Will We All Be Vegan By 2030?

Robert Ancill Restaurant Consulting

The post Will We All Be Vegan By 2030? appeared first on Robert Ancill Restaurant Consultant. Articles Blog Restaurant Marketing

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The Restaurant of the Future

Modern Restaurant Management

The National Restaurant Association , in partnership with American Express and Nestlé Professional, released its 10-year outlook report on the projected state of the restaurant industry in 2030. The restaurant industry is at a crossroads as it finds ways to respond to consumer demand for meal and snack solutions away from home, Key economic projections for 2030 include: Restaurant industry sales are expected to reach $1.2 trillion by 2030. between 2018 and 2030. "The

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MRM Research Roundup: Mid-October 2020 Edition

Modern Restaurant Management

A new study by SOMAR-certified market research and consulting firm’s opines food authenticity market to grow at a steady pace through 2030. by 2030 over the value in 2020. by 2030.

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3 Reasons why it’s Time to Upgrade to Restaurant Cloud POS Software

Focus POS

This trend will likely continue for the next decade and by 2030, the Association expects the industry to fully integrate with technology that focuses on mobility, ease of use, and heightened security. By 2030, mobility will not be optional. According to the National Restaurant Association, guests prefer to interact digitally with eateries, by ordering, paying, specifying pickup or delivery and saving order preferences under their customer profiles.

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The New ‘Top Chef’ Season Begins Filming With Past Winners and Contestants Returning as Judges

EATER

Major companies like PepsiCo, Nestlé, and Walmart pledged to halve food waste by 2030. Bravo. Plus, Michelin will not release the 2020 guide to Singapore, and more news to start your day. Top Chef is in production again, and will feature a returning slew of familiar faces.

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Buzz From the Biz: Bar and Restaurant News Focuses on the Future

Buzztime Business

We’re living in 2019 but it feels like the restaurant industry is living 2030. Bar and restaurant news this month has been filled with stories of innovation. The post Buzz From the Biz: Bar and Restaurant News Focuses on the Future appeared first on Buzztime. Bar and Restaurant Trends

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A Chef’s Guide to Sustainable Dining

Modern Restaurant Management

And a backdrop to this is the estimation that demand for food is likely to rise by 50 percent by the year 2030, while demand for water is forecast to surge by 30 percent and land use by 50 percent. There are two key reasons for moving to more sustainable gastronomy: one is because climate change is threatening our very food supply, and the other is that how we are currently producing food is contributing to climate change. The proverbial chicken and egg.

The biggest food delivery pain points and how to solve them

Deliverect

trillion by 2030 - a growth that's very much driven by off-premise orders. According to a recently published report by the NRA , restaurant sales will grow to $1.2 Restaurants - and businesses like groceries, supermarkets and FMC companies - that want a piece of the action have to think about their takeaway, drive-through and/or delivery strategy.

From 2019 to 2020: Tech-xtualizing the Three Major Challenges Restaurants Face

Modern Restaurant Management

trillion in sales by 2030. From infamous chicken sandwich wars to on-trend plant-based burgers and acai bowls, it’s safe to say that 2019 was a trademark year for restaurants. In fact, amidst all the hubbub, new projections are putting the industry at a whopping $1.2 With all of 2019’s success, restaurant operators are also facing challenges that can be addressed with the help of technology in the New Year.

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The Delivery Dilemma - Food Delivery in 2019

Future Food

posits that by 2030 we could see a scenario where “most meals currently cooked at home are instead ordered online and delivered from either restaurants or central kitchens.”. The Delivery Dilemma - Food Delivery in 2019. Plenty of commentary has been written about food delivery, but now that we are over the honeymoon period, there are a couple of themes that have started to emerge: ?

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How Subtle Decor Can Really Make Your Space Stand Out

Modern Restaurant Management

You want to ensure your space looks as amazing in 2030 as it does in 2020. Did you know that, on average, Americans spend 93 percent of their lives indoors? The statistic may come as a surprise, but it shows how important it is to prioritize interior design and pay attention to even the smallest details of a room. A common misconception with interior design – especially for public spaces – is that more is best.

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Starting A Cloud Kitchen In The UAE? Here Is A Checklist That Will Keep You On Track

The Restaurant Times

The food delivery market is booming, and the online food delivery segment is projected to grow to $365 billion by 2030 globally.

