highlighted in a six-second video shared with TikTok earlier this month, which shows several restaurant workers squatting behind a counter to grab bites.

While it’s not clear which restaurant is depicted in the video, TikTok commentators said it appeared workers didn’t have time to eat during their shifts.

America’s tipping culture has also come under scrutiny in recent weeks after a waitress posted a clip on TikTok revealing that she received a paycheck for just 1 penny.

Chachi’s Mexican restaurant in Las Cruces. It was found that the chain had not paid the staff for the overtime accumulated.
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Tim Hortons owner plans to buy Chinese health food restaurant chain Wagas http://boatshed-restaurant.com/tim-hortons-owner-plans-to-buy-chinese-health-food-restaurant-chain-wagas/ http://boatshed-restaurant.com/tim-hortons-owner-plans-to-buy-chinese-health-food-restaurant-chain-wagas/#respond Tue, 09 Nov 2021 18:13:45 +0000 http://boatshed-restaurant.com/tim-hortons-owner-plans-to-buy-chinese-health-food-restaurant-chain-wagas/

Oakville-based Restaurant Brands International, owner of Tim Hortons and Burger King, is among three fast food giants considering bidding on Chinese health food and bakery chain Wagas, according to people familiar with the matter.

Yum China Holdings Inc. and Jollibee Foods Corp. also kick the tires, as well as interest from private equity firms, the sources said, asking not to be identified as the information is not public.

The owners of the company, whose sales are expected to reach nearly 1.2 billion yuan ($ 188 million) this year, seek a valuation of $ 800 to $ 1 billion or more, based on previous transactions in the industry as well as initial interests, say the people.

A buyer for the company could emerge as early as this year, with the goal of closing the deal next year, the people said. Discussions are still ongoing and no final decisions have been made, the people said.

Jollibee, Yum China and Wagas declined to comment, while representatives for Toronto-based Restaurants Brands did not immediately respond to requests for comment.

Jollibee shares rose 3.8% in Manila, the biggest intraday gain in about two weeks.

Founded in 1999 as a cafe in Shanghai, Wagas has since expanded throughout China, with more than 160 stores, according to its website. It sells light meals, including potent salads, pastas, sandwiches, juices, and coffee.

Bloomberg reported last month that Wagas was exploring a sale amid initial interest from potential investors.

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Burnaby restaurant chain sees revenues increase amid coronavirus http://boatshed-restaurant.com/burnaby-restaurant-chain-sees-revenues-increase-amid-coronavirus/ http://boatshed-restaurant.com/burnaby-restaurant-chain-sees-revenues-increase-amid-coronavirus/#respond Sun, 07 Nov 2021 17:24:00 +0000 http://boatshed-restaurant.com/burnaby-restaurant-chain-sees-revenues-increase-amid-coronavirus/

Burnaby restaurants may never fully recover from the damage caused by COVID-19.

Between periodic closings due to pandemic restrictions and some people’s reluctance to return to restaurants, food sales are on the decline.

But there are signs of a recovery, including one of the largest companies operating restaurants in Burnaby.

Restaurant Brands International Inc. is the company behind Tim Hortons, Burger King and Popeyes in Burnaby. Popeyes is the last restaurant the company has built in the city.

Restaurant Brands announced earlier this week that its third quarter profit was up from a year ago and that its revenue grew by more than 10% – a promising sign but still well below pre-market figures. pandemic.

Restaurant Brands, which maintains its books in US dollars, said it had net income of US $ 221 million attributable to common shareholders or 70 cents per share for the quarter ended September 30, compared to US $ 145 million or 47 cents. per share a year earlier. .

The increase came as same-store sales increased 8.9% at Tim Hortons and 7.9% at Burger King. Popeyes recorded a comparable sales decline of 2.4%.

The company reported that its Tim Hortons outlets are struggling with a lack of foot traffic from workers – many of whom are coveted “high frequency customers” who buy food and drink multiple times a day. .

But a different story unfolds in rural and suburban areas, where restaurants are bustling and drive-thru busy, even as labor shortages make hiring difficult.

“There is a clear and focused brake on urban and super urban locations in our business,” said José Cil, Managing Director of Restaurant Brands.

