Future Food
SEPTEMBER 6, 2023
For retail centre management and F&B operators, this scenario presents a partnership opportunity to plan and implement strategies to adapt to new consumer F&B spending patterns and continue to drive visitation, overall spend and maintain or increase asset value.
Future Food
SEPTEMBER 4, 2023
For shopping centre management and F&B operators, this scenario presents a partnership opportunity to plan and implement strategies to adapt to new consumer F&B spending patterns and continue to drive visitation, overall spend and maintain or increase asset value.
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Modern Restaurant Management
OCTOBER 22, 2020
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Contactless ordering and delivery, curbside pick-up and socially distanced patio seating are just a few of the amenities featured at Holsom that balances safety and convenience of its guests.
The Food Corridor
MAY 10, 2021
If you’re wondering if your shared kitchen project would be eligible for funding, there’s a ton of information on the government website. aims to add $1 million in value to local food production, create 246 jobs, and have an economic impact of $15 million by 2025. Register with System for Award Management (SAM.gov).
The Food Corridor
MARCH 27, 2023
And more and more often, whether we realize it or not, it’s also where we’re ordering our food. The Food Corridor powers cloud kitchens with booking and management tools How does a cloud kitchen work? Customers order online on food delivery apps (such as Grubhub, Doordash, etc.) What’s behind the cloud kitchen trend?
Modern Restaurant Management
MARCH 20, 2020
If you’re like me, chances are you’ve probably ordered food online or through an app at least once in the last couple of weeks. We’re not alone — market research company Frost & Sullivan projects that online/mobile ordering will be a $200 billion dollar industry by 2025.
Modern Restaurant Management
DECEMBER 9, 2019
The winners of The 3rd GCA were generated by a combination of voting from consumers on the official website (70 percent) and elections from the members of The American Food Association and The 3rd GCA Committee (30 percent). Please refer to the full list at the appendix below or the GCA’s official website. New York, NY.
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