Modern Restaurant Management

MARCH 18, 2024

Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Among the findings: Casual experiential dining appeals on many fronts to consumers of varying ages in different parts of the country looking for affordable culinary experiences.

2024

Modern Restaurant Management

JUNE 15, 2021

While what consumers eat won’t change, post-COVID-19, how they will get it will. By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. Besides, consumers are already thinking digital first.

Technology

Modern Restaurant Management

MAY 6, 2022

Animal welfare and food processing concerns are making consumers explore environmentally-friendly food alternatives, prompting a rise in vegan food demand. Consumers are increasingly choosing plant-based goods due to growing awareness of animal cruelty and the significant environmental impacts of the dairy industry.

Consumer Goods

Modern Restaurant Management

SEPTEMBER 19, 2023

With AI, food companies can calm ingredients that trigger allergens. What's more, using AI to source specific ingredients could also make foods healthier and more nutritious than they are now. Sellers would make money from foods that they would otherwise throw out, while buyers would get good deals.

Food Supply

Perfect Daily Grind

JUNE 21, 2020

Vegan, earth-conscious, experience-seeking, Instagram-shunning, pour-over-drinking, pour-over-avoiding, quality-orientated, convenience-orientated: the consumer market is rapidly evolving and at times contradictory. The world has too, and this will impact the behaviour and preferences of 2020’s coffee shop consumer. Neil Soque.

Café

Cheetah

NOVEMBER 16, 2021

The ‘Clean Label’ movement is part of the rising trend in consumer consciousness driven by the aspiration for improved personal and planetary health. From a marketing perspective, it is a buzz word open to interpretation by consumers and brands. Fewer, simpler ingredients that are less processed and come from natural sources.

Food

Modern Restaurant Management

NOVEMBER 4, 2019

The survey uncovered the top factors driving consumers to seek plant-based alternatives: 74 percent of Americans seek variety in their diet. 73 percent believe they can get protein from other sources, like plant-based alternatives. 58 percent of parents say it’s to set a good example for their kids.

Fast Casual

The Restaurant Times

JANUARY 31, 2022

Consumers across the globe have a strange love affair with baked goods, and the current pandemic seems to have accentuated the relationship. You must consider providing information regarding the nutrition content of your bread, pastries, and sweets since the consumers are becoming more health-conscious. Promote Good Cakes.

Allergens

The Food Corridor

JANUARY 4, 2022

With private events difficult to arrange and more consumers happy to order food for delivery, caterers and independent chefs have new opportunities; and therefore, need new ways to connect with customers. What is a Chef-to-Consumer Marketplace? Direct-to-Consumer Marketplace Apps Worth Sharing with Your Tenants. Hungry House.

Catering

Apicbase

MAY 21, 2024

Operational realities like ingredient sourcing, kitchen workflow, pricing strategy, and branding play a role in menu development. Make sure your team understands cross-contamination risks, training them to avoid allergen exposure by following safe food handling practices.

Menu

Apicbase

AUGUST 19, 2022

And that is a good thing. What I mean is: how do you distil meaningful answers from multiple data sources, and how does it improve workload if an employee has to update three apps instead of three spreadsheets? It is time-consuming and error-prone. Digital data are the foundation on which modern hotel operations rest.

Hotels

Apicbase

APRIL 5, 2024

Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. Traceability software helps track ingredients from source to delivery and improves regulatory compliance.

Back of House

Apicbase

JULY 22, 2024

Mann acknowledged, however, that there remains “a challenge around consumers’ readiness to adapt to climate-friendly dishes.” Implementing software like Apicbase enables foodservice companies to share critical information with their customers, including food provenance, allergen details , nutritional values, and carbon footprints.

Catering

Apicbase

NOVEMBER 28, 2022

These businesses are accountable for any safety issues in their supply chain and must have information on traceability for the goods they grow, distribute, and sell. In addition, consumers have grown more concerned about the food they eat, where it comes from, and which nutritional values it offers. Virtual brands.

Tip Distribution

Apicbase

JUNE 11, 2024

Build Good Vendor Relationships People respond to honesty, transparency, and respect. Consider items like canned goods, condiments, broths or spices. Periodically Review Vendors, Contracts & Invoices Performance reviews can be tedious and time-consuming, often leading to extra work and potentially strained relationships.

Supplies

Apicbase

MARCH 28, 2024

With more people using the data to organize workflows for purchasing, inventory, production, and even HACCP, the need for a definitive source of truth that is able to capture all the data and connect them in a coherent way has grown exponentially. In short, your single source of truth needs to be accessible for it to be helpful.

Management

Modern Restaurant Management

NOVEMBER 2, 2023

Shaw is a food safety specialist, podcaster, founder of Savvy Food Safety, co-founder of My Trusted Source, and an entrepreneur, author, and speaker who spent 30+ years working in the foodservice industry. For future sanitarians, I want them to understand that there will be both good and challenging days, but each one holds valuable lessons.

Kitchen Safety

Modern Restaurant Management

AUGUST 28, 2020

Tortas Frontera is now offering the same locally-sourced Mexican specialties that Chicago air travelers know and love for pickup and delivery from Kitchen United’s near north side location. “Restaurant models are evolving to meet growing consumer demand for off premise dining. ” Located at Kitchen United MIX at 831 N.

Allergens

Apicbase

MARCH 16, 2025

If you ran a contract catering operation in the 2000s, the job was straightforward: serve good food, on time, at a reasonable cost. Locally sourced? But, people dont want caterers telling them whats good for them, like Try our healthy, high-protein salad for ultra-runners. People dont want to be told whats good or bad for them.

Catering

Modern Restaurant Management

NOVEMBER 17, 2020

The survey also gathered insights on consumer habits and spending preferences over the course of the pandemic. The survey insights show how the hospitality and event industry can pivot their offerings to cater to consumer preferences. More than half of respondents are purchasing gift cards to restaurants this holiday season.

2020

Modern Restaurant Management

JANUARY 16, 2020

Some ingredients with a starring role in 2020 to swap in for a healthier choice: Meat Swap : Jackfruit: this comes off the jackfruit tree and is a very hearty tree and easy to grow making it good for the planet. The Greater Good, Sustainability and Local Sourcing. Sourcing and buying local is still a growing trend as well.

Events