Food Booth Setups

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Food Booths & Food Trucks (in order of lineup on the street) Chester Foods French Fries, Corn Dogs, Lemonade Shake-Ups Riddle’s Ribs/Texas Cowboy’s BBQ Ribs, Bourbon Chicken, Dinners & Sandwiches Sweet Concessions Cinnamon Rolls, Bites, Sticks Yo Vinny’s Fish & Fries Fried Fish and Fries Fent’s Dairy Corner Ice Cream, Hot Dogs, Coney Dogs, BBQ Shredded Chicken, Cyclones, Shakes, Vanilla Cones, Rue Farms Potato Chips Jeet India Restaurant Vegetable Samosa, Saag Paneer & Rice, Chicken Tikka Masala & Rice, Nan, Mango Lassi Mom Andrasik’s Hungarian Cabbage Rolls Los Mariachis Rice, Beans, Beef, Chicken Alpha Phi Alpha Grilled Corn Akbar Temple Grilled Pork Chops BFG Funnel Cakes Funnel Cakes, Strawberry Lemonade and more Middle Area Also look for the 5/3 eBus on Plaza West Educational and Merchandise Booth Setups Location A 1) Gammon House 2) Wellspring 3) Merchants Bank 4) Clark County Fuller Center for Housing 5) Clark County Public Library 6) Mental Health Recovery Board of Clark, Greene and Madison Counties 7) Clark County Right to Life 8) Family & Youth Initiatives 9) Clark State Community College 10) Comprehensive Vein Care 11) Ohio Valley Surgical Hospital 12) AM PM Employment 13) NAACP 14) Springfield Symphony Orchestra 15) Clark County Sheriff’s Office Location AO 1) Springfield Police Division Vehicle Location B 1) Planned Parenthood of Southwest Ohio 2) Clark County Republican Party 3) Bathfitter – Scott Bakosh 4) Clark County Literacy Coalition 5) Rocking Horse Health Center 6) Miami Valley Islamic Assoc. 1 7) Miami Valley Islamic Assoc. 2 8) Miami Valley Islamic Assoc. 3 9) Key Bank 10) Sisters United for Prevention 11) African American Community Fund – Springfield Foundation 12) Bass Smith Connection 13) Clark County Democratic Party 14) Sikhs in America 1 15) Sikhs in America 2 Location G (special adjacent to Section B) 1) Clark County Votes 2) Equality Springfield 3) Clark County Citizens Climate Lobby 4) West Congregate Jehovah’s Witnesses Location C 1) Heads Up Head Gear 2) Fair Trade Winds 3) This and That 4) Morning Star Lodge #795 F. & A. M. 5) Launchpad to Learning - Conscious Connect 6) Launchpad to Learning Location D CultureDance Tent Area 1) A9 Radio 937 2) ACAM Music/KCM Jewels 3) Clark County Bicentennial Committee 4) United Senior Services 5) Springfield Fair Housing Advocates 6) Oesterlen Services for Youth 7) Nubian-American Organization 8) Navistar – Springfield Diversity Council Location E Grassy Knoll 1) Fatima Haleem Henna Painting/Santa Monica Industries 2) Democratic Women’s Issues Network 3) Girl Scouts 4) The Ohio Organizing Collaborative 5) Life Connection of Ohio (Booth & Bus) Life Connection of Ohio 6) Clark County Family & Children’s Services 7) WEEC Radio Volunteers – stop here to get your nametags and sign in and out. Fire Medics DARE Gammon Vehicle House Bus S. Fountain, East Roaming S. Fountain, West .

