Catering services – Deborah J Miller http://deborahjmiller.com/ Sun, 26 Sep 2021 04:41:01 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://deborahjmiller.com/wp-content/uploads/2021/06/icon-35-150x150.png Catering services – Deborah J Miller http://deborahjmiller.com/ 32 32 IRCTC plans to expand online catering on trains https://deborahjmiller.com/irctc-plans-to-expand-online-catering-on-trains/ Sat, 25 Sep 2021 15:06:24 +0000 https://deborahjmiller.com/irctc-plans-to-expand-online-catering-on-trains/ Rail travelers may soon be spoiled for choice when looking to satisfy the taste buds on their journey, with the Indian Railway Catering and Tourism Corporation (IRCTC) working to build a large-scale delivery network to enable the delivery of fresh food from restaurants to passengers at his / her seat. Although the company currently offers […]]]>

Rail travelers may soon be spoiled for choice when looking to satisfy the taste buds on their journey, with the Indian Railway Catering and Tourism Corporation (IRCTC) working to build a large-scale delivery network to enable the delivery of fresh food from restaurants to passengers at his / her seat.

Although the company currently offers catering services online, these are available at limited train stations and restaurants due to logistics issues. “It has been found that some of the brand players are reluctant to deliver meals to stations for various reasons such as logistical issues, train traffic, locating passengers in the coach, etc.,” said a manager of the company. The Hindu.

The manager added that the concept of a delivery aggregator was to support these brand players in managing the delivery from their point of sale to passengers on trains. These aggregators will collect the meals, which are reserved on the IRCTC’s electronic catering platform, from the designated restaurants and deliver them to the passenger in their place.

“This will allow us to have more restaurants on board and to extend services to more stations. We aim to make the service available at around 400-450 main stations, ”the official said.

Since the resumption of online catering in February 2021, the average number of meals booked per day has increased from 17,379 meals in August 2020 to 20,000 meals in August 2021. Currently, online catering is available in more than 200 stations .

The company is also in talks with players such as Zomato and Swiggy for these services, however discussions have not been “very encouraging” so far due to issues including the high fees charged by these players. The IRCTC is also addressing other service providers and is also studying the possibility of bringing its own brand that can act as an aggregator.

“The IRCTC is also looking at whether we can employ people for the delivery service… we need to see how the payments will work, and other legal aspects related to contracts, EPF, etc. Discussions are underway to see if this is a feasible option, ”said another official familiar with developments. The manager added that the goal was to ensure that the service does not become expensive for the customer.

The manager also pointed out that the delivery of food for the railways was very different as it was not a static segment. “Logistics is very important in electronic catering to be done on the railways. We have to be certain before any reconciliation… otherwise we will invite a lot of complaints and there will be dissatisfaction among customers, ”said the manager.


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Phoenix-Based Catering Company Launches Gourmet Meal Delivery Service https://deborahjmiller.com/phoenix-based-catering-company-launches-gourmet-meal-delivery-service/ Sat, 25 Sep 2021 12:00:00 +0000 https://deborahjmiller.com/phoenix-based-catering-company-launches-gourmet-meal-delivery-service/ PHOENIX – A Phoenix-based catering company that has been providing services for corporate events, weddings and other gatherings for more than two decades recently announced the launch of a meal delivery service. Fabulous Food’s new service was born out of the COVID-19 pandemic after major events stopped due to the virus. “We found that even […]]]>

PHOENIX – A Phoenix-based catering company that has been providing services for corporate events, weddings and other gatherings for more than two decades recently announced the launch of a meal delivery service.

Fabulous Food’s new service was born out of the COVID-19 pandemic after major events stopped due to the virus.

“We found that even though we couldn’t help organize big events for our customers during this time, they still wanted to enjoy our food, so we found a solution,” said Chantal Hause, who owns Fabulous Food with her husband, in a press release. Press release.

The company provided customers with individually packaged meals for employees as well as full holiday meals for families on Thanksgiving, Christmas and Easter, with demand for the service leading the couple to create Fab Chef’s Table.

People can choose from a variety of options on the website and have it delivered throughout the valley without resorting to third-party vendors, the statement said.

Meals, delivered on Monday for orders the week before, are fully cooked and can be eaten within five days, but can also be frozen for up to two weeks, according to the website.

The company also offers vegan and vegetarian options.

Hause in the statement added that although it is a full-service restaurant business with a restaurant closed due to COVID-19, Fabulous Food has been able to retain most of its key staff.



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Emergency Executive Decree 250 | New York City https://deborahjmiller.com/emergency-executive-decree-250-new-york-city/ Fri, 24 Sep 2021 22:55:07 +0000 https://deborahjmiller.com/emergency-executive-decree-250-new-york-city/ b. I hereby order that, except as provided in subsection c of this section, a covered entity does not allow a client, full or part-time employee, intern, volunteer or contractor enter a covered room without presenting proof of vaccination and identification. bearing the same identifying information as the vaccination certificate. vs. I hereby order that […]]]>

b. I hereby order that, except as provided in subsection c of this section, a covered entity does not allow a client, full or part-time employee, intern, volunteer or contractor enter a covered room without presenting proof of vaccination and identification. bearing the same identifying information as the vaccination certificate.

vs. I hereby order that the following persons be exempted from this section and therefore may enter a covered room without presenting proof of vaccination, provided that such persons wear a face mask at all times when they are unable to maintain a six (6) feet away from other people inside the covered rooms:

(1) People entering for a quick and limited purpose (for example, using the washroom, placing or collecting an order or service, changing clothes in a cloakroom or making necessary repairs);

(2) A non-resident performer who is not regularly employed by the covered entity, or a non-resident individual accompanying such an entertainer, while the performer or individual is in a covered room for the purposes of representing that artist, except that an entertainer is not required to wear a face mask when performing;

(3) A non-resident professional athlete / sports team that is not based in New York City (i.e. not a “home team” from New York City), or an accompanying non-resident person. professional athlete / such a sports team, who enters a covered room as part of their regular employment for the purpose of professional athlete / sports team competition, except that such a professional athlete is not required to wear a face mask when participating in a competition;

(4) A person 12 years of age or older who enters a covered room to participate in a school or extracurricular program offered by a public or non-public Kindergarten to Grade 12 school, the Ministry of Youth and Community Development, or a another city agency; and

(5) A natural person who enters for the purpose of voting or, according to law, assisting or accompanying a voter or observing the election.

