Modern Restaurant Management

SEPTEMBER 15, 2021

15 percent have ordered alcoholic beverages with food for delivery or takeout, on par with the 18 percent of Canadians that say they’re likely to do this. “The developments and improvements made to delivery and takeout containers, food quality and speed have made a lasting, positive impression,” says Barclay.

2021 178

2021 Loyalty Program Retail Online Ordering 178

EATER

NOVEMBER 19, 2021

Staple foods like wheat, beans, and other legumes could struggle in the coming years — which will have far-reaching public health consequences This story was originally published on Civil Eats. The authors project that this could trigger increased spikes in food prices, deepening food insecurity and micronutrient deficiencies.

Food 102

Food Food Supply 2050 Food Safety 102

Foodable

AUGUST 3, 2020

The restaurant and food industry is forever changed,” says Paul Barron, the chief executive officer, editor in chief, and executive producer of Foodable. Food tech innovations. With an expected world population of 10 billion by 2050, farming technology needs to be reformed and revamped to sustainably feed urban areas.

Innovation 52

Innovation Events 2050 Food 52

Open for Business

MARCH 21, 2023

Fire is the heart of a chef’s magic act of transforming raw ingredients into the food guests crave. The goal is to cut carbon emissions and improve air quality by shifting to renewable energy sources and reducing dependence on fossil fuels. In Europe, the Netherlands, Sweden, and Denmark have set targets to phase out gas by 2050.

Kitchen Safety 88

Kitchen Safety 2050 Food Safety Food Supply 88

Marketman

JUNE 25, 2019

As diners become more aware, restaurant choices will increasingly be made based on the establishments’ ability to offer organic and clean foods. billion by 2050. Adding to the burden of our already strained water supply. They’re giving healthy food a new definition. It’s an absolute necessity. Chefs speak out.

Sustainability 63

Sustainability 2050 Seasonal Menu Food Supply 63

Marketman

JUNE 25, 2019

As diners become more aware, restaurant choices will increasingly be made based on the establishments’ ability to offer organic and clean foods. billion by 2050. Adding to the burden of our already strained water supply. They’re giving healthy food a new definition. It’s an absolute necessity. Chefs speak out.

Sustainability 40

Sustainability 2050 Seasonal Menu Food Supply 40