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SUNDAY, AUG. 15 RAFFLES Facebook.Com/Shakopeecatholic
THURSDAY, AUG. 12 SUNDAY, AUG. 15 4:45 pm: Tent & booth set-up begins 9 am: MASS in the Marystown Church 5K & 0.5K participants can wear their shirts FRIDAY, AUG. 13 to Mass, receive a blessing, process out with Food prep and booth set up continues Father, and head to the start of race line. 10 am - 5 pm: ALL FESTIVITIES OPEN including SATURDAY, AUG. 14 live entertainment, food, and Sunday-only 4 pm: POLKA MASS - OUTDOOR events like our famous Chicken Plop game, Weather permitting. Bring lawn chairs. bean bag tournament, and popular prize tree! (No 5 pm Mass at St. Mark) (Note: we will not be hosting our Smorgasbord in 2021.) 5 - 11 pm: ALL FESTIVITIES OPEN WITH 10:30 am: 5K JOACHIM JAUNT LIVE MUSIC, food, games, and more! & 0.5K DONUT DAWDLE See below left for a list of festivities. Race-day registration begins at 8 am. Sign up to run, walk, jaunt, or polka 5 - 6:45 pm: “ADAM SANDHURST your way through the countryside as AND THE JOLLY JAMMERS” we remember our devoted Polka Band parishioner, †Mark Grommesch. Register by July 26, to be guaranteed 7:30 - 11 pm: “VERGE” will a commemorative T-shirt. SSJACS.org rock the night away from classic 10:30 am - 12:30 pm: “BOB to current hits. Come on and THE BEACHCOMBER” dance with country to hard rock! Live family entertainment SUNDAY, AUG. 15 12:30 pm: BEAN BAG See column to right for a full schedule. TOURNAMENT Registration begins at 11 am MONDAY, AUG. 16 or visit SSJACS.org.
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Foods Mochi by Using Mixes Products Multiple Create FEATURE STORY FEATURE FEATURE STORY
SERVING YOU TODAY’S INDUSTRY NEWS AND INFORMATION 2019 ISSUE 1 MixesMOCHI FOODS by The concept of “mochi” is being revolutionized by Mochi Foods Wolfgang Puck Express KEN’S HOUSE OF PANCAKES Rob’s Good Time Grill FORK & SALAD MAUI we take Pride in our work, so you can take Pride in the beef you serve. Contact your local Sysco Marketing Associate TM for availability and selection. CONTENTS 2019 ISSUE 1 8 5 Hawai‘i Restaurant Association 7 Hawai‘i Lodging & Tourism Association 10 8 Wolfgang Puck Express 10 Ken’s House of Pancakes 12 Fork & Salad Maui 15 Rob’s Good Time Grill 16 FEATURE: Mochi Mania! 22 Operator’s Edge 16 24 Trending 33 Favorite Recipes 12 38 Calendar of Events E Ulu Ikaika Like Ana 24 Growing Stronger Together EDITOR’S CORNER Oahu 716 Umi Street, Honolulu, HI 96819 Aloha! Phone: (808) 843-3200 Fax: (808) 843-3211 Over the past several months, we have been busy introducing Toll Free: (800) 272-5268 we take Pride in our work, Sysco Brand items to Hawai’i. Many customers noticed the superior quality and yield of items like Sysco Imperial Fries, Portico Shrimp Maui and Newport Fresh-Cut Steaks. Meanwhile, we continued to 120 Kane Street, Kahului, HI 96732 market and distribute locally sourced products such as baking mixes Phone: (808) 877-2017 so you can take in Fax: (808) 270-9545 Pride from Mochi Foods, while introducing cutting edge solutions such as Toll Free: (800) 272-5268 Complete 360 Surface Sanitizing System. the beef you serve. Customers featured in this issue – Ken’s House of Pancakes, Rob’s Good Time Grill, Hawai‘i Island Fork & Salad Maui and Wolfgang Puck Express – all enjoyed the exceptional value of 215 D Railroad Avenue, Hilo, HI 96720 Sysco Brand items! Phone: (808) 880-9050 As we strive to be your most valued and trusted business partner, we will continue to Fax: (808) 882-7844 Toll Free: (800) 272-5268 Contact your local Sysco Marketing Associate TM focus on delivering great products to you with extraordinary service.
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Guidelines for Temporary Food Service Events
WALLINGFORD HEALTH DEPARTMENT, 45 SOUTH MAIN STREET, WALLINGFORD, CT 06492 203-294-2065 GUIDELINES FOR TEMPORARY FOOD SERVICE EVENTS Acknowledgements: Egon Loffel, BS, Intern, Wallingford Health Dept CT DPH, Food Protection Program CT Department of Agriculture – Bureau of Marketing USDA Food Safety and Inspection Service 1 v.05162010 GUIDELINES FOR TEMPORARY FOOD SERVICE EVENTS Please read the entire handout. It is important that you adhere to all safe food-handling practices, including cooking temperatures, holding temperatures and good personal hygiene. LICENSING PROCEDURES Applications must be completed and submitted for review/approval to the Health Department at least 10 days before the event. The application must be filled out completely and accompanied by the required fee. The license is valid only for the dates listed on the application and may be revoked at any time by the Health Department. An inspection may be conducted on the day of the event/festival based on the amount of food handling/anticipated number of people served. If an inspection is required, you will receive your license after the inspection. Please set- up your booth as directed as we need to view your operation and food handling. You DO NOT have to wait for an inspection BEFORE you start. All vendors must complete a Food Service Application. To avoid delays, please be very specific when completing the form concerning foods to be served/prepared. Contact the Health Department at 203-294-2065 if you have any questions. The following examples should be helpful with this process: Type of Food: Bar-B-Cue Pork Sandwich Prepared at Temporary Location: Y Prepared at Licensed Kitchen: n/a How: Frozen pork patty stored in frozen food truck at festival; cooked thoroughly on a gas grill at the booth, served on a roll/bun.
