Catering – Bon Appetit Online Wed, 11 May 2022 03:13:38 +0000 en-US hourly 1 Catering – Bon Appetit Online 32 32 Only two government radiologists serve entire Ludhiana district: The Tribune India Wed, 11 May 2022 00:55:00 +0000

Tribune press service

Manav Mander

Ludhiana, May 10

There are only two government radiologists in the entire Ludhiana district. One of them is assigned to the civil hospital of Ludhiana and the other to the civil hospital of Samrala. Among these, the major workload falls on the one displayed in the district civil hospital, as it caters not only to patients in the city but also to those in Jagraon, Khanna, Raikot, Sidhwan Bet, Sahnewal , Maloud, Payal, Dehlon and Hatur.

Ludhiana Civil Hospital Radiologist handles Ultrasound Cases, CT/MRI Scans, Forensic Cases, Bone Ossification Tests, X-Ray Reports of Forensic Cases and also attends Court Hearings. court. While, the one stationed at Samrala, deals only with ultrasounds and forensic cases. CT and MRI facility is not available there and hence patients are referred to Ludhiana for the same.

Samrala only witnesses four to five forensic cases per month, compared to 100 in Ludhiana. Manjit Singh who came for a stomach ultrasound said he was asked to come after two days. “I can’t wait two days because the drugs or other action plans will be decided after the analysis. I will do it from a private center,” he said.

“More than 80 ultrasounds are performed daily, including 45 to 50 in the morning and as many in the evening. For the evening shift, we have an appointed doctor from the NRHM who only takes care of PNDT cases. On average, four to five CT scans are performed daily and since this facility started up recently, the number is expected to increase in the coming days,” said Ludhiana Hospital Radiologist Dr. Sandeep Sohi.

Ludhiana Civil Surgeon Dr SP Singh when contacted said there was a shortage of specialists in the government sector. Only a few can catch up to become a radiologist and of these, a minimum joins the government sector. “Recruitment is underway and we hope to have radiologists for the district,” he said.

Sonologists without devices in CHCs

  • Although the sonographer positions at CHC Koomkalan and Payal are filled, there are no sonographers in these centers
  • Payal Sonologist comes to Ludhiana Civil Hospital twice a week

Funding for day activity centers for adults with disabilities increased by $3 million per year Mon, 09 May 2022 10:09:33 +0000

SINGAPORE – Funding for day activity centers that provide care and vocational training for adults with disabilities has increased by 20%, or about $3 million, a year.

The increase in funding – in October last year – will allow centers to hire more care staff to improve the quality of their care and service standards, particularly for those with higher support needs, said Parliamentary Secretary for Social and Family Development Eric Chua.

The government is studying the longer-term demand for these centers in areas where it exceeds the number of places available.

It will also look into the creation of new centers in areas where demand is expected to exceed current supply.

Mr Chua was responding to Ms Cheryl Chan (East Coast RCMP), who asked if Day Activity Centers could keep up with demand over the next five years and if there were plans to reduce wait times for registration.

There are 31 day activity centers in April, Chua said, with about 1,700 places in total.

About 78% of the places in these centres, which are financed by the Ministry of Social and Family Development (MSF), are occupied.

There are eight centers with no vacancies.

When a person applies to a center with no available places, SG Enable – an agency that provides services for people with disabilities – will refer caregivers to other centers with spare capacity.

It will also explore alternative support services with caregivers, such as in-home services and respite services for caregivers, Chua said.

He added that MSF would continuously monitor and revise financial support and programs to meet the needs of people with disabilities and their carers.

Prioritize health and safety at work on a daily basis Sat, 07 May 2022 11:04:03 +0000

Prioritize health and safety at work on a daily basis.

Nicky Chenery, Managing Director EMEA, SafetyCulture, explains how to ensure 5-star safety.

Last week was the United Nations World Day for Safety and Health at Work. As we emerge from the pandemic, it is clear that the issues championed by the campaign must remain a priority. According to the UK Labor Force Survey, in 2020/21 over 400,000 people suffered a non-fatal workplace injury.

Hospitality professionals are no strangers to the importance of creating a strong workplace health and safety culture. Hospitality workers can often find themselves in high pressure situations – fast turnaround times, high heat, heavy lifting. Security is not just a checkbox, it is paramount to running a business.

The success of any security strategy relies on its employees. Frontline workers are closest to field operations, providing a unique window into the workplace. This means that they are essential for driving cultural change in an organization.

