Restaurant food – Boatshed Restaurant Thu, 27 Oct 2022 02:26:51 +0000 en-US hourly 1 Restaurant food – Boatshed Restaurant 32 32 VendiGo, a portal for multi-restaurant meal orders on a single invoice Wed, 19 Oct 2022 04:26:50 +0000

A trio of entrepreneurs have launched an online portal through which customers can order food of their choice from multiple restaurants on a single bill and pick it up at designated locations.

The startup, VendiGo, which is slated to launch soon in the state capital, is like a virtual food court where customers can place orders at multiple restaurants in a single order and pick them up at their convenience, according to a released statement. by the Society. .

“A customer can place an order on the VendiGo portal and specify the pickup time and location. The ordering system is integrated with payment gateways and upon successful payment, customers will receive an OTP with the kiosk box number for pickup.

“By streamlining last-mile delivery and ensuring orders are processed on a unified platform, it also ensures quality and customer satisfaction,” he said.

The trio behind the startup is – Manoj Dethan, the Founder-CEO, Aneesh Suhail, the Founder-CTO and Kiran Karunakaran, the Investor who has experience in the e-commerce industry, according to the release.

According to the company’s statement, VendiGo hosts curated listings of the city’s best restaurants, cafes and bakeries and “provides an omnichannel platform for the restaurant industry with ordering, tracking and delivery to a pickup kiosk near the customer”.

“It provides an e-commerce platform that can take orders and have them delivered through these kiosks. Sometimes these kiosks can also be paired with a cloud kitchen, so chefs can go there, cook and sell through the kiosk,” he said.

The trio, in the statement, said their mission was to enable cooking enthusiasts to become entrepreneurs without upfront investment.

“Opening a typical quick service restaurant can easily cost 10 lakhs and then the restaurant owner can spend on marketing and software. VendiGo is a ‘retail as a service’ concept where we provide all the physical and digital infrastructure for a fee,” they said.

(This story has not been edited by the Devdiscourse team and is auto-generated from a syndicated feed.)

The Virtual Restaurant Food Delivery Marketplace at Eyewitness Massive Fri, 07 Oct 2022 12:12:00 +0000

Restaurant Food Delivery Virtual Marketplace

Latest industry growth study of Virtual Restaurant Food Delivery Market 2022-2028. A detailed study accumulated to offer latest insights about acute features of the Virtual Restaurant Food Delivery Market. The report contains different market forecasts related to revenue size, production, CAGR, consumption, gross margin, price, and other important factors. While emphasizing the major driving and restraining forces of this market, the report also offers a comprehensive study of the future market trends and developments. It also examines the role of major market players involved in the industry, including their company overview, financial summary, and SWOT analysis.

Key players in this report include:
GrubHub (US), Zomato (India), Deliveroo (UK), Just Eat (UK), Swiggy (India), Delivery Hero (Germany), Food Panda (Germany), OLO (US) , MEITUAN (China), Uber Eats (United States)

Download sample PDF report (including full TOC, table and figures) @

The virtual restaurant food delivery market is expected to face a high demand over the forecasted period owing to the growing adoption in the food industry across the globe. A virtual restaurant, also known as a ghost restaurant or cloud kitchen, is a restaurant that offers takeout only. This can be done either by going directly to the website and placing an order or by using a mobile phone application. The introduction of the online food delivery system was a convenient addition, which not only reduced long queues, but also reduced the waiting time for ordered food delivery.

Market trends:
Growing adoption due to ordering using virtual assistants, smartwatches and smart TVs

Market opportunities:
Lockdown due to coronavirus pandemic drives adoption of virtual restaurants
Growing penetration of smartphones and internet connections

Market factors:
Growing demand for the business-to-business (B2B) model
Growth of the food industry across the world

The Global Virtual Restaurant Food Delivery Market segments and market data breakdown are illustrated below:
by Type (Restaurant-to-Consumer, Platform-to-Consumer), Application (Business to Business (B2B), Business to Customer (B2C)), Payment Method (Online Payment, Cash on Delivery)

The Global Virtual Restaurant Food Delivery Market report highlights information regarding current and future industry trends, growth patterns, as well as offers business strategies to help stakeholders to make sound decisions that can help ensure the trajectory of earnings over the forecast years.

You have a question ? Market a request before purchase @

Geographically, the detailed analysis of consumption, revenue, market share and growth rate of the following regions:

The Middle East and Africa (South Africa, Saudi Arabia, United Arab Emirates, Israel, Egypt, etc.)
North America (United States, Mexico and Canada)
South America (Brazil, Venezuela, Argentina, Ecuador, Peru, Colombia, etc.)
Europe (Turkey, Spain, Turkey, Netherlands Denmark, Belgium, Switzerland, Germany, Russia UK, Italy, France, etc.)
Asia-Pacific (Taiwan, Hong Kong, Singapore, Vietnam, China, Malaysia, Japan, Philippines, Korea, Thailand, India, Indonesia and Australia).

