Modern Restaurant Management
JANUARY 12, 2022
The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank. " Restaurant real estate changes to align with consumer preference.
EATER
JUNE 12, 2023
It was January 2019. Without skipping a beat, Farley talked passionately and eloquently about the egalitarian nature of a diner, of its ability to offer something for everyone, of any age and (nearly) any dietary restriction, sometimes at all hours, of the importance that comes from genuinely and consistently nourishing a community.
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Modern Restaurant Management
NOVEMBER 11, 2019
Americans selected what F&B factors would sway them to a hotel either for the first time, or for a return visit, and aside from a complimentary meal or drink, the data found some of the top selections to be: A variety of food options for all dietary preferences and restrictions: More than 1 in 3 (34 percent).
Modern Restaurant Management
FEBRUARY 6, 2020
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. ” Samira Shariff brings nearly 40 years of experience building successful restaurant brands in Alberta as a multi-unit franchise owner and operator in Edmonton.
Modern Restaurant Management
OCTOBER 16, 2019
Since every part of Ono’s assembly process is monitored by hundreds of sensors to ensure there is no spillage, cross-contamination, or inconsistencies; customers with dietary restrictions, allergies, or simply specific preferences no longer have to worry that their blend might include ingredients it shouldn’t.
EATER
JUNE 9, 2022
Now, the company is coming up on 16 franchised locations nationwide, mostly clustered in the mid-Atlantic but reaching as far as St. Just as bone broth for dogs followed the bone broth for humans boom, some shifts in pet diets can echo the mores or dietary restrictions of their owners, according to the New York Times.
Modern Restaurant Management
JANUARY 13, 2020
According to Tripleseat customers throughout the US, there was an increase in guests requesting a variety of plant-based or meatless fixings 2019, with many new plant-based options being offered. Veganuary—the practice of going vegan for the first month of the year—began in 2014 and its numbers have doubled each year.
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