D. I hereby request that each covered entity develop and maintain a written record describing the covered entity’s protocol for the implementation and enforcement of the requirements of this section. Such a written record must be available for inspection at the request of a City official, as permitted by law.

e. I hereby order each covered entity to post a sign in a prominent location that is visible to potential customers prior to entering the establishment. The sign should alert customers to the vaccination requirement in this section and advise them that employees and customers should be vaccinated. The Department of Health and Mental Hygiene (“DOHMH”) will determine the text for such a sign and provide a template on its website that a covered entity can use. A covered entity may use the panel available online at nyc.gov/keytoNYC, or use its own panel, provided its panel measures no less than 8.5 inches by 11 inches, with text provided by the DOHMH in a at least 14 point font.

F. For the purposes of this decree:

(1) “Contractor” means the owner or employee of any business that a Covered Entity has hired to perform work in Covered Premises.

(2) “Covered Entity” means any entity that operates one or more covered premises, except that it does not include public and non-public schools and programs from Kindergarten to 12th grade (12), places of worship, child care programs, centers, community centers, or as otherwise specified by this Order.

(3) “Covered locations” means one of the following locations, except in the cases provided for in sub-paragraph (iv) of this paragraph:

(I) Indoor entertainment and recreation settings, and some Event and meeting spaces including the interior parts of the following places, whatever the activity in these places: cinemas, concert or music halls, entertainment for adults, casinos, botanical gardens, places of commercial events and parties, museums, aquariums, zoos, professional sports arenas and indoor stadiums, convention centers and exhibition halls, hotel meeting and event spaces, performing arts theaters, bowling alleys, arcades, indoor play areas, billiard rooms and billiards and other recreational game centers;

(ii) Indoor food services, including the interior parts of catering establishments offering food and drink, including all interior dining rooms of catering establishments which receive alphabetical notes as described in article 81.51 of the Health Code; companies operating indoor rest areas in food courts; catering establishments that provide food inside its premises; and any interior portion of an establishment regulated by the New York State Department of Agriculture and Markets that provides food for domestic consumption on site. The requirements of this Order do not apply to an establishment offering food or drink exclusively for consumption outside or outside, or to a catering establishment providing only charitable food services, such as soup kitchens;

(iii) Indoor gyms and fitness settings, including indoor parts of independent and hotel gyms and fitness centers, gymnasiums and fitness centers in higher education institutions, yoga / Pilates / barre / dance studios, boxing / kickboxing gyms, fitness training camps, indoor pools, CrossFit or other plyometric boxes, and other facilities used for giving group fitness classes.

(iv) “Covered premises” do not include places of worship or spaces in a residential or office building the use of which is limited to residents, owners or tenants of that building.

(4) “interior part” means any part of a covered room with a roof or overhang which is surrounded by at least three walls, except that the following will not be considered as an interior part: (1) a structure on the sidewalk or roadway if it is fully open on the side facing the sidewalk; and (2) an outdoor dining structure for individual parties, such as a plastic dome, if it has adequate ventilation to allow air circulation.

(5) “Non-Resident” means any natural person who is not a resident of New York City.

(6) “Patron” means any person aged 12 or over who frequents, enters, attends an event or purchases goods or services in a covered room.

(7) “Identification” means an official document bearing the name of the person and a photo or date of birth. Examples of acceptable identification documents include, but are not limited to: driver’s license, government non-driver ID card, IDNYC, passport, and school ID card.

(8) “Proof of vaccination” means proof of receipt of at least one dose of a COVID-19 vaccine authorized for emergency use or authorized for use by the United States Food and Drug Administration or authorized for emergency use by the World Health Organization. This proof can be established by:

(i) A CDC COVID-19 vaccination record or official vaccination record from the jurisdiction, state or country where the vaccine was administered or a digital or physical photo of such card or record, reflecting the name of the person, the brand of the vaccine, and the date of administration; Where

(ii) A New York City COVID Safe Pass (available for download on Apple and Android smartphones);

(iii) a New York State Excelsior pass;

(iv) the digital CLEAR vaccination card; Where

(v) any other method specified by the Health and Mental Hygiene Commissioner as sufficient to prove vaccination.

g. I hereby order that any instance where a Covered Entity fails to verify an individual’s immunization status is a separate violation of this section.

h. I hereby direct the City Human Rights Commission to issue guidelines to assist covered entities to comply with this section in a fair manner, in accordance with the applicable provisions of the Human Rights Act. New York City man.

I. I hereby order, in accordance with Article 25 of the Executive Law, that the staff of any body appointed by the Commissioner for Health and Mental Hygiene apply the guidelines set out in this Article.

j. (1) I hereby order that any person or entity who violates the requirements of the Key to NYC program will be liable to a fine, penalty and forfeiture of at least $ 1,000. If it is determined that the person or entity has committed a subsequent violation of this section within twelve months of the original violation for which a penalty was imposed, that person or entity is liable to a fine, penalty and forfeiture of at least $ 2,000. For each subsequent violation, that person or entity will be liable to a fine, penalty and forfeiture of at least $ 5,000 if the person or entity committed the violation within twelve months. the violation for which the second penalty was assessed. This article may be applied by virtue of articles 3.05, 3.07 or 3.11 of the Health Code and articles 558 and 562 of the Charter.

(2) I hereby suspend: (i) Schedule 7-A to Chapter 7 of Title 24 of the New York City Rules to the extent that doing so would limit a violation of this section to be punished with a standard penalty of $ 1,000 or a default penalty of $ 2,000; and (ii) article 7-08 of this chapter 7 and article 3.11 of the Health Code, insofar as these provisions would limit to $ 2,000 the amount of the default penalty that may be imposed for an infringement of the this article.

k. Covered entities must comply with other guidelines issued by the DOHMH to promote the intent of this section and increase the number of people vaccinated in the city.

the. Section 20-1271 of the Administrative Code of the City of New York is amended by adding the following provision to the definition of “just cause”: Notwithstanding anything in this chapter, a fast food restaurant employer is deemed to have just cause when ” a fast food restaurant employee has not provided proof of vaccination required by an emergency decree issued in response to the COVID-19 pandemic and will not be required to follow progressive disciplinary procedures before terminating the employee ’employee, provided that the employee has 30 days from the date on which the employer has notified the employee of the obligation to present such proof and the employee is placed on leave as a result of such notice until such proof is provided. This provision does not relieve the employer of its responsibility to provide reasonable accommodation when required by law.

