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Tips to Navigate a Perfect Storm That’s Threatening Our Food Supply

Modern Restaurant Management

We were ill-prepared for the COVID pandemic that devastated the food industry with supply chain disruptions, product and labor shortages, and soaring inflation. The biggest learning from COVID is that food businesses must be prepared for any crisis – and ensure their suppliers all along the supply chain are also prepared and resilient.

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MRM Research Roundup: Destination Dining, Voice Commerce, and the Force of Fast Food

Modern Restaurant Management

In recent years, the food service industry has undergone a rapid transformation of automation and increased technology usage. Fast Food and QSR Value The United States Fast Food & Quick Service Restaurant Market size was valued at US$ 248.8 Growing menu innovation and healthy fast food further drive the growth of the market.

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Dining Trends for 2024

Modern Restaurant Management

The discussion included food, beverage, nutrition, lifestyle and unique aspects of boutique and high volume foodservice. Food trucks that bring food to patrons where they live and work has become a part of everyday life. Today’s restaurant guests are more knowledgeable and food savvy than ever before.

2024 474
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Food Safety and Transparency Are the Lifeblood for Operators

Modern Restaurant Management

Few scenarios strike more fear into a restauranteur’s heart than the prospect of serving food to patrons that makes them sick. Besides the obvious impact on customers, it can be extremely difficult to rebound from such an event as word spreads and casts doubt over the establishment’s reputation. Traceability Is Essential.

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Managing Bar Supply Chain During the Covid-19 Pandemic

Goliath Consulting

It is the middle of the lunch rush and trucks keep showing up at the loading dock during times the restaurant has deemed inappropriate for deliveries. The restaurant can use a strategy of guaranteeing an equivalent product is always in stock in the event a popular item is back ordered. We all know the one.

Supplies 392
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THE TEN KEYS TO RESTAURANT SUCCESS – POST PANDEMIC

Culinary Cues

Here are some thoughts. [] IT’S STILL ABOUT THE FOOD: People go out to eat for a variety of reasons – convenience, social interaction, a change of pace, business travel, vacations, celebration, or habit. Guests will come for the food and the service, but they become raging fans of a restaurant with a story. A terrific story.

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2023 Outlook: Trends and Challenges Restaurants Will See, Part One

Modern Restaurant Management

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. – Chris Adams, VP of Strategy, Oracle Food and Beverage. "As

2023 419