Looking for a healthy summer mocktail recipe? Wildwonder, a delicious functional beverage is what you need to create healthy cocktails and mocktails
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Mocktails for your Margins- Crafting Alcohol Free Cocktails for Conscious Consumers

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 profit by selling drinks, not food, but what about non-alcoholic …

Drink Trends, Beverage Trends, Healthy probiotics and more!
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4 Healthy Summer Beverages Your Customers Crave – Adaptogens, CBD, Herbs, Probiotics and more!

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 summer beverages to stock up on to delight your overheated …

Cheetah showcases local and specialty food and beverage vendors every month
For My Business

A “Behind the Scenes” Look at Our Latest Vendor Showcase – Plant-Based Fish, Vegan Chicken, A2/A2 Milk, Wildwonder and Tony’s Coffee

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 think you would too – they’ve probably even swung by …

Cheetah supplies City Hope with food and kitchen supplies, so they can serve the Tenderloin's homeless and underhoused.
For My Business

City Hope Provides Food, Support, and Normalcy for the Under-Housed and Homeless in San Francisco’s Tenderloin

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 a step back from the front porch however, and you’ll …

What is Charcuterie? How is it made? Why is it Popular?
For My Business

Charcuterie’s Ancient History, Humble Process and Exotic Recipes Fuel Its Surge in Demand – An interview with Fabrique Délices.

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 preserve them as well.  In this article we are leaving …

Marisal Sea Salt is Harvested By Hand and is the Best Salt to Use in your Restaurant
For My Business

The Best Salt in the World? An Interview with Local Salt Vendor – Marisal

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 is the best kind of salt for cooking and finishing?  …

Sinto Gourmet's Owner is a hero in her own right! Immigrating here from the boarder of North Korea and South Korea, she began making Kimchi for her friends and family.
For My Business

Local Kimchi Expert Shares Rich History and Benefits of Fermenting Your Own Food

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 Korean specialties, is one such food entrepreneur. A History of …

For My Business

March Recap: Meet 3 Inspiring Women Igniting the Bay Area Food Scene, How to Support Ukraine and more…

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 to an end.  The war in Ukraine rages on and …

Cheetah Newsletter February Recap: Black Owned Restaurants, Healthy Menus, Virtual (online) Farmers Market in Marketplace
For My Business

February Recap: Black History Month, Healthy Menus and More

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 an online farmers’ market, where you have access to emerging …