PioneerStartsHere’s Post

If you’ve ever walked the streets of NYC, you know that bodegas are the lifeblood of many neighborhoods. They’ve long been cornerstones of their communities, offering convenient and affordable options for a diverse group of people. Plantega’s founder Nil Zacharias wants to introduce delicious vegan options in every one of these beloved businesses! Zacharias himself spent his first US dollar at a bodega and has long been looking for a vegan sausage, egg, and cheese—the superior bodega sandwich, in his opinion. With Plantega, instead of finding it, he made it. And in the process, created so much more. He wants to transform the food landscape within NYC and beyond by making plant-based food easier to access. Bodegas are just the starting point. By including different vegan flavors, bodegas are celebrating the rich cultural mosaic of NYC. Visiting the city? You need to try their beef burrito (pictured below). You’ll find yourself coming back for more 🌯 . Have you tried one of Plantega's subs? #nyc #newyork #veganfood

Different size models to suite every type of operations in the industry 👍

Introducing our first-ever Saturday Spotlight! 🌟 This month, the team hit up Boundary Island Brewery, where we indulged in drool-worthy food, drinks that went down a little TOO well, and killer views of Mandurah's estuary. With plates cleared and great vibes all around, it’s safe to say Boundary Island Brewery set the bar high for our series debut! Cheers to many more spotlights ahead 🥂 Let us know in the comments where we should head to next! 👇 #perthmarktingagency #perthmarketing #contentmarketing #digitalmarketing #marketingagency #contentcreatorperth

🐟 Goldfish rebranded their crackers as "Chilean Sea Bass Crackers" for a limited time and it didn’t get enough of our attention! It playfully pokes fun at the restaurant industry's famous rebranding of the Patagonian toothfish as "Chilean Sea Bass" while simultaneously nodding to the current wave of "elevated" snack trends.🎯 The brilliance? ✨They're celebrating their position as an unpretentious snack in an increasingly pretentious food world. Additionally, it’s our childhood snack acknowledging we are growing up and asking us to come along for the ride. Sometimes the most powerful brand moments come not from chasing trends, but from cleverly commenting on them. Goldfish didn't need to actually go premium—they just needed to remind us why we love them exactly as they are. What other brands do you see successfully using self-aware humor to strengthen their market position? #Marketing #BrandStrategy #Innovation #ConsumerBrands #CulturalMarketing #CreativeStrategy #FoodMarketing

Here are a few tips on how to enjoy the #LocalWineExpo2024. 📍Prison Break Market in Lonehill 🗓️ 26, 27 & 28 July 2024 Register here: https://lnkd.in/dVDFziyi #BuyLocalToCreateJobs #winelovers #winecommunity #winevibes #localwineinwinter #localislekker #prisonbreakmarket

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

So lovely doing private events with our clients Portico today we’re giving out free teas and coffees with a choice of cake or pastries to celebrate moving to a n e w building… #activate #wellness #tea #cake #andeverythinginbetween #lunch #breakfast #launch #property #assetmanagement #buildingmanager #community

Love love love my clients - especially those focused on making that extra effort to celebrate their employees…and give them a treat on a Monday morning as they arrive in the office. #sharethelove #property Tandem Property Asset Management Portico #assetmanagement #assets #property #amenities •

🎥 Innovation at the Heart of Butchery – The Need for Creativity in Every Cut As butchers, we’re part of a centuries-old craft. Tradition guides us, but innovation drives us forward. This year, we’re embracing the spirit of the season and reimagining the classics with our Christmas Pudding Burger. Yes, you read that right—a beef burger styled as a Christmas pudding, complete with rich flavors and festive presentation. Why does this matter? Because the future of butchery lies in creativity. 🔑 Innovation in butchery is paramount because: 1️⃣ Consumer expectations are evolving. Customers crave experiences, not just meals. Modern dining demands that we think beyond the traditional cuts and recipes to offer something unique. 2️⃣ Sustainability through versatility. By experimenting with new formats and flavors, we reduce waste, explore lesser-used cuts, and find value in every part of the animal. 3️⃣ Celebrating food culture. Dishes like this blend the artistry of butchery with culinary storytelling, inspiring conversations about what food can be. This “Christmas Pudding Burger” is more than a novelty—it’s a reminder that innovation is about honoring tradition while daring to break the mold. What’s next for the future of butchery? Let’s discuss. #ButcheryInnovation #FoodCraftsmanship #ChristmasPuddingBurger #TraditionMeetsInnovation #FoodEntrepreneurship

In the USA, roughly 6.7 million people, more than the entire population of Denmark, are now on Ozempic. Recently, Giles Coren argued in The Times that Ozempic could seriously impact the restaurant industry if businesses don’t adapt quickly. At Elephants, we’re curious: how will Ozempic shape dining and food culture in the UK in the years ahead? What are your thoughts on the future of Ozempic in the UK? Let us know in the comments! 👇 #FoodIndustryTrends #UKHealth #RestaurantInnovation #FutureOfDining #Ozempic