The Food Corridor

FEBRUARY 2, 2021

This time last year, we were getting ready for an exciting year for the shared kitchen industry. Cloud or ghost kitchens were starting to come into the mainstream consciousness, the sharing economy was on the up, and there was a sense of optimism in the air for the coming year. . The natural question now is: what you got 2021?

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Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

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Modern Restaurant Management

JANUARY 22, 2021

” Using modular construction for restaurant development saves 10-15 percent overall, and allows for consistency and efficiency with the building process taking approximately five weeks to complete. Dave’s Hot Chicken is spicing up its 2021 franchise development strategy. All five restaurants are slated to open in 2021.

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7 Shifts

OCTOBER 15, 2020

A restaurant is not just the restaurant owner, a restaurant is the kitchen staff, waitstaff, the whole industry around restaurants. Now, the City Council of New York City has voted to extend local law 1932-A until March 31st, 2021. Anyone can anonymously call or text in tips about restaurant violations to Cuomo’s state task force.

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Lavu

SEPTEMBER 29, 2023

The 2021 COVID-19 pandemic caused many people to leave the hospitality industry, and many have not returned. Despite the vaccination efforts and safety measures implemented by restaurants, some potential employees may still be hesitant to return to work in this industry. This has left restaurants struggling to find and retain staff.

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Modern Restaurant Management

JUNE 18, 2020

Around one in six (16 percent) will avoid dine-in experiences altogether in favor of delivery or take-out. Diners’ main concerns about visiting restaurants again include cleanliness and safety. 30 percent of consumers have been out to eat in bars/restaurants to eat in the last two weeks. Return to on-premise.

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The Restaurant Times

JANUARY 11, 2022

Restaurants were among the first enterprises to be slowed down, shut down, or slammed with never-before-seen safety standards. Here is a 2021 Recap of the Indian restaurant industry. . Technological Advances Kick Start 2021 The Indian Restaurant Industry. With that concerts and food festivals started taking place.

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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. Download the Restaurant Trends for 2022 report for more details. Fast is not fast enough.

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Modern Restaurant Management

JULY 30, 2021

When life presents unexpected expenses, such as urgent car or home repairs, an emergency fund can help keep families afloat, and prevent them from taking on debt or missing payments. In fall 2016 he signed a baseball contract with the New York Mets before returning to the NFL in 2021.

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Modern Restaurant Management

OCTOBER 22, 2020

QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. designed with high-rent urban areas in mind. Holsom by Yogurtland.

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Goliath Consulting

NOVEMBER 23, 2021

Once the lockdown restrictions were lifted, many people were still concerned about their health and safety when dining at restaurants. Diners normally have to take action to learn about a restaurant’s offerings – call, visit the website, or browse social media pages. Total Food Service , September 2021.

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The Food Corridor

MARCH 27, 2023

Introducing cloud kitchens , commercial facilities purpose-built to produce food specifically for delivery. These commissary kitchens are sometimes also known as ghost kitchens, shared kitchens , or virtual kitchens with the delivery-only food brands operating within them called virtual restaurants.

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Restaurant Engine

MAY 26, 2021

The future is here, and automated kitchens are trending. With the Covid pandemic in 2020 and even in 2021, the restaurant industry found itself having to adopt new ideas and look deep into the future. With this comes a focus on innovation and new technologies. With this comes a focus on innovation and new technologies.

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Modern Restaurant Management

DECEMBER 21, 2020

Yet at the same time, every marketer blasted out email updates “we’re in this together” filling consumer’s inboxes, rendering email virtually ineffective and driving down open rates from the pre-pandemic abysmal 20 percent. When you give back to the community, the community takes care of you.

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The Food Corridor

MAY 10, 2021

Bootstrapping a shared commercial kitchen is never easy. Happily, there are sources of funding out there for community-focused projects that aim to give something back to the local food community. Each year the federal government hands out millions in grants to organizations that can show that the money will be put to good use. .

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Goliath Consulting

AUGUST 27, 2021

Artificial intelligence robots are taking over the food industry and the world. Are robots taking over? With most advanced technology involving artificial intelligence, people are worried about them taking over their jobs. However, robots are only here to help humans out, not kick them out. Robots in fast-food.

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ChefMod

OCTOBER 6, 2021

For the past 18 months, the restaurant industry has had to come up with innovative solutions to aid their effective transition into the new normal and reduce the effects caused by the pandemic. Even a small vegetable vendor can take orders via some kind of online ordering platform. Spreadsheets Begone!

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Culinary Digital

AUGUST 10, 2021

Dining out not only evokes cherished memories and family traditions, but it also gives senior living residents one of life’s greatest pleasures. However, they have adopted innovative technologies to lure senior living dining with contactless delivery, consumer meal kits, and faster takeaway. in the forecast period of 2021 and 2026.

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Modern Restaurant Management

DECEMBER 3, 2020

It’s clear to us she is someone who can help us grow and innovate and make sure we are making decisions to keep us relevant 10 years from now.” ” Pet lovers hoping for a MUTTS to come to their city can take a photo of a prime location and share it on Instagram using the hashtag #BringAMUTTSHere.

