Modern Restaurant Management
DECEMBER 16, 2019
The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fast casual, upscale casual and casual dining. Unfortunately, with consumers making more purchases from home, a trend that shows no signs of lessening, eating out is likely to be limited.”
Modern Restaurant Management
NOVEMBER 4, 2019
As an industry leader and authority on protein, the fast casual concept has featured plant based protein for 10+ years – serving up tofu, seasonal falafel, plant-based protein shakes and quinoa among others – and will now add Beyond Chili and house-made Beyond Beef meatballs to their line up. Plant-Based More Mainstream.
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Modern Restaurant Management
SEPTEMBER 15, 2020
In addition to using third-party platforms, restaurants must develop their own muscle to communicate and transact with consumers. With 85 percent of consumers saying they would like restaurants to use tamper-evident labels,2 US Foods’ tamper-free takeout solutions will help assure diners that their food is untouched while in transit.
Modern Restaurant Management
OCTOBER 16, 2019
Additionally, while other smoothie establishments use gallons of water to clean each blender, Ono’s patent-pending automated self-cleaning blender and robotic systems use 28x less water because it only needs to clean the blade and because it’s blended in the customer’s compostable cup. The Good Food Institute).
Modern Restaurant Management
FEBRUARY 18, 2020
In essence, this shift should lead restaurants to embrace the idea of maintaining a truly “intelligent” smart kitchen, one that will be tech-equipped to continue evolving with consumer demands. In the short term, it’s QSR that will experience labor improvement, then fast-casual.
EATER
AUGUST 17, 2023
Clearly they were meant to make me feel good about myself, but their effect was uncanny. The yolk is the purest representation of this dream, a bright orange ball of flavor and “good” fat that dazzles the eye, fills the belly, and soothes the conscience. The Happy Egg yolk was such an aggressive reddish orange it looked like a pustule.
Modern Restaurant Management
MARCH 3, 2023
The report is an authoritative look at the industry and its opportunities based on a range of national surveys of restaurant owners, operators, chefs, and consumers. Flexibility to Accommodate Rising Food Costs and All-Hours Dining Demand for restaurant experiences remains strong among consumers who are hungry to connect over shared meals.
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