Denver Beer Co. Fuels Up Culinary Program With ‘DBC Eats’ Food Truck



DENVER, Colorado – Denver Beer Co. today announced the launch of the DBC Eats food truck, an extension of the Denver Beer Co South Downing location’s DBC Eats kitchen. The DBC Eats food truck will park at the Denver Beer Co. Platte Street taproom, offering food service to brewery patrons Thursday through Sunday, year-round. DBC Eats will fire up its grills on October 28th, 2021, offering a craveable and comforting menu to pair with Denver Beer Co.’s craft beers.

The DBC Eats food truck will provide walk-up service to patrons daily from lunch to dinner to late-night snacks at the Platte Street taproom. The menu will focus on approachable, beer-centric fare to include elevated comfort foods as well as healthy and vegetarian options. The food truck will also host special menu items and pairings with Cerveceria Colorado, including “Venga Viernes,” a Friday beer and taco special, and churros for special events.

“The DBC Eats Food Truck allows us to provide a consistent and customized culinary experience to pair perfectly with our craft beers” stated Denver Beer Co. co-founder Charlie Berger. “We’ve always known that a food truck is a great addition to a brewery patio, it has been part of our customer experience from day one. Creating our own culinary program is a natural next step in the process.”

Denver Beer Co was founded in 2011 and has four breweries including a taproom and beer garden on Platte Street in downtown Denver, a taproom and brewery in Olde Town Arvada, a taproom and kitchen on South Downing Street,  and a production brewery, Canworks, in Denver’s Sunnyside neighborhood which focuses primarily on the brewing, canning, and bottling of beer for distribution.

About Denver Beer Co.

Independently owned and operated, Denver Beer Co. is founded on the core belief that beer is serious fun. Using locally sourced grain and the finest ingredients available, traditional methods and innovative spirit, our team creates craft beer that is approachable, fun, damn delicious and consistently wins awards to prove it.  We believe in environmental stewardship and our corporate responsibility to operate sustainably which

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Citizens food hall officially opens to the public

After a few delays, the long-awaited Citizens food hall — operated by C3 (Creating Culinary Communities) — opened in the Manhattan West neighborhood of New York City last week. The 40,000-square-foot space holds about a dozen brands and marks the debut of six new fast-casual and fine-dining brands.

“We are thrilled to showcase C3’s portfolio of culinary brands all under one roof,” said C3 CEO Sam Nazarian. “Working with world renowned international talent, Citizens New York will provide a unique dining experience for all, serving as a high-energy destination for food and culture.”

Most of the brands are fast-casual, including Los Angeles-based brands Krispy Rice, Umami Burger, Sam’s Crispy Chicken, Cindy Lou’s Cookies, EllaMai, Plant Nation and Kumi.

Four concepts are being debuted at the food hall: Sa’Moto, a collection of chef Masaharu Morimoto’s favorite Pan-Asian fare; El Pollo Verde, serving rotisserie from chef Dani Garcia; Cicci Di Carne, a deli and butcher shop from chef Dario Cecchini; and Soom Soom Fresh, a family-owned Mediterranean fast-casual spot serving homemade hummus, falafel, shawarma and kebabs.

“Citizens New York will reinvigorate the culinary scene with C3’s newest offerings and also work to bring together shared community based on a love of food,” Nazarian said.

Customers can place orders at the stands directly or through kiosks placed throughout the food hall. Food can be mixed and matched in these orders and paid for in a single transaction. Uber Eats and Postmates, which do delivery for the food hall, cannot mix and match orders at this time.

The point-of-sale technology is run by C3’s proprietary software Go by Citizens app. The app, developed in partnership with technology company Lunchbox, is what allows customers to combine multiple cuisines in one order — though they must walk to each food stall and pick them up separately.

“With Citizens New York, we are turning the typical culinary market on its head, bringing our hospitality point of view to a communal, neighborhood marketplace that enhances and elevates an everyday ritual for workers, tourists, and locals alike,” said David Rockwell, founder and president of the Rockwell Group, which designed

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Five Tips To Help You Truly Disconnect While On Vacation

Founder of Regenerate, a training firm focused on sustainable performance for high-pressure career professionals and fast-paced companies. 

Unless you have unlimited PTO, all unused vacation days serve as a pay cut. The irony is that this particular “unlimited” benefit is mostly masked as a competitive recruiting strategy, yet in many cases can put employees at a disadvantage. Unlimited PTO policies can initiate “fear of use.” Thirty-three percent of Americans’ vacation time went unused in 2020, accounting for an estimated cost of $65.5 billion in lost benefits.

There has been a long-term downward trend of vacation time use since the turn of the century and it is unsurprising. It has coincided with the breakdown of work/life boundaries through the advent of enhanced technologies, a culture of overwork and increased expectations, along with a considerable amount of job stress and insecurity.

The untold story, however, is how much we are working while on vacation. Amid mounting demands and a fear of not falling behind, 66% of workers said they engaged in work activities while taking time off and the average employee reported taking just over half (54%) of their allotted vacation time. Reasons for working on vacation are varied and more easily justified in today’s remote work era:

• Workload growing while on vacation

• Not wanting to return to a mountain of emails

• Fear of missing out

• Lack of trust/fear in delegating important tasks

• Need to feel needed/valued

• Responsiveness reflex

• Dopamine rush of possible good news (accomplishment, a new deal, new client, etc.)

• Work is always an arm’s length away

While new ways of working are welcome in many ways, they also slowly bleed us dry until we have no separation between work and the necessary disconnection from work. Covid-19, of course, has even further blurred the lines between workdays and holidays.  

The actual doing part of prepping and organizing around time off is quite simple. The mindset to unlock our ability to recover and replenish is the most difficult part. Our mind has a way of gnawing at

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