2030 Food Supply Sustainability 
Culinary Cues
APRIL 7, 2025
So, here is my attempt at characterizing the professional cook and chef pool of 2030 and beyond. I dont have any secret inside information, only speculation based on decades of observation and working with cooks of all ages and backgrounds.
Modern Restaurant Management
FEBRUARY 1, 2022
More than half of restaurant operators said it would be a year or more before businesses conditions return to normal with food, labor, and occupancy costs are expected to remain elevated, and continue to impact restaurant profit margins in 2022, according to the National Restaurant Association's 2022 State of the Restaurant Industry report.
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Modern Restaurant Management
JUNE 23, 2020
There are two key reasons for moving to more sustainable gastronomy: one is because climate change is threatening our very food supply, and the other is that how we are currently producing food is contributing to climate change. What Is Sustainable Gastronomy and Why Is it Important? Designing a Sustainable Menu.
Modern Restaurant Management
APRIL 6, 2022
Since the COVID-19 pandemic, a new trend in the food service industry has risen in popularity—ghost kitchens. These restaurants, which exclusively deliver food, typically use online ordering and a cashless transaction system that allows for little physical interaction between the customer and facilitator. Temperature monitoring.
Modern Restaurant Management
FEBRUARY 4, 2022
Unprecedented labor and supply chain pressure will drive most of the restaurant trends that will define 2022, industry analysts say. Diners simply don’t want the low food quality that often comes with long menus. These restaurant food trends can directly impact a restaurant’s profitability. Ghost Kitchens.
Modern Restaurant Management
FEBRUARY 18, 2020
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table.
Modern Restaurant Management
DECEMBER 20, 2023
With growing awareness of climate change and sustainability, some restaurants were seen as lagging in adopting eco-friendly practices and minimising their carbon footprint. I can predict that by 2030 Face and finger IDs will be used in every second restaurant. Non-members are declining in frequency or going away altogether.
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