Report objectives
To carefully analyze and forecast the Virtual Restaurant Food Delivery market size by value and volume.
-Estimate the market shares of the main virtual restaurant food delivery segments
– To present the Virtual Restaurant Food Delivery market development in different parts of the world.
To analyze and study the Micro markets in terms of their Virtual Restaurant Food Delivery market contributions, prospects, and individual growth trends.
-To offer accurate and helpful details about factors affecting the Virtual Restaurant Food Delivery growth
-To provide a meticulous assessment of crucial business strategies employed by leading companies operating in the Virtual Restaurant Food Delivery market, which include research and development, collaborations, agreements, partnerships, acquisitions, mergers , new developments and product launches.

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Main highlights of the table of contents:

Virtual Restaurant Food Delivery Market Research Coverage:
It includes major manufacturers, emerging players growth story and major business segments of Virtual Restaurant Food Delivery market, years considered and research objectives. Further, segmentation based on product type, application, and technology.
Executive Summary of Virtual Restaurant Food Delivery Market: It provides a summary of global studies, growth rate, available market, competitive landscape, market drivers, trends, and issues, along with indicators macroscopic.
Virtual Restaurant Food Delivery Market Production by Region Virtual Restaurant Food Delivery Market profile of manufacturers-players is studied on the basis of SWOT, their products, production, value, their finances and other vital factors.

Key Points Covered in the Virtual Restaurant Food Delivery Market Report:
Virtual Restaurant Food Delivery Overview, Definition and Classification Market Drivers and Barriers
Virtual Restaurant Food Delivery Market Competition by Manufacturers
Impact Analysis of COVID-19 on Virtual Restaurant Food Delivery Market
Virtual Restaurant Food Delivery Capacity, Production, Revenue (Value) by Region (2021-2027)
Virtual Restaurant Food Delivery Supply (Production), Consumption, Export, Import by Region (2021-2027)
Virtual Restaurant Food Delivery Production, Revenue (Value), Price Trend by Type {Restaurant-to-Consumer, Platform-to-Consumer}
Virtual Restaurant Food Delivery Market Analysis By Application {Business to Business (B2B), Business to Customer (B2C)}
Virtual Restaurant Meal Delivery Manufacturers Profiles/Analysis Virtual Restaurant Meal Delivery Manufacturing Cost Analysis, Industry/Supply Chain Analysis, Sourcing Strategy and Downstream Buyers, Marketing
Strategy by major manufacturers/players, standardization of connected distributors/traders, regulatory and collaborative initiatives, industry roadmap and analysis of value chain market effect factors.

Browse Full Abstract & Table of Contents @

Answers to key questions
How feasible is the Virtual Restaurant Food Delivery Market for long term investment?
What are the factors influencing the demand for Virtual Restaurant Food Delivery in the near future?
What is the impact analysis of various factors on the growth of the Global Virtual Restaurant Food Delivery Market?
What are the recent regional market trends and how successful are they?

Thank you for reading this article; you can also get individual chapter wise section or region wise report version like North America, Middle East, Africa, Europe or LATAM, Southeast Asia.

Contact us:
Craig Francis (Public Relations and Marketing Manager)
AMA Research & Media LLP
Unit #429, Parsonage Road Edison, NJ
New Jersey United States – 08837
Telephone: +1 (551) 333 1547

About the Author:
Advance Market Analytics is a global market research industry leader that provides quantified B2B research to Fortune 500 companies on emerging, high-growth opportunities that will impact over 80% of global business revenue.
Our analyst tracks high growth study with detailed and in-depth statistical analysis of market trends and dynamics that provides a comprehensive overview of the industry. We follow a thorough research methodology coupled with critical insights related to industry factors and market forces to generate the best value for our clients. We provide reliable primary and secondary data sources, our analysts and consultants obtain informative and usable data tailored to the business needs of our clients. The research study enables clients to achieve varied market objectives ranging from global footprint expansion to supply chain optimization and competitor profiling to mergers and acquisitions.

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Province pushing to make restaurant food delivery fee cap permanent Fri, 07 Oct 2022 07:00:00 +0000

The use of food delivery apps has increased during the pandemic. But for restaurants, the apps also presented a problem: Fees of up to 30% cut deeply into restaurants’ already thin profit margins.

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Ravi Kahlon, Minister for Jobs, Economic Recovery and Innovation (second from right) announced the Virtuous Pie cap on Thursday. Photo: Government of British Columbia via Flickr

At the Virtuous Pie on Pandora Avenue on Thursday, Ravi Kahlon, Minister of Jobs, Economic Recovery and Innovation, announced that the province is introducing legislation that would ensure that a temporary cap on delivery charges for food becomes permanent.

The legislation will allow the provincial government to continue to cap delivery companies’ fees and what they charge restaurants for their services. Charges will be capped at 20% of the value of an order.

