The 20/20 on 2020: Restaurant Experts Weigh In

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. They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.).  The economic model makes more sense than traditional brick and mortar so many food businesses are moving in this direction.  Occupancy cost may be 60-70 percent less than a traditional restaurant and payroll could be 33-50% less.  Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu.   Food Halls – the numbers for current and future growth are…