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7 Guest Preference Predictions for 2022

Restaurant365

Sustainability will be top of mind. Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era. Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Each provides something different.

2022 147
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Restaurant Sustainability: Is Your Waste a Waste?

The Restaurant Group

Restaurant Sustainability. In fact, restaurants recycle cardboard, paper, grease, fat oil, and metals more than recycling wasted food. The post Restaurant Sustainability: Is Your Waste a Waste? appeared first on Restaurant Consulting, Restaurant Design, Business Plans, Menu Development, Food Service Consultants.

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The Trends to Watch in 2022 & Beyond

Future Food

Modern Menus The humble menu has had a thorough overhaul in the past two years and as businesses are reopening, we are seeing the emphasis that has been placed on menu flexibility, pricing, structure, and menu size. The uprise in delivery has manifestly changed chef’s thinking and influenced menu development.

2022 148
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7 Guest Preference Predictions for 2022

Restaurant365

Sustainability will be top of mind. Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era. Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Each provides something different.

2022 78
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How to Meet The Needs of Today’s Coffee Shop Customer

Perfect Daily Grind

Customer expectations are growing, fuelled in part by Instagram, foodie blogs, and the growing tendency for dishes and locations to be designed for photos. Next, consider your menu. If you’re looking for easy ways to diversify without giving your baristas a headache, try a seasonal menu. Examine your drinks menu, too.

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La Meditteranee – Sustainability, Profitability and Purpose – One Owner’s Journey

Cheetah

And, as if every minute didn’t already matter to a restaurant owner, the time commitment to turn a restaurant into a more sustainable business may not seem feasible. At Cheetah, we’re here to challenge those preconceptions and argue that going green with your restaurant is actually well worth the investment. His crisis was existential.

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MRM Research Roundup: Halloween-2019 Edition

Modern Restaurant Management

National Menu Trends. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. Placer.ai, dug into the numbers to analyze the situation.

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