§ 3. This emergency decree takes effect immediately.


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Pints ​​Peak Ice Cream Owner Shares Her Food and Wine Experience in Aspen https://deborahjmiller.com/pints-%e2%80%8b%e2%80%8bpeak-ice-cream-owner-shares-her-food-and-wine-experience-in-aspen/ Fri, 24 Sep 2021 11:49:00 +0000 https://deborahjmiller.com/pints-%e2%80%8b%e2%80%8bpeak-ice-cream-owner-shares-her-food-and-wine-experience-in-aspen/ Aspen food and wine, which took place from September 10-12 after a hiatus in 2020, has a reputation for being devoted to celebrities, champagne and caviar. But as an exhibitor at the famous gastronomic festival, Pints ​​Peak Ice Cream owner Caitlin Howington thought it was a whirlwind. After earning a bachelor’s degree in baking from […]]]>

Aspen food and wine, which took place from September 10-12 after a hiatus in 2020, has a reputation for being devoted to celebrities, champagne and caviar. But as an exhibitor at the famous gastronomic festival, Pints ​​Peak Ice Cream owner Caitlin Howington thought it was a whirlwind.

After earning a bachelor’s degree in baking from Walnut Hill College in Philadelphia, Howington spent eight years in kitchens on the East Coast and several more years working in a variety of hospitality roles including events, sales and marketing. . After taking a trip to Denver, she decided to take a big step. “I practically sold all of my stuff, packed my toy car with my dog ​​and moved,” she says.

Howington arrived in Mile High in August 2019 and found a job as a salesperson for a restaurant and decorating company in November. But just four months later, she was fired because of the pandemic. Howington didn’t panic, however. Instead, she quickly moved to make a long-held dream come true. “Over the years, I’ve always thought about starting an ice cream business,” she explains. So after her former employer agreed to let her use her ice cream maker, Howington started Pints ​​Peak just two weeks after losing her job.

“The universe was kind of like ‘Well, now you have all this free time, go ahead’,” she explains. And that’s what she has done, delivering twice a week home delivery the elevated flavors of ice cream that reflect her years of fine baking experience. Eventually, she switched to making deliveries once a week and pickups once a week at Cheesman Park. “I was just hanging out with my coolers and people would come and get their pints,” she recalls.

In just over a year, Howington built Pints ​​Peak into a solid business, moving away from deliveries, farmers’ markets and pop-ups to focus on wholesaling. She now has six wholesale customers – including the first to take her, Ruby’s Market at 1569 South Pearl Street – though she still plans to do pop-ups about quarterly “as a tribute to where it all started,” says she. Pints ​​Peak also offers catering and event services, creating personalized menus with its ingredient-based ice cream flavors and building elevated ice cream bars. Howington plans to add options like hot chocolate floats, booze floats, and mini ice cream cones this year.

As she grew her business, Howington also took advice from all kinds of mentors and advisers, including one who recommended that she apply to exhibit at Aspen Food & Wine. “I had no expectation of being truly accepted,” she says. But at the start of the summer, she learned that she would indeed be heading to Aspen, a town she had only visited once before the festival, “just to familiarize herself with the terrain.”

Howington had three months to prepare, but ran into a last minute snafu. “I had booked a van and it was literally two inches too short for what I needed for my freezer,” she says. “So I changed that and ended up driving this huge freight van over there.”

But there was no problem with the ice cream itself. Howington brought in four flavors: Rocky Ford Watermelon Sorbet with Fennel, Coconut Lemongrass and Peanut Caramel, Burnt Sugar Sage with a butterscotch swirl made from Colorado Springs bourbon. 291 Distillery, and dark chocolate tahini with sesame blondie. Ice cream was served on tiny cones – around 4,000 of them throughout the weekend – picked up by Howington’s “very supportive” boyfriend who was her “assistant for the weekend,” explains she does. “He probably never wants to see a little ice cream cone again.”

While serving balls, Howington focused on his main mission. “My goal was really to talk to as many people as possible,” she says. “It’s a privilege to be there, and it’s an investment … and it was really rewarding just to have the feedback.”

The exhibitors are traditionally installed in the Pavillon du Grand Dégustation, separate from the seminars where most of the great chefs and personalities of gastronomy are to be found. So no, she hasn’t dated Martha Stewart, but she has been able to speak to countless people who have offered her words of support. “Some people have told me that some of the flavors are their all-time favorite; I’ve had people tell me it’s the best ice cream they’ve ever had; I’ve had people pretending to pass out because of how good they are, “she recalls.

Aspen Food & Wine is also well known for its parties, and Howington has participated in some of these actions. Her days started around 8 a.m. and events unfolded late, with her nights usually ending around 1 a.m. “I slept about two days after,” she admits.

But the long hours were worth it. “There are a lot of connections to be made,” she says. “I have already benefited from it and the networking that I have been able to do and the companies that I have met.”

So would she do it again? “I think I would,” she replies. “It was so much fun and I had a great time. There’s definitely a sense of community there, whether it’s the veteran brands or us being a new brand. Everyone is very supportive.”


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Restaurant with shared seafood platters debuts at AC casino https://deborahjmiller.com/restaurant-with-shared-seafood-platters-debuts-at-ac-casino/ Thu, 23 Sep 2021 21:57:31 +0000 https://deborahjmiller.com/restaurant-with-shared-seafood-platters-debuts-at-ac-casino/ Ahhhhhhh ….. Atlantic city. The place to play at 7:00 am with a mimosa is acceptable and where to dine is a five star affair. Listen to Nicole Murray midday on 94.3 The Point and download our free 94.3 The Point app. So every time one of Atlantic City’s major casinos announces a new restaurant, […]]]>

Ahhhhhhh ….. Atlantic city.

The place to play at 7:00 am with a mimosa is acceptable and where to dine is a five star affair.

Listen to Nicole Murray midday on 94.3 The Point and download our free 94.3 The Point app.

So every time one of Atlantic City’s major casinos announces a new restaurant, it’s news that travels fast.

You remember the main casinos to keep in mind, don’t you?

Otherwise, I am shocked and dismayed.

Here’s a reminder:

The main casinos in Atlantic City

Do you know which one is missing?

IT IS TRUE!

It’s the Hard Rock Hotel & Casino in Atlantic City which just announced a new restaurant.

it will be called Sandpiper Coastal Bar & Grill and it will be a restaurant focused on tapas that the whole table can share.

