Fine Dining Food Supply Presentation Sustainability 
Modern Restaurant Management
APRIL 11, 2024
The year 2024 promises a journey of adaptation and fierce competition for the restaurant industry as it manages stronger-than-expected economic data and slowing inflation while dealing with the headwinds of short labor supply, more demanding customers and an uncertain political environment. The key lesson both establishments teach?
Culinary Cues
JUNE 14, 2022
Let’s begin with some facts about the business of serving food: There are more than 1 million restaurant locations in the United States. fell in the category of “fine dining”. Supply chain challenges are not going away as production and logistics catch-up. 64% of those independent restaurants were “full-service”.
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The Restaurant Group
APRIL 21, 2024
Launching a business in a highly competitive industry like food and beverage (F&B) requires a deep and extensive understanding of the factors that fuel success. Running a restaurant, whether it’s a fine dining, quick service, bar, bistro, or cafe venue, involves a gamut of essential activities.
Modern Restaurant Management
JUNE 14, 2020
In a deal that creates the world’s largest online food delivery company outside of China, Just Eat Takeaway.com plans to acquire 100 percent of the shares of Grubhub in an all-stock transaction. The transaction represents Just Eat Takeaway.com’s entry into online food delivery in the United States. The deal is valued at $7.3
Modern Restaurant Management
JANUARY 12, 2022
43 percent plan to add an outdoor on-site dining space. "What A new survey shows that Americans love new tech-driven options for ordering and retrieving food, but the flipside is that it is making them more impatient. ” The results are part of an Oracle Food and Beverage survey conducted by Untold Insights in September 2021.
Modern Restaurant Management
NOVEMBER 2, 2020
Nearly half of respondents said they would last less than a year, with 28 percent saying they would last between four and six months – enough to sustain through the winter. restaurants are operating at less than 100 percent capacity in their dining rooms. Patio dining in colder weather. Limitations and consumer demand.
EATER
SEPTEMBER 1, 2020
Recent months have revealed how precarious the livelihoods are of a largely uninsured and often undocumented workforce; the extent to which independent restaurant owners face paying unforgiving rents; and how deeply diners have been encouraged to devalue the labor that goes into growing, transporting, cooking, and serving their food.
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