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A virtual restaurant in Columbus, Ohio in 2020. A virtual restaurant, also known as a ghost kitchen, cloud kitchen or dark kitchen, is a food service business that serves customers exclusively by delivery and pick-up based on phone and online ordering. [1]
Soul food United States (Southern California) 7 Round Table Pizza: Pizza United States (western, Hawaii, Alaska) 500+ Founded in 1959 Roy's: Seafood United States 27 Rua do Cunha: Casual dining Macau, worldwide 21 Ruby Tuesday: American food and drink United States, worldwide 540 Acquired by NRD Capital in 2017 Ruby's Diner: Family United States 58
The food system, including food service and food retailing supplied $1.24 trillion worth of food in 2010 in the US, $594 billion of which was supplied by food service facilities, defined by the USDA as any place which prepares food for immediate consumption on site, including locations that are not primarily engaged in dispensing meals such as recreational facilities and retail stores. [2]
HUBZone is a United States Small Business Administration (SBA) program for small companies that operate and employ people in Historically Under-utilized Business Zones (HUBZones). The HUBZone program was created in response to the HUBZone Empowerment Act created by the US Congress in 1998. [ 1 ]
According to the Cambridge Business English Dictionary the "hospitality industry" consists of hotels and food service, [7] equivalent to NAICS code 72, "Accommodation and Food Service". However, the United States Department of Labor Standard Industry Classification (SIC) defines the hospitality industry more broadly, as noted above.
More of the food is prepared at the restaurant than is the case at fast food chains. Fast casual restaurants usually do not offer full table service, but many offer non-disposable plates and cutlery. The quality of food and prices tend to be higher than those of a conventional fast food restaurant but may be lower than casual dining.
Sodexo offerings range from food service operations including staff restaurants, catering, executive dining, vending, and meal delivery, to integrated facilities management services that include both soft services (reception, concierge, cleaning, pantry, laundry, groundskeeping, waste management, vendor management, etc.) and hard services (HVAC ...
In 1897, Isaac Van Westenbrugge, a 23-year-old Dutch immigrant, started a butter-and-egg delivery service using a horse-drawn cart and $300 borrowed from his brother. In 1916, Ben Gordon joined the company and later married Van Westenbrugge's daughter, Ruth. In 1942, Ben and his brother Frank renamed the company Gordon Food Service. [5]