Changing consumer habits are causing a slowdown in restaurant growth, but updating their operations in a few key areas can help foodservice operators grow even in today’s tough market, according to David Portalatin of the The NPD Group.
Demand for fresh produce is on the rise as consumer interest in both local and plant-based foods continues to grow. Vertical gardens can provide a source of herbs, leafy greens and other produce for urban farms and restaurants that have minimal space.
At Nao Latin Gastro Bar located on The Culinary Institute of America’s San Antonio campus, the chef-instructor and students look to the cuisines of Latin America for inspiration to create a lively menu.
Digital orders account for almost 2 billion restaurant visits, and some restaurants on the cutting edge are looking beyond ordering capabilities on their websites or mobile applications to offer conversational ordering.