Fast Casual Food Safety Sourcing Tourism 
Modern Restaurant Management
DECEMBER 28, 2020
We also see this gaining traction with consumers similar to how calorie labeling became a major source of information for our personal health. The younger generations don’t just want great food, they expect memorable experiences. Safety is paramount: Gone are the days of buffet style displays and bulk serving.
Aaron Allen & Associates
MARCH 19, 2020
The economic slowdown, public markets in distress, supply chains interrupted, tourism coming to a halt, consumers staying at home (which — for many — translates to a lower disposable income), and huge uncertainty can have long-lived effects for many restaurant businesses. Restaurant Industry Coronavirus Timeline. March 19, 2020.
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Modern Restaurant Management
JANUARY 2, 2024
Looking ahead, we predict a day when cultivated meat will find its place as a default choice -on menus, because it delivers on taste, nutrition, and food safety, in addition to environmental sustainability and animal welfare. Beyond the realm of food, a similar shift has occurred with electric cars.
Modern Restaurant Management
MAY 1, 2020
Other businesses have seen a surge of consumer interest, including chicken-wing joints (+84 percent), pizzerias (+71 percent) and fast-food restaurants (+55 percent). dine out more often to fulfill basic needs and gravitate toward drive-thru and take-away options associated with QSR and fast casual. In the U.K.
Modern Restaurant Management
DECEMBER 4, 2020
“They’ve had to basically adapt and change their entire business model,” says Yang Yang, an associate professor in the School of Sport, Tourism and Hospitality Management (STHM) at Temple University. Asia Center for Tourism and Hospitality Research, the road to recovery could still be a long one. Shopping malls.
Modern Restaurant Management
JULY 1, 2020
There has also been an increase in review content for Black-owned restaurants and food businesses (up 9X) and nightlife (up 13X). The findings, from research conducted by Reach3 Insights show a complex restaurant consumer marketplace that is ready to return, but still concerned about safety.
The Restaurant Times
OCTOBER 15, 2021
TRT: As the focus shifts from fine-dining to casual, and now to more ‘pop-up’ and ‘cloud kitchen concepts’, how do you think the restaurant industry is evolving? TRT: What do you think are the main reasons why restaurant kitchens have not been modernized as fast as we thought through the adoption of digital technology?
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