#restaurants for corporate

[elsabor2023]

Melbourne’s Culinary Delights: A Foodie’s Guide

Victoria's coastal capital, Melbourne, is a city proud of its culinary scene. Every taste can be satisfied in the city, which provides a wide variety of possibilities from vegetarian delicacies to exclusive dining experiences. We'll look at some of the greatest eating establishments in Melbourne in this blog, with a focus on vegetarian and Mexican food options in North Melbourne.

Let us introduce you to El Sabor, a gem in North Melbourne’s culinary scene:

El Sabor is a Mexican restaurant located in North Melbourne. El Sabor is an eating establishment that serves authentic Mexican cuisine prepared by top chefs. El Sabor's Mexican food has evolved over many decades, incorporating a variety of ingredients, tastes, and cooking methods. The cuisine has diverse influences from the early Mayan Indians to the Spanish, French, West Africans, and Portuguese Cuisines.

Best Private Dining Restaurants in Melbourne

Melbourne’s dining scene is diverse and vibrant, offering a range of experiences to suit every occasion. Private dining establishments are an excellent option for people looking for a more personal and exclusive eating experience. Here are a few excellent choices:

Cumulus Inc.: Located at 45 Flinders Ln, this restaurant offers an upmarket menu in a bustling, high-ceilinged cafe/bar with an open kitchen. It’s perfect for those looking for amazing food paired with a great glass of wine.

Supernormal: This Asian-inspired restaurant at 180 Flinders Lane offers a contemporary Japanese aesthetic. The refectory-style dining room is perfect for solo diners or pairs, and there’s a secret space downstairs for events, parties, and karaoke.

Top 10 Mexican Restaurants in North Melbourne

North Melbourne boasts a vibrant Mexican food scene. Here are top 10 Mexican restaurants in the area:

El Sabor: El Sabor, meaning ‘The Taste’, is a proud representative of authentic Mexican cuisine in North Melbourne.

Taco Bill - Russell St.: Taco Bill, an award-winning restaurant, is synonymous with Mexican food and has been a part of the competitive hospitality industry for over 50 years.

La Tortilleria: La Tortilleria is a traditional Mexican Street Eatery and Tortilla Bakery, open for lunch and dinner. They make their own corn tortillas from scratch using Australian grown corn and supply all the top Mexican restaurants Australia wide.

Los Hermanos Mexican Taqueria: Los Hermanos is a modern-day taqueria of tacos and tequila.

Benzina Cantina: Benzina Cantina is a fun and funky Mexican bar and restaurant built entirely from shipping containers.

Chicano Taqueria: Chicano Taqueria offers authentic Mexican flavors and fabulous food.

Basco: Basco’s unique tacos and share plates are well-travelled as they create dishes that draw influence and flavours from all around Asia.

Burrito Bae Ascot Vale: Burrito Bae Ascot Vale is known for its delicious Mexican cuisine.

Rosa Mexicano Watergardens: Rosa Mexicano Watergardens is a popular spot for Mexican food lovers.

Mister Alejandro Epping: Mister Alejandro Epping is a must-try place for Mexican food.

Best Restaurants in North Melbourne

There are many different kinds of eateries in North Melbourne. Here are a few excellent choices:

Yeonga Korean Bbq Restaurant: Located at 1 Cobden Street, Yeonga provides high-quality contemporary Korean cuisine in a unique interior inspired by traditional Korean building and decorative concepts.

El Sabor: As mentioned earlier, El Sabor is a top pick for Mexican cuisine in North Melbourne.

Veg Restaurants in Melbourne

For those who prefer plant-based meals, Melbourne offers a variety of vegetarian restaurants:

Gopal’s Vegetarian: Located at 139 Swanston Street, Gopal’s Pure Vegetarian provides an atmosphere of peace and balance. They serve a wide variety of vegetarian and vegan cuisine.

Vegie Bar: Located at 380 Brunswick Street, Fitzroy, Vegie Bar offers a vibrant, wholesome, and abundant selection of vegan and vegetarian food.