So what can hospitality companies do to ensure that safe working practices remain on the menu?

Start with the right ingredients

To ensure health and safety is a priority across the business, business owners need to invest time in creating a solid strategy. With a formal health and safety strategy that outlines goals and objectives, companies are able to better understand and consider what technologies and practices are needed to launch and maintain new operational standards.

Likewise, a thoughtful strategy will ensure that companies allocate the right amount of investment and resources in this critical area. According to UK government statistics on the management of health and safety in the workplace, only a third of businesses in the UK have a specific budget for health and safety. Having an allocated budget, focused on health and safety, is key to making plans happen.

Key data from our most recent research found that 1 in 4 frontline workers in the UK don’t know where their company’s health and safety policy is, while 1 in 10 don’t even know not if there is one. Clear communication and detailed integration plans are simple steps to take to make quick improvements in this area.

Rely on smart security

Empowering hospitality workers with easy-to-use technology can go a long way to improving their efficiency in executing health and safety protocols. By giving them the tools and autonomy to drive initiatives forward, we can help make regulations easier to follow and maintain. Introducing technology that can help staff perform checks, report issues, and collect field data in minutes can be the difference between being at risk or being ready.

Technology can also play a key role in reducing workplace communication gaps, especially among a widely dispersed workforce that has become increasingly prevalent since the advent of social distancing and staff shortages due to COVID and Brexit. In particular, the technology can ensure timely communications about critical security and policy updates, which can be received through employees’ personal devices.

Likewise, technology can go a long way in ensuring the health and safety of hospitality workers in remote or isolated situations. Lone worker apps that can be added to employee smartphones to help provide fast GPS services, wellness checks and panic alarms, are a great example of how technology can make a difference. This allows for a much safer work environment and helps companies manage employee safety more easily.

What does this mean for organizations?

World Day for Safety and Health at Work is an opportunity for us to reflect on what more we can do to prevent problems and incidents by creating or strengthening our culture of safety in the workplace. . The democratization of security technologies allows companies to lay the foundations that bring out the best in their team, their protocols and their results. It is a guaranteed path to operational excellence. Most importantly, it’s how leaders can ensure staff feel confident, validated, and heard—and go home safe, every day.

About SafetyCulture

SafetyCulture is the operational heart of work teams around the world. Its mobile-first operations platform leverages the power of human observation to identify issues and opportunities for business improvement every day. More than 28,000 organizations use its flagship products, iAuditor and EdApp, to conduct audits, train staff, report issues, automate tasks and communicate seamlessly. SafetyCulture powers more than 600 million checks per year, approximately 50,000 lessons per day and millions of corrective actions, giving leaders visibility and workers a voice in driving improvements in safety, quality and efficiency.

A recent Forrester analysis found that SafetyCulture’s flagship products deliver a 214% return on investment for customers and US$3.6 million in savings from operational improvements.

Customers of SafetyCulture’s award-winning products include Shell, United Nations, Virgin Active, Cathay Pacific, Mars and BP Chargemaster.

Biography: Nicky Chenery, Managing Director, EMEA, SafetyCulture

Nicky Chenery, Managing Director EMEA, SafetyCulture
Nicky Chenery, Managing Director EMEA, SafetyCulture

Nicky Chenery is Managing Director for EMEA at SafetyCulture, a global technology company that helps work teams improve every day. Its mobile-first operations platform leverages the power of human observation to give workers a voice, visibility to leaders, and unite teams to improve.

More than 28,000 organizations use its flagship products, iAuditor and EdApp, to conduct audits, train staff, report issues, automate tasks and communicate seamlessly. SafetyCulture powers more than 600 million checks per year, approximately 50,000 lessons per day and millions of corrective actions, giving leaders visibility and workers a voice in driving improvements in safety, quality and efficiency.

Taste our terroir in the Livermore Valley wine region July 14-17, 2022 Thu, 05 May 2022 18:59:56 +0000

With four exciting days of wine and food

Livermore Valley, CA (May 5, 2022) – Taste Our Terroir, Livermore Valley’s premier wine and food event, returns for four delicious days as the historic region celebrates and educates wine lovers about its unique ‘taste of the earth’. From July 14-17, Livermore Valley Wineries will be offering 13 events, including a Vintner’s Dinner at an Olive Orchid, an Electric Bike Tour, a Wine and Food Pairing Contest, and more!

