These days, the Valley’s restaurant scene has gotten pretty good at embracing diners dietary restrictions and decisions. You can now be a vegan here or indulge in a plant-based diet, and eat pretty well.
Veganism, in short, means abstaining from animal food products. Among the distinctions from vegetarianism are that vegans also skip additional products like eggs, dairy, and honey. For an added perspective on the subject, we turned to Michelle Dudash, a chef, registered dietitian, and cookbook author formerly based in Scottsdale. Dudash shared a few pointers for vegan diners in the Phoenix area.
For those thinking about making the change, “start gradually,” Dudash says. “You don t have to go all or nothing to enjoy the health benefits of less meat. Your taste buds may take an adjustment period. And for your intestinal tract, too, it s in your best interest to go gradually to prevent discomfort while adjusting to more plants.”
MIX technology coordinates orders from multiple concepts for off- or on-premise consumption
Ghost kitchen operator Kitchen United last week announced a partnership with a Northern California shopping mall to help restaurant tenants reach off-premise customers via delivery.
At Westfield Valley Fair in Santa Clara, Calif., Kitchen United has also installed a system of pickup lockers throughout the mall the largest retail destination in Northern California that allows the restaurants to deliver food closer to the approximately 8,500 mall workers scattered throughout the space.
Key to the implementation of the partnership is the deployment of Kitchen United’s MIX technology, which will allow customers to combine menu items from multiple restaurants into a single order. The technology has undergone considerable testing at Kitchen United’s other locations, said Atul Sood, chief business officer at Pasadena, Calif.-based Kitchen United.