Restaurants After COVID: An Industry for the Better? - QSR Magazine
Por um escritor misterioso
Descrição
Picture quick service three decades ago, Papa John’s CEO Rob Lynch says. The game was get guests through the machine. You heard clandestine stories of restaurants building uncomfortable stores just to keep people from hanging around. “Becoming more consumer centric, I think that’s an evolution that’s been in the works for some time,” he says. […]
Pizza & The Pandemic: How Covid 19 Caused a Boom in Our Industry
Michigan Restaurant Industry Still Facing Challenges Post-COVID
Restaurant industry headed to another year of transition
Diners Are Fed Up With Minimal Service. Will a Little Warmth Win Them Back? - The New York Times
UTM Economics on X: The food industry has been a major area affected by COVID-19 With restaurants closing down, people's eating habits shifted to homemade food, which made a significant impact. It
Labor Shock and Pay Raises Fuel a Restaurant Transformation - Bloomberg
Fast-food future
How QSRs Are Using Outdoor Digital Signage to Drive Business
From Pandemic to Protests: How Food Businesses Are Responding
Fast-food's future Food Business News
de
por adulto (o preço varia de acordo com o tamanho do grupo)
