Decade of Disruption: Restaurant Insiders Dish What’s on the Plate
Modern Restaurant Management
FEBRUARY 18, 2020
Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. While paper and fiber packaging are an improvement, there is a lack of recycling and composting infrastructure to effectively reuse them – most end up in the landfill.
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