Despite strong momentum at the start of the summer, he said the increase in COVID-19 cases linked to the Delta variant and the renewal of public health measures had halted plans to reopen and slowed the restaurant’s recovery.

“Downtown Toronto, for example, still hasn’t returned to work,” Cil told analysts on a conference call. “A lot of large employers have put off returning to (the) office until 2022.”

The dichotomy between sales performance across different sites underscores the uneven recovery as consumer habits continue to be shaped by the pandemic. Tim Hortons is also grappling with labor shortages, supply chain disruptions and rising costs – issues plaguing the restaurant industry across the country.

Many sites offer hiring bonuses to existing employees who recommend a friend to join the company, while others have launched hiring bonuses that entice new workers after a certain period of time, he said. declared.

“I know there are a lot of restaurateurs who pay more than minimum wage,” Fulton added in an interview. “All of these efforts are in response to the competitive landscape out there.”

Regarding menu price increases, he said the adjustments were made “very carefully and thoughtfully” to keep up with inflation.

But Fulton said Tim Hortons strives to stay competitive and is immune to some of the higher commodity prices and supply chain issues due to its size and long-standing relationships.

“We are fortunate to have a very large scale in the purchases we make, so that gives us the ability to lock in favorable prices,” he said. “We also have a sophisticated supply chain team that has long-standing, decades-long relationships with suppliers and transportation providers. “

  • With a report from the Canadian Press

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Naomi Watanabe launches new clothing collaboration with Japanese restaurant chain Saizeriya http://boatshed-restaurant.com/naomi-watanabe-launches-new-clothing-collaboration-with-japanese-restaurant-chain-saizeriya/ http://boatshed-restaurant.com/naomi-watanabe-launches-new-clothing-collaboration-with-japanese-restaurant-chain-saizeriya/#respond Sat, 06 Nov 2021 05:00:25 +0000 http://boatshed-restaurant.com/naomi-watanabe-launches-new-clothing-collaboration-with-japanese-restaurant-chain-saizeriya/

If you have always dreamed of wearing a dress that is also a restaurant menu, here is your chance to make that dream come true.

It seems that there is no Japanese icon that stops Naomi Watanabe these days. Loved across Japan for her charming personality and keen fashion sense, Naomi moved to New York City last year and has since worked with big fashion brands like Kate Spade.

Some people may not know that Watanabe also has his own fashion brand called PUNYUS. PUNYUS specializes in fun and original clothing with sizes up to 6L; something very unusual in Japan, especially for leading brands.

▼ Naomi often models the clothes herself.

PUNYUS has made some fun collaborations in the past, like with Tokyo Disneyland and Sailor Moon, but their latest collaboration is sure to make food lovers drool, How is it with Saizeriya, a Japanese restaurant chain known for its inexpensive italian food. Saizeriya has immersed himself in the world of wearable objects in the past, as a mask that you can wear while eating, but this collaboration with Watanabe’s fashion label will mean a whole slew of Saizeriya-themed clothing will be available soon.

▼ Naomi modeled clothes from the latest collection on her Instagram.

The collaboration was born after Naomi, who is said to be a huge fan of Saizeriya, approached the channel with the idea. A representative from Saizeriya commented, “The food industry has been hit hard by the coronavirus, so we hope this fun collaboration will cheer people up. We were honored when Ms. Watanabe asked us to collaborate, and we were very impressed with the designs she came up with.

The collection includes the iconic PUNYUS “Food Pattern” sweaters, which come in “Milanese Rice Gratin”, “Shrimp Salad” and “Spicy Chicken” varieties. The sweaters are covered in cartoon designs of the dish, with the dish’s name in bold in the middle. The price of each actual menu item is helpfully listed on the back of the sweatshirt, in case anyone needs to know.

▼ The Food Pattern Sweater Series – 6,600 yen (US $ 58)

▼ Remember, 300 yen is the price of store food, not the sweater itself!

If you fancy being a little more obvious with your love for the Japanese-Italian channel, you can get clothes with the famous Saizeriya logo engraved on it, like these dresses.

▼ The Saizeriya logo dress (6,600 yen) is available in green or white.

