The American Restaurant 2022 (Post Pandemic)

Culinary Cues

Let’s start with what we are fairly comfortable saying: whatever “normal” is will likely not make an appearance until the end of 2021 – so…let’s begin our speculation with January of 2022 to be safe.

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How To Run An Efficient Kitchen Operation: Q&A With Irfan Kuci From Focus Hospitality Consulting

The Restaurant Times

We do not necessarily focus only on restaurants but also on multiple hospitality sectors, ranging from resorts, hotels, cloud kitchens, bars, and more. A move towards adopting the cloud kitchen model is already on the cards and at the start of the pandemic, there was a huge dependency on them.


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Trending Sources

May/June 2021 Legal Update

Modern Restaurant Management

Arkansas Enacts Food Freedom Act : On April 30, 2021, Arkansas enacted the Food Freedom Act that exempts certain producers of homemade foods or drinks products from any state food safety licensure, certification, or inspection. The agency’s FY 2022 Budget provides $1.6 Pooja S.

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Restaurants Pivot to the new ‘Post-COVID’ Consumer Behavior Patterns

Modern Restaurant Management

One hotel in upstate New York increased salaries of kitchen staff to $20 from $12.50 Ongoing public health and safety concerns push down demand for the indoor restaurant experience.

Emerging Technologies That Will Shape The Future Of Restaurants

The Restaurant Times

Hence, technology-first business models such as cloud kitchens are only expected to become more prevalent in the coming years. According to estimates, the market revenue of the AR/VR industry will reach about $209 billion by the year 2022.

MRM Franchise Feed: Church’s Goes Hybrid and Curry Up Incentives Now

Modern Restaurant Management

We are also leaning heavily into our People First Safety Always Plan to guide us through how we’re doing business, as we seek what’s best for all our teams, franchisees, and enterprise.” doubled the number of ghost kitchens worldwide since June 2020.

New & Notable: TEAM Schostak Celebrates 40, AI in Food Service and Beachy Tech

Modern Restaurant Management

Bill directs all operational and strategic planning and execution for the Applebee’s, Del Taco, MOD Pizza, Wendy’s and Olga’s Kitchen brands. These changes go into effect in October for the launch of the 2022 call for entry period. Leading a Fair Kitchen.

MRM Franchise Feed: Modular Chicken and 2020 Year-End Results

Modern Restaurant Management

The brand not only entered more traditional restaurant franchises, but it also expanded into non-traditional retail presences such as grocery, universities, ghost kitchens, combo kitchens and coming soon, Military bases.

Bar Rescue’s Jonathan Taffer on COVID-19 Restaurant Changes

Restaurant Engine

A good restaurant operator manages bacteria in his kitchen every single day, and people don’t get sick.” “Now we have a virus,” continues Taffer regarding COVID-19 safety practices in restaurants. I think kitchens will never quite be the same.

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MRM Franchise Feed: Non-Traditional Dunkin’ and Boxing-Themed Concept

Modern Restaurant Management

” Key capabilities for the implementation include an integrated drive-thru solution, mobile order takers for line busting, a synchronized kitchen display system to interface with the POS, and an open API, which enables the integration of best-of-breed solutions directly to the POS platform.

MRM Research Roundup: Mid-September 2021 Edition

Modern Restaurant Management

Based on findings from a survey hosted on the Angus Reid Forum on behalf of Restaurants Canada, the report shares that on the positive side, Canadians are looking forward to returning to restaurants, so long as safety measures are in place.

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Make it This Winter and Step Up To The Table

Modern Restaurant Management

The updated data and recommendations were developed for US Foods by The Acheson Group (TAG), a global food safety consulting group that helps companies throughout the food supply chain more effectively mitigate risks, improve operational efficiencies and ensure regulatory and standards compliance.

MRM Franchise Feed: Überrito Getting Aggressive and Cinnaholic Success

Modern Restaurant Management

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.

MRM Franchise Feed: Frictionless QDOBA and Crisp & Greens Goes National

Modern Restaurant Management

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.

MRM Research Roundup: End-of-May 2021 Edition

Modern Restaurant Management

Throughout subsequent waves of the pandemic, the reports explored the growth of off-premise strategies including the spike in mobile apps and, more recently, captured softening safety concerns among consumers when they began favoring shorter wait times over safety protocols.

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Virtual Acceleration, Raising the Bar and Insult Monitor

Modern Restaurant Management

Molly’s Kitchen® Plant-Based Burger Patty : This vegan, plant-based burger is the perfect menu option for diners with flexible diets looking to reduce how much meat they eat. GFCO companies will have until 2022 to completely adopt the new mark on packaging.

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National Restaurant Show Canceled, Dog Haus Absolute, Pickup Pods and Melt It Forward

Modern Restaurant Management

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. Each new brand will operate at virtual kitchen locations, which are delivery-only, and will offer new items that are off-shoots of Dog Haus’ signature menu.

Tyson Managers Allegedly Bet on How Many Meat Plant Workers Would Get COVID-19


Plus, the New York Times calls for a restaurant bailout, and more news to start your day A lawsuit alleges managers at a Waterloo, Iowa plant ignored safety concerns, while holding a betting pool on how many workers would get sick. Shutterstock.

PPP Flexibility, Free Reopening Resources and HungerForce

Modern Restaurant Management

The reopening kits provide independent restaurant operators with must-have supplies such as masks and safety guidance posters as well as resource guides to navigate state and local COVID-19 reopening requirements and help create a safer environment for staff and customers alike.

Does It Get Better For the Indie Fine Dining Restaurant?


Four hundred miles away from Harlem, on a sweaty Saturday last summer, chef Ian Boden, 43, and his sous chef, Zach Weiss, 26, were assembling takeout orders in the kitchen of Boden’s restaurant, the Shack, in Staunton, Virginia.