This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
By Indiana Lee, Contributor Guests want to know where their food comes from, how it was raised, and whether it aligns with their values. According to a study from Delierect , 43% of restaurant diners say they are willing to pay more for sustainable dishes, and 68% believe restaurants should take active steps to reduce food waste.
As economic pressures and fluctuating food costs persist, these technologies will be critical for maintaining profitability and ensuring long-term sustainability. Younger generations are increasingly favoring restaurants that prioritize sustainability… local sourcing, reducing food waste, energy efficient operations.
Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. The discussion included food, beverage, nutrition, lifestyle and unique aspects of boutique and high volume foodservice. Lcal and sustainablefood is a mega trend in the restaurant business.
Animal welfare and food processing concerns are making consumers explore environmentally-friendly food alternatives, prompting a rise in vegan food demand. Vegan trends are not only limited to raw ingredients, but they are also spreading to other domains of foods and beverages, such as confectioneries. from 2022-to 2032.
According to UK-based consumer intelligence firm Brandwatch, one of the biggest challenges for the food and beverage industry is staying up to date with consumers’ wants and needs. They state , “The food and beverage industry is seemingly one of the most susceptible to changing trends, micro-trends, and local trends.”.
Beyond Meat was selected as the plant-based partner for Protein Bar & Kitchen due to its clean label (soy free, gluten free, NON GMO), commitment to sustainability, and – most importantly – the fact that it looks, cooks and tastes like meat. Impossible Meatballs. " Meatless Monday in Russia.
Peer into counter service restaurants, from fast food chains to trendy eateries, which play an active role in the restaurant industry. You place your order at the counter or kiosk, grab a number or buzzer, and typically receive your food at the counter. Generally lower food prices than full-service restaurants.
The corporate catering sector faces a host of challenges, including labour shortages and the Herculean task of making the supply chain more sustainable. There is more remote work, sustainability has become essential for business, and competition from food delivery services, local restaurants, and retail is fierce.
Questions could range from ingredients of dishes to potential allergens. Wine and Food Pairing Training : AI can create materials and quizzes on wine and food pairing, helping staff make better recommendations to customers. This will help train staff in customer service skills and problem-solving.
That means balancing brilliant ideas with practicality and taking the time to consider all variables that can impact food costs , menu scalability, and customer first impressions. Make sure your team understands cross-contamination risks, training them to avoid allergen exposure by following safe food handling practices.
Inefficiencies in a restaurant’s supply chain can increase costs, disrupt operations, and drive customers to competitors. Effective restaurant supply chain management is crucial to overcoming these challenges and ensuring a seamless operation. Better synchronisation between supply and demand. Book a Demo 2.
As fast food chains strive to stay ahead of the competition, QSR industry trends like digital transformation, menu diversification and enhanced delivery options are reshaping how these businesses operate. Here’s an in-depth look at how certain trends are restyling the fast food sector. Another key trend is menu diversification.
Food traceability is compulsory for many food companies in the US, Europe, and the UK. 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. But that’s not the only reason why food traceability has gone mainstream.
Moreover, with the help of data aggregation and analysis, restaurant owners know what parts of their business are underperforming, whether they be food quality, sale frequency, or customer experience related. These automated processes save time and speed up the supply chain process of acquiring necessary goods.
This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. Your restaurant managers have access to real-time inventory data at every location , allowing them to minimise over- and underbuying, which massively reduces food waste and food costs.
Without a long-term approach, hotels – and large-scale food service companies – run into all sorts of problems down the line, leading to: costly software patch-ups, difficulties with staff training, low adoption by employees, and underwhelming ROI. They come together to support each other and spur innovation sustainably. We disagree.
Rather today’s consumer demands menu innovation as well as eco-friendly and sustainable practices. There is also reduced cancer risk and a lower risk of food poisoning from undercooking plant based protein. Restaurants can accomplish these goals while adding to their bottom line. land in the Beyond Meat camp.
Today, her success has finally proven to her parents that cooking is a viable and sustainable career for women. He began his life-long career in the hospitality business at the food service division of Stouffer in Newark, N.J., It’s fun to be able to offer the city food from such a great brand through our Kitchen Center.”
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dismal restaurant sales traffic, best foodie cities , top breakfast foods in America, food fraud and why Brits love chicken shops. 16 being World Food Day and restaurant prices rising 3.2 Challenging Q3. percent range.” Seattle, WA.
In this blog, we talk about the rising global concerns around food security. We also discuss how modern approaches have improved consumption habits and nutritional awareness – while, resolving issues around wastage and costs and promoting sustainable practices for all. ranks 13th. Annually, the U.S.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content