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Just as Chatham alumna Rachel Carson’s pioneering work in sustainability changed America’s understanding of the environment, our induction advocacy will change the future of the culinary industry.” We also cover the health, performance, and financial benefits of transitioning to electric and sustainable kitchens.
As we step into 2025, the restaurant, bar, and hospitality industries are experiencing transformative shifts driven by evolving consumer preferences, technological innovation, and economic dynamics. As we navigate these changes, one theme stands out: innovation.
Still, keeping a steady team remains the top challenge, highlighting the need for ongoing innovation in restaurant workforce management. Embracing these innovations will be essential to meeting the evolving needs of the industry and its workforce. At the same time, technology is poised to play an even bigger role in the coming year.
While significant investment has poured into the sector, few technologies have proven to be sustainable businesses. This wave of mergers and integrations will drive innovation and better support the evolving needs of the restaurant ecosystem.
Combine the rising prices of food with the drive to be more sustainable, and we have reached the point where we need to reduce, reuse, and shop local. Here are 10 tips for promoting sustainability in the food industry. Permaculture is a science based on the principles of ecological design and sustainability within natural ecosystems.
Over the past decade, the restaurant business has been changing with the innovations in cooking equipment and advent of ghost and cloud kitchen. These are the future of commercial cooking and the cooking equipment industry must be ready for it. All these innovations are centred to make cooking easier and without hassle.
In turn, this shift forced the restaurant industry to adapt and innovate at a high speed. At Teriyaki Madness (TMAD), we’ve prioritized staying ahead of the curve with tech innovation and putting a major focus on creating an exceptional guest experience. The pandemic changed how businesses market, no doubt about it.
"Loyalty innovation is not always true innovation," Lynch added. "It’s Loyalty innovation sometimes simply is…Restaurants see others driving success with an initiative and they jump on the bandwagon, while tweaking it slightly to make it unique for their brand."
Enhanced biosecurity includes: Restricting farm access to essential personnel only Implementing rigorous sanitatiozn protocols for equipment and vehicles Increasing surveillance and early detection programs to identify potential outbreaks 2.
This is an innovation that consumers appreciate: 42 percent of diners have already used kiosks , and one in every three people say they would like restaurants to have more kiosks available. Back-office digital innovations are also helping restaurants manage costs and make the most of their workforce.
2025 Cocktail/Beverage Trends Ingredients on the Rise Super Juice Acid correction is a technique that allows bartenders to sustainably mimic flavors not locally available, such as using acid-corrected local citruses in Roatán in the Caribbean to replace lemons in cocktails.
Convenience and a wide range of options have emerged as key purchasing drivers, providing significant opportunities for innovation to ensure more inclusive and seamless payment experiences. Consumers now expect innovative solutions that support seamless journeys, and payment technology must support this transition to smart mobility.
The QSR industry is heading into 2025 at a crossroads of innovation and expectation. The innovations introduced in 2024 set the stage for progress, but 2025 is the time to move from experimentation to optimization. Menu innovation has become a key way to deliver value.
Are meeting the demands of key stakeholders (including customers, employees, investors, the media, and influencers) who want to align with reputable, ethical, sustainable, humane, diverse organizations. Consumers want to support organizations that are ethical, sustainable, responsible, humane, trustworthy, etc. Meet consumer demand.
The multi-unit chain prides itself as a mission-focused dining venue with relaxed, eco-friendly dining spaces, making sustainable choices for fresh, locally grown food, and operating a culinary internship program for young adults coming out of foster care.
pipes intersecting walls) or wrong equipment placements. 3D modeling lets operators test layouts and equipment. Another big reason for restaurant renovations is sustainability since some restaurants now use eco-friendly designs, recycled materials, and energy-efficient appliances.
AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand. Improving sustainability. AI is also significantly improving sustainability in restaurant supply chains.
It’s no great surprise to say QSR and fast casual restaurants can be considered among the most energy-intensive commercial building types making it increasingly challenging for operators to balance the goals of efficiency, profitability and sustainability. Why is the restaurant industry at a pivotal moment regarding sustainability?
What’s not commonly known is that used cooking oil can be transformed into renewable plastics and lower-emission renewable fuels, like renewable diesel and sustainable aviation fuel (SAF), part of a growing list of useful products derived from recycled cooking oil and other renewable raw materials.
Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. Innovative tech tools, like AI, can improve forecasting, inventory management, scheduling, customer service, marketing, and many other essential business tasks. Prioritize sustainability.
IoT devices provide real-time data on critical factors, including equipment performance, energy consumption, and production processes. Boosting sustainability efforts. Every restaurant wants to become more sustainable, reducing waste and associated costs, and IoT can be instrumental in reducing food waste (see above!)
Labor management solutions with multiplatform functionality can also equip tech-savvy workers with mobile capabilities, allowing employees to clock in/clock out, adjust schedules, communicate with managers and complete training programs from their mobile devices.