In Conclusion

This blog post has taken you on a culinary journey through Melbourne, highlighting the city’s diverse dining experiences. From the intimate settings of private dining restaurants to the vibrant flavors of Mexican cuisine in North Melbourne, there’s something for every palate. The post also introduced you to El Sabor, a standout Mexican restaurant in North Melbourne, and explored the city’s vegetarian offerings. Happy dining!

[honeypleasejustkillme]

wow another day already?? im not mentally prepared for this :,)

[therobotmonster]

Why the Murder-Bear Restaurant Keeps Re-Opening

A speculative Fic.

"Are you concussed?"

Rich looked up from his laptop. "Not that I'm aware."

"Forty-five million!" Stan huffed. "I go to a conference for one weekend and you invest us forty-five million into a murdered kid restaurant!!?"

"No, I sank forty-five million into THE murdered kid restaurant."

"That is not the point and you know it. To pay out the company has to exist. Half the locations are very famously burned to the ground."

"It's called venture capital not the sure thing express." Rich was smirking the way he did when he was going to be unbearably right. "Only this time it might well be the latter."

"What do you mean? It's a D-list nostalgia brand at best, without the murders and kidnappings and ghosts that are probably gas leaks driving night watchmen to acts of arson."

"No, you've got it all wrong. It's not a restaurant and its not an IP brand. Those are the loss leaders." Rich turned the laptop around. On the screen was a diagram of a robotic skeleton inside a vague mascot-character shape. "It's the most advanced robotics research lab in the United States, and all of it directed to one goal."

"Ooo! I know this one!" Now it was Stan's turn to be smug. "Pulverizing little Billy and Suzie between hydraulic jaws! No, wait, don't tell me-"

"Very mat-"

"-brand new innovations in reducing the size of the workforce. Literally. By having them compacted by a jukebox that has grown-ass-man-crushing-strength for some reason."

"That's the point. Why give the robot band the ability to walk around? Why make them strong enough to do more than lift a prop guitar?"

"Man's hubris?"

"No. I've looked over the patents, the whole sales document bundle... they were beta testing having them work as wait staff. They could recognize and converse with customers, heck, if these documents are even mostly exaggerated they were halfway to getting them to cook the damn pizza."

"Robot labor." Stan whispered. The whole picture came into focus. "Beta tested in the most chaotic, emotionally tumultuous environment possible, with the least cooperative customer base imaginable."

"If the dancing bear can handle a six year old's birthday party, it can handle the returns desk at the Lady Foot Locker. Exactly." Rich forced a solemn expression on his face. "While the alleged tragedies around the company are crushing-"

"Phrasing"

"-saddening. It would be an even greater tragedy if that work resumed with someone other than us reaping the rewards." Rich's smile returned. "Thus my executive decision."

"If we get haunted, I'm blaming you."

--

"What do you mean the ghosts are real?"

"Yeah, of all the bullshit in the papers, that part tracks. Go figure."

"Rich, you know what I mean."

"Alright, well, apparently the previous owners' idea of a coverup was to blab everything and let the ridiculous story debunk itself." Rich was looking over reams of blueprints. Old fashioned, drawn-on-paper blueprints for machines more advanced than MIT's best efforts. "And part of the story that was true was the ghosts."

"How-" Stan paused, pushing down the first phrasing that came to mind. "-do you even know that?"

"Well, we had the tech boys build a copy of one of the robots. Same firmware, same materials, better workmanship. But the performance was never there. Beat up vintage version responds more naturally, can navigate better, is stronger."

"What, some kind of learning algowhatis?"

"No. We went through the whole inventory from all the surviving locations. Most of the robots are 'low performers', even ones that were in use longer than the ones we have here."

"Do not tell me those are the murderbots."

Stan gave a mock-sheepish shrug.

"How are they not in an evidence locker someplace?!"

"I can only assume incompetence or graft." Stan replied. "But the majority, but not all, of the robots that are high performers are from those locations."

"So your theory is that they're what, possessed?"

"Haunted, possessed, what's the difference. We know what the missing piece is."

"You son of a bitch."

"What?"

"That's why you insisted we build the new prototype store on the ruins of the old one. You didn't just build it on top of the world's only haunted murder-robot graveyard, you did it on purpose!"

