Fast Casual Franchising Innovation Tourism 
Modern Restaurant Management
JUNE 3, 2021
In addition to the emergence of indoor dining, it explores rising competition between fast food and fast casual restaurant brands with COVID restrictions loosening. “The data strongly signals long wait times are a vulnerability for fast food restaurants as they compete for customers. . Fast food reigns supreme.
Aaron Allen & Associates
AUGUST 15, 2023
These macroeconomic trends are expected to foster activity in the foodservice industry, especially emphasizing the demand side: consumption, tourism, and B2B services. Some of these are: As part of Vision 2030 in Saudi Arabia, $500 billion are being invested in NEOM across 14 sectors including food, tourism, and entertainment & culture.
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Modern Restaurant Management
DECEMBER 28, 2020
Innovative and inviting outdoor seating is going to be crucial in order for restaurants to survive. Also, innovative and inviting outdoor seating is going to be crucial in order for restaurants to survive. Chris Prociv, VP Marketing & Innovation at La Brea Bakery. I am really excited and hopeful for the new year.
Modern Restaurant Management
JANUARY 2, 2024
People will increasingly choose innovative products not only because they align with their values, but because they taste and perform better or otherwise meet personal preferences or needs. This shift will position cultivated meat as a long-term venture with the potential for far-reaching positive impacts on future generations.
Modern Restaurant Management
JUNE 18, 2020
According to new research from faculty members in Temple University’s School of Sport, Tourism and Hospitality Management (STHM) and the school’s U.S.-Asia Asia Center for Tourism and Hospitality Research, the ability to visit restaurants is one thing folks have greatly missed over the last few months.
Modern Restaurant Management
DECEMBER 17, 2020
And it is relevant to mention that this is not driven by fine dining or even upscale casual. Steak was the most mentioned menu item in casual dining when describing a positive food experience. For full-service restaurants, the menu item that got the largest number of positive guest mentions during November was steak.
The Restaurant Times
OCTOBER 15, 2021
Irfan Kuci is the Director of Business Development at Focus Hospitality Consulting (FHC), a growing consulting firm based in Dubai with expertise in Back of House (BOH) design, MEP design, interior design, F&B concept creation, project management, franchising as well as hotel/restaurant operational assessments.
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