The oldest trick in the book is to make up your margins with drinks. We all know that when a table sits down and starts ordering cocktails and mimosas, the tab will be well worth the rowdiness! Most restaurants make up the bulk of their
Sai Ua Chicken Thighs cubed 1 Lbs Pork Shoulder cubed 1/2 Lbs Sriracha 1/4 Cup Cilantro 1/2 Cup Fish Sauce 1/4 Cup Garlic 1/4 Cup Ginger 1/4 Cup Water 2 Tbsp Non Fat Milk Powder 1 Tbsp Salt 2 Tbsp
Sunny summer days are great for showcasing your selection of unique, local, and refreshing summer drinks! It’s 2022- customers want to choose a drink that’s more than sugar and flavor- they want a drink that works for them. Here is our array of the hottest
If you’re one of our thousands of restaurant partners, then you already know the attentive consideration and expertise that come hand in hand with every visit from your Cheetah rep. You may recall them giving you a ring about a new product they love and
By focusing on smaller, mission-driven brands and the restaurants that want to work with them, Cheetah is able to bring like-minded entrepreneurs together to support local economies and communities. Cheetah is thrilled to see that our culture of supporting small, local vendors is capturing the
I walked into City Hope with a job and walked out with a mission. Tucked away in a dingy back alley in the Northwest corner of the Tenderloin district in San Francisco sits an unassuming set of doors, secured by an unassuming metal gate. Take
We’ve talked about fermentation and salt in our last two blog posts… are you catching on to the theme? With customer demand and sustainability at the forefront, we’re not only talking about ways to add complex flavors to your meat and produce, but how to
As a chef, how often do you really sit down to consider the simplest of ingredients in your kitchen? We mean the most granular of all seasonings – salt. You may have asked yourself: How is salt made? Why is it called kosher salt? What
At Cheetah we love staying at the forefront of kitchen and cooking trends. The Bay Area is home to cutting edge cooks from around the world testing out and perfecting their craft. Hyunjoo Albrecht of Sinto Gourmet, a local producer of Kimchi, Gochujang and other
This month we saw restaurants and restaurateurs from around the world become heroes in their own right as they scrambled to do anything in the realm of possibility to help the people of Ukraine. As March turns into April, the crisis has still not come
There is little to say, very few words that can capture the sentiment, but the horrors occurring in Ukraine are simply terrifying and tragic to see unfold. Over the past few weeks we have witnessed heroism and humanity show up in incredible ways. Millions of
This month was full of inspiration! We sat down with some of the Bay Area’s leading black entrepreneurs, interviewed a couple business partners who are making a killing serving simple, wholesome and nutritious meals to their healthy customers, and also launched Cheetah’s Marketplace – essentially