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Back in November, Zagat named Denver the nation's third hottest food city on the grounds that its dynamic growth, noteworthy in itself, was also beginning to attract interest from NY-based restaurants and bars like Death & Company, Shake Shack and Quality Italian. In March,...

source: Zagat

Frank Bonanno can't imagine the day he'll stop opening restaurants. If you ask him about it, he may even tear up at the thought. But that's not because it would mark the end of his personal empire. Instead, it has more to do with the people...

source: 303 Magazine

Christi Turner adjusts her helmet, clicks on two red safety lights, and eases her slow-moving tricycle out of a RiNo parking lot and onto Larimer Street. It's just after 8 a.m., and Turner is hauling 394 pounds of lettuce ends, animal bones,...

source: 5280 Magazine

A hydroponic farm is built up a wall inside Locality Kitchen & Bar. A maze of raised garden beds and a chicken coop housing poultry and their farm fresh eggs surround the outdoor patio at Jessup Farm’s Farmhouse restaurant. Indoor...

source: Coloradoan

Despite the avalanche of attention paid to plant-based proteins and the powerful tailwind provided by influential champions like the Culinary Institute of America, consumers remain committed carnivores. According to EMI Analytics, per capita consumption of meat in the U.S....

source: Nation's Restaurant News

A four-time James Beard award nominee and two-time "Top Chef" contestant will open his first restaurant in Denver — a high-end sports bar that will feature locally sourced dishes and drinks. Element Kitchen & Cocktail, the brainchild...

source: Denver Business Journal

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