Lancaster City Alliance’s Post

"If you don't appreciate your community who is supporting your business, shame on you." Passionate words from Shaukat Maredia, owner of Aga's Restaurant, a staple in #FortBendCounty. Mr. Maredia discusses his thoughts on the importance of education, how he shares his success, and his desire to help the community in this issue. #UpCloseMagazine #fortbendcounty #supportlocal #buylocal

The Rhone Rangers, an educational organization aimed at increasing awareness for domestically produced Rhone variety wines, announced new 2025 executive officers, led by President Larry Schaffer of Tercero Wines and Vice President Kristin Bryden of Zaca Mesa. The team, including Secretary Stacy Vogel and Treasurer Sandy Throop, will promote domestic Rhone wines through events like the "Rhone Rangers Experience." Board members represent wineries across California and Virginia. Read the full press release: https://zurl.co/TFpad

Koko’s Soul Cuisine serves as a vital and much-needed establishment in North Tulsa, a community rich in history yet often underserved in terms of diverse, culturally significant dining options. With its focus on soul food—a cuisine deeply rooted in African American heritage—Koko’s offers not just meals but a connection to tradition and identity. In an area where access to culturally relevant dining can be limited, Koko’s fills a gap by providing a space where residents can enjoy comfort food that resonates with their history and values. Moreover, restaurants like Koko’s contribute to the economic and cultural revitalization of North Tulsa, an area historically impacted by systemic inequality. By operating locally, Koko’s creates jobs, supports local suppliers, and fosters a sense of community pride. Its presence encourages local spending and serves as a gathering place, reinforcing bonds within the neighborhood while attracting visitors who seek authentic soul food experiences. Lastly, Koko’s is relevant because it embodies resilience and celebration in a community that has faced adversity, particularly with the legacy of the Greenwood District and the Tulsa Race Massacre. Soul food, with its origins in resourcefulness and community, mirrors the spirit of North Tulsa. A restaurant like Koko’s is not just a business—it’s a beacon of cultural preservation, unity, and empowerment for the community it serves. #KokosSoulCuisine #SoulFoodForAll #CommunityDrivenDining #NorthTulsaEats #AccessibleNutrition #SoulFoodMadeFresh #HealthySoulFood #SupportLocalTulsa #FoodWithPurpose #SNAPFriendlyMeals #TulsaFoodies #SoulfulEats #BuildingCommunityThroughFood #FlavorAndHeart #TulsaSoulCuisine #EatWellLiveWell #FoodAccessMatters #MealPrepTulsa #FutureOfSoulFood #SupportBlackOwnedRestaurants #BlackWallStreetChefs #BlackWallStreetNation

Difference between coldslaw or coleslaw In the culinary world, the terms coldslaw and coleslaw often cause confusion, primarily due to their phonetic similarity. However, it's crucial to note that coldslaw is a commonly misspelled variant of the correct term, coleslaw. This article aims to clarify https://lnkd.in/dZgaC6Zt

Acclaimed New York City restaurateur Ravi Derossi is inviting fans of his award-winning restaurants to help bring more plant-based food and wine to the world through a unique investment opportunity. For about the same price as dinner and drinks at one of his award-winning restaurants, DeRossi’s customers and supporters are invited to purchase equity shares in his company, becoming part-owners. DeRossi sees this innovative approach as a calculated risk that could pay off big time for his customers, the planet, and animals. Overthrow Hospitality #veganrestaurants #plantbased #investing https://lnkd.in/gf7_bT_H

How does the math apply to your business? Check out this great video of the Moxey Experience. MOXEY BHAM

🇬🇷🍋 Craving for Greek flavors? Check out @sacramentotop10's top picks for Greek restaurants in #Sacramento. #GetListed #SacramentoTop10 #SacramentoRestaurants

We’ve got news! Our client, Immigrant Food has just opened its largest restaurant in Ballston, Virginia, at The Nature Conservancy (@nature_org). Drop by to try culinary delicacies that highlight the rich tapestry of peoples, cultures, and foods that fuel America. @immigrantfood . . . #immigrantfood #clientlove #paperchase #paperchaseaccounting #paperchaseaccountancy #hospitalityfinance #hospitalityfinanceexperts #restaurantfinance #restaurantaccounting #paperchaseglobal #HospitalityAccounting⁠ #RestaurantAccountant #HospitalityAccountant #AccountingforRestaurants

Thanks to Quia Bethea for thoughtfully capturing what was quite a reflective conversation for Cuisine Noir. While this article speaks about the rich legacy of the Golden Krust brand, it also sheds light on the hills and valleys of my journey and the connection to a family story that celebrates resilience, diligence, culture, community, and the power of staying true to your roots. You can read or listen to the piece here: https://lnkd.in/eSDVr2SC

Regional Food Group Case Studies: A Spotlight on Ballintaggart. Founded by brothers Chris Rowley and Andrew Rowley, Ballintaggart has blossomed from a small B&B and farm into a multi-faceted venture which includes; The Grandtully Hotel, housing the restaurant and bar, luxury self-catering accommodation at Ballintaggart Farm, along with a cook school, three shops and a wedding and event space. With strong roots in its environment, Ballintaggart uses local and seasonal ingredients in all of its menus, ensuring a sustainable and evolving menu which celebrates Scotland's natural larder. As chair of Perthshire's Regional Food Group, Great Perthshire, Ballintaggart co-founder, Chris Rowley, has championed collaboration. By sharing knowledge, best practices, and a unified vision, Chris and his peers are setting a course for a thriving regional sector. Find out more about our Regional Food Groups in the case studies on our website. 👇 https://bit.ly/3OfgHWG