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Ever Hear Of Boo’s? Well, If You’re A Foodie You Have To Find Out

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The cheesesteak has been around for almost 100 years now. It was first invented way back in 1930 in Philadelphia.

Since then, hundreds of establishments specializing in serving up cheesesteaks have opened up throughout the city. You can’t take a trip to Philly and not try at least one or two of the cheesesteaks—if not five or ten of the cheesesteaks—made by one of the many restaurants in the area.

But these days, you don’t have to go all the way to Philly to get a legit Philly cheesesteak anymore. Boo’s, which is located in Los Angeles, is proof of this.

If you consider yourself a foodie and haven’t had a chance to bite into a cheesesteak from Boo’s just yet, do yourself a favor and do it soon. Here are some of the things that you’ll love about Boo’s and what it has to offer to those who love a good, er, make that a great cheesesteak.

The Owners of Boo’s Know a Good Philly Cheesesteak When They See One

Boo’s is situated more than 2,700 miles away from Philadelphia. This might lead you to believe that the owners of Boo’s couldn’t possibly know the first thing about authentic Philly cheesesteaks. But this couldn’t be any further from the truth!

In reality, the family that started Boo’s in 2011 has a long and storied history with the Philly cheesesteak. Shortly after immigrating to America in the 1970s, the patriarch of the family got his first job in the U.S. working at a cheesesteak place in—where else?—Philadelphia. From there, he teamed up with his wife to buy their very own cheesesteak place in nearby Collingswood, N.J.

The family eventually relocated to Los Angeles in the 2000s, though, and when they did, they realized that they couldn’t find a good Philly cheesesteak in the area. So they decided to do when needed to be done—they opened Boo’s and started slinging the same kind of cheesesteaks that they did back in Philly to people in L.A.

As a result, you don’t have to worry about whether or not the cheesesteaks at Boo’s are going to taste like the ones made in Philly. They do because they’re made by those who know how to do it best.

They Offer Up a Large Selection of Cheesesteak Options

When you walk into Boo’s for the first time to test out the Boo’s food, you’re obviously going to want to kick things off with a traditional Boo’s Cheesesteak. It’ll give you a feel for what Boo’s is all about.

But that’s far from the only option that you’ll have when you eat at Boo’s. There are also lots of other cheesesteak options for you to choose from. Some of your options will include:

  • Boo’s Cheesesteak Hoagie
  • Boo’s Pizza Steak
  • Boo’s Mushroom Steak
  • Boo’s Pepper Steak

Whether you want to keep it simple and go with a regular Boo’s Cheesesteak or spice things up with one of their other cheesesteaks, you really can’t go wrong.

They Offer Up a Variety of Hoagies, Too

Boo’s has made a name for itself over the last decade by providing people in L.A. with some of the best cheesesteaks on the West Coast. But they’ve also worked hard to set people up with other things, too. This includes a variety of hoagies.

If you want something other than a cheesesteak while visiting Boo’s, you can give one of their hoagies a try. You’ll have a chance to order a:

  • Boo’s Veggie Hoagie
  • Boo’s Hot Veggie Hoagie
  • Boo’s American Hoagie
  • Boo’s Ham & Cheese Hoagie
  • Boo’s Tuna Hoagie
  • Boo’s Turkey Hoagie
  • Boo’s Italian Hoagie

Take one of these hoagies for a test drive to see why people have started to stop by Boo’s for more than cheesesteaks in recent years.

They’ve Opened Three Locations in the Los Angeles Area

When Boo’s first opened almost ten years ago, some people were skeptical about ordering a Philly cheesesteak in L.A. But Boo’s has earned a reputation for providing the tastiest cheesesteaks in town, and because of it, they’ve expanded quickly.

There are now three Boo’s locations in the L.A. area. You can find Boo’s in:

  • Silver Lake (4501 Fountain Ave., Los Angeles, CA 90029)
  • Koreatown (3377 Wilshire Blvd. #103, Los Angeles, CA 90010)
  • The Forum (3900 W Manchester Blvd., Inglewood, CA 90305)

They Provide People With More Than Just Great Food

If you’ve ever had an opportunity to order a cheesesteak in Philly, you know that it can be a little bit of an intimidating experience. But you won’t have to worry about this when you visit Boo’s for a cheesesteak.

Outside of providing people with the best Philly cheesesteaks around, Boo’s also understands the importance of setting people up with excellent customer service. They strive to make customers feel like they’re at home from the second they walk through the front door.

For this reason—and really, for all the reasons listed here—you should make Boo’s one of your many destinations the next time you’re in L.A. You won’t be disappointed by the cheesesteak or the service that you receive when you stop by for something to eat. 

Take a Trip to Boo’s the Next Time You’re in Los Angeles

Generally speaking, most of the “Philly cheesesteaks” that are sold outside of Philadelphia don’t taste anything like the real thing. That’s because they’re often made by people who have never set foot in Philly and don’t know the first thing about the city’s cheesesteaks.