"The old man didn't just invent the most advanced robot this side of Star Wars, he may have made the world's only functioning ghost trap." Stan wasn't joking. His smile wasn't the normal sarcastic one he wore day in and day out. It was a hungry smile. "So yes, for the sake of ROI, I put our new animatronic manufacturing facility and demo store on top of a valuable natural resource."

"Dead people."

"We're only 30% certain its actual souls and not some kind of psychic imprint or ectoplasmic residue."

"You made those terms up."

"Maybe, who can say? Regardless. We know our robots are missing a part, that part appears to be a ghost, whatever that means. We pack the place to the gills with robots, keep using the pure-AI versions for now, and if any units get suddenly competent we retrace its steps to find out when the blue fairy does her thing."

"And then what? We harvest the souls of the dead and make them work at the mall?"

"Hey, idle souls crush night watchmen like juice boxes. It's way better if they've got gainful employment rather than just, wandering around murdering people."

"Gainful employment? We're going to pay the robots?"

"Oh no, I mean gainful for us. And the best part, is we're the only ones who will know the secret sauce. Let our patents expire, everyone else's robots will be glorified speak-and-spells."

"While ours will be animated by grandpa's wayward essence?"

"Hey, if he didn't want to work at the Panda Express he should have gone to heaven."

[fieriframes]

[IN CORPORATE RESTAURANTS AS I DID, AND I KNEW NOTHING BUT SHADOWS AND I THOUGHT THEM TO BE REAL WHEN YOU'RE COMING OUT OF CORPORATE RESTAURANTS]

[border-collie]

My favorite local restaurant closed down today. I was too late to get a last meal there, they had sold out by the time I got there, but they will be missed. Remember if you love a local business, spend whatever money you can there to keep them around.

[seltzher-bottel]

Styx and his two best waitresses, Cilla and Arby

[silvr-skreen]

Anyone remember this crossover episode?

Left to right: Bianca, Jeremy, Marie, and Piston in an attempt of a cartoony style lol

Piston belongs to @wolfylch (tagged because tumblr is so weird sometimes that there's a chance you'd never see it otherwise lol)

[november-rising]

Just saw a commercial for the HULU and Disney+ Bundle with The White Stripes “We’re Going to Be Friends” playing. OF COURSE, the first clip shown is Sydney and Carmy meeting. Ugh! 😑 Why? The next shot is of the Mandalorian and Grogu and then Moana.

I’m sorry but these three shows/movies and main characters aren’t thinking: Hm, I can tell that we are gonna be friends.

Each pair shown are dynamic, complicated and so laden with strife from jump. Friendship isn’t upfront! Trust, care, and shared goals are the names of the game. Friendship may be a foundation understood later on but the whole structure is love - committing to something so profound without understanding.

Showing the moment Carmen meets Sydney, having that song playing, is so shenanigans.

[hyperthinks]

i've associated the capps with red and the montys with blue this whole time (multiple years.) but now that i'm actually sitting down and thinking about the branding for their respective companies... the colors make more sense reversed. WHATEVER. WHO GIVE A SHIT

[elsabor2023]

Discovering Culinary Excellence at Elsabor: A Gem Among the Best Restaurants in North Melbourne

Introduction:

North Melbourne, with its vibrant culture and diverse culinary scene, is home to some of the finest dining establishments in Australia. Nestled in the heart of this food lover's paradise is Elsabor, a restaurant that has been making waves with its exceptional cuisine and warm ambiance. Today, we're going to take you on a gastronomic journey to explore what makes Elsabor stand out among the best restaurants in North Melbourne.

Elsabor's Story and Ambiance

Elsabor's journey began when its founders, Juan and Maria, decided to bring the rich flavors of their Mexican heritage to Melbourne. The result is a cozy and welcoming restaurant that seamlessly blends modern design with traditional Mexican elements. From the moment you step inside, you're enveloped in a warm and inviting atmosphere, with vibrant colors, rustic wooden accents, and an authentic Mexican touch that transports you to a different world.

The restaurant's charming decor isn't the only thing that sets Elsabor apart. The owners' dedication to creating a friendly and personalized dining experience is evident from the moment you walk in. Whether you're a regular or a first-time visitor, the staff makes you feel like part of the Elsabor family, adding an extra layer of warmth to your dining experience.

