Remove Airlines Remove BOH Remove Waste
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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

The kiosk trend will be embraced like it is in the airline industry. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. Consequently, restaurants can easily be staffed 24 hours a day with limited additional cost.

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What Is A Central Production Kitchen, And Why Are Restaurant Brands Increasingly Adding Them To Their Operations?  

Apicbase

Initially, central production units were primarily used by institutional and large-scale catering companies such as airline and cruise companies, hospitals, schools, and military kitchens. This allows you to optimise inventory and food waste management and cut down on costs. In this article, we’ll use these terms interchangeably.