The robots have arrived. One QSR chain turns to Google to help create better guest and employee experiences. Are labor shortages the new normal? These stories and more This Week in Foodservice.
Speed of service at the drive-thru declined over the past year, according to several published reports.
Lots and lots of labor news. Robots running Thai food to and from the kitchen. McDonald’s efficiency pledge. Pandemic changes show some staying power in California. These stories and more This Week in Foodservice.
Ghost kitchens continue to change the foodservice landscape, allowing concepts to fill in their footprints and move into areas that may not otherwise be viable via brick and mortar locations. Seeing an opportunity, many ghost kitchen operators have seemingly appeared out of nowhere to rent kitchen space not spooked by this new opportunity.
The need for horse racing and gambling venue Delaware Park to evolve the hospitality side of its environment, along with the growing popularity of microbreweries, led to the development of 1937 Brewing Company.
One strategy that operators use to attract new customers and satisfy existing ones is changing their menus. They might add a new item or introduce a new, trendy preparation. Or they might switch to an entirely new cuisine. The question is: How do these changes affect the back of the house? Does the kitchen have to adapt to produce the new features?
This taquito concept aims to be a billion-dollar brand through a focused menu, strong branding and disciplined franchising.