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Our Response to COVID-19...read more

COVID-19

Sake & Shochu Certification during COVID-19

The ever-changing regulations in restaurant dining is taking its toll on many industry professionals, and the social distancing has prompted many people to seek meaningful connections and experiences more than ever. Implementing staff training not only helps keep staff engaged and motivated, it can lead to overall employee job satisfaction. With job satisfaction, quality of…
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Take-outs with a Flair

As COVID-19 changes how Americans eat and take-out dining continue to be the norm, chefs are becoming more mindful of their take-out presentations. With Japan’s long history of bento-making tracing back to the 12th century, it’s now evolved into art-like creations. Today, beautiful bento presentations are inspiring chefs to create their own signature take-out menu.…
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Ghost Kitchens & Virtual Restaurants (Part 2)

As California starts to relax dine-in restrictions in some counties, bigger cities are still within the purple tier. Take-outs and deliveries continue to be the name of the game. Recently taking shape are ghost kitchens and virtual restaurants as practical alternatives to traditional sit-down dining. With good menu ideas, ghost kitchens can be quick-start business…
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Ghost Kitchens & Virtual Restaurants (Part 1)

Fueled by the ever-growing consumers’ demand for easy online ordering, more restauranteurs are reconfiguring their businesses into ghost kitchens, professional kitchens for rent. This enterprising trend that began some years ago, popularized by tech-savvy consumers, is now modifying the traditional dine-in restaurant businesses. Ghost kitchens condense traditional restaurant operations and trim costs tied to dine-in…
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