Modern Restaurant Management

SEPTEMBER 15, 2021

“The Discerning Diner report provides our members with the information they need to make choices around everything from menu selections and customer service options, to marketing initiatives and possible new revenue streams that today’s consumer is interested in. This age group should reach 22 percent of the population by 2050.

2021 447

2021 Retail Loyalty Program Online Ordering 447

EATER

SEPTEMBER 30, 2024

Platt, who is in charge of sustainability initiatives at Andina, did the only thing he could: He and his staff took salmon off Andina’s menu. All of this makes it harder to keep menu prices consistent and run a profitable business. Half the suitable land for coffee will be gone by 2050. climate has a lot to do with it.”

Food Supply 310

Food Supply Pricing Agriculture Supplies 310

Restaurant Clicks

NOVEMBER 26, 2021

Alinea’s menu offers innovative dishes you won’t see anywhere else and is the very definition of avant-garde cooking. There’s a set price per person depending on which dining room and menu you choose. Menus change constantly, so you should check their menu listing when visiting the site to request a reservation.

Fine Dining 112

Fine Dining Seasonal Menu Online Ordering Reservations 112

EATER

NOVEMBER 3, 2021

It’s obviously great that more chefs are possibly considering the ecological impact of their menu choices, and giving more thought to local and seasonal produce sourcing even if that’s not “authentic” to the cuisine they’re making. Either way, avocado is not a surprise on a menu anymore.

2050 340

2050 2008 Seasonal Menu Sustainability 340

Marketman

JUNE 25, 2019

billion by 2050. There are two other trends to consider – continuing rise in diner eco-friendliness expectations and increasing demand for transparency on how ingredients are sourced. They want natural, organic and locally sourced food. Give your menu a facelift. Your menu cannot be a one and done initiative.

Sustainability 63

Sustainability 2050 Seasonal Menu Food Supply 63

Marketman

JUNE 25, 2019

billion by 2050. There are two other trends to consider – continuing rise in diner eco-friendliness expectations and increasing demand for transparency on how ingredients are sourced. They want natural, organic and locally sourced food. Give your menu a facelift. Your menu cannot be a one and done initiative.

Sustainability 40

Sustainability 2050 Seasonal Menu Food Supply 40