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RESTAURANTS – POLI-ACTIVE / POLI-NEUTRAL

Culinary Cues

In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. These were often locations to where mail from across the pond would be delivered and serve as a source of information and discussion over a pint of ale. Today we are engulfed in information and misinformation.

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The Practicalities and Pleasures of Homemade Train Food

EATER

As a nonflier and a travel writer, I spend a lot of time on trains. I often bring my own food on long train rides: okra stew and crab rice, or perhaps my dads spaghetti and meatballs, as well as fruits and cakes, all packed in my trusted backpack cooler, along with an electric travel Crock-Pot that has saved me on many Amtrak trips.

Training 273
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In 2025, Small Changes Will Have a Big Impact on Pizza Restaurants

Modern Restaurant Management

From smarter ordering systems to food that travels better, here’s what pizzeria owners can expect in the year ahead. The Off-Premises Dining Shift: Food That Travels Well Delivery and pickup continue to dominate the pizza market as off-premises dining solidifies its role in customer behavior.

2025 251
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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Wrapped with care in parchment paper, sealed with a stamp that embraces your logo, include an information sheet that outlines the source of ingredients, the history of your restaurant, and what goes into bringing this sandwich to the guest. Travel and experience what others have worked with for decades. Choose your oven wisely.

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Automation Will Improve Your Restaurant’s Recall Management

Modern Restaurant Management

Are you and your trading partners using integrated systems that boost transparency, so you can pinpoint exactly where potentially contaminated products have travelled? Instead, rely on integrated, automated technology so trading partners can identify, collect, and share information for a single source of truth. Visibility.

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2025 Hotel and Resort Restaurant Trends: Elevating the Dining Experience for the Modern Traveler

Squirrel Systems

From sustainable practices and health-conscious menus to tech-enhanced dining and global flavors, hotel and resort restaurants are adapting to meet the diverse needs of the modern traveler. Expect to see more farm-to-table concepts, where restaurants highlight local, seasonal ingredients sourced from nearby farms.

Hotels 94
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Protecting the Planet and Profits

Modern Restaurant Management

The type of food has a much greater impact on carbon emissions than the distance it has travelled. When considering the transport element, the method of transport is more significant than distance travelled and avoiding food that has been air-freighted will have the most significant travel-based impact.