Consumer Goods Kitchen Safety Sourcing Website Management 
Modern Restaurant Management
DECEMBER 28, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world. Change management needs to be a top priority. Lavu CEO Saleem S.
The Food Corridor
JANUARY 4, 2022
With private events difficult to arrange and more consumers happy to order food for delivery, caterers and independent chefs have new opportunities; and therefore, need new ways to connect with customers. so it makes sense to make shared use kitchen tenants aware. What is a Chef-to-Consumer Marketplace? Win, win anyone?
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The Food Corridor
MARCH 27, 2023
Introducing cloud kitchens , commercial facilities purpose-built to produce food specifically for delivery. These commissary kitchens are sometimes also known as ghost kitchens, shared kitchens , or virtual kitchens with the delivery-only food brands operating within them called virtual restaurants.
The Restaurant Times
OCTOBER 24, 2021
With restaurants shuttered, for millions of consumers staying home, takeout dinners were the only option. Thus, COVID-19 has accelerated the adoption of cloud kitchens in the food and beverage (F&B) industry. . Cloud kitchen, which was dubbed a new trend a few years ago, is now a reality. Introduction To Cloud Kitchens .
Next Restaurants
MAY 12, 2020
Retailers and brands are facing significant challenges on a variety of fronts during the COVID-19 crisis , especially in health and safety. Do your customers know enough about your cleaning processes to trust your kitchen, staff, and lobby? Find a good way to communicate the steps you’re taking. Image Source: Pixabay.
Goliath Consulting
JUNE 3, 2020
But much has changed since you’ve last had dine-in guests; consumer spending behavior and eating habits have been reset. First, we know that consumers will continue to regard safety and sanitation in high importance, possibly going towards 2021 (1). by Bora Kang. You’ve re-opened your restaurant, congratulations!
The Food Corridor
MAY 10, 2021
Bootstrapping a shared commercial kitchen is never easy. Happily, there are sources of funding out there for community-focused projects that aim to give something back to the local food community. Each year the federal government hands out millions in grants to organizations that can show that the money will be put to good use. .
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