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Will We All Be Vegan By 2030?
Robert Ancill Restaurant Consulting
FEBRUARY 11, 2020
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
NOVEMBER 6, 2019
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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3 Reasons why it’s Time to Upgrade to Restaurant Cloud POS Software
Focus POS
APRIL 21, 2020
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.
Predictions for 2021: Part 2
Foodable
JANUARY 7, 2021
Robot and artificial intelligence kitchen platforms will also be on the rise—by 2030, Barron estimates that the workforce will have undergone a complete overhaul, and will only require 20 percent of the current workforce demand.
MRM Research Roundup: Mid-October 2020 Edition
Modern Restaurant Management
OCTOBER 16, 2020
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.
Keys to Running a Successful Ghost Kitchen
Modern Restaurant Management
DECEMBER 14, 2020
Projected to be a $1 trillion global market by the year 2030, according to Euromonitor research, ghost kitchens will continue to grow and serve as a viable way to keep the restaurant industry afloat without any reliance on the traditional dine-in experience.
Four Reasons to Consider a Virtual Kitchen Now
Modern Restaurant Management
NOVEMBER 12, 2020
Even before COVID-19, the food delivery industry was expected to grow from $43 billion in 2017 to $467 billion in 2025 – now it's expected to be $1 trillion by 2030. The devastating effects of restaurants during COVID-19 cannot be understated.
Buzz From the Biz: Bar and Restaurant News Focuses on the Future
Buzztime Business
NOVEMBER 18, 2019
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
COVID-19 Restaurant Industry Trends
The Restaurant Group
SEPTEMBER 16, 2020
According to Euromonitor , ghost, or “virtual”, kitchens could be a $1 trillion business by 2030. Changes and Opportunities in 2020 and Beyond. Needless to say, this has been a year like no other with unprecedented challenges. These will likely continue well into the foreseeable future.
Travis Scott Made How Much From His McDonald’s Deal?!
EATER
DECEMBER 4, 2020
billion “over the next five years as part of its long-term goal to cut in half its emissions by 2030 and reach net-zero emissions by 2050.” [ Fooddive ]. Photo by Jerritt Clark/Getty Images for McDonald’s.
The Purpose of POS Software for Restaurants
Focus POS
MAY 5, 2020
The restaurant industry is rapidly evolving and mobile POS is expected to be standard by 2030, so be sure any POS software for restaurants that you choose includes a mobility function so orders can be taken on a tablet device. POS software for restaurants does more than just process transactions. These powerful solutions give you a bird’s-eye view into your restaurant—even when you aren’t on site—so you can forecast, schedule and order more efficiently.
A Chef’s Guide to Sustainable Dining
Modern Restaurant Management
JUNE 23, 2020
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
NOVEMBER 13, 2019
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.
Ghost Kitchens Are the Wave of the Future. But Is That a Good Thing?
EATER
NOVEMBER 9, 2020
A market research firm recently estimated that delivery-only restaurants could be a $1 trillion business by 2030. Euromonitor, a market research firm, recently estimated that they could be a $1 trillion business by 2030.
From 2019 to 2020: Tech-xtualizing the Three Major Challenges Restaurants Face
Modern Restaurant Management
JANUARY 16, 2020
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.
The Delivery Dilemma - Food Delivery in 2019
Future Food
JULY 16, 2019
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: ?
How Subtle Decor Can Really Make Your Space Stand Out
Modern Restaurant Management
APRIL 22, 2020
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.
MRM Research Roundup: Mid-November 2020 Edition
Modern Restaurant Management
NOVEMBER 17, 2020
percent CAGR between 2020 and 2030. A new market intelligence study by an ESOMAR certified market research and consulting firm, has forecasted that the global foodservice paper bags market will record healthy growth between 2020 and 2030, and will progress at a CAGR of 5.4 Bn by 2030.
How Cakes in Disguise Got Out of Hand
EATER
JULY 14, 2020
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?
Starting A Cloud Kitchen In The UAE? Here Is A Checklist That Will Keep You On Track
The Restaurant Times
AUGUST 18, 2020
The food delivery market is booming, and the online food delivery segment is projected to grow to $365 billion by 2030 globally.
Ultimate Grubhub, Red Lobster Catering and Parts in Town
Modern Restaurant Management
JANUARY 27, 2020
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
JUNE 23, 2020
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
JUNE 22, 2020
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
JULY 7, 2019
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
JULY 7, 2019
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
OCTOBER 23, 2019
“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.
Decade of Disruption: Restaurant Insiders Dish What’s on the Plate
Modern Restaurant Management
FEBRUARY 18, 2020
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
FEBRUARY 10, 2020
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
DECEMBER 18, 2019
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.
MRM Research Roundup: Mid-December 2019 Edition
Modern Restaurant Management
DECEMBER 16, 2019
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.
Goya CEO’s Praise of Trump Sparks Calls For Boycott
EATER
JULY 10, 2020
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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