This cap is crucial for businesses still recovering from the pandemic and whose businesses are increasingly serving their customers through delivery, said Ian Tostenson, president and CEO of the BC Restaurant and Foodservices Association. .

Before the pandemic, delivery made up only about 15% of the restaurant industry; once the pandemic hit, that percentage jumped to more than 80%, according to Tostenson. Now, he said, delivery accounts for about 25 to 30 percent of restaurant business.

The temporary cap was first introduced in December 2020 as part of the Emergency Program Act. This was in response to delivery services charging restaurants up to 30% of the cost of an order. The cap was set to expire on December 31.

“Before the fee cap was in place, it was always a bit uncertain how long we could continue to provide the service,” said Kelsey McInnes, managing director of Virtuous Pie, adding that the fee cap helped to continue to ensure delivery. She says delivery remains 40-45% of the restaurant’s business.

The legislation would also include protections for delivery drivers to ensure their pay does not decrease due to the cap.

However, even low-cost food delivery apps have taken big bites out of restaurants in British Columbia: This summer, restaurants in Victoria went public with accusations that local app Tutti owed hundreds of thousands of dollars she had collected on behalf of the restaurants.

Since March 2020, restaurants and bars have had to readapt and, at times, close due to evolving public health restrictions related to COVID-19. This has taken its toll on businesses – many have had to lay off staff, and now many are struggling to recruit and retain workers. Capital Daily wrote about the industry-wide labor shortage earlier this year.

—With files from Ryan Hook

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Best Fall and Summer Restaurant around Sacramento, CA Sat, 01 Oct 2022 07:00:00 +0000

The Oktoberfest Sampler ($40) lets patrons sample highlights from Kathrin's Biergarten menu.

The Oktoberfest Sampler ($40) lets patrons sample highlights from Kathrin’s Biergarten menu.

Is it still summer? Is it fall already? The Sacramento weather gods couldn’t make up their minds in September, so my food choices fluctuated a lot.

Nothing sounded better than light beer and German sausages when a heat wave pushed record temperatures to the region earlier this month. A few weeks later, a cool rain sent me down south to Sacramento for some tasty Vietnamese soups.

Other best dishes I ate in September included fried fish from a Peruvian/Mexican place and a Thai lemongrass chicken and shrimp dish that got its best flavors from a surprise ingredient: bananas. Yes really.

All of these reviews were first published in The Sacramento Bee’s free weekly food and drink newsletter. Visit to sign up for future releases.

Kathrin’s Beer Garden, Rocklin

The Oktoberfest Sampler ($40) lets patrons sample highlights from Kathrin’s Biergarten menu. Benjy Egel

Kathrin Grosse could sometimes miss her native Germany. But like Kathrin Beer GardenThe menu says “Durst ist schlimmer als Heimweh”.

Translation: “Thirst is worse than homesickness.”

No drinker should leave thirsty at 4810 Granite Drive, Suite A1 in Rocklin, home to the most German restaurant and bar in the area. Pints ​​and tasting flights are easy to spot in Grosse’s concept at Sierra Meadows Plaza. It has a festively decorated indoor space as well as two patios with shade structures and misters.

Kathrin’s offers over 30 draft beers, mostly imported but some brewed locally, as well as bottled beer, wine, radlers and ciders. There’s also a trio of non-alcoholic beers with coffee, sodas, and a nice selection of teas for sober folks.

Sauerkraut meatballs ($12 for 6 or $30 for 16), relatively common throughout Bavaria and the Midwestern United States but hardly seen in those regions, makes a fun appetizer. Ground bratwurst is the main ingredient, tossed with sauerkraut and cream cheese, then rolled in breadcrumbs and fried to create a kind of crispy meatball.

Wiener Schnitzel ($17), a Viennese schnitzel not to be confused with the hot dog chain, was offered with chicken or pork and fries or spätzle (small savory dumplings). It was well done: lightly breaded, flattened, and sprinkled with a mixture of herbs which, along with a squeeze of lemon, kept the fried meat from tasting too heavy.

This schnitzel is included in Kathrin’s Oktoberfest Sampler ($40), served on fries with braised red and green sauerkraut and a choice of five savory sausages. A smoky and salty homemade brat known as “dirkat” is a must-try, and the hot Louisiana tie lives up to the heat in its name.

Phở Le, South Sacramento

Phở Le serves a Vietnamese crab soup called bún riêu. Coagulated pig’s blood, seen from the back, is optional. Benjy Egel

Some people usher in fall with pumpkin spice lattes or trips to Apple Hill. For me, it’s when I can finally comfortably dig into the richness of South Sacramento noodle soups that warm the belly and the soul.

When the first significant rain since April started falling on the weekend of September 18, I headed to Phở Le at 8785 Center Parkway, Suite B180 in the Laguna Village mall near the Elk Grove border. I was not alone and waited 30 minutes for a table.

Phở was obviously a necessity, and the combination phở ($12 for medium bowl, $13 for large) was the best way to try each cut beef in savory, umami broth. That meant very thin cuts of steak, delicious beef tendons and meatballs, and brisket and tripe that looked excessively fatty.