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Food Court Vendor Application
108 West Burnside ☼ Portland, Oregon 97209 ☼ Phone: 503-222-6072 Fax: 503-222-0254 www.portlandsaturdaymarket.com ☼ E-mail: [email protected] Food Court Vendor Application PSM Operational Hours Saturdays: 10:00 am - 5:00 pm Sundays: 11:00 am - 4:30 pm Application Submission Hours Tuesday - Thursday 9am - 4pm Administrative Office Hours Tuesday - Friday 9am - 4pm Additional Information/Forms www.PortlandSaturdayMarket.com General Overview Portland Saturday Market is seeking food court booths with a unique theme, using quality ingredients in original recipes, owners with food-related experience and will be an asset to our market. Probationary Food Court Vendor Categories PSM food court vendors are defined into three categories, Probationary On-Call Vendors, Probationary Reserve Space Members, Reserve Space Members and a “Guest Vendor” status for Seasonal Food Booths. Food booths must pass multiple, highly competitive juries for PSM membership and are generally on probation for a minimum of 2 years. PSM food court booths receive non-compete, or non-duplication rights for their regular menu items. Please review current protected food court menu items (pg. 6-7). Food booth members must follow all Multnomah County Health Department regulations, general PSM membership rules, regulations and policies, as well as, specific food booth vendor polices as stated in the annual membership handbook and, or adopted by the PSM Board of Directors at any time. ►Seasonal Food Booth Vendor Food booths with a limited or seasonal menu (i.e. corn on the cod theme, juice booths, or single menu item booths) may apply for to be a seasonal food booth vendor.
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TEMPORARY RESTAURANT OPERATION GUIDE Guidelines for Food Booths at Events
TEMPORARY RESTAURANT OPERATION GUIDE Guidelines for Food Booths at Events Rev 07/12 TEMPORARY RESTAURANT OPERATION GUIDE Guidelines for Food Booths at Temporary Events Oregon Health Authority Public Health Division Foodborne Illness Prevention Program 800 NE Oregon Street Suite 640 Portland, OR 97232 Phone: 971-673-0185 http://healthoregon.org/foodsafety 1 Map of Oregon Counties 2 Table of Contents MAP OF OREGON COUNTIES 2 COUNTY HEALTH DEPARTMENTS 4 WHAT IS A TEMPORARY RESTAURANT? 7 WHO SHOULD GET A TEMPORARY RESTAURANT LICENSE? 7 HOW DO I GET A TEMPORARY RESTAURANT LICENSE? 8 ARE THERE FOODS THAT DO NOT REQUIRE A TEMPORARY RESTAURANT LICENSE? 9 IS A FOOD BOOTH REQUIRED TO HAVE A PERSON IN CHARGE? 10 CAN EMPLOYEES WORK WHEN THEY ARE SICK? 10 HANDWASHING FACILITIES 10 FOOD SOURCE 11 WATER SOURCE 11 POTENTIALLY HAZARDOUS FOODS (PHF) 12 FOOD TEMPERATURES 12 CONSUMER ADVISORY 12 THERMOMETERS 13 CALIBRATING THERMOMETERS 13 BOOTH CONSTRUCTION 14 FOOD HANDLER CERTIFICATES 14 DISHWASHING 14 WIPE CLOTHS 14 CLEANING AND SANITIZING 14 FOOD SAFETY TIPS 14 3 Chapter 1 Food Service and Events All food service, no matter how temporary must meet food safety regulations to protect the public from possible foodborne illness. This document will provide the information you need to assure a safe and wholesome food product is provided to the residents and guests of Oregon. If you are serving food to the public, you need a temporary restaurant license. Call the county where you will be operating your food booth for a license application as early as you can
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TEMPORARY FOOD FACILITY (TFF) PERMIT APPLICATION Submit Pages 1 – 6 to Division of Environmental Health (DEH)