How Cakes in Disguise Got Out of Hand

EATER

The year is 2030. Cheese cake but NOT the way you think | Shutterstock. The newest meme shows how trust in cakes has been eroded over the years Over the weekend, a fear gripped social media. People regarded each other with suspicion, a single question nagging the backs of their minds as they engaged with anything or anyone: Is that a cake? Are you cake?

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Ultimate Grubhub, Red Lobster Catering and Parts in Town

Modern Restaurant Management

The announcement included science-based preliminary targets for the reduction of carbon emissions, water use and waste by 2030, and outlined five strategies the company has identified to move toward them. Johnson also outlined three preliminary targets for 2030: A 50 percent reduction in carbon emissions in Starbucks direct operations and supply chain.

Starting A Cloud Kitchen In The UAE? Here Is A Checklist That Will Keep You On Track

The Restaurant Times

The food delivery market is booming, and the online food delivery segment is projected to grow to $365 billion by 2030 globally. Going by the food delivery statistics in the UAE, the food delivery sector is expected to grow at an annual rate of 6% and likely to continue for the next five years.

COVID-19 Is the Opportunity Plant-Based Alternatives Have Waited For

Modern Restaurant Management

As Alexia Howard, a senior analyst at the investment research group AllianceBernstein recently told The New York Times: “We were saying [in mid-2019] that by 2030, Beyond Meat could have $1billion in sales; now we’re saying by the end of 2020, which is only 18 months later.” Covid19 has wreaked havoc with certain sectors of America’s food chain — most recently and notoriously, the meat industry.

The Top 10 U.S. Food Vendors: Do you know everything you should about your restaurant food vendors?

Marketman

To date, they have diverted waste by 93.6%, and have a goal of 31% carbon footprint reduction by 2030. The quality of the food you serve ensures diners keep your tables packed. But, consumers are increasingly curious as to where the meat, fish, produce and dairy products used to create your mouth-watering dishes come from. They want to know what chemicals were applied to fruits and vegetables. The environmental impact of how products were transported.

The Top 10 U.S. Food Vendors: Do you know everything you should about your restaurant food vendors?

Marketman

To date, they have diverted waste by 93.6%, and have a goal of 31% carbon footprint reduction by 2030. The quality of the food you serve ensures diners keep your tables packed. But, consumers are increasingly curious as to where the meat, fish, produce and dairy products used to create your mouth-watering dishes come from. They want to know what chemicals were applied to fruits and vegetables. The environmental impact of how products were transported.

A Virtual Expansion and Tech Teaming

Modern Restaurant Management

“Dark kitchens, ghost kitchens or virtual restaurants – however you want to refer to them – are today’s hottest restaurant industry trend, and they are here to stay, as consumer demand and purchasing patterns are shifting,” said Franko, “A recent UBS report estimated that the market for food delivery is slated to grow from $35 billion in 2018 to $365 billion by 2030.

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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

By 2030, restaurants will have solved this problem through reusable packaging and closed loop logistics. Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” ” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery.

MRM Plant-Based: Good Food Scorecard and Healthier Hospital Food

Modern Restaurant Management

The pledge aims to reduce signatories’ greenhouse gas emissions from food purchasing by 25 percent by 2030. Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S.,

MRM Plant-Based: Trends in Meatless and Copper Branch Expands in Time for Veganuary

Modern Restaurant Management

The recent IDTechEx report, “Plant-based and Cultured Meat 2020-2030”, projects the cultured meat market to reach $514 million in sales by 2030. Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Meatless Trends.

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MRM Research Roundup: Mid-December 2019 Edition

Modern Restaurant Management

The recent IDTechEx report, “ Plant-based and Cultured Meat 2020-2030 ”, projects the cultured meat market to reach $514 million in sales by 2030. This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November.

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Goya CEO’s Praise of Trump Sparks Calls For Boycott

EATER

The year is 2030. Flickr/Mike Mozart. Plus, Frontline Foods is joining World Central Kitchen, and more news to start your day Of course this happens while canned bean consumption is at an all-time high. Robert Unanue, Goya CEO since 2004, has come under fire for remarks he made about President Trump at a roundtable for Hispanic business leaders and the announcement of the Hispanic Prosperity Initiative executive order. “We’re

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