Shellfish lovers must seek out the North Vietnamese soup bún riêu ($14). Its orange broth slammed the palate so well with flavors of crab paste and shrimp, backed by spiced ground crabmeat and topped off with extra-thin pork, tomatoes, tofu and vermicelli.

Clotted pig’s blood cubes are optional; if you’re curious but intimidated, Phở Le is a good place to try them, as these cubes didn’t taste as strong as some others.

Knowing Sacramento, we are not done with the hot sunny days yet. Next time, opt for the version of Phở Le gỏi gà ($13)a refreshing chicken salad with shredded cabbage, daikon, carrots and white onion.

Peruvian and Mexican restaurant Jimmy’s, Arden Arcade

Half of Jimmy’s burrito at Jimmy Peruvian & Mexican Restaurant is covered in red enchilada sauce; the other half, in green. Benjy Egel

Exit the Capital City Freeway near Fulton Avenue, find parking among the mobile homes at Vickers Court RV Park, and walk to the oddly shaped red building at 3032 Auburn Blvd. You are about to enter Peruvian and Mexican restaurant Jimmy’sa culinary oasis in a region where lomos saltados, salchipapas and Inca Kola are rare.

The Sacramento area is full of Jalisco-style taquerias, but there’s only one other Peruvian restaurant to speak of (the excellent Chicha Peruvian Kitchen & Cafe in Roseville), which showcases Jimmy’s South American options under a more attractive day.

While there’s not much overlap between the Peruvian and Mexican menus at Jaime Gonzalez’s restaurant, don’t miss the creamy aji verde alongside the pico de gallo and other classic salsa bar options. The House shisha morada ($4.75)a Peruvian purple corn drink, eschews the cloying sweetness that some imitators fall into and pairs well with just about any food.

Jalea de pescado ($19) is priced, listed, and portioned as a dinner entree, but a plate full of crispy fish nuggets over yucca fries seems like an ideal entree for parties of about four. The surprisingly airy bits of swai played well with a bit of Peruvian corn and salsa criolla (pickled onion salad), although the yucca fries were a bit overcooked.

Keep Jimmy’s Land meat dry ($19.75) in mind when the temperatures cool down. Cooked chunks of beef and pinto beans provided the protein, but most of the standout flavor came from the dark green cilantro-based broth.

In Christmas colors Jimmy’s Burrito ($15) grabbed me from the Mexican menu. Half drizzled with a zesty green enchilada sauce, half drizzled with a smoky red version, its lively coatings brightened up an otherwise ordinary core of chicken, rice, cheese and onions.

Thai Chili, Elk Grove

Thai Chili is one of the only restaurants in the Sacramento area to make po tak, a seafood soup with mushrooms and ginger. Benjy Egel

I like a Thai restaurant that goes out of the tried and true options Thai chili at Elk Grove had enough to pique my interest (as well as plenty of familiar options for those looking for comfort food).

New customers may have already eaten at owner Teerayut Phupong’s other restaurants, Bangkok@12 Thai Restaurant in downtown Sacramento and Thai Spoon in Natomas, before heading to Thai Chili at 8696 Elk Grove Blvd., More 5. There is some overlap between the different concepts, but also a lot of unique dishes.

I will probably never return to this 18 year old Thai restaurant without ordering the lemongrass chicken and shrimp with banana ($17.50), sautéed with mixed vegetables in a chili sauce. Those perfectly ripe banana slices incorporated all over are a game-changer – just the wedge of a spread around the other ingredients adds a surprising yet welcome burst of fruity sweetness.

Thai Chili and other restaurants in Phupong are among the few to offer po tak ($14) in the Sacramento area. A cloudy lemongrass soup with shrimp, scallops and squid rings along with button mushrooms and cauliflower would be super soothing for someone nursing an illness. Described as “spicy” on the menu, it’s really very mild – spicier than anything else, thanks to the lemongrass.

Have you ever had your drunk noodles with crabmeat ($18) mix? The soft, rich flesh of the crustacean (real stuff here, no imitation crab) cuts through the substantial heat and earthy flat noodles to create a candler’s version of an intestine-packed classic.

Related Sacramento Bee Stories

Benjy Egel covers local restaurants and bars for The Sacramento Bee as well as breaking general news and investigative projects. A native of Sacramento, he previously covered affairs for the Amarillo Globe-News in Texas.

Crime in Chicago: Police department warns of lakeside restaurant and break-ins at food stand on Lake Shore Drive near museum campus Sun, 11 Sep 2022 03:36:22 +0000

CHICAGO (WLS) — The Chicago Police Department has warned lakeside restaurants and food stalls about recent burglaries.

Someone broke into three businesses by smashing windows in August and September, police said. They took cash registers and cash drawers. In a fourth incident, the attacker drilled a hole in the roof of a business to steal a cash register.

