2022 Compost Dine-in Seasonal Menu 
Modern Restaurant Management
APRIL 11, 2024
In pursuit of these objectives, restaurants must reimagine dining experiences through enhanced restaurant technology, deepen their commitment to sustainability, and fine-tune their core offerings. Comparatively, 48 percent intend to automate additional on-premise functions (previously 41 percent in 2022).
Hot Schedules
NOVEMBER 3, 2021
What Hotel Menu Trends Will Define 2022? E xperts predict the global hotel industry in 2022 will return to 80 percent of 2019 demand — as more vacationers return to the fold and business travelers book trips once more, how have your offerings adapted to post-pandemic consumer demands? b3lineicon|b3icon-trees|?
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Restaurant365
JANUARY 13, 2022
As we end 2021 and consider the vast increase in takeout, comfort food, and overconsumption of alcohol that took place during the throws of the pandemic, many of us are resolved to doing better in 2022. Below are our 7 guest preference predictions for 2022. Below are our 7 guest preference predictions for 2022.
Future Food
NOVEMBER 7, 2021
The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. With the pandemic starting to ease in some parts of the country and lockdowns becoming a thing of the past (hopefully), 2022 brings some cautious optimism to the industry as businesses start to see light at the end of the tunnel.
Restaurant365
JANUARY 13, 2022
As we end 2021 and consider the vast increase in takeout, comfort food, and overconsumption of alcohol that took place during the throes of the pandemic, many of us are resolved to doing better in 2022. Below are our 7 guest preference predictions for 2022. Below are our 7 guest preference predictions for 2022.
Modern Restaurant Management
MARCH 3, 2023
A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.
Modern Restaurant Management
APRIL 21, 2022
Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. Working the season into the menus is another way to be mindful of the environment. Amy Brandwein, Chef Owner, Centrolina & Piccolina, Washington D.C.
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