For more information and to purchase tickets, visit

Thursday July 14

  • VIP ticket 5 p.m.
  • 6 p.m. General Admission
  • Ends at 9 p.m.
  • Wine and Food Pairing Competition

Kicking off the festivities is the region’s food and wine pairing competition. Eleven Livermore Valley wineries partner with local restaurant chefs to create signature bites to accompany the wines. They will compete for prizes in a blind tasting overseen by judges from the Bay Area’s food and wine media. Guests will have the opportunity to be part of the competition by voting in the People’s Choice category for the top team. They will meet the winemakers and chefs while tasting mouth-watering creations and an extravagant dessert buffet. A silent auction will feature a plethora of coveted items available for auction.

Teams include: Big White House Winery with Charming Fig Catering; Fenestra Winery with Oyo; Garre Vineyard and Winery with Garre Café; the vineyards of Las Positas with the Locanda wine bar; McGrail Vineyards and Winery with BottleTaps; Well of Murrieta with Well of Murrieta; Occasio Winery with Sabio on Main; Page Mill Winery with a lot of pizza buzz; Rosa Fierro Cellars with Norm’s Place; Wente Vineyards with Wente Tasting Room and Lounge; and Wood Family Vineyards with First Street Alehouse. Garre Vineyard and Winery, 7986 Tesla Rd.

friday july 15

This educational journey through the vineyards of Murrieta’s Well takes wine lovers on a hike with stunning views of the Livermore Valley while learning about the winery’s ‘small batch’ approach to viticulture. After the hike, handcrafted wines and small bites from the winery’s culinary team will be served. Well of Murrieta, 3005 Mines Rd.

Cheesemaker Brandon Wood of The Cheese Parlor will guide a pairing of artisan cheeses and local wines, sharing behind-the-scenes insights into the cheese-making and aging process. The wines presented come from Fenestra Winery, Garre Vineyard and winery, and Del Valle winery. Fenestra Cellar, 83 Vallecitos Rd.

Join Steven Kent Mirassou and the Lineage Wine Collection winemaking team as they discuss all things Cabernet Franc and how this varietal could be the future of world-class winemaking in the Livermore Valley. Learn about the history of this grape variety while tasting samples from native France as well as Cabernet Franc wines from the Livermore Valley. The Lineage Wine Collection cellar, 5443 Tesla Road.

Located in an olive grove at the Purple Orchid Inn, this four-course farm-to-table dinner from On the Vine Catering will be paired with 2019 vintage wines from the Livermore Valley Vintners’ Collective. This group of winemakers created guidelines for a red blend designed to showcase the Livermore Valley growing region, as well as their own flair. Hosted by Fenestra Winery, John Evan Cellars, Las Positas Vineyards, Page Mill Winery and Wood Family Vineyards. Purple Orchid Inn, 4549 Cross Road.

Saturday July 16

Certified yoga instructor Lisa Stanford will guide participants through a relaxing yoga experience. Fenestra Cellar, 83 Vallecitos Rd.

Guests will enjoy a day of biking at four wineries and receive snacks, lunch, tastings and educational tours. Stops include Page Mill Winery, Charles R Vineyards, Big White House, and Wood Family Vineyards. Start at Pedego, 1911 Second Street.

Taste and learn all about rosé wine from four renowned Livermore Valley winemakers. Join Rosa Fierro of Rosa Fierro Cellars, Alexandra Henkelman of Omega Road Winery, Beth Refsnider of The Lineage Collection and Samantha Bunegin of Las Positas Vineyards for a tasting and discussion of each of their wines. Light bites provided by Charming Fig Catering. Rosa Fiero Cellars, 2245 S. Vasco Rd., Suite A.

Join the winegrowers of Cellar 13, Cuda Ridge Winery, Darcie Kent Estate Winery, McGrail Vineyards and Winery, Wente Vineyards and The Lineage Collection for a collective tasting of wines based on Livermore Valley 2017 Cabernet, considered one of the best vintages. Patrons will enjoy the comfort of the McGrail’s barrel room while tasting and chatting with the minds behind the wines. McGrail Vineyards and Winery, 5600 Greenville Rd.

Sommelier LeeAnn Kaufman reveals the secrets of all things wine, where guests will learn how to get the most from every bottle, including the right serving temperature, how to find the perfect glass and more. Enjoy a cheese pairing with cheese master, Eagle Harper. Concannon Vineyard, 4590 Tesla Rd.