In most of these burglaries, the owners said the thief did not get away with a lot of money. In one case, he even left empty-handed.

But damage was left behind, along with lingering concerns.

The burglaries occurred Aug. 31 near the museum campus in the 1100 block of South Lake Shore Drive East at 7 p.m. and in the 1400 block of South Lake Shore Drive West from 6 p.m. to 11 a.m. the next day, police said. Further burglaries occurred on September 8 in the 700 block of East Solidarity Drive at 3:46 a.m. and in the 200 block of North Lake Shore Drive at 4:56 a.m.

“Downtown and Lakeside was truly one of the safest places you could be,” said Cafe Michelle manager Khaled “Charlie” Alia.

In Alia’s six years running the city’s lakeside Michelle Cafe, he said “things have been going great” so far.

Security video shows a man breaking into the restaurant’s bar early Thursday morning.

In the footage, you can see one of the cameras being moved before another angle captures a man wearing a surgical mask, black hoodie and red gloves making his way through the door and behind the bar before walking away quickly.

SEE ALSO | 4 charged in statewide burglary ring targeting video game machines, raising $400,000, IL AG says

“It gets dark here at night,” Alia said. “Fortunately, there was not much damage and nothing was taken, but now you have to worry about it every day!”

That same morning, a nearby Dip-n-Dots food stand was also robbed.

Police are now linking the suspect to at least four business burglaries along the lake.

“There is no police presence and we were open until 11 p.m. Now at 8 p.m. it’s a ghost town here by the lake. The people in the buildings behind us have scared to go down to the edge of the lake,” Alia said.

But, until her concerns are resolved, Alia believes these burglaries will threaten to eat away at her income.

“If you close three or four hours early, people don’t come to dinner, it hurts the pocket,” Alia added.

Police encouraged business owners to have and maintain a functioning surveillance system. Police have asked anyone with information to call 312-744-8263.

So far, no one is in custody.

Copyright © 2022 WLS-TV. All rights reserved.

Sacramento, California’s best restaurant for lunch and dinner Fri, 02 Sep 2022 12:25:00 +0000

Pupuseria La Chicana offers tortas, like this one with a cubano with a fried egg.

Pupuseria La Chicana offers tortas, like this one with a cubano with a fried egg.

As The Sacramento Bee’s food and drink reporter, my meals tend to run the gamut – from Yolo County to Placer, high-priced hotspots to hole-in-the-wall heavens.

In August I visited a cozy new sushi restaurant that just might be the best restaurant in Davis. A beloved Pakistani/North Indian restaurant in Rocklin has nailed its tandoori fish and Lahore-inspired street food. Rancho Cordova’s new barbecue also impressed with solid rubs and an interesting potato salad.

All of these reviews were first published in my free weekly newsletter, which hits inboxes around noon every Wednesday.

Hikari Sushi & Omakase, Davis

Hikari Sushi & Omakase’s fishbowl ($10) stacks ikura, or salmon roe, on top of sushi rice. Benjy Egel

What Zin Khine and Sithu Tun did to Hikari Sushi & Omakase is nothing short of amazing. The couple, who previously ran Mermaid Sushi for 15 years at Davis Food Co-op, have transformed a former pint-sized ice cream sandwich shop in downtown Davis into what might be the best restaurant in town, even if it doesn’t have a kitchen.

Weekends are the real show, when omakase (chef’s choice) service is mandatory and costs $125 per person. But weekday a la carte dining also stands out at 110 F St., Suite A, if you can grab one of the eight counter seats or find room at two tables.

Hikari (Japanese for “light”) prides itself on exquisite supply, melt in your mouth Plain Hokkaido ($16 for a sea urchin nori wrap) at the real Wasabi Half Moon Bay. This approach leads to a more limited menu than many sushi restaurants, especially when supply chain issues operate, but also elevates simple dishes like the fish bowl ($10)a bright little cup of bright orange ikura (salmon roe) over sushi rice.

Edomae style nigiri ($15 for five pieces) generous wrappers packed with seared calamari, salmon belly, and hamachi over tightly packed rice, and Hikari makes one of the best rainbow rolls ($16) you will find here too. Filled with lobster meat and avocado, it’s then topped with ikura, scallops, shrimp, anago (saltwater eel), tuna, and greens. You can add a drizzle of spicy mayonnaise, but it’s not necessary.

Pupusería La Chicana, Woodland

Pupuseria La Chicana offers tortas, like this one with a cubano with a fried egg. Benjy Egel

Past the historic buildings of downtown Woodland, Pupuseria La Chicana offers Salvadoran and Mexican specialties in an old Taco Bell in a dimly lit mall at 25 Purity Plaza. The stand-alone restaurant at 25 Purity Plaza is the definition of informal — think counter service, plastic platters, and a free appetizer of refried beans over tortilla chips on a plastic plate.