Personally, I like this type of meal style because you can order a bunch of different dishes and then try out each of them a bit.

This is how the restaurant is described on their website:

“Revel in the cool and relaxed atmosphere where you can enjoy an eclectic seasonal menu designed for sharing. Savor modern culinary bites with expert wine pairings, handcrafted fruit cocktails and local beers.”

I took a closer look the menu and it seems that the focus is on fresh seafood. . . hey, I’m not complaining.

Let’s see, here are a few that stood out to me: shrimp ceviche, lobster lettuce cuts, stuffed clams, grilled Peruvian beef skewers, lamb chops and tenderloin sliders.

Are you still hungry?

And as for the cocktails, there are quite a few artisanal products that I would try.

Let’s see … I’ll have a watermelon and basil cooler, a mint and blueberry mojito, and then I’ll finish with a safe infused margarita.

Oh … and the dining room is huge with 240 seats available.

Here are the restaurant hours:

Mondays, Tuesdays and Fridays – 5:30 p.m. to 10 p.m.

Saturdays and Sundays – 5:00 p.m. to 11:00 p.m.

If you are looking to make a reservation, call (609) 449-1000.

For more information visit NJ.com.

Looking for other restaurants worth trying?

20 scrumptious New Jersey seafood restaurants too sensational not to try

Every Amazing New Jersey Restaurant Featured On Dinners, Drive-Ins & Dives


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Sodexo launches Sodexo Live! to capitalize on all of the Group’s expertise in the world of sport, … | Business https://deborahjmiller.com/sodexo-launches-sodexo-live-to-capitalize-on-all-of-the-groups-expertise-in-the-world-of-sport-business/ Thu, 23 Sep 2021 06:01:00 +0000 https://deborahjmiller.com/sodexo-launches-sodexo-live-to-capitalize-on-all-of-the-groups-expertise-in-the-world-of-sport-business/ Gaithersburg, Maryland, September 23, 2021 (GLOBE NEWSWIRE) – Today, the Sodexo Group reaffirmed its ambition in the world of sports, events and hospitality and created a unique global brand Sodexo Live! unite and promote all of the Group’s expertise throughout the world in this sector. With this brand creation, Sodexo is reaffirming its confidence in […]]]>

Gaithersburg, Maryland, September 23, 2021 (GLOBE NEWSWIRE) – Today, the Sodexo Group reaffirmed its ambition in the world of sports, events and hospitality and created a unique global brand Sodexo Live! unite and promote all of the Group’s expertise throughout the world in this sector.

With this brand creation, Sodexo is reaffirming its confidence in this market and its potential for a rebound. There is an appetite in the market for people to promote face-to-face connections, as confirmed by the September 2021 study conducted by Harris Interactive for Sodexo Live! in the United States, United Kingdom, France and Spain (details of the study are available on the Sodexo Live website! **)

80% of respondents feel comfortable again attending sporting, cultural or professional events **

(increase of +20 points compared to September 2020)

Convinced of the strong rebound potential of the live sector, Nathalie Bellon-Szabo, Global Managing Director of Sodexo Live !, explains the brand’s strategic choices in terms of priority business sectors for international development and new services to be offered to customers .

“Today is an important step for us. Sodexo live! is the affirmation of a new ambition, by bringing together our expertise related to sport, events and hotels under a unified global brand. More than ever, I am convinced that fans and guests all over the world are looking to find common bonds and embrace the human bond that comes from being there live. With this launch, we reaffirm to our clients that we are the privileged partner to face the future and that we firmly believe in our 40,000 employees around the world to offer them world-class, creative and value-creating services.

Sodexo live! Create irreplaceable emotional bonds

The excitement of a game, the buzz of in-person networking at an industry conference, or a family outing to a museum are all opportunities to experience extraordinary times and create lasting memories. With unique expertise acquired over 20 years around the world, Sodexo Live! offers its customers its know-how in hospitality and culinary excellence to create tailor-made offers and penetrate places and events.

Live! itself is a universal word full of positive energy. This word is the link between all the brand’s activities and a tribute to the dynamism and creativity of its teams. The new brand benefits from the strength of the Sodexo Group, its values ​​and its commitments to all of its stakeholders: customers, consumers, partners and internal teams.

Sodexo live! Accelerate in a market with high potential

Since the creation of an activity dedicated to the sports and entertainment sector, Sodexo has recorded strong growth, reaching a turnover of 1.7 billion euros in fiscal 2019 before the COVID-19 pandemic. The return of face-to-face and in-person events is in exciting demand in a structurally growing market. In order to fully accelerate in this active market, Sodexo Live! the brand will be based on these three fundamental pillars:

1. A region-specific strategy to increase global presence

Sodexo live! will consolidate its presence in its three main markets – North America, France and the United Kingdom – and accelerate its growth in Spain and APAC, two markets in high demand for these services.

2. Acute focus on priority business segments

Sodexo live! will continue to deploy its expertise in large venues and events in order to reveal their full potential and enrich the live experience of their audiences.

• Stadiums and Arenas: Sodexo Live! will continue to welcome fans to the biggest and most recognizable stadiums in the world such as Olympique de Marseille, Olympique Lyonnais and Stade de France in France, Everton FC in the UK, Hard Rock Stadium Miami or T-Mobile Park in Seattle

• Congress and Convention Centers: Sodexo Live! will offer services for professional and personal events, ranging from catering to marketing and site sales. The brand is present in more than 30 convention centers in North America, including the Las Vegas Convention Center, Orange County Convention Center and San Diego Convention Center

• Global events: Sodexo Live! designs and markets tailor-made hospitality and catering packages for major international events such as the Rugby World Cup (five editions), the Tour de France (for 30 years), the Super Bowl (15 times) and the ‘French Open (for 20 years)

• Cultural destinations: From the Eiffel Tower to the Royal Academy of Arts in London, or the Museo del Prado in Spain and the Hollywood Bowl in Los Angeles, these destinations entrust Sodexo Live! to enrich the experience of their visitors by capitalizing on its culinary art and its excellent service.

• Airport lounges: Sodexo Live! welcomes travelers in more than 170 lounges around the world, including those of Delta Airlines, Virgin Atlantic, Air France, Cathay Pacific and Airport Dimensions.