Brands find themselves at a pivotal juncture, where they have the opportunity to both captivate customers and secure their loyalty through a thoughtful blend of innovation and tradition. Finding the balance between innovation and tradition is the secret recipe for enduring success in the evolving dining industry.
In a recent study, at least 52 percemt of restaurants claim they are considering exploring the ghost kitchen’s delivery-only model to sustain demand and maintain their brand. Some ghost kitchens are even set up to house several delivery-only concepts from different operators that share equipment like refrigerators, dishwashers and more.
Cross-contamination at a restaurant refers to the transmission of germs or other hazardous microorganisms from food, equipment, or humans to food. Intelligent packaging allows restaurant owners to charge premium amount for well packaged meal, as consumers believe that sustainable packaging has a higher perceived value.
As the calendar turns towards 2024, the restaurant industry stands at a crossroads, with innovation and adaptation at the heart of its ongoing evolution. As such, restaurants are investing in training and development programs to upskill their workforce, ensuring team members are equipped to handle the latest tools and technologies.
The restaurants that thrive today are those that balance innovation with human connection. Providing benefits like career development and on-the-job training is critical, especially as we continue our mission of serving thoughtful food that supports healthier, more sustainable living. The world changed, and so did restaurants.
Fine dining establishments provide a space for the most creative chefs and the boldest of all hospitality entrepreneurs to experiment, innovate and offer unique and upscale dining experiences–something that’s hard to replicate at regular dining establishments. Food is a business of making people happy.
Throughout the pandemic, operators have taken note of consumers’ changing lifestyles and the needs of their staff, and as a result, recent innovations have emerged to address these new needs. Trend #2 – Growing Focus of Sustainability Importance. One of the biggest concerns is sustainability.
Today’s digital solutions allow you to audit and evaluate your supply chain’s sustainability and resilience. These innovative tools will help you get a better handle on your supply chain, organizing supplier certifications into a system you can see and manage. Use tech tools to manage your supply chain.
Sustainable restaurant expansion requires balancing excitement with patience and perspective. Sustainable restaurant expansion requires balancing excitement with patience and perspective. Capital infusions fund additional equipment purchases, hire staff quickly or secure upgraded real estate locations.
Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. The debate over manufactured plant proteins and whole plants has begun, and it has spurred innovation in menus across all segments of the foodservice industry.
This shift from traditional expertise to technological innovation in wine selection is reflective of a broader transformation within event planning. This shift from traditional expertise to technological innovation in wine selection is reflective of a broader transformation within event planning.
“This has brought about a level of creativity that we believe will continue to fuel innovation for the year ahead.” It takes a little more effort to go out for coffee when you’re not going into the office, and most homes aren’t equipped with the magically refilled office coffee pot. vegan taqueria (Dallas).
Sustainability – As consumer demand for eco-friendly practices continued to rise, restaurants responded accordingly with efforts to reduce food waste, enhance supply chain sustainability, and adopt environmentally responsible packaging. These innovations were pivotal in safeguarding the safety of customers and foods.
What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? We’re also seeing many of our clients find new ways to be more sustainable in sourcing their food products. Mark Hoefer, General Manager, Le Bilboquet Atlanta.
These changes have challenged operators to adapt, but they’ve also reinforced the resilience and innovation that define the hospitality industry. Innovate or die was the new mantra. Beyond our innovative viewing technology and diverse sports programming, we've found that guests primarily seek meaningful shared experiences.
Focus on Sustainable Food Production. As climate change puts traditional farming methods – and food production – at risk, there will be a renewed effort around sustainable food production, like vertical farming, hydroponics, and aquaponics. In the coming year, operators should rely on restaurant technology (ResTech) to help them: 1.
The result is a unique culinary experience that features unmatched freshness and innovative and educational menus, with a strong emphasis on sustainability. Food waste is another concern regarding sustainability in restaurants. The end result is an innovative menu with less common flavors and combinations.
2022 will be the year where the restaurant industry shows the world how flexible and techno-savvy it really is — applying what it has learned during a challenging two-year period and adopting technology that reinforces the industry’s innate appetite for innovation. Jay Fiske, Vice President, Powerhouse Dynamics.
Streamlined Menus with More Plant-Based Options and Sustainable Packaging. Sustainable, quality- and temperature-retaining packaging options also reign in 2022 as operators continue working to provide the best possible off-premises experience for customers. .'
We also think there will be a greater focus on sustainability efforts throughout the industry. We also think there will be a greater focus on sustainability efforts throughout the industry. We celebrate this as it benefits us all when brands focus on sustainability.
25 cutting-edge equipment products were singled out for advancements in sustainability, automation, safety and more. And yes, there are robots and AI in the mix.
As competition intensifies, companies must innovate and streamline operations to stay ahead. Cross-Functional Collaboration: Bridge the Gaps My diverse background has equipped me with extensive cross-functional knowledge, a crucial asset in my role as COO. This is where real, hands-on experience becomes invaluable.
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