The Culinary Delights at Elsabor

Elsabor takes pride in its commitment to serving fresh, authentic, and delicious Mexican cuisine. The menu is a treasure trove of traditional dishes made with the finest ingredients and a dash of love. One of their standout dishes is the mouthwatering Tacos al Pastor, made with succulent marinated pork, pineapple, and fresh cilantro, all nestled in soft corn tortillas. Each bite is a burst of flavor that will transport your taste buds to the streets of Mexico City.

If you're a fan of seafood, the Camarones a la Diabla is a must-try. This fiery dish features plump, juicy prawns smothered in a spicy red chili sauce. It's a symphony of flavors that'll leave you craving for more. For those who prefer something milder, the Enchiladas Suizas, stuffed with tender chicken and topped with a creamy tomatillo sauce, are an excellent choice.

Elsabor also caters to vegetarians with their delectable Veggie Quesadillas, filled with sautéed peppers, onions, and cheese, and served with guacamole and sour cream. It's a flavorful and satisfying option that even non-vegetarians will enjoy.

An Array of Refreshing Drinks

To complement your meal, Elsabor offers an impressive selection of beverages, including an extensive list of tequilas and mezcal. You can savor the classic Margarita, made with fresh lime juice and quality tequila, or explore their inventive signature cocktails. Don't miss the chance to try their smoky Mezcal Mule, a unique and refreshing concoction.

For those who prefer non-alcoholic options, their agua frescas are a delightful treat. These fresh fruit-based beverages are perfect for quenching your thirst and balancing the bold flavors of Mexican cuisine.

Best Restaurants in North Melbourne

Top 10 Mexican Restaurants in North Melbourne. are you searching for the Best Restaurants in North Melbourne. When it comes to dining in North Melbourne, one restaurant that stands out is "Elsabor." This hidden gem is often regarded as one of the 'best restaurants in North Melbourne.' Known for its delectable fusion of flavors and inviting atmosphere, Elsabor offers a diverse menu that caters to various palates.

The Perfect Setting for Special Occasions

Elsabor's warm and inviting ambiance makes it an ideal choice for celebrating special occasions. Whether it's a birthday, anniversary, or a romantic date night, the restaurant offers a cozy and intimate atmosphere that sets the stage for memorable moments.

In conclusion

Elsabor has emerged as a shining star among the best restaurants in North Melbourne. With its commitment to serving authentic Mexican cuisine, warm and inviting ambiance, and exceptional service, it's no wonder that Elsabor has captured the hearts of locals and visitors alike. If you're looking for a dining experience that combines culinary excellence with a touch of Mexico's rich culture, Elsabor should be at the top of your list.

So, next time you find yourself in North Melbourne and in search of a delightful dining experience, make your way to Elsabor. Your taste buds will thank you for the journey through the flavors of Mexico that await you at this charming restaurant.

[dontmeantobepoliticalbut]

For many cooks, waiters and bartenders, it is an annoying entrance fee to the food-service business: Before starting a new job, they pay around $15 to a company called ServSafe for an online class in food safety.

That course is basic, with lessons like “bathe daily” and “strawberries aren’t supposed to be white and fuzzy, that’s mold.” In four of the largest states, this kind of training is required by law, and it is taken by workers nationwide.

But in taking the class, the workers — largely unbeknown to them — are also helping to fund a nationwide lobbying campaign to keep their own wages from increasing.

The company they are paying, ServSafe, doubles as a fund-raising arm of the National Restaurant Association — the largest lobbying group for the food-service industry, claiming to represent more than 500,000 restaurant businesses. The association has spent decades fighting increases to the minimum wage at the federal and state levels, as well as the subminimum wage paid to tipped workers like waiters.

The federal minimum wage has risen just once since 1996, to $7.25 from $5.15, while the minimum hourly wage for tipped workers has been $2.13 since 1991. Minimums are higher in many states, but still below what labor groups consider a living wage.

For years, the restaurant association and its affiliates have used ServSafe to create an arrangement with few parallels in Washington, where labor unwittingly helps to pay for management’s lobbying. First, in 2007, the restaurant owners took control of a training business. Then they helped lobby states to mandate the kind of training they already provided — producing a flood of paying customers.