Division of Environmental Health 100 H Street - Suite 100 - Eureka, CA 95501 Phone: 707-445-6215 - Toll Free: 800-963-9241 Fax: 707-441-5699 [email protected] TEMPORARY FOOD FACILITY (TFF) PERMIT APPLICATION Submit pages 1 – 6 to Division of Environmental Health (DEH). Keep pages 7 – 8 for your records. Duration: ☐ 1 – 7 days (Single) ☐ Annual (requires “Supplemental List of Community Events”) Type: (see reverse) ☐ Full-prep ☐ Limited-prep Applications submitted less than 14 calendar days prior to the event are subject to an additional late fee. A penalty of up to three times the permit fee may be assessed for operating without a permit at any event. FEE REQUIRED WITH APPLICATION. No refunds. No transfers. No credits. Incomplete applications will be returned unaccepted. BOOTH INFORMATION Name of Booth: Name of Person in Charge: Mailing Address: Street City & Zip E-mail Address: Phone Number: SINGLE DAY EVENT Name of Event: Event Coordinator: Business Phone: Days of Operation: Food will be served from: ☐ AM ☐ PM to: ☐ AM ☐ PM Event Location: Street City & Zip Location(s) of Food Prep: Date(s) of Prep: ☐ I have been approved by the Coordinator of this Event for this event. ☐ Veteran Exempt (must be present and in charge of booth) Preferred method of permit delivery (Choose one): ☐ E-mail ☐ Call for Pick-Up ☐ Other: Please read the following statement, then sign and date below. I AM FAMILIAR WITH OPERATIONAL REQUIREMENTS FOR TEMPORARY FOOD FACILITIES AND WILL COMPLY WITH ALL LEGAL REQUIREMENTS. I UNDERSTAND THAT ANY PERSON WHO OPERATES A FOOD FACILITY SHALL OBTAIN ALL NECESSARY PERMITS TO CONDUCT BUSINESS, INCLUDING BUT NOT LIMITED TO THIS PERMIT ISSUED BY HUMBOLDT COUNTY DIVISION OF ENVIRONMENTAL HEALTH (DEH).
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Passport to Food
MARCH 14 – APRIL 20 In Partnership With Chicken Tikka Masala INTERNATIONAL FLAVORS Beef Bulgogi Nachos Chocolate Biscotti & Cannoli elcome to Dollywood’s Festival of Nations, Wan international celebration of music, dance and food from cultures around the globe. Travel the world as you walk through Dollywood with our Passport to Food. Using this guide, you will map out all the locations where you can sample international cuisine—everything from savory to sweet! Immerse yourself in this multi-cultural experience. Use the stickers in the middle of this guide to “stamp” your passport throughout the day. Enjoy! FIRST NAME LAST NAME DATE CANADA As Canada stretches across the North American continent, each region of the country has its own unique influences. Much the same, Canadian cuisine changes by region with ingredients unique to one area added to more common ingredients found nationwide. The poutine and fried cheese curds found here are among the most popular foods found across Canada, though Quebec is acknowledged as the originator of both. FOOD: o Poutine - Originally from Quebec, Canada, poutine rose to prominence in the 1950s. In our version, fries are served up golden and crispy, then topped with savory brown gravy and fresh cheese curds. o Fried Cheese Curds - Fresh cheese curds are breaded and deep fried, resulting in rich, melty nuggets of cheese! The fried curds are served with a side of brown gravy for dipping. LOCATION: STAMP Market Square BIG SKILLETS® HERE MAP #123 ECUADOR Due to the Andes Mountains extending through Ecuador, altitude changes vary greatly throughout the country. Accordingly, Ecuadorian food varies by region due to the agricultural products able to be produced in each area because of the elevation changes.
