ALT With many restaurants and food service operations looking for ways to be environmentally friendly, there has been an increased use of green and sustainable products in their operating procedures. Additionally, there are more ways that a restaurant or foodservice operation can both help the environment and their bottom line. By educating chefs on new recipes using foods that would have been traditionally discarded as well as what appliances to use, Waring is working to reduce food waste globally.
ALT The pandemic has dramatically changed how our restaurant patrons dine. With that has come a wave of a new virtual dining experiences that are transforming the industry. These virtual experiences are a unique way to bring new or existing restaurant brands to life. The ghost kitchen concept has emerged as a vibrant and cost-effective way to make the experience real. Among the leaders in paving the way for this new segment of the industry is Eric Greenspan. He has brought a track record of success to his partnership in California based Virtual Dining Concepts. Greenspan has a rich history in the food and hospitality industry that has helped him develop an exciting virtual dining experience.
ALT Every year the trends team at af&co. and Carbonate releases their annual hospitality trends report, which provides a comprehensive overview of the trends and practices that will shape the hospitality industry in the year to come.
