Feast & Fettle Acquires Bountiful Kitchen

Boston-based prepared meal delivery service Feast & Fettle has acquired Bountiful Kitchen, a dinner service company, also in Boston, focused on locally sourced ingredients. Julian Cohen, founder of Bountiful, will join the Feast & Fettle team as director of product partnerships. “We were very impressed with the traction that the team at Bountiful was able to achieveRead More

Everytable Uses the Fast Food Model to Increase Healthy Food Accessibility

The goal of prepared meal company Everytable is to make fresh food as affordable and accessible as fast food, said Clare Fox, VP of strategic partnerships at the company, during a virtual session at the NYC Food Waste Fair, last week. The company, which offers nutritious meals through restaurants, vending machine,s and a subscription service,Read More

SBA Revokes Additional Restaurant Revitalization Funds

The Small Business Administration has rescinded grants from additional Restaurant Revitalization Fund applicants, according to the National Restaurant Association, reports Restaurant Dive. The association confirmed that the SBA sent letters to applicants about rescinding the funds, but it does not know how many companies received the letters. “News that the SBA is yet again rescindingRead More

Just Salad Saves Waste From Landfills, Money

Just Salad, whose reusable bowl program helps save more than 75,000 pounds of plastic every year, is likewise saving money while diverting food and packaging waste from landfills, according to Sandra Noonan, chief sustainability officer at the New York-based fast casual chain. “When I can show my chief operating officer that reusable [packaging] actually saves usRead More

NRA Pushes for SBA to Fulfill Restaurant Revitalization Funds

The National Restaurant Association has sent a letter to the Small Business Administration urging the agency to fulfil its prior commitments to the 2,965 businesses that it rescinded Restaurant Revitalization funding from last week. “These men and women have struggled to keep their restaurants afloat during the most challenging period in our industry’s history,” saidRead More

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