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ReFED Forum Recap: March 2016 — Talking Food Waste

ReFED Forum Recap: March 2016 — Talking Food Waste

In early March, the release of ReFED’s Roadmap to Reduce U.S. Food Waste brought together a diverse audience at Stanford University to…
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FoodstandApr 7
Behind the Plate: 18 Questions for Chef Palak Patel

Behind the Plate: 18 Questions for Chef Palak Patel

Don’t mess with this culinary powerhouse! Chef Palak Patel @palaknyc may be relatively new on the scene, but she’s already one heck of a…
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FoodstandApr 5
Foodstand and Slow Money Give Food Entrepreneurs a Time to Shine

Foodstand and Slow Money Give Food Entrepreneurs a Time to Shine

From Shark Tank to Foundermade—food entrepreneurs are getting more stage time to present their businesses to investors and audiences, but…
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FoodstandApr 5
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Reserve Receives Strategic Investment from Diageo Technology Ventures and Acquires Dash

Reserve Receives Strategic Investment from Diageo Technology Ventures and Acquires Dash

As Reserve has grown, we’ve attracted great people and great investors. Today our network is expanding in two significant ways — we’re…
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ReserveApr 1
Behind the Plate: 17 Questions for Chef and Author Matthew Kenney

Behind the Plate: 17 Questions for Chef and Author Matthew Kenney

A classically trained chef, Matthew Kenney made a splash in the food world when he ditched animal products and his oven, and went the raw…
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FoodstandFeb 22
Behind the Plate: 18 Questions for Simran Sethi, Author of Bread, Wine, Chocolate

Behind the Plate: 18 Questions for Simran Sethi, Author of Bread, Wine, Chocolate

Simran Sethi is a journalist and educator focused on food, sustainability and social change. Her latest book, Bread, Wine, Chocolate: The…
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FoodstandFeb 9
Earn Reserve Black Status With New Loyalty Levels

Earn Reserve Black Status With New Loyalty Levels

Restaurants love loyal customers, and we do too. We love seeing diners use the Reserve app over and over for every kind of meal — from…
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Greg HongFeb 5
Hospitality: A Recipe for a New Year

Hospitality: A Recipe for a New Year

Hospitality is a feeling and, as such, it can be difficult to truly define. The OED officially says:
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Eli FeldmanJan 5
About
From The Kitchen
From The Kitchen

Food for thought from the hospitality community and friends. Curated by the content team at Reserve.

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