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Just as Chatham alumna Rachel Carson’s pioneering work in sustainability changed America’s understanding of the environment, our induction advocacy will change the future of the culinary industry.” We also cover the health, performance, and financial benefits of transitioning to electric and sustainable kitchens.
As we step into 2025, the restaurant, bar, and hospitality industries are experiencing transformative shifts driven by evolving consumer preferences, technological innovation, and economic dynamics. As we navigate these changes, one theme stands out: innovation.
Still, keeping a steady team remains the top challenge, highlighting the need for ongoing innovation in restaurant workforce management. Embracing these innovations will be essential to meeting the evolving needs of the industry and its workforce. At the same time, technology is poised to play an even bigger role in the coming year.
Combine the rising prices of food with the drive to be more sustainable, and we have reached the point where we need to reduce, reuse, and shop local. Here are 10 tips for promoting sustainability in the food industry. Permaculture is a science based on the principles of ecological design and sustainability within natural ecosystems.
Over the past decade, the restaurant business has been changing with the innovations in cooking equipment and advent of ghost and cloud kitchen. These are the future of commercial cooking and the cooking equipment industry must be ready for it. All these innovations are centred to make cooking easier and without hassle.
"Loyalty innovation is not always true innovation," Lynch added. "It’s Loyalty innovation sometimes simply is…Restaurants see others driving success with an initiative and they jump on the bandwagon, while tweaking it slightly to make it unique for their brand."
Considering the inflationary and labor strains, proactive risk management and operational adjustments will be crucial to sustaining profitability in the year ahead. Enhance managerial training : Equip managers with tools to foster a positive workplace culture.
Enhanced biosecurity includes: Restricting farm access to essential personnel only Implementing rigorous sanitatiozn protocols for equipment and vehicles Increasing surveillance and early detection programs to identify potential outbreaks 2.
This is an innovation that consumers appreciate: 42 percent of diners have already used kiosks , and one in every three people say they would like restaurants to have more kiosks available. Back-office digital innovations are also helping restaurants manage costs and make the most of their workforce.
2025 Cocktail/Beverage Trends Ingredients on the Rise Super Juice Acid correction is a technique that allows bartenders to sustainably mimic flavors not locally available, such as using acid-corrected local citruses in Roatán in the Caribbean to replace lemons in cocktails.
Convenience and a wide range of options have emerged as key purchasing drivers, providing significant opportunities for innovation to ensure more inclusive and seamless payment experiences. Consumers now expect innovative solutions that support seamless journeys, and payment technology must support this transition to smart mobility.
The QSR industry is heading into 2025 at a crossroads of innovation and expectation. The innovations introduced in 2024 set the stage for progress, but 2025 is the time to move from experimentation to optimization. Menu innovation has become a key way to deliver value.
For more than two decades Sam Ballas, Founder of East Coast Wings + Grill, has focused on brand building in a smart and sustainable manner. Automation – Investing in smart kitchen equipment and AI-driven scheduling tools can help reduce labor costs and improve efficiency.
Are meeting the demands of key stakeholders (including customers, employees, investors, the media, and influencers) who want to align with reputable, ethical, sustainable, humane, diverse organizations. Consumers want to support organizations that are ethical, sustainable, responsible, humane, trustworthy, etc. Meet consumer demand.
The multi-unit chain prides itself as a mission-focused dining venue with relaxed, eco-friendly dining spaces, making sustainable choices for fresh, locally grown food, and operating a culinary internship program for young adults coming out of foster care.
pipes intersecting walls) or wrong equipment placements. 3D modeling lets operators test layouts and equipment. Another big reason for restaurant renovations is sustainability since some restaurants now use eco-friendly designs, recycled materials, and energy-efficient appliances.
AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand. Improving sustainability. AI is also significantly improving sustainability in restaurant supply chains.
What’s not commonly known is that used cooking oil can be transformed into renewable plastics and lower-emission renewable fuels, like renewable diesel and sustainable aviation fuel (SAF), part of a growing list of useful products derived from recycled cooking oil and other renewable raw materials.
Recent product innovations enhance operational efficiency and guest engagement for restaurant operators. These updates, combined with new partnerships with standout restaurants, reinforce SpotOn’s commitment to equipping operators with the tools and insights needed to thrive in 2025, no matter what comes their way.
It’s no great surprise to say QSR and fast casual restaurants can be considered among the most energy-intensive commercial building types making it increasingly challenging for operators to balance the goals of efficiency, profitability and sustainability. Why is the restaurant industry at a pivotal moment regarding sustainability?
To showcase bold new flavors, On The Border has elevated its menu, and the innovative new dishes will be available for guests visiting North Point. “This year continues to be the ‘Year of the Guest,’ where they are the focal point to everything we do, from menu innovation to technology to podcast content,” Eckles said.
Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. Innovative tech tools, like AI, can improve forecasting, inventory management, scheduling, customer service, marketing, and many other essential business tasks. Prioritize sustainability.
