Compost Food Supply Government Kitchen Safety 
Future Food
NOVEMBER 7, 2021
The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Whilst some food and hospitality businesses chose to pivot their businesses early, out of necessity, others have elected to respond to changes in consumer preferences and are quickly reshaping the food and hospitality landscape in front of our eyes.
Modern Restaurant Management
DECEMBER 16, 2019
In their Q3 2019 Food Sector Retail Index, Placer.ai, the world’s most advanced foot traffic analytics platform, looks at ten of the biggest QSR brands to see who came out on top this quarter. Overwhelmingly, the quality of food is the main factor in determining why consumers pick a particular restaurant when dining out (46 percent).
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Modern Restaurant Management
SEPTEMBER 14, 2021
Bill directs all operational and strategic planning and execution for the Applebee’s, Del Taco, MOD Pizza, Wendy’s and Olga’s Kitchen brands. He started his career with Hardee’s Food Systems in 1983 ending in the position of District Manager. Bill is a 1982 graduate of Michigan State University.
Modern Restaurant Management
MAY 12, 2020
"Even with government loans, restaurants will still struggle to pay past due invoices, rent, and other expenses. The LEE Initiative’s Restaurant Reboot Relief Program is committing at least $1 million to purchasing food from sustainable farmers in 16 regions and giving that food directly to restaurants in those areas.
Modern Restaurant Management
SEPTEMBER 15, 2020
“Without assistance at all levels of government, many of these businesses will be forced to close their doors. Laws governing alcohol consumption must always be observed, and hospitality businesses must remain informed of current rules and regulations. US Foods Holding Corp. Unfortunately, many already have.
Modern Restaurant Management
DECEMBER 31, 2019
They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. 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.).
Modern Restaurant Management
NOVEMBER 2, 2020
For instance, if a restaurant could cross-utilize current staff to deliver food and already has the POS capabilities to handle delivery orders, the cost to launch could be minimal. Now more than ever, consumers want to get their food and go, quickly. Convenience is the main ingredient driving restaurant demand.
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