You won’t have to worry about this when you order a cheesesteak from Boo’s restaurant in Los Angeles. You’ll get an authentic Philly cheesesteak each and every time you place an order at Boo’s. You might even forget that you’re in L.A. for a few seconds when you take your first bite.

Want to find out about some of the other places to grab a great Philly cheesesteak? Check out the articles on our blog for suggestions.

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Philadelphia’s Pop-Up Chefs Turn Leftovers into Culinary Delights

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In the dynamic culinary scene of Philadelphia, where pop-up restaurants and one-off dining experiences frequently captivate food enthusiasts, a lesser-known aspect of these events often goes uncelebrated: the creative repurposing of leftovers. This practice not only underscores a commitment to sustainability but also showcases the ingenuity of local chefs who turn what might have been waste into gourmet treats for the next meal.

One notable example is Ari Miller, previously at the helm of the now-closed Musi restaurant. Along with his wife, Kiki Aranita, former owner of Poi Dog (now a sauce company), Miller finds himself frequently orchestrating private dinners and pop-ups. A recent culinary endeavor left them with an assortment of leftovers, including oysters and ahi poke from an event at Samuel’s Seafood. These ingredients were transformed into a delightful meal featuring fried oysters and seared ahi poke, proving that leftovers need not be mundane.

The challenge for pop-up chefs is significant; without a permanent restaurant space, there’s no daily menu to absorb extra ingredients, nor a regular staff meal to consume leftovers. However, this hasn’t deterred chefs like Reuben Asaram, known for his Mexican-Indian fusion dishes. Asaram’s leftovers, particularly his vibrant “Smurf sauce” and beet-lime crema, frequently find their way into personal meals at home, enhancing even simple dishes like hot dogs and tacos.

Alejandro Gonzalez, the culinary mind behind Señor Slices, runs pop-ups that are eagerly anticipated throughout the city. His approach to leftovers is community-oriented, often sharing unsold Mexican sandwiches with neighbors or contributing to community fridges. This practice was particularly notable during the peak of the COVID-19 pandemic when he made it a point to distribute sandwiches throughout the city. More about his efforts can be found on his Instagram.

Evan Snyder, another local chef who specializes in modern Jewish cuisine, uses leftovers as an opportunity to get creative with dishes at home. After a pop-up event that left him with surplus crab, Snyder whipped up a crab and cream cheese dip, turning what could have been wasted into a delicious new dish for family meals. He often finds ways to repurpose single unused components from his courses, turning them into what he jokingly refers to as “mishmash staff meals.”

The art of transforming leftovers is perhaps most vividly illustrated by Liz Grothe of Couch Café, soon to be of Scampi restaurant. Grothe’s solution to excess ragu is making pot pies, a dish she passionately champions regardless of the filling. Her experience with transforming leftovers into pot pies serves as both a culinary strategy and a personal redemption story, especially after a memorable kitchen mishap involving a guinea hen filling.

These stories of Philadelphia’s chefs are a testament to the innovative and resourceful spirit that defines the city’s dining scene. By turning potential waste into culinary treasures, these chefs not only provide a unique dining experience but also contribute to a more sustainable food culture. Their efforts highlight a crucial aspect of the culinary world that often remains behind the scenes but is integral to the ongoing dialogue about sustainability and creativity in modern gastronomy.

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Restaurants

Revolutionizing the Restaurant Industry in 2024

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In an era where digital transformation is key, the restaurant industry is not left behind. The integration of technology within this sector is rapidly reshaping the way restaurants operate, from enhancing customer service to streamlining operations and boosting revenue. As outlined in a comprehensive report by Nation’s Restaurant News (NRN), the dynamics of digital tools are creating a robust framework for success in the culinary world.

The Digital Transformation in Restaurants

The 2024 Restaurant Technology Outlook, a flagship annual report by NRN, provides an insightful glimpse into the current state and future of restaurant technology. This report is based on a survey of nearly 600 restaurant operators, offering a benchmark of strategies and technologies that are setting the pace for industry advancements.

Investment in Technology: A Top Priority

One of the key findings from the NRN report is the prioritization of technological investments in the restaurant industry. Operators are increasingly investing in digital tools that not only drive traffic but also enhance customer loyalty. However, the path to digital transformation is not without its challenges. Budget constraints and integration issues are significant hurdles that restaurants face in their quest to digitalize.

Overcoming Barriers to Technological Adoption

The NRN webinar, featuring industry experts like Christi Ravneberg, Senior Director at NRN, and Mark Brandau, Associate Director of Research & Insights, delved into practical strategies to overcome these barriers. The experts discussed how restaurants can leverage technology to streamline their operations and improve the customer experience without breaking the bank.