More than 3.6 million workers have taken this training, providing about $25 million in revenue to the restaurant industry’s lobbying arm since 2010. That was more than the National Restaurant Association spent on lobbying in the same period, according to filings with the Internal Revenue Service.

That $25 million represented about 2% of the National Restaurant Association’s total revenues over that same period, but more than half of the amount its members paid in dues. Most industry groups are much more reliant on big-dollar donors or membership support to meet their expenses. Most of the association’s revenues come from trade shows and other classes.

Tax-law experts say this arrangement, which has helped fuel a resurgence in the political influence of restaurants, appears legal.

But activists for raising minimum wages — and even some restaurant owners — say the arrangement is hidden from the workers it relies on.

“I’m sitting up here working hard, paying this money so that I can work this job, so I can provide for my family,” said Mysheka Ronquillo, 40, a line cook who works at a Carl’s Jr. hamburger restaurant and at a private school cafeteria in Westchester, Calif. “And I’m giving y’all money so y’all can go against me?”

Ms. Ronquillo is also a labor organizer in California. She said that she had taken the class every three years, as required, and that she never knew ServSafe funded the other side of that fight.

As workers have become more aware of how their payments to ServSafe are used, something of a backlash is developing. Looking ahead to coming battles over minimum wages in as many as nine states run by Democrats, including New York, Saru Jayaraman of the labor-advocacy group One Fair Wage said she was encouraging workers to avoid ServSafe.

“We’ll be telling them to use any possible alternatives,” Ms. Jayaraman said.

The kind of class that these workers pay for, called “food handler” training, is offered by ServSafe or its affiliates in all 50 states and the District of Columbia. But an online database maintained by the National Restaurant Association show the vast majority of its classes are taken in four large states where food-handler classes are mandatory for most workers: Texas, California, Illinois and Florida.

Other companies also offer this training. But restaurant industry veterans say that ServSafe is the dominant force in the market — to the point that some restaurant owners said they did not realize there were alternatives.

“ServSafe is very much the Kleenex” of the industry — a brand that defines the business, said Nick Eastwood, who runs a competitor called Always Food Safe. “We believe they’ve got at least 70%+ of the market. Maybe higher.”

The president of the National Restaurant Association, Michelle Korsmo, declined to be interviewed. In a written statement, she said the group had sought to protect both public health and the financial health of the industry.

“The association’s advocacy work keeps restaurants open; it keeps workers employed, it finds pathways for worker opportunity, and it keeps our communities healthy,” Ms. Korsmo wrote. Her group declined to say how much of the training market it captures.

As money flowed in from the National Restaurant Association’s training programs, its overall spending on politics and lobbying more than doubled from 2007 to 2021, tax filings show. The national association donated to Democrats, Republicans and conservative-leaning think tanks, and sent hundreds of thousands of dollars to state restaurant associations to beef up their lobbying.

During the Clinton and Obama administrations, the association was a major force in limiting employer-provided health care benefits. And though pressure from liberal groups has grown and workers’ wages have fallen for decades when adjusted for inflation, the group helped assemble enough bipartisan opposition to scuttle a bill in 2021 to raise the federal minimum wage for all workers to $15 per hour over five years.

The association had also won a series of battles over state-level wage minimums, though its fortunes reversed last year. Both the District of Columbia and Michigan moved to eliminate the “tip credit” system — where restaurants are allowed to pay waiters a salary below the minimum wage, on the expectation that tips from customers will make up the rest. That was the first time any state had eliminated the tip-credit system in more than 10 years.

Legally, the National Restaurant Association and its state-level affiliates are a species of nonprofit called a “business league,” with more freedom to lobby than a traditional charity.

Since the 1960s, their lobbying has focused heavily on the minimum wage — arguing that labor-intensive operations like restaurants, which employ more workers at or near the minimum wage than any other industry, could be put out of business by any significant increase in employee costs.

Fifteen years ago, they had just lost a battle in that fight.

Over the association’s objections, Congress had raised the minimum wage to $7.25 an hour. Former board members said they were searching for a new source of revenue — without asking members to pay more in dues.

“That’s when the decision was contemplated, of buying the ServSafe program,” said Burton “Skip” Sack, a former chairman of the association’s board. “Because it was profitable.”