You have to taste some pup ($3.90), obviously. Pupusería La Chicana listed more than 20 varieties of the Salvadoran staple on a handwritten menu, their masa shells filled with treats such as tripe, shrimp, or squash blossoms (all frequently accompanied by melted cheese). Fill yours with chipilín, an herb from the Mexican state of Chiapas rarely seen in other pupuserías in the region, to slice through cheese and batter with a slight bitterness similar to cooked tea leaves.

A pupusa comes with the special dish Salvadoreño ($11). This plate also has the Salvadoran coleslaw curtido, a pastelito (a hand pie stuffed with carrots, beef, and potatoes), and crispy-outside, chewy-inside yucca fries that were the best I’ve had in a long time. A sweet plantain empanda was the highlight of the plate, however, made with condensed milk and rolled in cinnamon to taste like a Salvadoran riff on apple pie.

The Cuban pie ($9) was a fun spin on a well-established sandwich, with the traditional ham and cheese, but also adobada, carne asada, mayonnaise, pickled jalapeños, and a fried egg.

Nestled between a sliced ​​bolillo roll, it had the two main elements of a Cubano but much more divergent flavors. I especially liked the pickled jalapeños instead of sliced ​​pickles. The fried egg added a new layer of richness.

Kabab Hut, Rocklin

Kabab Hut customers can use aloo paratha, seen in the foreground, to pick up dishes such as Lahori chikar chole and chicken karahi. Benjy Egel

Zulfiqar “Guddu” Haider is an orchestra with Kabab hut, his halal Pakistani/North Indian restaurant at 6661 Stanford Ranch Road, Suite J in Rocklin. Haider takes orders at the counter, rushes out back to fire up several burners and delivers food to loyal fans, some of whom have followed him from his since-closed San Francisco restaurants.

The menu is substantial for such a small staff, but all regulars know the essential dish: tandoori fish ($16). The peppery tilapia writhed like tentacles around a skillet laden with onions and cabbage, the flavorful fish charred around the edges but soft and white inside.

Haider’s complex karahi chicken ($12) also stood out. The breast meat in a creamy, tangy sauce had just the right level of heat, and the coriander seeds and slivers of raw ginger provided surprising bursts of flavor throughout. Alas, the only kebab I had at Kabab Hut – boti lamb ($14) – was well seasoned but too hard.

Lahori chikar chole ($11.50) is common on the streets of Lahore, Pakistan’s second largest city, but rarely seen on restaurant tables in the Sacramento area. At Kabab Hut, it’s a vegetarian delight: a thick brown curry full of cooked chickpeas so tender they crumble with the sweetest bite.

Papa O’s Smokehouse, Rancho Cordova

Ribs at Daddy O’s Smokehouse in Rancho Cordova. Benjy Egel

To Papa O’s Smokehouse In Rancho Cordova, owner/pitmaster OZ Kamara’s barbecue roots go back 70 years to the North Texas town of Greenville, where his grandfather pioneered family recipes and griddles over low heat.

Accompaniments such as macaroni and cheese came from Kamara’s mother, while the pit chef’s personal travels inspired dishes like jerk chicken on the more extensive dining menu. Meat plates, both sides, and rolls are usually $15 for lunch and $20 for dinner at 3581 Mather Field Road, Suite B, though those meals are discounted to $10 during happy hour from 2 p.m. to 3 p.m.

Daddy O’s could use more employees, as is the case with most restaurants around Sacramento. Kamara and her young son were working diligently when I visited, but there were still a few items we ordered missing.

If Daddy O’s had more staff, I’d like to see the crispy corners of the brisket cut and served as burnt ends. The soft, blackened outer layer of the brisket was the icing on the beef slices that nailed the lean/fat balance, but admittedly it was a bit overdone.

Papa O’s ribs had a nice smoke ring like the brisket, fell off the bone easily, and was coated in a bright red rub that eliminated any need for Daddy O’s Peppery Homemade BBQ Sauce. Pickle lovers should choose the infused flavor potato salad as a side; those with a sweet tooth might prefer Kamara’s Brown Sugar candied yams.

This story was originally published September 2, 2022 5:25 a.m.

Related Sacramento Bee Stories

Benjy Egel covers local restaurants and bars for The Sacramento Bee as well as breaking general news and investigative projects. A native of Sacramento, he previously covered affairs for the Amarillo Globe-News in Texas.

The St. Louis chef served the restaurant’s food from a cat’s perspective Sun, 21 Aug 2022 07:00:00 +0000

NEW YORK — Chef Amada Hassner has heard all the jokes. Of course, she heard the jokes.

At Gatto Bianco, the hostess does not show you to your table. She just points at it with a laser pointer.

Hassner was one of two chefs at Gatto Bianco, a pop-up restaurant in lower Manhattan that had a brief three-day run last week. It was sponsored by cat food company Fancy Feast – Gatto Bianco means “white cat” in Italian – and was created to give customers a better idea of ​​how cats experience food.