Sunday July 17

Certified yoga instructor Lisa Stanford will lead a class on the lawn outside the beautiful Victorian home in Concannon Vineyard. Yoga will be followed by a glass of rosé enjoyed on breathtaking grounds. Concannon Vineyard, 4590 Tesla Rd.

Join sommelier Jeremy Troupe-Masi in a 16-foot sensory bar that will allow attendees to look, smell, touch and taste through over 40 flavors and aromas. Enjoy wines from four wineries for this tasting. The wines will be paired with cheeses selected by local cheesemaker Brandon Wood of The Cheese Parlor. Nottingham Cellars, 2245 S Vasco Rd., Suite C.

At the final event of the Taste our Terroir weekend, guests will learn how Port is made. Cedar Mountain winemaker Earl Ault will serve white and red ports paired with a variety of chocolates. Cedar Mountain Winery and Port Works, 10843 Reuss Rd.

About the Livermore Valley Winemakers Association

The Livermore Valley Winegrowers Association is a 501(c)6 organization dedicated to the advancement, protection and promotion of Livermore Valley Wine Country’s quality wines, vineyards and experiences. For more information visit


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Goodbye and hello: As Fery’s Catering closes, Morsel by Rind and Wheat opens on Cowley Street Tue, 03 May 2022 22:11:06 +0000

It’s an end and a beginning, as Fery’s Catering & Takeout has closed, owner Fery Haghighi retiring after living and working in Spokane for more than 40 years and renting his building to Ricky Webster for his new Morsel by Rind and Wheat.

Morsel, at 421 S. Cowley St. on the corner of Fifth Avenue, opened April 19 and is an offshoot of Webster’s Rind and Wheat in Browne’s Addition, which opened in late 2020. While many baked goods in Rind and Wheat are also available from Morsel, Morsel’s goal is to offer breakfast and lunch items including sandwiches, bowls and pastries.

For Haghighi, who celebrates her birthday on May 25, it’s the end of an era, and she said in an interview at her home on Saturday morning that the reason was beyond her control.

“Our main reason for closing Fery’s Catering was because of COVID. Couldn’t find any help and tried to stay open during COVID. It was very difficult,” Haghighi said. “I did everything for two years, but I just couldn’t find employees.

“My daughter worried about me and helped me a few days a week. But my children convinced me that it was finally time to retire. I thought I was going to die at Fery’s Catering. I wanted to work as long as I was able.

Haghighi was going to close Fery’s Catering in December if she couldn’t find a buyer by then, but Webster had approached her about the building, before it was even up for sale, during Terrain Table last July.

“Ricky came up to me and said, ‘Fery, if you ever want to retire, I’d like to take your place,'” Haghighi said. She had two or three other interested buyers, but she said Webster was her only choice, even for the rental. “I wanted someone to come in who would be a good ending for me and Fery’s Catering.”

“Ricky, I like him. He’s a very wonderful man. He’s doing really well at Rind and Wheat. My daughter shops there all the time. I’m so glad he’s here. I hope that the people who loved me and Fery’s Catering will follow it. I tell all my friends and have stopped by almost every day.”

Haghighi says of Webster’s pastries: “Everything is really good. The bread is good. The croissants are good. He’s at the start, and he’s nervous. It’s difficult to have two places.

Haghighi and his family arrived in Spokane in 1980 from Iran, and his brother, former Spokane surgeon John Ganji, helped them settle by, among other things, buying them a house. Ganji also helped his sister open Au Croissant, a bakery widely credited with bringing croissants and espresso to the forefront of Spokane’s culinary scene.

“It was a very small town, a mining town, when we came here, with very few food options and bread options,” Haghighi said. “We had to do something in our new house. In Iran, there is a strong French influence in bread, pastries, everything. That’s how the Au Croissant bakery was born, and people really loved the croissants.

Au Croissant closed in 1996, and Fery’s Catering was purchased shortly thereafter and opened. Haghighi credits Fery’s long success in part to Leslie Kelly, a former editor of The Spokesman-Review. “She followed me and was nice and wrote about Fery’s Catering,” Haghighi said. “She sent me a nice note and called me when I retired.”

The restoration was “very successful for us,” Haghighi said, and Nordstrom was one of his longtime customers. Even after the Nordstrom Café opened, the department store hired her for catering events. She fondly recalls catering to very large Christmas events for Nordstrom.

Spokane has been idyllic for Haghighi as a place to run a business and call home. “Spokane has been absolutely wonderful. I never heard anyone say a mean word about us. And now, what about retirement?