3. A portfolio of tailor-made services, creating value for its clients

The heart of Sodexo Live! expertise is his culinary talent, his creative spirit and his ability to capture the taste of the local culinary scene. Sodexo live! has cultivated 15 partnerships with famous chefs around the world such as Frédéric Anton and Thierry Marx in France, Richard Blais and Ethan Stowell in the United States, Raymond Blanc in the United Kingdom and more and each year trains 4,000 gastronomic professionals to the famous Lenôtre school. Embodying this culinary excellence, Sodexo Live! has 2 Michelin-starred restaurants in France: Pré Catelan and Jules Verne at the Eiffel Tower, both entrusted to Chef Frédéric Anton.

The all new Sodexo Live! is best positioned to help clients find new sources of revenue, maximize budgets and site operations, integrate more with meeting planners, optimize sales and marketing efforts and connect with fans and guests through smarter merchandising, ticketing and hospitality designs.

Sodexo live! A family of dedicated experts

In its portfolio, Sodexo Live! has valuable companies dedicated to specific expertise:

• Sodexo acquired Centerplate in 2018 in order to expand its presence in North America. Since then, the two entities have joined forces to generate strong growth in this priority and dynamic market. With the creation of Sodexo Live! brand, Centerplate will become the name of the catering offering dedicated solely to convention centers in North America, where the reputation is unmatched for quality food, innovation and service delivery to meeting planners and professionals. customers of the premises.

• The Lenôtre brand for high-end catering, retail and the Lenôtre school, both in France and through an international franchise model

• The Heritage Portfolio tailor-made catering brand for cultural destinations in the UK

• Bateaux London, as a brand synonymous with elegant cruises on the Thames

• Bateaux Parisiens and Yachts de Paris, as renowned cultural activities in France

Sodexo live! A committed brand

Faithful to the values ​​of the Sodexo Group in the broad sense, Sodexo Live! is fully committed to a process of social and environmental progress and imagines new ways of welcoming customers in a more responsible manner. Affirming itself as a local economic engine, leading a process committed to diversity and inclusion and developing more responsible solutions for sites and events that respect the environment, Sodexo Live! supports its clients in their efforts to promote the environment and benefit their communities.

Sodexo live! In numbers

● 40,000 employees at 500 sites around the world

● 80 different types of professional roles

● General and premium services for 15 Super Bowls

● Design and marketing of the hospitality program for the last 5 Rugby World Cups

● Partnership with the Tour de France for over 30 years and Roland Garros (home of Roland-Garros) for over 20 years

● 400,000+ guests served each year at Royal Ascot

● 3.5 million annual visitors to Bateaux Parisiens and Yachts de Paris

● Sales and marketing for more than 50 exceptional sites in France and UK

● 30 convention centers, including the 6 largest in the United States

● 30 million passengers served each year in more than 170 airport lounges around the world

● 4 Michelin stars for Chef Frédéric Anton at the restaurant Le Pré Catelan and Le Jules Verne at the Eiffel Tower

● Partnerships with more than 15 world-renowned chefs

For more information and to view the full results of the Harris Interactive survey, visit the Sodexo Live website! website here.

About Sodexo

Founded in Marseille in 1966 by Pierre Bellon, Sodexo is the world leader in services that improve Quality of Life, an essential factor in individual and organizational performance. Present in 64 countries, Sodexo serves 100 million consumers every day through its unique combination of on-site services, Benefits & Rewards services, and personal and home services. Sodexo offers its customers an integrated offer developed over more than 50 years of experience: from catering, reception, maintenance and cleaning to the management of facilities and equipment; services and programs promoting employee engagement with solutions that simplify and optimize their mobility and the management of their expenses, including home assistance, nurseries and concierge services. Sodexo’s success and performance are based on its independence, its sustainable business model and its ability to continuously develop and engage its 420,000 employees around the world.

Sodexo is part of the CAC Next 20, CAC 40 ESG, FTSE 4 Good and DJSI indices.

Key figures

19.3 billion euros in consolidated sales for the 2020 financial year

420,000 employees as of August 31, 2020

1st private employer based in France in the world

64 countries

100 million consumers served daily

11.6 billion euros in market capitalization (as of June 30, 2021)

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Paul Pettas Sodexo 203-898-0632 paul.pettas@sodexo.com

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Shortages affecting the supply of antiallergic foods https://deborahjmiller.com/shortages-affecting-the-supply-of-antiallergic-foods/ Wed, 22 Sep 2021 20:34:04 +0000 https://deborahjmiller.com/shortages-affecting-the-supply-of-antiallergic-foods/ Photo: Getty Ruby Schweitzer’s plan to eat safely in her college dining hall came to a screeching halt a few weeks after starting her freshman year at the University of North Carolina Wilmington (UNCW). Ruby, who is allergic to eggs, saw an Instagram Publish campus food services, alerting students to the possibility that food may […]]]>
Photo: Getty

Ruby Schweitzer’s plan to eat safely in her college dining hall came to a screeching halt a few weeks after starting her freshman year at the University of North Carolina Wilmington (UNCW). Ruby, who is allergic to eggs, saw an Instagram Publish campus food services, alerting students to the possibility that food may present a risk of cross-contact with major allergens.

The announcement also states, “Effective immediately due to COVID-19 and supply chain disruptions requiring ingredient substitutions, allergen and ingredient information on menu boards, recipe cards and the website may not be up to date. “

She hasn’t eaten in a dining room since. “It’s stressful for her,” says April Schweitzer, Ruby’s mother. The news exacerbated eating anxiety in college with food allergies. Schweitzer of Cary, North Carolina, says her daughter now worries that she might end up in the emergency room with anaphylaxis, especially when hospitals are so full.

Aramark notice to students

Allergic Living has learned that UNCW is just one of hundreds of colleges affected, as food service providers on campus struggle to provide allergy-free foods during a time of food supply disruptions.

Aramark, the food service company that provides food services to at least 100 colleges, including UNCW, wrote the student ad that Ruby saw. The notice also appears on the dining room websites schools served by Aramark across the country – from California to Ohio to Florida.

Allergic Living asked Aramark about the announcement and how students with food allergies and celiac disease can be sure to eat safe meals. “Due to the national impact of the pandemic on the supply chain, we encourage members of our community with food allergies to contact our on-site food service managers and dietitians who are ready to help them navigate. in their options during this period, ”Heather Dotchel, Aramark’s Corporate communications, responded in an emailed statement.

