Supportive Intervention Services expanded to 8,511 square feet, leasing an additional 651 square feet of office space at ...

Elyse Dana, a self-taught chef and the owner of Iris Eats Maine, has had what she deems “an unconventional culinary journey.” ...

Commercial kitchens use anywhere from two to 10 times ... “I wish I would’ve done it a long time ago,” Marnell-Suhanosky says. Cooking equipment is just one facet of restaurant energy use.

But two of her restaurants at St. Armands Circle in Sarasota – Columbia Restaurant and Cha Cha Coconuts ... The restaurants lost all of their equipment as a result of Helene, and needed ...