Costco confirms food courts will be making a comeback

As more Americans get vaccinated and stores across the country loosen their COVID-19 restrictions ever so slightly, Costco has some exciting news for fans of the store’s popular food courts.

In an interview with CNN Wednesday, Costco’s Chief Financial Officer Richard Galanti confirmed the store’s food courts are indeed set to make a comeback and said he believes they will eventually return to normal operations.

“God willing. But it’s going to take some time,” he said.

As many Costco devotees will recall, the store shut down seating areas in its food courts at the beginning of the pandemic. In

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The perfect guide to making tofu taste delicious

S

o, tofu is not your thing. You keep seeing it everywhere, but you don’t know why it’s so popular or how to cook with it. Well, you’re not alone – I’ve heard this so many times, and I’m determined to change your mind. As the world grows increasingly more aware of how much carbon is used in the meat industry, more and more people are opting for plant-based options, and tofu is usually top of that list.

The great thing about tofu is that it’s a pretty cheap plant-based protein. Yes, the texture and the whole idea of it

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Making a plant-based meal from boxes and bags – Makini’s Kitchen

They say good things come in small packages. That can be said about packaged food too. Our plant-based chef Makini Howell from Plum Bistro shows you how to make a meal from ingredients in boxes and bags.

Squash Skillet 

  • 1 package butternut squash noodles
  • 1 cup frozen edamame
  • ½ cup cooked quinoa
  • 1 cup Deliciou vegan chicken (or your favorite vegan chicken brand)
  • ¼-½ cup of water or veggie stock to reconstitute protein
  • 1 tablespoon veggie oil
  • 2 teaspoons chipotle in adobo sauce
  • 2 tablespoons Chopped onions or more if you like
  • 1 teaspoon Chopped garlic
  • 1 teaspoon Your
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Making Adjustments In A Tough Restaurant Universe

Noodles and Company, a public company (NASDAS: NDLS) with 454 locations including 76 franchised outlets, has learned to make adjustments in a difficult restaurant environment.

Like many restaurant chains, it has managed to survive the pandemic based on its take-out and delivery revenue since indoor dining was either prohibited or curtailed country-wide. In fact, prior to the pandemic, 60% of its revenue derived from off-premise sales.

Nonetheless, its fourth quarter earnings, announced

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