“Food security has always been and will continue to be our top priority and we are committed to providing students with delicious and nutritious meals that meet their dietary needs,” she wrote.

UNCW has emailed all students about their restoration plans on this. April Schweitzer says the director of food services and the nutritionist at UNCW have tried to come up with creative solutions to ensure Ruby can have safe food options. While Schweitzer appreciates their willingness to help, Ruby’s allergist wrote a letter requesting an exemption from the meal plan.

Ruby now eats only the meals she prepares in her dormitory kitchen. “It’s a relief that she has a kitchen upstairs in her dorm and that she has a car to do groceries. She feels a lot more confident about managing her own food, ”says Ruby’s mother. “I don’t know how we could have managed without access to a kitchen.

Widespread supply problems

Supply chain issues are evident on campuses across the country, says Betsy Craig, President and CEO of MenuTrinfo, a long-time leader in food allergy and gluten-free training. Challenges during the pandemic include the volume of supply and identification of ingredients, as well as staff shortages in food manufacturing companies.

“In over 10 years of helping those who serve diners with food allergies, we’ve never seen anything like it before. COVID has wreaked havoc at all levels of catering in higher education, ”says Craig, whose company offers college education, an ingredient audit and a certification program for gluten-free and gluten-free meals.

Sodexo, the food service company that serves millions of students at hundreds of colleges across North America, is another large supplier facing challenges as the COVID-19 pandemic continues.

“We are experiencing shortages in our supply chain. We know this is a temporary situation and are working closely with local, regional and national food suppliers to anticipate supply shortages at the earliest and find alternative food sources, ”said a spokesperson. word of Sodexo.

The company says its catering and procurement teams are currently working “vigorously to source products from strong sources of supply.” Sodexo notes that it adjusts the menus as its work progresses to ensure that the products available meet the needs of its campuses.

In the manufacture of food in general, a range of factors – labor shortages due to high consumer demand and sharp increases in transport costs – causing widespread disruption.

Supply issues, in turn, affect the availability of hypoallergenic products. For example, when a factory closes and the food manufacturer consolidates manufacturing facilities. Now a brand that was previously produced in a factory free of major allergens can be produced in a facility with shared lines and also manufacturing products containing allergens.

“When this happens, we can no longer use the items produced in the factory because there is probably cross-contamination which will lead to a food allergy reaction,” explains the Sodexo spokesperson. Pressure on the supply chain results in more substitutions with products that often contain different ingredients than the ones they are replacing.

Importance of transparency

Craig says the campuses with which MenuTrinfo works on allergy safety are currently facing food substitutions in 30 to 42 percent of their deliveries. It is based on a review of customer invoices. His company is helping many college dining vendors, as well as campuses that don’t use a contract vendor, overcome hurdles related to the pandemic. Yet, she says, the level of substitutions MenuTrinfo is being asked to consider for allergen safety is unprecedented.

When deliveries include substitutions, foodservices working with MenuTrinfo have two choices: serve what has been delivered to them and let students know that it may or may not be different from the usual brand, says Craig. She recently worked with a dietitian who received a shipment of rolls containing dairy, instead of the usual dairy-free rolls. So, rather than not offering rolls, these rolls are now labeled as containing dairy products.

“The suppliers we speak with are really trying to do everything in their power to make their food safe and transparent for everyone. Transparency and truth are the best option, ”says Craig.

In light of the supply chain issues, MenuTrinfo has hired more staff to verify ingredient information, research allergens, and ask manufacturers to share information. The company uses an internal database called “The Rocket” which identifies food products that MenuTrinfo “certifies free” from all or some of the 8 major allergens as well as gluten. Brands included in this database must test regularly and agree to set high standards, says Craig.

For schools that offer Sodexo Simple Meals, which are the 8 Best Gluten Free and Gluten Free, designated staff review all substitutes and consult with the registered dietitian to decide if a product is safe to use. “Every precaution should be taken to ensure that students with food allergies can eat safely in an inclusive environment to the greatest extent possible,” said the Sodexo spokesperson.

Staying Safe at College

Avril and Ruby Schweitzer

The situation is fluid and there is no definitive timeline for when the need for so many ingredient substitutions will abate. The disruptive nature of supply chain issues affecting foodservice at colleges across the United States certainly points to the need for increased vigilance and communication.

Here are some steps to follow:

• It is essential that students with food allergies or gluten intolerance notify campus food services of their dietary restrictions and work with the college dietitian.
• Parents will want to warn students with food allergies that while some campus vendors make an effort to communicate any changes and risk of cross-contact, not all websites and restaurant signage are up to date.
• Find out for sure the situation at an individual college regarding the reliability of food allergy signage, website menus and on-site labeling.
• With the dietitian, students will want to discuss how to find safe food options in mess rooms or get help with grocery and cooking alternatives during this time.
• Perhaps especially during this difficult time, parents should again remember to always carry epinephrine auto-injectors with them.

Related reading:
Colleges that go the distance for students with food allergies
From dorms to dining halls, the good and bad of the college experience with food allergies
Food ordering app that meets the needs of students with allergies



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The demand for sustainable products is increasing; the offer is also increasing https://deborahjmiller.com/the-demand-for-sustainable-products-is-increasing-the-offer-is-also-increasing/ Wed, 22 Sep 2021 06:10:16 +0000 https://deborahjmiller.com/the-demand-for-sustainable-products-is-increasing-the-offer-is-also-increasing/ The demand for products with a sustainability label is increasing, as is the supply of such products. Consumers spent a total of 8.2 billion euros on products that respect animals, people and the environment in 2020, an increase of 7% compared to 2019. The share of sustainable products in spending total food increased by 2% […]]]>

The demand for products with a sustainability label is increasing, as is the supply of such products. Consumers spent a total of 8.2 billion euros on products that respect animals, people and the environment in 2020, an increase of 7% compared to 2019. The share of sustainable products in spending total food increased by 2% that year. These figures were published in the Sustainable Food Monitor of Wageningen University & Research. The Observatory is mandated by the Ministry of Agriculture, Nature and Food Quality.

Despite the corona crisis, demand and supply of sustainable food products increased in 2020. Spending on sustainable food increased by 7% in just one year, while total spending on food in countries -Lows fell 9%, due to the partial closure of restaurants and other food services. Spending on sustainable food in restaurants fell sharply by 46%, but supermarkets were able to compensate for this drop: spending on sustainable food increased by 21% in this sector. Stores specializing in sustainable food recorded a 9% increase in turnover.

