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 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...
This week we sat down with one of the Bay Area’s healthiest and most innovative restaurants. Lean Feast is a shining example of a healthy restaurant establishment that capitalizes on current technology, food and health trends to make a sustainable profit. They use local, seasonal and...
The healthy food trend has not overlooked fast food. In this two-part series, we investigate the problem with ultra-processed fast food, what this means for the plant-based revolution and see examples of how restaurants can create healthier fast food. Fast food is evolving. Instead of ultra-processed...
The healthy food trend has touched all parts of the food industry, including fast food. In this two-part series we examine the health effects of ultra-processed fast-food, where plant based alternatives may play a role in the future of fast food, and how restaurants can...
Use of to-go food containers surged during the pandemic’s delivery boom. While the public, and regulators, focused on curbing Covid-19 transmission, efforts to reduce single-use plastics were put on the backburner. But now, eco-packaging is back on the agenda, and restaurants are confronted with a tough...
November is World Vegan Month, the perfect opportunity for your restaurant to experiment with alternative menu specials. In part 2 of the Better Food, Better Profits series we explore one of the hottest trends in the foodservice industry for 2021-2022 - clean label food. The ‘Clean...
Last updated: August 15, 2021Just weeks after the SF Bar Owner Alliance decided to require proof of COVID vaccination at indoor venues, Mayor London N. Breed is now joining the call. As of Friday, August 20, all patrons and employees entering indoor businesses and events will...
Just two blocks away from the beach of San Francisco, Boavida Café feels like a peaceful getaway for the residents of Outer Sunset amidst extended shelter-in-place orders and the coronavirus pandemic hammering San Francisco.Inspired by the small coastal towns of Portugal, everyone who walks into...
By now, you are probably used to seeing cow’s milk substitutes like almond or soy milk on the shelves of your local grocery store. But have you ever heard of cheetah’s milk? For years, we've been intrigued by this unique dairy milk source, an essential dietary...
If you haven't noticed, vegan is back. Big time. It's not just the food, either. Vegan culture and plant-based diets are gaining ground in every aspect of life, from what we eat to what we wear to how we get around. It's gotten to the...