“Ricky asked me if I wanted to go to Morsel and still cook on occasion, but I think that’s his place now,” Haghighi. “At first, I wanted to keep the garden I have there. There are many vegetables in the large garden. But it’s his place now, and I want him to do what he wants.

“But I want to support him in any way. Many people have asked me for cooking lessons or to write a cookbook. But I’m not into measurements – I just throw everything together. I do not know yet. Honestly, I’m a little depressed about retirement.

Haghighi thinks her home renovation will give her a boost, and she enjoys traveling with her husband, walking, cooking for family and friends, hosting parties and reading cookbooks. She donates the cookbooks to the library when she has finished reading them.

“I’m going to keep myself busy and busy,” Haghighi said. “I’m not the type of person to sit still.”

And his favorite dishes? “Every simple food is my favorite food. I don’t need a lot of ingredients. Simple, fresh and good is for me and the best thing. One of my favorites is Park Lodge. I love cooking ( by Philip Stanton). It’s very pure. I love everyone. We have a lot of great restaurants and chefs in Spokane.

“I’ve been so lucky to find some wonderful friends here in Spokane. I feel like they are my family and I feel like Spokane is my community. I feel very lucky to be here, and I like it here.

Check back soon for an interview with Webster, who talks about Morsel’s opening and writes the weekly “In the Kitchen With Ricky” column and recipe on Food in The Spokesman-Review every Wednesday. Morsel’s current hours of operation are 7am-2pm Tuesday-Friday, closed Saturday, Sunday and Monday.

Thief targets San Rafael catering company’s only delivery van, stealing its catalytic converter Sun, 01 May 2022 23:31:20 +0000 SAN RAFAEL, Calif. (KGO) — For the past 26 years, Terry Eberle has run his restaurant business, Cater Marin, from this small storefront in San Rafael.

Since 1996, she and her business have survived many ups and downs.

Earlier this week, they received another blow.

“My chef walked into the kitchen on Thursday morning and didn’t see the van in the parking lot where we always park it,” Eberle said.

Sometime between the store closing Wednesday and opening Thursday, someone stole Eberle’s only delivery van.

VIDEO: Fed up with theft, SF shop goes to small claims court for customer they say took items

A vehicle that one of its employees found several hours later a few blocks away on a hill where it is still stuck.

“We realized they took the catalytic converter,” Eberle said.

Catalytic converter thefts have skyrocketed in recent years in the Bay Area and across the country.

A trend that can cost victimized car owners thousands of dollars to get their vehicle repaired.

Money says Eberle, she just doesn’t have any.

WATCH: Brazen videos capture Bay Area catalytic converter thieves in the act

“Do I want to put $5,000 on a 26-year-old van and fix it? Maybe so, I don’t know,” she said.

And with her business finally starting to get back on its feet after nearly two years of pandemic-related restrictions, Eberle says she’s not sure what she’ll do next.

“This vehicle is valuable. It may not have book value, but it is truly valuable to us for transporting our gear to and from events,” Eberle said.

Eberle says she filed a police report with the San Rafael police.

And says that despite the challenges ahead, she will somehow survive.

“I understand that we all go through tough times and have to do what we can to survive and we do. But damn it, doing things to small businesses that are just coming back is really a low blow. C it really, really is,” Eberle said.

Copyright © 2022 KGO-TV. All rights reserved.

Spices Market Size, Outlook and Forecast Sat, 30 Apr 2022 07:01:06 +0000

New Jersey, United States – the spice market The research report offers comprehensive coverage of the Spices Market over the forecast period 2022-2029. It provides historical, current and future market trends to help develop a robust market strategy. Additionally, it provides value chain analysis, key drivers and challenges, and includes upcoming opportunities in the Spices market that will enable the business success.

The Spices Market report provides detailed analysis of global market size, regional and country level market size, segmentation market growth, market share, competitive landscape, analysis of sales, impact of domestic and global market players, value chain optimization, trade regulations, recent developments, opportunity analysis, strategic market growth analysis, product launches, expansion of the regional market and technological innovations.

Get Sample Full PDF Copy of Report: (Including Full TOC, List of Tables & Figures, Chart) @

Key Players Mentioned in the Spices Market Research Report:

Catering, Household, Others

This comprehensive Spice Market report helps to determine the gaps and issues faced by the dominant or new companies. It also provides information about the potential impact of the existing COVID-19 on the market scenario. Spices market is split by Type and by Application. For the period 2018-2027, the growth between segments provides accurate calculations and forecasts of sales by type and application in terms of volume and value. This analysis can help you grow your business by targeting qualified niche markets.