Foster Accountability Through Clear Objectives Accountability is essential for sustaining momentum during growth. Cultivate Adaptability : Encourage leaders to view challenges as opportunities for growth and innovation. The Long-Term Benefits of Strong Leadership A scalable leadership team provides the foundation for sustained growth.
IoT devices provide real-time data on critical factors, including equipment performance, energy consumption, and production processes. Boosting sustainability efforts. Every restaurant wants to become more sustainable, reducing waste and associated costs, and IoT can be instrumental in reducing food waste (see above!)
Labor management solutions with multiplatform functionality can also equip tech-savvy workers with mobile capabilities, allowing employees to clock in/clock out, adjust schedules, communicate with managers and complete training programs from their mobile devices.
In a recent study, at least 52 percemt of restaurants claim they are considering exploring the ghost kitchen’s delivery-only model to sustain demand and maintain their brand. Some ghost kitchens are even set up to house several delivery-only concepts from different operators that share equipment like refrigerators, dishwashers and more.
Expect 2025 to see a renewed fight for the survival and growth of local markets, driven by both consumers and restaurateurs who value authenticity, sustainability, and the vital social role these markets play. For us, menu innovation is more than adding dishes—it’s about offering something guests can’t find anywhere else.
As the calendar turns towards 2024, the restaurant industry stands at a crossroads, with innovation and adaptation at the heart of its ongoing evolution. As such, restaurants are investing in training and development programs to upskill their workforce, ensuring team members are equipped to handle the latest tools and technologies.
Digital Tools That Reduce Operational Strain Facing persistent labor challenges, restaurants are strategically adopting technology not as a quick fix, but as a long-term solution for sustainable operations. Digital tools enhance efficiency and boost employee satisfaction, proving essential for navigating the industry's evolving landscape.
Brands find themselves at a pivotal juncture, where they have the opportunity to both captivate customers and secure their loyalty through a thoughtful blend of innovation and tradition. Finding the balance between innovation and tradition is the secret recipe for enduring success in the evolving dining industry.
This recovery was largely supported by strong takeout and delivery sales, which played a crucial role in sustaining revenue streams. By embracing digital literacy and innovative solutions, franchisees can better navigate these challenges.
Fine dining establishments provide a space for the most creative chefs and the boldest of all hospitality entrepreneurs to experiment, innovate and offer unique and upscale dining experiences–something that’s hard to replicate at regular dining establishments. Food is a business of making people happy.
Throughout the pandemic, operators have taken note of consumers’ changing lifestyles and the needs of their staff, and as a result, recent innovations have emerged to address these new needs. Trend #2 – Growing Focus of Sustainability Importance. One of the biggest concerns is sustainability.
Today’s digital solutions allow you to audit and evaluate your supply chain’s sustainability and resilience. These innovative tools will help you get a better handle on your supply chain, organizing supplier certifications into a system you can see and manage. Use tech tools to manage your supply chain.
The lounge boasts innovative lighting that enhances the sensory experience. ” The project highlights Da Bureau's commitment to innovative design solutions that are environmentally responsible and sustainable, said Boris Lvovsky, CEO and co-founder. . In total, we mirrored nature without outright copying it.
Sustainable restaurant expansion requires balancing excitement with patience and perspective. Sustainable restaurant expansion requires balancing excitement with patience and perspective. Capital infusions fund additional equipment purchases, hire staff quickly or secure upgraded real estate locations.
The restaurants that thrive today are those that balance innovation with human connection. Providing benefits like career development and on-the-job training is critical, especially as we continue our mission of serving thoughtful food that supports healthier, more sustainable living. The world changed, and so did restaurants.
This shift from traditional expertise to technological innovation in wine selection is reflective of a broader transformation within event planning. This shift from traditional expertise to technological innovation in wine selection is reflective of a broader transformation within event planning.
Sustainability – As consumer demand for eco-friendly practices continued to rise, restaurants responded accordingly with efforts to reduce food waste, enhance supply chain sustainability, and adopt environmentally responsible packaging. These innovations were pivotal in safeguarding the safety of customers and foods.
What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? We’re also seeing many of our clients find new ways to be more sustainable in sourcing their food products. Mark Hoefer, General Manager, Le Bilboquet Atlanta.
Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. The debate over manufactured plant proteins and whole plants has begun, and it has spurred innovation in menus across all segments of the foodservice industry.
Focus on Sustainable Food Production. As climate change puts traditional farming methods – and food production – at risk, there will be a renewed effort around sustainable food production, like vertical farming, hydroponics, and aquaponics. In the coming year, operators should rely on restaurant technology (ResTech) to help them: 1.
The result is a unique culinary experience that features unmatched freshness and innovative and educational menus, with a strong emphasis on sustainability. Food waste is another concern regarding sustainability in restaurants. The end result is an innovative menu with less common flavors and combinations.
2022 will be the year where the restaurant industry shows the world how flexible and techno-savvy it really is — applying what it has learned during a challenging two-year period and adopting technology that reinforces the industry’s innate appetite for innovation. Jay Fiske, Vice President, Powerhouse Dynamics.
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