Hassner is the in-house chef for Fancy Feast at the Nestlé Purina PetCare Co. campus in St. Louis. Her job is to cook human food, as she puts it, for people who create food for pets. She demonstrates new ideas and trends in cooking to people who ultimately use these concepts to create new types of pet food.

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“It’s a way to examine, understand and imagine dog and cat food through the human food experience,” she said.

She added, “I like to think of it as human food as an allegory of dog and cat food” (she was a college English student).

Hassner attended the Pennsylvania Culinary Institute and worked in restaurants before answering a call from a friend working in Memphis, Tennessee, in Kraft’s ingredients division. Seven years later, she joined Nestlé Purina and now works in the pet food division.

At Gatto Bianco, be sure to knock your glass of water off the table.

The pop-up restaurant was based on the same idea as what she does at Purina. She and star chef Cesare Casella created a nine-course meal that gave customers a feline perspective on their meal.

The first part of the menu consisted of exercises “intended to help people understand how cats experience food through their own sensory experience,” she said.

“For example, I’m going to talk about texture. The texture is huge for cats. Aroma can be amazing, and we talk about aroma and the fact that we don’t really experience flavor without aroma,” she said. “But the texture, the mouthfeel, the amount of chewing also influences the flavor.

“It might smell wonderful, it might taste wonderful, but if the texture isn’t right, a cat might just walk away. That’s how they let us know it wasn’t. wasn’t quite right,” she said.

At Gatto Bianco, I’ll arrive an hour early and scream until they seat me. And then I will refuse to eat.

Another course focused on temperature. First, the chefs presented a Caprese salad – tomatoes, basil and mozzarella cheese – but they served it chilled (“that’s unfortunately how you get it in some restaurants,” she said. declared). Then they served another over hot plates and lightly warmed mozzarella, which brought out the aromas and delicate flavor of the cheese.

“It’s a great example of why, if you feed (a cat) half of the box all at once and then put the rest in the fridge, why the cat doesn’t necessarily go after that much enthusiasm that he did it.

“If you serve it cold from the fridge, the experience is different, just like people experience, side by side, cold Caprese next to hot,” she said.

At Gatto Bianco, I’m going to send back five dishes because I don’t like them, and then I’ll decide I like the first one after all.

For the second part of the meal, the two chefs alternated the dishes. Casella, originally from Tuscany, would bring out an Italian dish that he loves to cook and that makes sense to him. Then Hassner followed that dish “with something that’s a little bit closer to what a cat would like,” she said.

Casella made branzino, a fish from the Mediterranean Sea, with capers, olives and herbs. Hassner followed with a salmon with osso bucco sauce, which emphasized the savory, meaty flavors that cats love.

“I didn’t take it down to cat food. I don’t feature anything resembling Fancy Feast. I’m just showing the progress of exactly what I’m doing. … You take what’s genuine and gradually bring it to where a cat is going to enjoy it,” she said.

At Gatto Bianco, we ask: “Still water, sparkling water or eau de toilette?

“Which is weird,” she said, “because cats don’t drink from toilets.”

The state is investigating whether the outbreak of E. coli is linked to food at Wendy’s restaurant Fri, 19 Aug 2022 22:05:00 +0000

State health analysts are investigating whether a recent outbreak of E. coli illnesses is linked to food at Wendy’s restaurant.

On Friday, August 19, Michigan Department of Health and Human Services staff said there were 43 confirmed cases of E. coli illness in Michigan linked to a specific strain, O157.

Among these people, aged 6 to 94, their illnesses began from late July to early August. In addition, 56% of cases required hospitalization, four of whom were diagnosed with hemolytic uraemic syndrome, a serious complication of E. coli disease.

A state survey of Michigan cases showed more than 55% of people said they had eaten at a Wendy’s restaurant.

Health analysts say they are still investigating and have not identified any foods as being linked to the diseases. But they focus their attention on sandwiches topped with romaine lettuce.

According to the Centers for Disease Control, Wendy’s is voluntarily removing romaine lettuce from sandwiches as a precaution. Wendy’s uses a different type of romaine lettuce for salads.

There is no recommendation to stop eating at Wendy’s.

Michigan counties with cases associated with E. coli include Allegan, Branch, Clinton, Genesee, Gratiot, Jackson, Kent, Macomb, Midland, Monroe, Muskegon, Oakland, Ogemaw, Ottawa, Saginaw, Washtenaw and Wayne and the City of Detroit.

A larger investigation into the outbreak of E. coli includes the states of Ohio, Indiana and Pennsylvania.

Health officials say the data shows the possible link to Wendy’s, but the problem could be broader than just one restaurant chain due to the distribution of food products.

State health and human services personnel say anyone with symptoms of E. coli infection should see a medical professional and determine if they should be tested.

Symptoms can vary, but often include severe stomach cramps, diarrhea – often bloody, vomiting and fever.

Health officials say the best way to prevent infections is to wash your hands well, rinse fruits and vegetables under water and use good practices with raw meat, poultry, seafood. sea ​​and eggs.

