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While what consumers eat won’t change, post-COVID-19, how they will get it will. While some automation and technology solutions can require quite an investment, there are plenty of things to enhance your presence, improve efficiency and tempt consumers that are more cost effective and expedient to implement.
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Certainly, cooking incredible food, satisfying guests, and operating a successful business could fill the role of making a difference, but these four chefs, and thousands of others, seek to go beyond the obvious and find a way to use their talents for an even better good. Food knowledge equals better consumers. How will you do that?
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Is that a good thing for restaurants? Morgan Global Technology, Media and Communications Conference last month, according to an AlphaSense transcript. Besides driving traffic to restaurants through its consumer-facing delivery marketplace— the largest in the U.S. By Joe Guszkowski on Jun.
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Toast's Rally for Restaurants initiative, uniting top brands across the technology and foodservice sectors in support of the foodservice community during the COVID-19 health crisis. Hospitality Training Magazine – articles and member blogs with practical training content. "Not a good idea."
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The Business of Food starts with thinking about hospitality – I call it a Consumer-First Approach. It’s about each and every touchpoint that leads to feeling good as a customer. Tell us your thoughts on this Future Food Article All information collected remains confidential and anonymous. How would you rate this article overall?
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