Future Food

NOVEMBER 7, 2021

The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Towards the end of each calendar year, we like to take a look back at how the industry has shifted, the trends that have taken off, and try to pre-empt the future face of the industry.

2022 148

2022 Food Supply Entertainment Hospitality 148

The Rail

SEPTEMBER 2, 2022

By Briana Hilton, Contributor The “ slow food movement ” has been given a big push by new post-pandemic demands, with many restaurants now nearshoring or reshoring (sourcing supplies closer to their location so as to have greater control over supply). Below are some of the hottest trends taking over the restaurant industry.

Supplies 52

Supplies Management Management Food Supply 52

Restaurant365

JANUARY 13, 2022

As we end 2021 and consider the vast increase in takeout, comfort food, and overconsumption of alcohol that took place during the throes of the pandemic, many of us are resolved to doing better in 2022. Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era.

2022 78

2022 Compost Recycling White Paper 78

Modern Restaurant Management

JANUARY 12, 2022

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. But despite these concerns, 46 percent of people noted they will eat out daily to several times a week in coming months and showed a growing loyalty to their favorite brands.

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

The Food Corridor

NOVEMBER 29, 2022

Check out the Shared Kitchen Operations Manual for over 107 pages of customizable policies, templates, forms, and guidelines. There is a lot to think through and many possible situations to parse out. If you use The Food Corridor , clients are automatically billed on your kitchen’s billing date. What cleaning supplies to use.

Equipment 52

Equipment Food Supply Book Kitchen Safety 52

The Rail

NOVEMBER 22, 2023

Between the fallout of the pandemic and a turbulent economic landscape, dining out isn’t always considered a priority. In fact, one recent study found that 74% of respondents said they’d be cutting back on dining out to preserve their budgets. What type of “voice” do you want your marketing text to take?

Fine Dining 52

Fine Dining Consumer Goods Social Media Recycling 52

Perfect Daily Grind

SEPTEMBER 6, 2022

This has led many specialty coffee roasters to partner with dedicated companies who manufacture or fill high-quality capsules for them, rather than taking this on themselves. Read on to find out what they had to say. Allen tells me it takes between 30 and 60 days to fully manufacture, fill, and package capsules.

Equipment 144

Equipment Food Supply Sustainability 2025 144

The Rail

JULY 19, 2022

Restaurant technology encompasses various modern and state-of-the-art equipment, tools, software, and solutions that food establishments now use on a regular basis. That said, restaurant operators can make technology adoption easier by taking time to dispel this belief among their staff. 1 - Technology. 2 - Labor Shortages.

Online Ordering 52

Online Ordering Front of House Food Supply Back of House 52

Perfect Daily Grind

JUNE 21, 2020

According to UK-based consumer intelligence firm Brandwatch, one of the biggest challenges for the food and beverage industry is staying up to date with consumers’ wants and needs. They state , “The food and beverage industry is seemingly one of the most susceptible to changing trends, micro-trends, and local trends.”.

Café 137

Café Consumer Goods Customer Experience Sustainability 137

Cheetah

SEPTEMBER 6, 2019

85% of Food in Restaurants Is Wasted According to the Food Waste Reduction Alliance, in the restaurant industry, about 85% of food ends up in the trash. This translates to a substantial profit loss as money that is invested in food does not in fact produce a profit. Disposables: all waste that is not food.

Waste 60

Waste Audits Food Back of House 60

The Restaurant Times

SEPTEMBER 27, 2021

Though food delivery packaging always played an important role in the restaurant business, post COVID-19, it has become even more essential. Thus, food delivery packaging needs to be as sustainable and efficient as it can. Thus, food delivery packaging needs to be as sustainable and efficient as it can. You ask why?

Delivery 52

Delivery Food Fine Dining Kitchen Safety 52

Modern Restaurant Management

DECEMBER 16, 2019

But for other segments, namely fine dining and family dining, this holiday actually means an increase in sales as many families travel, get together and celebrate by dining out. Unfortunately, with consumers making more purchases from home, a trend that shows no signs of lessening, eating out is likely to be limited.”

2019 128

2019 Compost Mobile Ordering Point of Sale 128

Modern Restaurant Management

MAY 12, 2020

As restaurants around the country look towards reopening, Edward Lee and Lindsey Ofcacek, director of The LEE Initiative are committed to helping reset the supply chains for farmers and restaurant operators who are committed to sustainable food. ” US Foods Donates More Than $10 Million. U S Foods Holding Corp.

Mobile Ordering 150

Mobile Ordering Online Ordering Food Order Recycling 150

Modern Restaurant Management

SEPTEMBER 23, 2020

Tastewise, an AI-powered food intelligence solution, launched in the UK. With real-time data into consumer behavior data, the solution offers immediate, location-specific food and beverage insights into an industry that is changing faster than ever before. ” Tastewise Data. social interactions, and 1.2M online recipes.

Serving 207

Serving White Paper Food Recycling 207

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

JUNE 24, 2020

.” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. Search filter : A new filter allows users to easily find which hotels and restaurants are taking these added safety precautions. ” Dine Brands Adds to Team.

Guest Recovery 215

Guest Recovery Kitchen Safety Mobile Ordering Food Safety 215

Notch

MARCH 17, 2022

The National Restaurant Association’s “What’s Hot” 2022 Culinary Forecast - an annual survey of 350 culinary leaders - found that sustainable packaging, plant-based foods, and zero waste were predicted to be leading culinary concepts this year. And, t he pandemic hasn’t shaken diners' interest in sustainability. Green Star Restaurant.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

Modern Restaurant Management

SEPTEMBER 15, 2020

“We have officially rolled out SALIDO to support all of our flagship stores across the United States and Canada and are looking forward to continuing our partnership.” US Foods Holding Corp. In addition to using third-party platforms, restaurants must develop their own muscle to communicate and transact with consumers.

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Fast Casual Casual Menu Mobile Ordering 162

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's. " Joe Erlinger. "Joe

Waste 101

Waste Food Leadership Customer Service 101

Modern Restaurant Management

AUGUST 28, 2020

In following his entrepreneurial ambitions, he struck out on his own in 1979 and established Plamondon Enterprises Inc., He began his life-long career in the hospitality business at the food service division of Stouffer in Newark, N.J., It’s fun to be able to offer the city food from such a great brand through our Kitchen Center.”

Allergens 145

Allergens Kitchen Safety Guest Recovery Customer Service 145

Modern Restaurant Management

OCTOBER 31, 2019

Some key menu trends and takeaways include: If you’re not including substantial and delicious vegan options, you could be missing out on a lot of business. Every table turn won’t be ideal, but there are ways to nudge them out sooner before the cost of camping really hits your bottom line. Order for Pickup Stats.

2019 138

2019 Mobile Ordering Online Ordering Customer Experience 138