Or just go with these Saizeriya logo jackets, perfect for hanging at the bar.

Saizeriya badge jacket (13,200 yen)

The jackets are also green or white and covered with stitched patterns of the famous dishes on Saizeriya’s menu, such as pizza and gratin. The collar and cuffs are red, white and green, in keeping with the Italian feel of Saizeriya.

The restaurant logo is sewn on the front, with the PUNYUS logo sewn on the left sleeve.

There are quite a few items available in the collection, and the names and prices are as follows: –

T-shirt and long T-shirt: 4,400 yen
Logo dress: 6,600 yen
Logo sweatshirt dress: 7,700 yen
Hooded dress with logo: 7,700 yen
Romper: 8,800 yen
Badge jacket: 13,200 yen
Food motif sweatshirt: 6,600 yen
Food sweatpants: 6,600 yen
Food hoodie: 6,600 yen
Food hooded dress: 7,700 yen
Logo bag: 2,750 yen
Transparent logo socks: 1,650 yen
Logo tote bag: 2,750 yen
Apron with logo: 3,300 yen

So whether you’re hungry for food or fashion, check out the PUNYUS x Saizeriya collaboration, which goes on sale November 5 and can be ordered from the PUNYUS website.

Related: PUNYUS x Saizeriya
Source: Public relations time
Images: PUNYUS
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Australian Fable Foods Comes to the US with Famous Vegan Restaurant Chain Beatnic http://boatshed-restaurant.com/australian-fable-foods-comes-to-the-us-with-famous-vegan-restaurant-chain-beatnic/ http://boatshed-restaurant.com/australian-fable-foods-comes-to-the-us-with-famous-vegan-restaurant-chain-beatnic/#respond Thu, 04 Nov 2021 13:45:58 +0000 http://boatshed-restaurant.com/australian-fable-foods-comes-to-the-us-with-famous-vegan-restaurant-chain-beatnic/

As part of World Vegan Month, the vegan restaurant chain formerly known as byChloe, renamed Beatnic in July, is teaming up with Australian company Fable Food Co to bring its mushroom-based meat products to the United States. for the first time. Based in New York, Beatnic operates ten restaurants in New York, Providence and Boston.

“It’s incredibly exciting for us to bring our meaty mushrooms to the US market and be a part of Beatnic’s story as they continue to push the boundaries and reinvent deliciously creative vegan food as we know it. . “

Fable products are made with Shiitake mushrooms and are created by gourmet chef and mushroom researcher Jim Fuller, taking advantage of their nutritional benefits and natural umami flavors. The company closed an AU $ 6.5 million fundraising round in August led by Blackbird Ventures to expand its growth and announced plans to launch in the United States by the end of 2021.

In addition to the Fable x Beatnic collaboration, Beatnic will also be launching a “Plant Pass” to encourage guests to eat more plant-based items for World Vegan Month. With the ‘Plant Pass’, customers can buy 4 tickets during the month and get the 5th ticket for free.

fable burger
© Fable Foods Co

Available for the first time in the United States, Fable’s Mushroom Meat will feature in two new menu items developed by the Beatnic team and available at all Beatnic locations:

  • Loaded Mushroom Nachos ($ 6.95): Tortilla chips, Fable Meat Mushrooms, Black Beans, Queso Cheeze Sauce, Marinated Jalapeños, Coriander, Tofu Crema (Contains: Soy)
  • Magic Mushroom ($ 12.95): Romaine, Fable Meat Mushrooms, Black Beans, Radish, Pico de Gallo, Purple Cabbage, Guacamole, Tofu Crema, Coriander, Avocado Tomatillo Vinaigrette (Contains: Soy)

Catey Mark Meyers, President of Beatnic, said of the collaboration with Fable: “We are absolutely honored to be Fable’s first US partner and to collaborate on these mushroom-inspired specialty recipes created especially for our guests to celebrate World Vegan Month. The Fable product is one of the most vibrant we’ve seen – its rich, robust meaty flavor and hearty texture are the perfect addition to Beatnic’s fun and creative vegan recipes.