Leveraging Customer Data and AI

The collection and utilization of customer data stand out as a fundamental component of restaurant technology. This data not only helps in understanding consumer behaviors but also in personalizing the dining experience, thereby fostering loyalty. Additionally, the application of Artificial Intelligence (AI) in restaurants is becoming more prevalent. AI technologies are being used to automate operations, from inventory management to customer service, thus reducing labor costs and improving efficiency.

The Role of Automation and New Revenue Streams

Another significant aspect covered in the webinar is the use of automation in restaurants. Automation technologies are not just limited to robotic servers or AI-driven chatbots but extend to sophisticated Point of Sale (POS) systems that enhance order accuracy and reduce wait times. Moreover, technology opens up new revenue streams for restaurants. Digital platforms enable restaurants to offer online ordering and delivery services, which have become particularly crucial in the post-pandemic era.

Measuring ROI on Technological Tools

An essential component of technological integration is the measurement of return on investment (ROI). The NRN report highlights how restaurants are calculating the ROI of their technological tools, ensuring that the investments are not only justified but also beneficial in the long term. Tools like customer relationship management (CRM) systems and digital marketing platforms are scrutinized to assess their impact on customer retention and sales growth.

Insights from Industry Leaders

The webinar also featured insights from tech entrepreneurs like Christine Schindler, Co-Founder and CEO of PathSpot Technologies, and Brian Wayne, Vice President of Customer Success at QSR Automations. These leaders shared their experiences and the innovative solutions they have developed, which are tailored to meet the specific needs of the restaurant industry.

The Future of Restaurant Technology

Looking forward, the integration of technology in restaurants is set to become more advanced. Concepts like the Internet of Things (IoT) and enhanced connectivity offered by companies like T-Mobile for Business are expected to play a pivotal role in this evolution. These technologies will not only improve the operational efficiency of restaurants but also enhance the overall dining experience for customers.

In conclusion, as the restaurant industry continues to navigate through the challenges and opportunities presented by digital transformation, the role of technology becomes increasingly critical. By embracing innovative solutions and overcoming the inherent challenges, restaurateurs can ensure sustained growth and success in the competitive market of 2024 and beyond. The insights provided by the NRN webinar are not just a reflection of the current state but also a roadmap for future advancements in the restaurant technology landscape.

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Restaurants

Pantry Story: A Culinary Beacon on Parramatta Road

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Nestled in the vibrant heart of Stanmore, a suburb renowned for its eclectic dining scene, Pantry Story has emerged as a new culinary destination, captivating locals and food aficionados alike. This bakery, born from the passion and creativity of Mutiara Sucipto and Hari Wibowo, transcends the traditional bakery model by infusing pan-Asian flavors into classic pastries, creating a unique gastronomic experience.

From Instagram to Stanmore: The Journey of Pantry Story

The inception of Pantry Story is a tale of innovation and cultural exploration. During the Covid lockdowns, a time that challenged many culinary professionals to rethink their approach, Mutiara Sucipto, a pastry student, turned to her heritage to craft a range of pan-Asian-inspired sweet and savory treats. The standout creation, a “brochi” (brownie-mochi hybrid), quickly captured the hearts and palates of Sydney’s food lovers, laying the foundation for Pantry Story’s success.

A Space That Tells a Story

Choosing a location for their bakery was a serendipitous affair for Sucipto and Wibowo, who stumbled upon a space with a cathedral-like ceiling and minimalistic charm on Facebook Marketplace. This design choice was intentional, aiming to create a warm, inviting atmosphere where the food could shine and each treat could tell its own story. The bakery’s aesthetic, characterized by its neutral palette and open display, encourages customers to engage with the food, making every visit a new discovery.

A Menu Rooted in Heritage and Innovation

Pantry Story’s menu is a vibrant celebration of Sucipto’s Chinese-Indonesian heritage, featuring a variety of treats that blend traditional Asian flavors with contemporary baking techniques. From the original brochi to pandan buns and kimchi focaccias, each item on the menu is a testament to the bakery’s commitment to innovation and quality. This dedication to crafting unique culinary experiences has not only endeared Pantry Story to the local community but has also positioned it as a must-visit destination for food enthusiasts across Sydney.

Looking Ahead: The Future of Pantry Story

As Pantry Story continues to thrive on Parramatta Road, the future looks bright for Sucipto and Wibowo. Their journey from an online venture to a beloved brick-and-mortar bakery is a powerful reminder of the enduring appeal of food that is made with passion and infused with personal stories. With plans to expand their menu and continue exploring the rich tapestry of Asian cuisine, Pantry Story is set to remain a beacon of culinary innovation in Sydney’s diverse food landscape.

In crafting this narrative, Pantry Story’s journey from a digital presence to a physical bakery underscores the evolving dynamics of the food industry, where authenticity, heritage, and innovation play pivotal roles in defining success. As Sucipto and Wibowo forge ahead, they carry with them the essence of their heritage, a boundless passion for baking, and a commitment to sharing their culinary stories with the world.

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