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The Dish Blog

The Dish Blog

Best of Fooda Los Angeles Consumer Choice Awards 2016

January 13, 2017

Restaurants and Food

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2016’s Single Best Lunch in New York City: Oxido

December 16, 2016

Restaurants and Food

After counting the ballots from New York City foodies, the Single Best Lunch in NYC has been decided. And the winner is… Oxido! Already recognized for their mouthwatering dishes in the New York Post and with a 4 star rating on Yelp, Oxido can now add Single Best Lunch in New York City 2016 to their list of achievements.

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Best Asian Lunch in NYC: Korilla BBQ

December 15, 2016

Restaurants and Food

Have you ever caught a whiff of bulgogi from a tiger striped food truck cruising the Financial District or parked outside Metrotech in Brooklyn Heights? That’s Korilla BBQ, serving up an eclectic menu of Korean-Mexican fare with flavors as bold as its stripes. We got the scoop on what makes this curbside eatery such a popular lunch destination for kimchi-crazed New Yorkers.

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2016 in Food: Lunch Trends Across America

December 15, 2016

Restaurants and Food

At Fooda, we love lunch, we love numbers, and we love tracking food trends. Through our 10 million meals sold, we’ve uncovered interesting trends about how Americans are lunching through the seasons and across the country.

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Best Caribbean Lunch in NYC: Hibiscus

December 14, 2016

Restaurants and Food

In New York City, you don’t have to search very far for a variety of ethnic food. But if you’re looking for authentic jerk chicken, tender Oxtail and fried plantains you’ll find that Hibiscus, originally located in Morristown, NJ, is bringing the best Caribbean lunch to New Yorkers through Fooda. We spoke with Hibiscus Manager, Karlene Brandon, and can see firsthand why their mouthwatering dishes won Best Caribbean Lunch in NYC. 

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Best Mediterranean Lunch in NYC: Chickpea

December 13, 2016

Restaurants and Food

There’s a bazillion falafel eateries in New York City, but only one whose namesake is the cornerstone of its recipes. Chickpea takes a healthy approach to traditional Middle Eastern cuisine with fresh menu offerings that are “always baked, never fried.” We caught up with Chickpea’s Catering Director, Thomas Gomes, to get the scoop on their famous falafel and even scored the recipe for their Spinach and Mushroom Falafel.

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Best Indian Lunch in NYC: The Kati Roll Company

December 12, 2016

Restaurants and Food

In a city saturated with Indian food, Kati Roll Company has carved itself a niche with convenient, approachable menu items ideal for the foodie on the go. Kati rolls are Indian food’s answer to the burrito: Think warm, marinated meats, veggies and sauces, wrapped up snug in a flaky piece of partha. We spoke with owner Anil Bathwal to learn more about the Indian street food that has captured the hearts and taste buds of the New York City lunch crowd.

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Unlimited Vacation? Work from Thailand? Eight Weeks Paid Leave for New Moms? How These Perks Actually Work at Tech Company Motus

December 12, 2016

HR and Workspace Innovations

Any HR director knows that promoting employee health and happiness should be a priority. Motus, a tech company headquartered in Boston, is providing progressive benefits and perks that are typically unheard of in corporate America. HR Director Jessica Chronchio shares more detail with us…

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Best Lunch by Cuisine Type in New York City 2016

December 9, 2016

Restaurants and Food

NYC Foodies have spoken and the category winners for Best Cuisine in New York have been decided. Now it’s time to vote for The Single Best Lunch in NYC in the Best of Fooda New York Awards 2016!

CAST YOUR VOTE!

Finalists by Cuisine Type:

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Motus Trades in Cubicles for Floor to Ceiling Windows, Stunning Views and Incomparable Flexibility

December 8, 2016

HR and Workspace Innovations

Looking to invest in your company’s culture and attract new talent? Jessica Chronchio, HR Director at tech company Motus, shares how they’re attracting and retaining top talent in one of the country’s most competitive job markets--Boston. Before they could start building culture, they needed to start with building a beautiful and collaborative workspace, then giving employees the power to choose - for themselves - where they do their best work.

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