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Natalie Fauble

Natalie Fauble is the Online Marketing Manager - Content & SEO for Tundra Restaurant Supply. As a digital marketer with a passion for the restaurant industry, Natalie helps companies shape their brand through thoughtful, fun and innovative content strategies. When she isn't blogging for Tundra Restaurant Supply you can find her in her vegetable garden or in the kitchen whipping up one of her favorite dishes.

FoodTech: Where Food Meets Technology

The global food system is constantly under pressure. Given that more than 40% of all food produced in the United States ends up in landfills, it’s both depressing and absurd that an average of 12.3% of U.S. households face food insecurity. Not only that, but we’re facing challenges like consistent …

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Going Green at The Rayback Collective

The best leaders lead by example. We often talk about our chefs as stewards of the food system, educating us about nose-to-tail dining or our impact on local food systems. But you don’t have to be a chef to enact change within your communities. As customers we have the power …

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3 Ways to Tackle Rising Labor Costs

With new labor laws going into effect, restaurants are starting to feel the pinch—and they’re responding. Here are just a few ways you can tackle the rising labor costs: 1. Automation At a bustling 2-story restaurant in San Diego known for cheap beers and tacos, raising food prices wasn’t an option. …

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Are Guest Checks Dead?

With an estimated 2 billion smartphone users in the world, it’s safe to say technology is here to stay. As tableside ordering and payment becomes more common, you may be asking what’s next for the humble guest check. Guest checks have long been helpful for recording orders (including sides, substitutions …

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What Are Hood Filters and Why Do You Need Them?

Hood filters might not be the most glamorous item in your kitchen, but you’d be amiss without it. Hood filters are designed to remove smoke, grease and other debris from the air before it hits your ventilation system. Without this line of defense, these materials would build up in your air …

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Sustainability and Your Glassware

When you think of sustainability in your restaurant, chances are you’re thinking about one of the following: Food waste Energy waste Single-use (disposable) waste But have you thought about glassware waste? That’s the question Root Down was faced with after examining the amount of glassware breakage in the restaurant. Considered …

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Let’s Talk Umami Factor: Preserved Lemons

I first came across preserved lemons on a trip to NYC back in 2012. A seemingly ordinary pasta dish suddenly became extraordinary with the addition of one simple ingredient. There was a slight citrus in the dish, but not overpowering; it was soft and subtle, and its aroma rivaled that …

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Food Trends We’re Tired Of

Usually when an ingredient rises to critical acclaim status it’s because a chef took an innovative spin on its preparation or made it more palatable. Take kale, an ingredient long relegated as a garnish beneath a scoop of chicken salad finally received its turn in the spotlight when it was …

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Support Local Farms – Join a CSA

Community Supported Agriculture (CSA) isn’t a new concept, but there are still a lot of people who aren’t familiar with it. If you’re one of those people, not to worry—I’m here to help! Here’s how it works: A CSA program provides individuals with direct access to high quality, fresh produce …

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