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Food Vendor Application 2020 Fall Festival
2020 FALL FESTIVAL FOOD VENDOR APPLICATION September 26 • Downtown Hayward, Wisconsin • www.haywardareachamber.com BUSINESS NAME: REQUIRED WISCONSIN SELLER’S PERMIT NUMBER: APPLICANT NAME: MAILING ADDRESS: Please also submit a photo copy or send an electronic copy to: CITY, STATE, ZIP: [email protected] TELEPHONE: PREFERENCE: ○Phone ○Email EMAIL: ○I have applied for a permit but have not received a number WEBSITE: Contact the WI Dept. of Revenue Customer Service Bureau at VEHICLE MAKE/LICENSE PLATE: (608) 266-2776 or [email protected] to apply Please select/describe ALL menu items that you would like to sell. The REQUIRED: A PHOTOCOPY OF information requested is necessary for event planning purposes and your APPLICANT’S CERTIFICATE OF INSURANCE application will be considered incomplete without it. Only items accepted by BOOTH FEES: the Review Committee may be sold. Items that are not pre-approved may 10’x24’ space (s)—food vendor price + $210 each not be sold and must be removed from your booth. Thank you!! I require electricity (Minimum 12/3 Heavy Duty Cord) ○Beverage (Lemonade/Smoothies/Water) ○Mini Donuts ○BBQ (Chicken/Pork/Ribs) ○Mozzarella Sticks Quantity & type of electric cords you intend to use: ○Burgers (Beef/Bison/Angus) ○Nachos Number of: 220 Volt Cords 110 Volt Cords ○Burrito/Fajita/Quesadillas (Chicken/Steak/Pork) ○Onion Rings Any additional information or requests: ○Cheese Curds (White/Yellow/Other) ○Pizza ○Chicken (Sandwich/Pita/On-A-Stick) ○Snow Cones/Slushies Total amount enclosed ○Dogs (Beef/Brat/Chile/Corn/Fry) ○Soft Pretzels ○Fries (French/Chile/Cheese/Fresh Cut/Sweet Potato) ○Tacos (Soft/Hard/Mini/Salad) Please include photos of trailer/set up of your booth— ○Fry Bread ○Other: ○Funnel Cakes mail or email: [email protected] ○Gyros Please sign the waiver and refer to the diagram ○Kettle Corn/Pop Corn for your booth position on the reverse of this application Participation in previous events does not reserve your space for this year’s event.
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Polish American
POLISH AMERICAN JOURNAL • JULY-AUGUST 2020 www.polamjournal.com 1 PAJFOUNDATION SCHOLARSHIP ACCEPTING APPLICATIONS — PAGE 20 AND ADDITIONAL OFFICES ENTRY NEW YORK BOSTON, AT PAID POSTAGE PERIODICAL POLISH AMERICAN JOURNALDEDICATED TO THE PROMOTION AND CONTINUANCE OF POLISH AMERICAN CULTURE SEE WHAT’S COOKING WITH GOSIA ESTABLISHED 1911 JULY-AUGUST 2020 • VOL. 109, NO. 6 • $2.25 www.polamjournal.com PAGE 13 NOW, MORE THAN EVER, “GOŚĆ W DOM, BÓG W DOM” • POLES APART: LOOKING BACK AS WE LOOK FORWARD YOUR DNA TEST RESULTS: FACT OR FICTION? • REASON AND FAITH AMID MINNESOTA’S VIOLENT DARKNESS KELCE BROTHERS AMONG THE BEST • POLKA FESTIVALS — A LOOK INSIDE THE NUMBERS • CHOPIN REANIMATED NEWSMARK Surprise Salute Mary Lou Wyrobek named Catholic League President Foundation Asks to Rename Fort for Kosciuszko BUFFALO, N.Y. — Most Rev. Andrew P. The Kosciuszko Foundation has requested President Wypych, D.D., Auxiliary Bishop of Chicago Trump to rename Fort Bragg in honor of U.S. Brigadier and executive direc- General Thaddeus Kosciuszko, the Poland-born Revolu- tor of the Catholic tionary War military engineer who built Fortress West League for Religious Point, which he suggested should be used as the United Assistance to Poland States Military Academy. and Polonia, has ap- The U.S. Army has 10 bases named after confederate pointed Mary Lou officers, such as Braxton Bragg, who were traitors and de- Wryobek of Cheek- clared war on the United States. “That makes no sense,” towaga as presi- said Foundation President Marek Skulimowski. “Bragg’s dent of the Catholic unit killed U.S. Army soldiers. Why should American sol- League for Religious diers serve at a base that honors their enemy?” Assistance to Poland Wyrobek and Polonia.