Spice Market Segmentation:

By Product Type, the market is primarily split into:

• Hot spices
• Aromatic spices
• Others

By application, this report covers the following segments:

• The restaurant industry
• Household
• Others

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Scope of Spices Market Report

UNITY Value (million USD/billion)
SECTORS COVERED Types, applications, end users, and more.
REPORT COVER Revenue Forecast, Business Ranking, Competitive Landscape, Growth Factors and Trends
BY REGION North America, Europe, Asia-Pacific, Latin America, Middle East and Africa
CUSTOMIZATION SCOPE Free report customization (equivalent to up to 4 analyst business days) with purchase. Added or changed country, region and segment scope.

Geographic segment covered in the report:

The Spices report provides information on the market area, which is sub-divided into sub-regions and countries/regions. In addition to the market share in each country and sub-region, this chapter of this report also contains information on profit opportunities. This chapter of the report mentions the market share and growth rate of each region, country and sub-region over the estimated period.

• North America (USA and Canada)
• Europe (UK, Germany, France and rest of Europe)
• Asia-Pacific (China, Japan, India and the rest of the Asia-Pacific region)
• Latin America (Brazil, Mexico and rest of Latin America)
• Middle East and Africa (GCC and Rest of Middle East and Africa)

Key Questions Answered in This Spices Market Report

  1. How much revenue will the Spices market generate by the end of forecast period?
  2. Which market segment is expected to have the maximum market share?
  3. What are the influencing factors and their impact on the Spices market?
  4. Which regions are currently contributing the maximum share of the overall spice market?
  5. Which indicators are likely to boost the Spices market?
  6. What are the key strategies of the major Spices market players to expand their geographical presence?
  7. What are the key advancements in the Spices market?
  8. How do regulatory standards affect the spice market?

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Verified Market Intelligence is our BI platform for market narrative storytelling. VMI offers in-depth forecast trends and accurate insights on over 20,000 emerging and niche markets, helping you make critical revenue-impacting decisions for a bright future.

VMI provides a global overview and competitive landscape with respect to region, country and segment, as well as key players in your market. Present your market report and results with an integrated presentation function that saves you more than 70% of your time and resources for presentations to investors, sales and marketing, R&D and product development. products. VMI enables data delivery in Excel and interactive PDF formats with over 15+ key market indicators for your market.

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Impact of COVID-19 on Restaurant E-Commerce Market Share, Size, Trends and Growth from 2022 to 2031 – Ripon College Days Wed, 27 Apr 2022 13:15:27 +0000

According to Restaurant e-commerce market Report 2030, examines various factors driving or restraining the Restaurant E-Commerce Market, which will help the future market to expand with a promising CAGR. E-Commerce Restaurant Market Research Reports offers an extensive collection of reports on different markets covering crucial details. The E-Commerce Catering report studies the competitive environment of the E-Commerce Catering Market is based on company profiles and their endeavors for increasing product value and production.

Restaurant e-commerce market the research study involved the extensive use of primary and secondary data sources. The Restaurant E-Commerce research process involved the study of various factors affecting the industry including market environment, competitive landscape, historical data, current Restaurant E-Commerce market trends, technological innovation, upcoming technologies and technical advancements in the related industry, and the market risks, opportunities, market barriers and challenges.

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The final report on Restaurant E-commerce will add the analysis of the impact of Covid-19 in this Restaurant E-commerce Market report.

Adapting to the recent novel COVID-19 pandemic, the impact of the COVID-19 pandemic on the world Restaurant e-commerce market is included in this E-Commerce Restaurant report. The influence of the novel coronavirus pandemic on the growth of the Restaurant E-commerce market is analyzed and described in the report.

Some of the companies competing in the restaurant e-commerce market are

Kraft Heinz, Jiuxianwang, PepsiCo, Walmart, Amazon, General Mills, Cofco, Alibaba, Suning, JD, Haidilao, Sub-Zero Superfoods, Di Bruno Bros, Vivino

By TypeB2C (Business to Customer)B2B (Business to Business)C2C (Customer to Customer)C2B (Customer to Business)O2O (Online to Offline)By ApplicationResidentialOffice BuildingOther

The Catering E-Commerce report examines different business approaches and frameworks that pave the way for business success. The E-Commerce Restaurant report has used expert techniques to analyze the E-Commerce Restaurant market; it also offers an examination of the global restaurant e-commerce market. To make the report more powerful and easy to understand, it consists of infographics and diagrams. Also, it has different development policies and plans which are presented in summary. Analyzes technical barriers, other issues, and profitability affecting the E-Commerce Restaurant market.