Image courtesy of Fable

Michael Fox, Co-Founder and CEO of Fable Food Co, said: “We are delighted to partner with Beatnic as a launch partner in the United States and to add our Fable Meaty Mushrooms to their amazing menu to celebrate World Month. vegan. I first became a vegetarian while living in the US and Beatnic’s Bleecker Street was my go-to spot on my travels in NYC, so it’s a real personal pleasure to partner with them for our launch in the United States.

“We love Beatnic’s creative, daring and deliciously fun approach to delicious vegan cuisine and can’t wait for diners to get a taste of Fable served with the creative flair of the Beatnic brand. Taking advantage of the nutritional benefits and natural umami flavors of shiitake mushrooms, our meaty mushrooms provide a unique protein made from meaty mushrooms that we know Beatnic diners will love.

Fable - Tacos
Image courtesy of Fable

Meyers says, “The Loaded Shroom Nachos, which feature Fable Meaty Mushrooms and our homemade Queso, will satisfy even the most die-hard omnivores and the fresh and vibrant Magic Mushroom salad is my new order. We love that Fable is made up of a small package of clean, all-vegetable-based ingredients; it’s really unlike anything available in the herbal category, and we can’t wait to share it with our guests.

“It’s incredibly exciting for us to bring our meaty mushrooms to the US market and be a part of Beatnic’s story as they continue to push the boundaries and reinvent deliciously creative vegan food as we know it. Michael Fox added.

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Tonyburgers: A Quest to Build a Better Burger Restaurant Chain Launched | News, Sports, Jobs http://boatshed-restaurant.com/tonyburgers-a-quest-to-build-a-better-burger-restaurant-chain-launched-news-sports-jobs/ http://boatshed-restaurant.com/tonyburgers-a-quest-to-build-a-better-burger-restaurant-chain-launched-news-sports-jobs/#respond Wed, 03 Nov 2021 17:12:42 +0000 http://boatshed-restaurant.com/tonyburgers-a-quest-to-build-a-better-burger-restaurant-chain-launched-news-sports-jobs/

Valerie Phillips, Special to Standard Examiner

Chris and Nicole Carver, owners of Tonyburgers.

During tough times, people turn to comfort foods like burgers. That’s what Chris and Nicole Carver did when the Great Recession of 2008 hit. The Kaysville couple’s quest to build a better burger launched Tonyburgers, now expanded to seven locations.

Their premium burgers start with a patty (or two) made from three different cuts of beef and are personalized with choices from a long list of toppings. You can polish your burger with finely-cut, twice-fried fries and a shake made from hand-picked hard ice cream.

These details elevate a Tonyburger above a typical fast food burger and are the reason fans are willing to pay more – from $ 5.79 to over $ 10, depending on the size of the burger and the toppings chosen. .

In 2008, the Carvers were building luxury homes in Park City when the housing market collapsed, along with the economy.

“We had to find a way to support our family,” said Nicole Carver. “Chris has a computer science degree, but owning a burger restaurant was his dream, and I accepted it.”

Valerie Phillips, Special to Standard Examiner

The Ol ‘Reliable Double Burger Burger at Tonyburgers.

Always a classic, burgers saw a new wave of popularity back then as people cut back on extravagant meals.

“There is a certain convenience with burgers,” Nicole Carver said. “We never went out to eat when I was young, but my dad would grill burgers in the backyard. It’s just something that feels good.

The Carvers’ first major challenge: none of them had any experience in catering. So they learned from top to bottom.

“We were looking to make burgers better than anyone,” said Chris Carver. “Before the opening we went to a lot of different places – California, Texas, New York – looking for who had the best burger and what we could emulate.”

Their burger starts with precise amounts of three different cuts of beef – sirloin, chuck, and brisket.

Valerie Phillips, Special to Standard Examiner

The fries at Tonyburgers are blanched in the deep fryer, then cooled and fried again in peanut oil as the order is placed.

“It’s really an art form to get the right amount of fat and protein,” Chris Carver said. “We struggled until we found the right butcher. Wasatch Meats creates it and brings it to life every day.

They season the meat only with kosher salt. No pepper or whatever.

“The flavor comes from the three cuts of meat,” he said.