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Food delivery market in virtual restaurants will explode | GrubHub, Zomato, Deliveroo, just eat Fri, 19 Aug 2022 16:27:49 +0000

Latest industry growth study of Virtual Restaurant Food Delivery Market 2022-2028. A detailed study accumulated to offer latest insights about acute features of the Virtual Restaurant Food Delivery Market. The report contains different market forecasts related to revenue size, production, CAGR, consumption, gross margin, price, and other important factors. While emphasizing the major driving and restraining forces of this market, the report also offers a comprehensive study of the future market trends and developments. It also examines the role of major market players involved in the industry, including their company overview, financial summary, and SWOT analysis.

Key players covered in this report: GrubHub, Zomato, Deliveroo, Just Eat, Swiggy, Takeaway, Delivery Hero, Food Panda, Alibaba Group (, OLO, MEITUAN, Uber Eats, DoorDash, Caviar, Postmates & Spoonful

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The titled segments and sub-sections of the market are illuminated below:
In-depth analysis of Virtual Restaurant Food Delivery Market segments by Types: Restaurant-to-Consumer and Platform-to-Consumer
Detailed Analysis of Virtual Restaurant Food Delivery Market Segments by Applications: B2B and B2C

Major Key Players in the Market: GrubHub, Zomato, Deliveroo, Just Eat, Swiggy, Takeaway, Delivery Hero, Food Panda, Alibaba Group (, OLO, MEITUAN, Uber Eats, DoorDash, Caviar, Postmates & Spoonful

Virtual Restaurant Food Delivery Market Regional Analysis:
– APAC (Japan, China, South Korea, Australia, India, and Rest of APAC; Rest of APAC is further segmented into Malaysia, Singapore, Indonesia, Thailand, New Zealand, Vietnam, and Sri Lanka)
– Europe (Germany, UK, France, Spain, Italy, Russia, Rest of Europe; Rest of Europe is further segmented into Belgium, Denmark, Austria, Norway, Sweden, Netherlands, Poland, Republic Czech, Slovakia, Hungary and Romania)
– North America (United States, Canada and Mexico)
– South America (Brazil, Chile, Argentina, Rest of South America)
– MEA (Saudi Arabia, United Arab Emirates, South Africa)

In addition, the years considered for the study are as follows:
Historic year – 2015-2020
Reference year – 2020
Forecast period** – 2021 to 2027 [** unless otherwise stated]

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Detailed TOC of Virtual Restaurant Food Delivery Market Research Report-

– Virtual Restaurant Food Delivery Introduction and Market Overview
– Virtual Restaurant Food Delivery Market, By Application [B2B & B2C]– Industry Chain Analysis of Virtual Restaurant Food Delivery
– Virtual Restaurant Food Delivery Market, By Type [Restaurant-to-Consumer & Platform-to-Consumer]– Industry Manufacture, Consumption, Export, Import by Regions (2015-2020)
– Industry value ($) by region (2015-2020)
– Virtual Restaurant Food Delivery Market Status and SWOT Analysis by Regions
– Major region of the virtual restaurant food delivery market
i) Virtual restaurant food delivery sales
ii) Virtual Restaurant Food Delivery Revenue and Market Share
– List of main companies
– Conclusion

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Has restaurant food inflation finally peaked in Canada? Tue, 16 Aug 2022 15:14:32 +0000

New data from Statistics Canada’s Consumer Price Index released on August 16 indicates that Canada’s inflation rate has seen its first monthly decline in a year, and food inflation also appears to be waning .

Inflation slowed to 7.6% in July, mainly due to lower gasoline prices.

The rate of change had hit a nearly 40-year high of 8.1% in June, but economists widely expected it to slow. That turned out to be the case, as in its latest Consumer Price Index report, Statistics Canada said July’s rise was the smallest monthly gain since December 2021 and was the first decline in year-on-year inflation since June 2020.

Canada’s food inflation rate for July was 9.2%, down from June. In restaurants, the inflation rate for food was 7.3%, which effectively represents stability compared to last month.

Although these figures do not represent a considerable improvement, they do at least show that the torrid pace of inflation has subsided after months of high growth for decades.

However, food prices in grocery stores continue to rise. CTV News reports that the 9.9 percent retail food inflation rate is the fastest rate of increase since August 1981. Last month, that figure was 9.4 percent. This was led by bakery products (up 13.6% YoY), eggs (up 15.8% YoY), fresh fruits up (11.7% YoY ) and other key food groups, including dairy.

RELATED: Rising Food Prices: Inflation or ‘Greed’?

Although there have been accusations of corporate ‘greed’, many factors are still at play in the ongoing food inflation, including continued supply chain disruptions and the conflict in Ukraine.

Still, overall, there are some signs that inflation is beginning to subside. The inflation rate in the United States also fell in July.

This will bring a little relief to restaurants and consumers. Diners ranked inflation before COVID-19 as their top restaurant dining concern.