Sustainable foods are defined in the Monitor as foods with a lower impact on the environment, animal welfare and / or social aspects during production and processing than what is required by law.

Quality labels

Consumers can recognize sustainable products with a quality label. The “Beter Leven” (Better Life) quality label is the best-selling product, with a turnover of around 3.0 billion euros. Then come the quality labels ‘Biologisch’ (Organic – 1.6 billion euros) and ‘UTZ Certified’ (approximately 1.4 billion euros).

The largest percentage increase was observed in products bearing the “On the Way to PlanetProof” and “Rainforest Alliance” labels (over 41%). This is linked to the introduction of more of these labels in the product line. ASC, the label for responsible fish farming, has increased by 22% compared to 2019.

Product groups

In 2020, almost all product groups with a sustainability label showed net growth. Meat and meat products (€ 2,141 million, growth of 3% compared to 2019), Long-life products, ready meals and others (€ 1,222 million, growth of 17%) and Dairy products (€ 1,095 million, plus 11%) were the product groups. with the largest share of consumer spending on sustainable food in 2020.

Total spending on sustainable coffee and tea fell 19%. This decrease was caused by restrictions in the restaurant industry due to COVID-19. The growth of the Coffee and Tea product group in the other channels studied could not compensate for the loss in foodservice sales, although the product group still had the strongest growth in supermarket sales: over 34%.

Over the period 2019-2020, the product groups Long-life, Ready meals and others (234 million euros) and Dairy products (218 million euros) recorded the largest absolute increase. In supermarkets, potatoes, sustainable fruits and vegetables, bread, cereals, cakes and pastries, eggs and dairy products showed growth of around 30%. For the Eggs group, this was an extension of the range of 1-star free-range eggs labeled “Beter Leven”.

With a drop of 1%, expenditure on organic food (with the ‘Biologisch’ label) remained more or less unchanged. Organic fish in particular sold less, with a drop of 34%. Supermarkets and sustainable food stores both sold 9% more organic food, but there was a 48% drop in the food service industry.

Monitor online

The Sustainable Food Monitor is published annually by Wageningen University and Research and commissioned by the Ministry of Agriculture, Nature and Food Quality. The monitor provides an overview of Dutch consumers’ spending on more sustainably produced food in supermarkets, the catering industry and specialist sustainable food stores. The Sustainable Food Monitor 2020 is available to the public on www.agrimatie.nl.


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Dining in Birmingham Made Easy – Dishes from 15+ Restaurants Delivered to Your Meeting https://deborahjmiller.com/dining-in-birmingham-made-easy-dishes-from-15-restaurants-delivered-to-your-meeting/ Tue, 21 Sep 2021 13:34:28 +0000 https://deborahjmiller.com/dining-in-birmingham-made-easy-dishes-from-15-restaurants-delivered-to-your-meeting/ Reading time 3 minutes Sponsored Feeding your team just got a whole lot easier. Photo via Jacob Blankenship for Bham Now If you’ve ever been tasked with feeding a hungry group, you know it’s no easy task. Fortunately, picky appetites, dietary needs, and busy schedules are no match for Feast: Birmingham’s dining connector that connects […]]]>

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Sponsored

Feeding your team just got a whole lot easier. Photo via Jacob Blankenship for Bham Now

If you’ve ever been tasked with feeding a hungry group, you know it’s no easy task. Fortunately, picky appetites, dietary needs, and busy schedules are no match for Feast: Birmingham’s dining connector that connects busy people to the city’s best restaurants. Find out why Feast will make your job easier… and your crew happier.

Busy customers ❤ Party

Birmingham Catering Connector Festival at UAB
Say goodbye to long hours of coordinating catering orders and hello to delicious food. Photo via Jacob Blankenship via Bham Now

Want to know how useful Feast is? Meet Allyson Harris, a busy local who relies on Feast to feed her hungry team during business meetings. As Executive Assistant to the Information Director at BBVA / PNC, she is responsible for feeding a group of over 100 people.

Before I discovered Feast, catering meetings felt like a full-time job in and of itself. Now Allyson has time to focus on whatever she needs to do, without having to memorize restaurant phone numbers, coordinate food pickup and other chores. Plus, Allyson told us that Feast’s platform has a variety of eateries so his team won’t get bored with the same old-same-old.

“I jumped at the chance because trying to find places to order twice a week for 8 months was difficult to say the least. Brett and the Feast team got it where I don’t think about who / where.

With the conversion of our systems, we have had a lot (and I mean a lot) of onsite (social distance) meetings over the past 3 months. It doesn’t matter if it’s a group of 10 or 100+, a call or text to Brett, and he can make it happen. I know he will make sure that special dietary needs are taken care of and that everything goes well and on time.

Allyson Harris, BBVA / PNC, Executive Assistant to the Chief Information Officer

Sounds like a big move for your business? Register to join Feast today.

Want to save time and feed your hungry teammates? Here’s how. ??

Birmingham Festin Catering Connector
Feast on this delicious food delivered right to your doorstep. Photo via Jacob Blankenship for Bham Now

Want a taste of how Feast works?

  • Enter your zip code to see which restaurants are available.
  • Choose your restaurant from many delicious options.
  • Select your dishes, date and time, then place your order.
  • The party takes care of the rest, from coordinating with restaurants to dropping off your delicious meals.

“Knowing that the Feast team will always respond with a smile and a ‘will do’ attitude makes my job so much easier. It doesn’t matter if I plan 2 weeks or a Saturday afternoon for Monday morning. Brett and his team are still on it and I know they will do the job right.

Allyson Harris, BBVA / PNC, Executive Assistant to the Chief Information Officer

Birmingham Catering Connector
My stomach is already growling at the thought of this excellent food. Photo via Jacob Blankenship for Bham Now

If you’ve ever had the dreaded “What’s for dinner?” Moment, you know it’s even harder to feed a large group. That’s why this Birmingham Catering Connector is a win-win solution for everyone.

