2015 Influencer Innovation 
Modern Restaurant Management
FEBRUARY 17, 2025
“While seasonality remains an influencing factor, egg use has grown dramatically over the last 20 years. Eggs have become a staple item for innovation in quick-service restaurant entrees, and marketing trends like the emergence of all-day breakfast have significantly boosted egg demand.” Through January 2025, the U.S.
Modern Restaurant Management
FEBRUARY 17, 2025
“While seasonality remains an influencing factor, egg use has grown dramatically over the last 20 years. Eggs have become a staple item for innovation in quick-service restaurant entrees, and marketing trends like the emergence of all-day breakfast have significantly boosted egg demand.” Through January 2025, the U.S.
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Modern Restaurant Management
FEBRUARY 27, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. percent between 2015 and 2018, compared with a 2.5
Modern Restaurant Management
FEBRUARY 10, 2020
We look forward to continuing to innovate and find ways to make ordering plant-based at Taco Bell even more accessible at a great value,” said Taco Bell Corp Chief Food Innovation Officer Liz Matthews. We have long been a haven for vegans and vegetarians, who replace meat for beans on almost any of our menu items.
EATER
JANUARY 8, 2021
And yet, the Mexican state with few traditions, better known for its seafood and innovative, pioneering chefs like Plascencia, Benito Molina, and Jair Téllez, was rigid about birria de res: All Tijuana stands served it the same way.
Modern Restaurant Management
JUNE 12, 2020
“Superlative cuisine, an innovative cocktail program, and an atmosphere I know our customers will really enjoy. “Nothing new or innovative has been done nationally in full-service restaurants or taverns,” said Fransmart CEO Dan Rowe. “The D.C. ” Atlanta Taffer's Tavern.
EATER
AUGUST 30, 2022
Indeed, as pricy omakase meals picked up stateside, Gelb told Food Republic in 2015: “As sushi knowledge proliferates, people are willing to pay more for an authentic experience.” In 2013, now-Eater editor Lesley Suter wrote in Los Angeles Magazine of “ the Jiro effect ,” which had spurred, in her estimation, an “‘authentic” sushi craze.”
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