Catering Compost Innovation 
Modern Restaurant Management
DECEMBER 31, 2024
Expect to see functional plants like burdock, angelica, and osha root popping up more frequently, adding a fresh, innovative twist to dishes. The findings provide industry partners with exclusive data on emerging consumer preferences and innovation areas poised to differentiate brands in a highly-competitive marketplace.
Modern Restaurant Management
FEBRUARY 28, 2024
In a world reshaped by the pandemic, evolving labor markets, and shifts in consumer behaviors, restaurant owners are increasingly turning to technological innovations. Adopting local procurement underscores freshness, while expanded menu selections cater to diverse dietary preferences.
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Modern Restaurant Management
FEBRUARY 18, 2020
At Capriotti’s we are on a continuous and ever accelerating path toward innovation while building on our unique heritage. Virtual restaurants can cater to different consumers, expanding clientele. Smaller coolers and dry storage areas will free up square footage that can be used for more seating or other innovations.
Modern Restaurant Management
DECEMBER 16, 2019
Chick-Fil-A drove growth through menu innovation, but more importantly, it was one of the main characters in the much-hyped Chicken Wars saga (8.2 From beer made from rejected cereal pieces to containers made from organic mushroom waste, food waste will lead the way for more sustainable consumption and innovation.
Modern Restaurant Management
SEPTEMBER 23, 2020
“We will continue to create innovative products and further our go-to-market approach to ensure merchants nationwide have access to the tools they need to run their businesses. secured a $6 million investment to enhance its innovative technology and further bridge the gap between contactless dining and full-service hospitality.
Modern Restaurant Management
JANUARY 3, 2020
The times are a-changing: with a new decade at hand, you may be noticing some exciting and innovative trends emerging at your favorite restaurants, bars and eateries. Biodegradable or compostable diningware like napkins, plates and cutlery. Why is there a surge of non-alcoholic drinks that are catered to adults?
Modern Restaurant Management
JANUARY 17, 2020
Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. In the late 1980’s, Hattie Marie brought her culinary talents to the masses and opened a bakery/catering service, Pie Face Bakery.
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