Global Restaurant e-commerce market The 2021 Research Report contains in-depth case studies of the various countries involved in the Restaurant E-commerce Market. The Catering E-Commerce report is segmented on the basis of usage as applicable, and the report offers all of this information for all major countries and associations. It offers an analysis of technical barriers, other issues, and profitability affecting the Restaurant E-commerce market. Important contents analyzed and discussed in the E-Commerce Restaurant report includes market size, operations status and current and future development trends of the E-Commerce Restaurant market, market segments, business development and market trends. consumption. Moreover, the report includes the list of leading companies/competitors and their competition data which helps the user to determine their current position in the market and take corrective measures to maintain or increase their shares.

What questions does the Restaurant E-commerce market report answer on the regional scope of the industry

The E-Commerce Catering report claims to split the regional scope of the E-Commerce Catering market into North America, Europe, Asia-Pacific, South America and Middle East & Africa. Which of these regions has been touted to amass the largest market share over the projected duration

  • What the sales numbers look like now What the sales scenario looks like in the future
  • Considering the current restaurant e-commerce scenario, how much revenue will each region reach by the end of the forecast period
  • What is the restaurant e-commerce market share that each of these regions has accumulated currently
  • What is the restaurant e-commerce growth rate that each topography will represent over the projected timeline

Buy a copy of this Catering E-Commerce Report @

The scope of the Restaurant E-commerce report:

The report segments the global restaurant e-commerce market on the basis of application, type, service, technology, and region. Each chapter of the Restaurant E-Commerce report under this segmentation allows the readers to grasp the details of the Restaurant E-Commerce Market. A magnified look at the segment-based analysis aims to give readers a deeper insight into the opportunities and threats in the Restaurant E-Commerce Market. It also discusses political scenarios that are expected to impact the market both small and large. The Catering E-Commerce Global Catering E-Commerce Market report examines changing regulatory scenarios to make accurate projections on potential investments. It also assesses the risk to new entrants and the intensity of competitive rivalry.

Reasons to buy this report

  • Highlights key business priorities to help restaurant e-commerce businesses realign their business strategies.
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Marlaina’s Mediterranean cuisine offers a lot to celebrate for spring Mon, 25 Apr 2022 23:01:22 +0000


Marlaina’s Mediterranean cuisine offers a lot to celebrate for spring!

Celebrate with gratitude
“One way or another, we made it!” says Musa, who, along with his wife Jackie, forms the dynamic duo that run Marlaina’s Mediterranean Kitchen in the heart of Burien’s 152nd arrondissement.

“After three years of the pandemic, Marlaina’s came out unscathed. We are so grateful for the support during this time. The patience of our customers has been incredible as we worked through all of the restrictions, staffing, supply issues, and other pandemic nuances. We could not have overcome this pandemic without their love and support! ” they said.

As spring begins to set in, Marlaina’s is in full swing, open for dinner from 4-9pm, Tuesday-Sunday. They offer indoor and outdoor dining (weather permitting), takeout, catering, and a private function room. Savvy diners will note that reservations are strongly recommended to ensure you have a table and a good experience when you come.

Please call ahead to make a reservation – (206) 535-6420.

Celebrating a new menu
Coming out of one of the toughest business climates in decades is certainly cause for celebration, but when you also have a new menu open to rave reviews, and a delightful private event and meeting space to share, that pushes the festive spirit above.

The new spring/summer menu has just been introduced and includes vegan and meat dishes as well as a new tasty dessert option. A quick spin around the fresh choices begins with an Aci Ezme appetizer; a favorite Mediterranean salsa made with diced tomatoes, onions, peppers and garlic in a spicy pepper sauce. All fresh appetizers are served with the very popular warm homemade pita bread baked daily. Follow with a new vegan stew dish blending eggplant, potatoes, mushrooms and peppers cooked in a rich spice and herb sauce with so much flavor you’ll never miss the meat. For the carnivores in the crowd, three new offerings will satisfy, including Kofte meatballs made with spicy, tender lamb and beef; Adana Kebab with ground lamb and red pepper beef or Lamb Pirzola stop show, lamb chops grilled to perfection. End your culinary journey with a light and crispy Kadayif dessert – shredded walnut-stuffed phyllo dough provides a satisfying finish.

