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Niles Restaurant Week is March 7 through March 13

ABC57 News in South Bend, Ind. covers all of Michiana including St. Joseph, Elkhart, Kosciusko, LaPorte and Marshall counties in Indiana and Berrien, Cass, Van Buren and St. Joseph counties in Mich.

Niles Restaurant Week returns March 7-13

ABC57 News in South Bend, Ind. covers all of Michiana including St. Joseph, Elkhart, Kosciusko, LaPorte and Marshall counties in Indiana and Berrien, Cass, Van Buren and St. Joseph counties in Mich.

Groups, companies hire food trucks for special events this summer

South Bend Tribune Finding where customers are at and what they want is crucial for any business. But the situation takes on a whole new meaning when it comes to food trucks. Every year, a handful of food trucks pop up around town, especially during the summertime. With working in downtown offices still an ever-fluctuating situation, designated events such as For the Win Food Truck Wednesday in Mishawaka and Fridays by the Fountain events in South Bend allow the opportunity for food truck operators to reach customers on a more consistent basis.  But as a side effect of the pandemic, renting out food trucks for special private events have become even more popular. Several area food truck operators say they’ve gotten many calls from couples who want tacos or pizza for their wedding and companies who want to entice employees to work from the office and so are hosting special lunch events. Businesses like Barnes and Thornburg have taken it a step further. 

These South Bend-area restaurants offer outdoor dining options

Restaurants in Michiana can t find enough workers Will a cut in unemployment benefits help?

SOUTH BEND — Eric Robertson needs an extra 200 employees to staff his restaurants. As the vice president of operations for Delight Restaurant Groups, Robertson oversees 28 area Taco Bell locations, and things are getting tight. In recent weeks, he has made daily decisions on which locations need to close early, and when, because of a shortage of workers. “We’ve modified operations so that we can serve our guests in a reasonable amount of time,” Robertson said, “so we are looking at it on a case-by-case decision.” After a year of dealing with shutdowns, capacity limits and mask requirements, the restaurant industry been hit with yet another potentially devastating challenge.

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