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Portland Jewish Deli Ben & Esther s Will Open a NE Alberta Shop
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Popular Bay Area restaurateurs are flocking to an unexpected city: Walnut Creek
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One of the country’s most well-known Jewish delis outside of New York, L.A.’s Canter’s Deli, is now available on the Peninsula in a new partnership with the food-delivery service DoorDash.
Customers in Atherton, Belmont, Menlo Park, Palo Alto, Redwood City, San Carlos and Woodside can pick up or get delivery of matzah ball soup, latkes, pastrami and corned beef sandwiches, and sides including coleslaw, sauerkraut and dill pickles. All are prepared at DoorDash Kitchens in Redwood City, with another to-be-named South Bay location where the food will be available, happening soon. The concept had its soft opening about a month ago.
Local Kitchens are opening in 3 areas of the San Francisco Bay region. (Photo provided)
April 16, 2021
Local Kitchens, a digital food hall, has launched locations in Lafayette, San Jose and Cupertino, California, bringing a mix of award-winning Bay Area restaurant brands under one roof for takeout or delivery, according to a press release.
Customers can create a customized meal from any of the restaurant partners, mixing and matching cuisines, from comfort food and meaty selections, to vegan and vegetarian.
Local Kitchens is the brainchild of CEO Jon Goldsmith, COO Andrew Munday (former DoorDash colleagues) and CTO Jordan Bramble. and the entrepreneurs took the food hall idea to the next level with contactless ordering through its website or in-store kiosk.
Ghost kitchen operator allows customers to combine items from multiple concepts
Local Kitchens, a new ghost kitchen concept that allows customers to order from multiple local restaurant brands, has opened in the San Francisco area with locations in Lafayette, San Jose and Cupertino, Calif.
Local Kitchens operates outposts of Curry Up Now, Glaze, Humphry Slocombe, The Little Chihuahua, MIXT, Proposition Chicken, Saucy Asian, Señor Sisig, and Wise Sons, offering both delivery and takeout from its 10,000-square-foot spaces. Unlike many ghost kitchen models, Local Kitchen operates all of its locations with its own staff, who have been trained by the individual restaurants to produce all of the menus, said Jon Goldsmith, CEO and co-founder of Local Kitchen, in an interview with Nation’s Restaurant News.
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