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93 Restaurant Industry Statistics Every Food Service Operator Needs to Know in 2024

Apicbase

On the other hand, fast food restaurants are on the rise , with 0.8% Square , 2024) Get started : Restaurant Inventory Management Software for Multi-Unit Restaurants and Large-scale Catering Operations. Touchbistro , 2024) 83% of restaurants accept mobile wallets as payment methods in addition to cash and cards. billion by 2030.

2024 52
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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” In addition to improving the guest experience, technology also makes it easier for restaurants to manage their operations.

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Restaurant Experts’ 2021 Outlook, Part One

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Rick Camac, Dean, Restaurant & Hospitality Management at ICE (Institute of Culinary Education). Here are their responses. To read part two, click here. Food safety and transparency: Health is top of mind.

2021 199
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Pitfalls Of Starting A Restaurant Franchise — Is Your F&B Concept Fit For Expansion? Are You Ready To Deal With Franchisees?

Apicbase

Franchising is a time-tested business model that allows restaurant owners to scale their business fast and efficiently. We suggest focusing on your earnings before interest and taxes (EBIT) to estimate cash flow. Manage group-wide menus from a centralised platform with performance dashboards. 1 You’ll have to share control.

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The 20/20 on 2020: Restaurant Experts Weigh In

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education.

2020 138