“The past year and a half has been stressful at all healthcare facilities, and UAB Callahan Eye Hospital & Clinics appreciates Feast for their help in providing meals to our surgical staff during this difficult time. Seeing the community rallying around our essential healthcare workers has made the pandemic a little easier, and we are grateful for the services Feast has provided. “

Amanda Swan, UAB Callahan Eye Hospital & Clinics, project coordinator

Feast makes it easier to support local restaurateurs

John Hand Building Party
Don’t you want your customer service to always come with a smile? Photo via Jacob Blankenship for Bham Now

Need another reason to love Feast? They are just as passionate as you are about supporting local restaurants. The founders of Feast, Brett Ables and Erin Hill, have spent years in the restaurant industry. Thanks to their experience, they know the ins and outs of working with restaurants.

“The restaurant industry continues to struggle with a labor shortage and supply chain issues. At the same time, customers are coming back in waves. More than ever, innovation is needed to allow customers to have the level of convenience they need without stressing out the amazing staff at every restaurant.

Many partner restaurants have told me they turn off their third-party delivery during peak hours because they can’t handle the volume, and some of our favorite restaurants are even closing their lobbies to focus only on food. to take away. Restaurants and customers need more solutions, and they need them now. That’s why Feast will be rolling out several new features in the coming months to solve more issues for our partner restaurants and allow us to serve even more customers.

Brett Ables, Feast, Co-Founder and CEO

Want to save time with this new Birmingham catering connector? To be continued on Facebook and Instagram or contact 205.335.1000. More, see which of your favorite restaurants is already registered.

Sponsored by:



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Chef Rick Bayless makes New York debut with Tortazo Nomad https://deborahjmiller.com/chef-rick-bayless-makes-new-york-debut-with-tortazo-nomad/ Mon, 20 Sep 2021 18:39:01 +0000 https://deborahjmiller.com/chef-rick-bayless-makes-new-york-debut-with-tortazo-nomad/ Tortazo, the new restaurant concept from Michelin-starred chef and restaurateur Rick Bayless, will open its second location on September 20, 2021 in New York’s NoMad neighborhood at 1123 Broadway (between 25th and 26th streets). Inspired by the vibrant cuisine, warm hospitality, and rich culture of Mexico, Tortazo is a quick and laid-back Mexican restaurant. Chef […]]]>

Tortazo, the new restaurant concept from Michelin-starred chef and restaurateur Rick Bayless, will open its second location on September 20, 2021 in New York’s NoMad neighborhood at 1123 Broadway (between 25th and 26th streets). Inspired by the vibrant cuisine, warm hospitality, and rich culture of Mexico, Tortazo is a quick and laid-back Mexican restaurant. Chef Rick Bayless also runs the award-winning Frontera Grill, Topolobampo, XOCO and Bar Sótano restaurants in Chicago. In addition to being a critically acclaimed chef and restaurateur, Chef Bayless is also a Bravo Top Chef Masters winner, Emmy-nominated television personality for his PBS series. Mexico, one plate at a time, and cookbook author. Tortazo brings his deep appreciation for Mexican cuisine to New York City with a menu that encourages discovery and showcases the bold flavors of Mexico.

New York City has a thriving Mexican food scene,”, Explains Chef Bayless. “We seem to be at a tipping point where people see Mexican food in a different way and understand that it is so much more than Tex-Mex. Our goal in coming to New York is to allow more people to discover and appreciate the incredible diversity of cuisine that you will find in Mexican cuisines.

Tortazo NoMad’s menu will offer a modern, bespoke expression of the flavors, ingredients and techniques of Mexican cuisine. At the heart of the restaurant’s menu are the classic and warm Tortas à la Plancha, a tribute to Mexico’s famous torterias. Unique to the NoMad location, Chef Bayless will offer a traditional Oaxacan Tlayuda – a large, thin, crispy tortilla topped with a variety of ingredients ranging from cotija cheese, black beans and tomatillo salsa to shredded cabbage, to creamy avocado and spicy chorizo. The menu also offers seasonal soups and salads, bowls, quesadillas, and desserts including churros and paletas. Tortazo NoMad incorporates ingredients from local suppliers and farms such as La Newyorkina (churros and paletas) in Manhattan, D&R Central Bakery (telera rolls) in the Bronx, and eggs from The Farmers Hen in Elizabeth, NJ. Tortazo NoMad is a true neighborhood hangar, open daily for lunch and serving the community through happy hour and dinner each night.

Highlights of the menu will include:

Milanese torta with crispy chicken: Napa cabbage, marinated jalapenos, cotija cheese,

avocado-tomatillo salsa, coriander cream, served on a telera roll brushed with black beans

Chicken Chilaquiles: poblano rajas, jack and cotija cheese, black beans, tortilla strips, salsa roja

Roasted Beet and Goat Cheese Tlayuda: candied almonds and avocado-tomatillo salsa, served on a huge corn masa tostada brushed with black beans

Shrimp Coctel: Florida shrimp, avocado, jicama, cucumber, tamazula hot sauce, lime

Tortazo NoMad has a full service bar with a drink program run by Lanie Bayless. Expect rotating Mezcal flights highlighting the top mezcaleros in the main producing regions of Mexico, as well as a solid selection of seasonal house cocktails (shaken, brewed and frozen!), cans of wine, hard eaux-de-vie and local beers. Non-alcoholic options include homemade, seasonal agua frescas.

The 70-seat restaurant has a bar, stand and table, both inside and outside on the patio. The warm and vibrant palette gives guests the option to dine on-site or grab and go via counter, kiosk, and advance ordering services. Tortazo also offers delivery and catering for the neighborhood. A focal point of the restaurant’s design is a brightly colored mural depicting the annual migration of monarch butterflies from North America to Mexico. Tortazo NoMad is located in the NoMad Piazza at 1123 Broadway, a historic building owned by Kew Management. Kew is led by Leslie Spira Lopez, a longtime champion of the neighborhood through leadership roles in the NoMad Alliance, the Flatiron BID and the Madison Square Park Conservancy.

Tortazo is a partnership between chef Rick Bayless, DOM Capital Group and Jollibee Foods Corporation, a leading multinational food service company based in the Philippines.

About Tortazo

Inspired by the vibrant cuisine, warm hospitality and rich culture of Mexico, Tortazo is a quick and laid-back Mexican eatery from critically acclaimed chef and cookbook author Rick Bayless. Tortazo is inviting, accessible and delicious. At the heart of the restaurant’s menu are the classic and warm Tortas à la Plancha, a tribute to Mexico’s famous torterias, and the traditional Oaxacan Tlayudas. Welcoming guests daily for lunch, a lively happy hour, and dinner, Tortazo is open from 11:30 am to 9:00 pm. For more information, please visit tortazo.com.


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