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Denver Food License Information(PDF, 309KB)
Department of Excise & Licenses 201 W. Colfax Ave. Dept. 206 Denver, CO 80202 p: 720.865.2740 f: 720.865.2881 www.denvergov.org/businesslicensing Denver Food License Information The Denver Department of Excise and Licenses issues licenses for retail and wholesale food establishments in Denver. The type of license required depends on how the food is prepared, served, and sold. All retail and wholesale food establishments must also comply with the Denver Department of Public Health & Environment’s (DDPHE) Rules Governing Food Establishments and any applicable state or city law. Food-Retail License An establishment that sells or serves food to consumers primarily for off-premises consumption. License fees are based on number of employees and the type of activities covered. Examples include a grocery store, deli, bakery, butcher, or a market selling food directly to customers. However, Farmer’s markets and sellers that offer only uncut fresh fruit and vegetables for sale, or prepackaged non-potentially hazardous food, do not need to obtain any food licenses. Depending upon how the food is packaged or prepared, there are 5 classes of Food-Retail licenses: a) Sale of produce, bulk foods, or other unpackaged food; b) Sale of milk, dairy or preprocessed, prepackaged meats (also covers (a) above); c) Sale of fresh meats, including cutting, grinding and packaging (also covers (a) – (b)); d) Bakery or Deli (also covers (a)-(c)); e) Multi use (allows any two of the above, as well as seating). Food-Wholesale License An establishment that sells food at wholesale or otherwise stores, prepares, or packages food intended for human consumption.
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Community Event Requirements Frequently Asked Questions
COMMUNITY EVENT REQUIREMENTS The Environmental Health Division is committed to ensuring that all community events held in the City of Pasadena are operated so that we provide our residents and visitors with safe, wholesome food. We accomplish this by partnering with each Event Organizer and Temporary Food Facility Operator (also referred to as “food booth operator”) to help them understand the basic food safety requirements. Did you know that the majority of foodborne illnesses can be linked to the following? Temperature abuse during storage or transport Improper cooking of foods Lack of hygiene and sanitation by food handlers Cross-contamination between raw and ready-to-eat foods Foods from unsafe sources It is up to the Event Organizer and each food booth employee to follow the Community Event Requirements to help avoid a foodborne illness outbreak. FREQUENTLY ASKED QUESTIONS Q. What is a Temporary Food Facility (TFF)? A. A TFF can be defined as a food booth, food cart or food truck approved by the Pasadena Environmental Health Division to operate at a fixed location within a community event. Q. When do I need to obtain a Temporary Food Facility permit? A. A TFF permit is required for participation in a community event whether food is sold or given away to the public. Applications to receive a permit and applicable fees must be submitted at least two (2) weeks prior to the community event. Q. Does every community event require an Event Organizer Permit? A. No. A community event must have an event organizer when they are responsible for providing facilities (i.e.
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Cuisine of the Year
About Us We have developed and launched concepts for over 120 restaurants and hotels and provided ongoing marketing and public relations programs for over 200 others. We have created unique culinary events of all sizes from intimate dinners to food and wine festivals drawing over 10,000 people. We focus on Headquartered in San Francisco with what we are passionate about: hotels, clients across the country. restaurants, food, wine, spirits and travel. @afandco #afcotrends A FEW OF OUR AMAZING CLIENTS Coast to Coast ● AC Hotels ● Jack’s Restaurant & Bar ● Poggio Trattoria ● barbacco eno trattoria ● James Beard Taste America ● Ramen Nagi ● Bierhaus ● Left Bank ● Roman Spa Hot Springs Resort ● Bluestem Brasserie ● LB Steak ● Salt & Straw ● Cameron Mitchell Restaurants ● Little Creatures Brewing ● Spork ● Canela Bistro & Wine Bar ● Magnolia Brewing Co. ● Via Nova Development ● Chowbotics ● Meso ● Vespera ON OCEAN, A Marriott ● Copita Tequileria y Comida ● Mr. Espresso Autograph Collection Hotel ● Duende ● M.Y. China ● Virgin Hotels ● E&O Kitchen and Bar ● Ocean Prime ● Wente Vineyards ● Golden Gate Restaurant ● One Market Restaurant ● 4505 Burgers & BBQ Association ● Park Cafe Group ● Gott's Roadside ● Perbacco Ristorante + Bar @afandco #afcotrends How We Trend… KYLE OSHER Senior Creative Strategist ANDREW FREEMAN KATIE HAGGART “What’s it look like?” President & Founder Senior Strategist “Will it be popular?” “What’s it taste like?” All year-round our team collects the hottest trends in hotels & restaurants - LIB RIDDIFORD Public Relations
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