Ruby Tuesday restaurants will serve the plant-based Awesome Burger from Nestle-owned Sweet Earth as an off-menu option through the middle of March. About 450 Ruby Tuesday eateries will offer the burger, which is made with yellow pea protein and other plant ingredients.
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Starbucks has outlined new sustainability goals aimed at making the coffee giant "resource positive" in areas including carbon emissions, waste and water. "By embracing a longer-term economic, equitable and planetary value proposition for our company, we will create greater value for all stakeholders," CEO Kevin Johnson said when announcing the new goals, which the company plans to formalize by March 2021.
Several casual dining chains have created fast-casual concepts in an effort to stay competitive, including sibling chains Applebee's and IHOP. Outback Steakhouse and Cheesecake Factory are also experimenting with spinoff fast-casual formats.
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The Pie Hole launched as a fast-casual concept in Southern California in 2011, selling coffee and pies baked in a central commissary, and the chain has grown in multiple channels including catering and online sales. "You need to remain relevant and meet your customers where they are. You can't assume you can get them to find parking and walk into the restaurant," founder and CEO Sean Brennan said.
Coming up with the initial funding to open a restaurant can be a daunting prospect if you're a relatively unknown entrepreneur without a well-known chef attached to your project, writes Stefanie Tuder. First-time restaurateurs who found success suggest approaching family and friends, seeking out first-time investors and having a business plan ready to present.
Negative comments seem to stick with us more than praise, writes Michael McKinney, which means we must be able to see problems from different perspectives and be careful when giving negative feedback to team members. "Positive emotions broaden your perspective and enable you to build skills that help you flourish both personally and professionally," say authors John Tierney and Roy Baumeister.
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Chefs that were ahead of the curve in offering traditional vegetarian burger alternatives are seeing a greater demand for those offerings as plant-based burgers gain popularity at fast-food chains. A number of chefs have created meatless burgers made with whole foods such as potatoes, quinoa or beans as an alternative to processed plant-based patties.
Cafes across the country are putting their own spin on the affogato, such as Caffe Panna in New York City, which turns the simple pairing of espresso and gelato into a sundae with the addition of whipped cream and other toppings. In San Francisco, Sightglass Coffee branches out with ice cream flavors such as candied honey lavender and sea salt caramel.