It also comes from the flat-top chrome griddle that the burgers are cooked on. “Chromium doesn’t have the pores that some metals do, so there’s no flavor transfer from what’s been baked on it,” Carver said. “Meat also adheres better to the grill, so we get a good ‘crust’, or the caramelization that occurs when you put a patty on a hot grill.”

They named the restaurant after Chris’ younger brother Tony, “who made these really thick burgers for us when we were younger,” Chris said. “We called them Tonyburgers. The “Chrisburgers” or “Nickiburgers” simply did not ride very well. “

Valerie Phillips, Special to Standard Examiner

The I’m So Bleu Burger ($ 7.57) combines blue cheese crumbs, bacon, lettuce, tomato, and garlic aioli sauce at Tonyburgers.

The burgers are custom made with a choice of toppings and sauces. The vegetables – lettuce, tomato, fresh onions, grilled onions, pickles, jalapeños, and mushrooms – are free. Bacon, cheese, a fried egg or onion straws are extra. A single quarter-pound burger with only vegetarian toppings costs $ 5.79. Prices increase with larger or double patties and more toppings.

“Director’s Favorites” are flavor combinations for people who don’t want to think about choosing toppings and sauces. The classic combo is Ol ‘Reliable – American cheese, lettuce, tomato, fresh onions, pickles, and Tony sauce (similar to French fries sauce).

“My dad had a fishing lure called ‘Ol Reliable’ because he could always catch a fish with it,” said Chris Carver. “He passed away just before the opening so I greeted him. It’s the classic burger you can count on.

One of the top sellers is Tony’s Southern Burger, which uses homemade ranch dressing, barbecue sauce, jalapeños, onion strings, and pepper jack cheese for a little spice.

I’m So Bleu ($ 7.57) combines blue cheese crumbs, bacon, lettuce, tomato, and garlic aioli sauce.

Valerie Phillips, Special to Standard Examiner

Fried cheese curds were added to the Tonyburgers menu during the COVID-10 pandemic because they travel well to take out.

The menu also features a “really good grilled chicken sandwich and an Impossible Veggie burger that’s better than you think,” said Nicole Carver.

The first Tonyburgers opened in Centerville in 2009.

“At the time, there was less competition because some of the national high-end burger chains had not yet moved to Utah,” said Chris Carver.

The Centerville store performed well in the first year, and the couple opened a store in downtown Salt Lake in 2010. They struggled initially, due to lack of name recognition.

Then In-N-Out Burger opened a few blocks from its location in Centerville “and killed us,” Nicole Carver said.

They ended up moving the store from Centerville to Clinton, where it thrived. The Salt Lake City store has finally taken over, “and it’s our best store now,” she said. “Word of mouth is what motivated us for the first few years. “

In 2014, Tonyburgers returned to Centerville, near its original location. These days there are a lot of customers, even with In-N-Out still on the street.

Salads were originally on the menu, but were not a big hit.

“I thought it would be a fun hangout where you could get both burgers and salads,” Nicole Carver said. “But when people come in and smell the burgers, it’s really hard to order a salad.”

They eliminated the salads to simplify the menu when the COVID pandemic struck.

The fried cheese curd was another mainstay during the pandemic, when take-out became essential.

“Our fries don’t travel as well, so we’ve found another side that travels well,” said Nicole Carver. “Our cheese curds are now a huge seller. “

They do great third-party takeout deals, such as Door Dash and Grub Hub. “We take it seriously. We use bags with a seal on the top, so the customer can be sure the food has not been tampered with, ”said Chris Carver.

Over the years, the Carvers have expanded to stores in Holladay, Southern Jordan, West Valley, and Herriman.

“We have a lot of really great people who are a big part of our success,” said Chris Carver.


If you are going to

TONY BURGER

Pitches: 1917 W. 1800 North, Clinton; 100 W. Parrish Lane, Centerville; and five Salt Lake Valley locations.

Contact: https://www.tonyburgers.com

Prices: Burgers, $ 5.79 to $ 10 and more, depending on the size of the patties and the toppings.

Hours: 11 a.m. to 9 p.m. Monday to Thursday; 11 a.m. to 10 p.m. Friday to Saturday; 11 a.m. to 8 p.m. Sunday (Clinton); closed on Sunday (Centerville)

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