As always, Musa continually tries new wines while serving long-time favorites to his customers. All menu items and beverages are subject to availability and may change due to these supply chain difficulties. The dedicated staff is committed to providing the best, healthiest and most nutritious meals for you and your family. Check out the new menu items on their website:

Celebrate with friends and family
Spring and summer provide many opportunities to gather and celebrate and Marlaina’s can help you in many ways. Their wonderful catering offers full meals or appetizers for all occasions and budgets. Marlaina’s private dining room is perfect for family gatherings, reunions, business and special events.

Book early to reserve for the upcoming spring graduation season, birthdays, Mother’s and Father’s Day holidays and to celebrate homecomings. This is one of the only event rooms in Burien!

Restore now:
Call (919) 240-8955 to speak with a manager for catering options or to book the event room. Be sure to plan ahead for an effortless experience.

Here it is, time to toss the confetti and honk as Marlaina celebrates a bright future. Visit today and enjoy a healthy and nutritious meal with your friends and family!

    • Reservations strongly recommended
    • Open from 4 p.m. to 9 p.m. from Tuesday to Sunday
    • Call: (206) 535-6420

Marlaina's Mediterranean cuisine offers a lot to celebrate for spring 2

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Marlaina's Mediterranean cuisine offers a lot to celebrate for spring 5

Marlaina's Mediterranean cuisine offers a lot to celebrate for spring 6

Marlaina's Mediterranean cuisine offers a lot to celebrate for spring 7

Call them or come quickly:

Marlaina’s Mediterranean cuisine
643 SW 152nd Street
Burien, WA 98166

(206) 535-6420

EDITOR’S NOTE: Sponsored posts like this are paid “native ads” that help businesses improve their web presence and all-important SEO. To learn more about how your business can directly reach our growing and engaged audience in South King County, please email Theresa Schaefer at [email protected].

Railtown Catering: Take-out set for Mother’s Day 2022 Sun, 24 Apr 2022 04:15:29 +0000

Railtown Catering makes Mother’s Day effortless with a no-cook, no-heat ready-to-eat package that’s both interactive and perfect for travel.

“We love this one; it’s about sharing and getting together. Whether you’re having a picnic or getting out the fancy dinnerware, we think this set will impress mom,” shares chef and co-owner Dan Olson.

With individually wrapped components and a custom look, this offering is ideal for enjoying both at home or outdoors this Mother’s Day. The offer is available for pickup on Sunday, May 8.

The package comes with four sensational spring starters. Including highlights of a ruby-hued Ahi tuna carpaccio with a spreadable creamy avocado and asparagus ‘tartare’ and a quartet of mascarpone-stuffed figs presented whole complete an array of savory plates.

The main event, homemade baguette and sourdough crostini, are accompanied by an assortment of spreads and elevated condiments, giving those at the table the chance to create their own rustic tea sandwiches. The spreads are inspired by traditional tea sandwiches and include many spring ingredients such as morels and peas as well as proteins from poached salmon, chicken salad and pork rillettes. For dessert, a perfectly seasoned lemon meringue pie offers a sweet and tangy finish.

A vegetarian package is also available and can be viewed online with the full menu here.

Railtown Catering’s Mother’s Day package is available for $199.00 and serves four people. The packs are cold, require no reheating and are designed to be consumed soon after pick-up. Orders can be placed on the Railtown Catering website or by calling 604-568-8811; orders must be received no later than May 4, 10:00 a.m. Meals can be picked up at 397 Railway Street on Sunday, May 8, between 11 a.m. and 4 p.m.

Mother’s day menu

Shared starters

Figs stuffed with mascarpone, honey and black pepper

Ahi tuna carpaccio
Avocado & Asparagus Tartare, Pumpernickel, Gribiche

Cold potato and watercress soup
Crispy Pancetta, Chive Puree

Baby spinach salad
Camembert, Local Strawberries, Marcona Almonds, Port Vinaigrette

Sandwich spreads with fresh baguette and sourdough crostinis

Marinated Tomato, Artichoke, Peppers & Castelvetrano Olives
Chicken Salad with Morels & Peas
Salmon poached with pesto and fresh chickpeas
Classic pork rillette with homemade mustard and pickles


Lemon meringue pie