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 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

SEPTEMBER 15, 2021

15 percent have ordered alcoholic beverages with food for delivery or takeout, on par with the 18 percent of Canadians that say they’re likely to do this. “The developments and improvements made to delivery and takeout containers, food quality and speed have made a lasting, positive impression,” says Barclay.

2021 447

2021 Retail Loyalty Program Online Ordering 447

EATER

SEPTEMBER 30, 2024

When supply infrastructure falters due to climate change, chefs and restaurant owners need to get creative This story was produced in collaboration with Civil Eats. Yet global warming is steadily affecting fisheries and farms around the world and the foods they yield. Climate change has affected the supply of other foods, too.

Food Supply 299

Food Supply Pricing Agriculture Supplies 299

Marketman

JUNE 25, 2019

As diners become more aware, restaurant choices will increasingly be made based on the establishments’ ability to offer organic and clean foods. billion by 2050. Adding to the burden of our already strained water supply. They’re giving healthy food a new definition. It’s an absolute necessity. Chefs speak out.

Sustainability 63

Sustainability 2050 Seasonal Menu Food Supply 63

Open for Business

MARCH 21, 2023

Fire is the heart of a chef’s magic act of transforming raw ingredients into the food guests crave. In Europe, the Netherlands, Sweden, and Denmark have set targets to phase out gas by 2050. This means that induction cooking requires less energy and produces less waste. The element of fire is central to restaurant mythology.

Kitchen Safety 88

Kitchen Safety 2050 Food Safety Food Supply 88

Marketman

JUNE 25, 2019

As diners become more aware, restaurant choices will increasingly be made based on the establishments’ ability to offer organic and clean foods. billion by 2050. Adding to the burden of our already strained water supply. They’re giving healthy food a new definition. It’s an absolute necessity. Chefs speak out.

Sustainability 40

Sustainability 2050 Seasonal Menu Food Supply 40