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Modern Restaurant Management

AUGUST 14, 2020

Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.

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EATER

FEBRUARY 4, 2021

Restaurant workers are made to feel powerless by design — and that keeps abusive chefs and toxic kitchens unchecked This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience.

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Modern Restaurant Management

DECEMBER 28, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. As the food and beverage industry continues its digital transformation, restaurateurs need to prepare to take advantage of a tidal wave of data these interactions create. Here are their responses. generation.

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Future Food

NOVEMBER 7, 2021

Towards the end of each calendar year, we like to take a look back at how the industry has shifted, the trends that have taken off, and try to pre-empt the future face of the industry. Ibis World Report: Restaurants in Australia, 2021. The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality.

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Goliath Consulting

NOVEMBER 8, 2021

The pandemic accelerated restaurant and bar trends such as ghost kitchens, e-commerce brands, and now alcohol delivery. Drinks with little to no alcohol are now taking shape in the world of beverages. Innovations witnessed so far in 2021 have included Street Hard Seltzer in Russia, Desperado’s virgin 0.0% Alcohol To-Go.

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Modern Restaurant Management

MARCH 24, 2020

While it is not the outcome we wanted, amid all the uncertainty around the COVID-19 pandemic and the immense strain it has put our industry, the safety of our attendees, exhibitors, sponsors, vendor partners and our own staff is paramount. This is our community and we all must be kept safe. New Level of Hot Dog.

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Modern Restaurant Management

DECEMBER 31, 2020

Modern Restaurant Management (MRM) magazine asked restaurant and food and beverage industry experts for their insights on what trends will be on the radar for restaurant owner and operators in 2021. is a preview of the trends and practices that will shape the hospitality industry in 2021. Here are their views. af&co Do The Hustle.

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Goliath Consulting

DECEMBER 6, 2020

Now that 2021 is only weeks away, we are making predictions on what the new year will bring. Here are our top 5 food and restaurant trend predictions for 2021 and beyond. Drive-thru visits still increased by 13%, the highest visit increase among the service modes of on-premises, carry-out, and delivery” (3).

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Aaron Allen & Associates

SEPTEMBER 8, 2020

For the foodservice industry, in particular, buying American can have significant benefits: from less volatility than emerging markets to portfolio diversification to the access to innovation hubs and talent. Out of the 10 largest restaurant chains globally, 7 are American. And though in 2020 the U.S. But the U.S.

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Modern Restaurant Management

AUGUST 5, 2020

The product will be rolled out in phases, with an introductory product available in the North American market in the coming weeks. “The bites are baked just right; choose a dip then take a sip! After moving from Australia to NYC, I couldn’t be more excited to make my mark as a part of this innovative, culture-lead team.”

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Modern Restaurant Management

SEPTEMBER 1, 2021

Getting the right technology in place, saving money, having a better understanding of the business, and prioritizing health and safety are just some of the reasons technology makeovers are gaining steam. Building a brand takes more coordination, more visibility, and more sophistication than manual processes can provide.

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Modern Restaurant Management

NOVEMBER 19, 2020

Together, the initiative supported the food and beverage community by providing more than 500,000 freshly cooked meals and much needed supplies across 19 relief kitchens nationwide. “We put the safety of our employees first. " On #GivingTuesday (Dec. ” says Dilip Rao, CEO of Sharebite.

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Modern Restaurant Management

MAY 27, 2020

Aramark Creates Safety Plans. Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Touchless cleaning for the safety of employees. Added sanitizing stations.

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Modern Restaurant Management

OCTOBER 29, 2020

This edition of MRM News Bites features tech companies winning funding, AI in the kitchen, DoorDash invests in brick and mortar and the gamification of food ordering. “With 92% of restaurant traffic now off-premise, this funding gives us the opportunity to provide more restaurants with innovative ways to reach more consumers. .

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Modern Restaurant Management

JUNE 12, 2020

To support its franchisees, who are independent business owners, in hiring and retaining employees who embody the brand’s core values, Dunkin’ is taking several steps to welcome new restaurant employees and promote the timely and much-needed opportunities its franchisees are providing. metro area.

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Modern Restaurant Management

JULY 16, 2021

The announcement comes after the COVID-19 pandemic presented many challenges for the hospitality industry, particularly for restaurant General Managers who grappled with unprecedented obstacles, such as labor shortages, customer and employee safety, and supply chain delays.

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Modern Restaurant Management

MAY 28, 2021

The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content. Noodles & Company Launches Ghost Kitchen. Noodles & Company launched its first ghost kitchen test in Chicago.

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Modern Restaurant Management

DECEMBER 14, 2021

Third-party delivery : Restaurants can generate cash flow but not profit; they’ll have to figure out how to make money using these services. I suspect there is pent up demand to go out and see people again and enough consumer savings that will drive restaurant revenue in 2022 higher than pre-pandemic levels. However, even if.

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