At the time, the ServSafe program was run by a charity affiliated with the restaurant association. The association bought the operation, transforming it into an indirect fund-raising vehicle.

After that, state restaurant associations in California, Texas and Illinois lobbied for changes in state law.

Previously, those states had required food-safety training for restaurant managers, which typically was paid for by restaurants themselves. After the association’s takeover of ServSafe, lobbying records show, the state affiliates pushed for a broader and less-common type of mandate, covering all food “handlers” like cooks, waiters, bartenders and those who bus tables.

The three state legislatures agreed, in lopsided votes.

In written statements, the state restaurant associations said they were not trying to raise money. Instead, they said they worked with other groups seeking to reduce food-borne disease.

“This law was happening with or without our participation in the process,” said the president of the California Restaurant Association, Jot Condie. California legislative records show his association was the sponsor of the bill that imposed the mandate.

ServSafe soon had waves of new customers, which in turn generated more money for the association and its lobbying efforts. Today, Florida, California, Texas, Illinois and Utah all have similar requirements. John Bluemke, a senior vice president for sales at ServSafe from 2002 to 2010, said there was little need to pursue mandates in smaller states: “Once you did the big states, who cares about Nebraska?”

“If you’ve got a million people going through that thing, do the math,” Mr. Bluemke said. The National Restaurant Association does not release figures about the cost of offering food-handler classes, but Mr. Bluemke said that — because they are generally offered online — the costs are low and the profits high.

“We always said the first course costs you a million dollars,” Mr. Bluemke said, for making the video. “And the rest are free.”

When managers take mandatory training, restaurant veterans say, the employer usually pays. But state websites say that restaurant employees should expect to pay for these classes themselves, and restaurant workers interviewed by The New York Times said that was their experience.

The restaurant association notes that some employers have covered the costs of getting certified and that employees are given lower rates in certain circumstances. So not all 3.6 million workers paid $15 each.

“The N.R.A. is different from most traditional trade associations in our business model,” Dawn Sweeney, the National Restaurant Association’s chief executive at the time, wrote to members in 2014 — reminding them of what a good deal they had.

Business leagues, which are tax-exempt, are generally allowed to run a for-profit business, as long as it advances the common interest of their broader trade. The National Restaurant Association contends that its business cleanly fits this standard.

“The rules the I.R.S. has passed are not always clear as to what is and is not allowed,” said Anna Massoglia, an investigations manager at OpenSecrets, a nonpartisan group that tracks the flow of money in politics. “This makes it easier for groups to exploit that lack of clarity. I’m not familiar with another group that has done it to this scale.”

The Internal Revenue Service declined to comment, citing taxpayer-privacy rules.

For restaurant workers, there is little clue that money paid to ServSafe supports lobbying — much less lobbying that tries to keep workers’ pay low. The only hint is a line on ServSafe’s website, saying it “reinvests proceeds from programs back into the industry.”

Even some members of the restaurant association — the beneficiaries of this arrangement — said they did not know how it worked.

Johnny Martinez, a Georgia restaurateur, said he supports a $15 minimum wage and pays at least that much in a state where it is still $7.25 per hour. And he describes his association membership as “the price of entry” for navigating the industry, “even though I disagree with them on a lot of things.”

But he expressed frustration upon discovering the connections between ServSafe and lobbying efforts, saying “it feels very wrong” to him.

“This is a certification that’s also wrapped up inside of a lobbyist,” Mr. Martinez said. “It is weird that the tests that they require the workers to pay for are being run by the same company that’s fighting to make sure those people don’t make more money.”

[truecorvid]

i need to get off of the internet i can't stand online "leftists" anymore i can't do this

[parme-san]

three cheers for the joy and humanity being sucked out of my workplace little by little

[nalanrestaurant]

https://www.nalan.com.sg/

Established in 2008, Nalan is one of Singapore’s most famous contemporary Indian vegetarian restaurants. Featuring a delectable array of North and South Indian cuisine, Nalan prides itself on delivering a home-cooked experience at every sitting.

[cheeseburgers-for-america]

suck it

[nr1-logo-design-inspiration]

J + R luxury monogram ☆☆☆