Compost Fast Casual Franchise Innovation 
Modern Restaurant Management
NOVEMBER 4, 2019
“The restaurant scene was the natural next step for Meatless Farm following our fast-growth in grocery stores across the globe. Protein Bar & Kitchen now operates 19 fast casual restaurants with 13 in Chicago, four in and around Denver and two in Washington D.C. Plant-Based More Mainstream. Not anymore.
Modern Restaurant Management
JANUARY 17, 2020
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers.
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Modern Restaurant Management
SEPTEMBER 15, 2020
Single restaurant proprietors and large franchise chains alike utilize SALIDO’s enterprise-level solution to revamp traditional and outdated operational systems. ” The majority of SALIDO's employees joined NAB following the acquisition to continue innovating the Restaurant OS. Learn About Fast-Casual Dining.
Modern Restaurant Management
OCTOBER 16, 2019
“Fast food options usually fall into two buckets: fast, healthy, and unaffordable, or fast, unhealthy, and affordable and nothing in between. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. through the end of the year.
Modern Restaurant Management
FEBRUARY 18, 2020
Technology-enabled franchises are better positioned to continually evolve to meet guests’ changing expectations. At Capriotti’s we are on a continuous and ever accelerating path toward innovation while building on our unique heritage. Restaurants will become increasingly casual. Historical and predictive Sales data.
Modern Restaurant Management
SEPTEMBER 14, 2021
Bill formally served on the Great Lakes Franchise Association Board, Del Taco’s Franchise Marketing Advisory Council and the Finance Excellence Advisory Council for Burger King. In 2009, Greg moved to the Del Taco brand, where we were chosen as Franchise Operator of the Year in both 2009 and 2010.
Modern Restaurant Management
DECEMBER 31, 2019
2019 brought a rapid increase of dairy-free and vegan options for consumers in restaurants including ice cream, cheese, chicken, beef and continued innovations for fish, lamb and milk. FAT Brands, Andy Wiederhorn – The proliferation of plant-based proteins in restaurants can’t be ignored.
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