🍴 Why restaurants should never skip breakfast
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Sometimes going back to basics is best – starting with the most-important meal of the day. Find out why breakfast served outside the home is on the rise as you pull up a chair for this edition of The Prep.
On the menu:
🍽️ A hunger for pre-made breakfast grows
📋 Smart tech that will change restaurants
🥑 The path to net-zero sustainability
🚀 SpaceX to open restaurant, shopping center
Why America's most-skipped meal is restaurant gold
Breakfast is making a comeback – but not in American kitchens. Fast-food establishments, fine dining restaurants and even grocery stores are meeting consumer demand for ready-to-eat breakfast options.
The fast-food spots that have added new breakfast items include Wendy's, Taco Bell and Burger King. Even breakfast-centric restaurants are evolving, with creative options appearing on menus at iconic spots like IHOP and Waffle House.
But are there enough breakfast ideas to go around?
🎧 Oh For Food's Sake, Episode 131
The role of resilience in the food industry
John Stapleton, co-founder of the New Covent Garden Soup Company, shares insights on how to solve consumer needs, scale up businesses, and build resilience in the food industry. Listen in as he emphasizes the importance of consumer insight in product innovation and shares a vivid narrative of ambition and persistence.
Check out the full episode here.
Imagining the smart restaurant of the future
The future of dining is sizzling with smart technology. Imagine robots flipping pancakes, refridgerators predicting orders, and chefs wielding tablets instead of spatulas. That's the reality brewing in smart kitchens, where the Internet of Things is revolutionizing restaurants.
Learn more at Analytics Insight.
How can bar owners achieve "net zero" status?
Bar owners are adopting eco-friendly practices in a quest to reach "net-zero" accreditation. Some ways this is achieved include composting waste, and prioritization of local sourcing. This green revolution has a revenue benefit too – it attracts environmentally-conscious customers.
Find ways to become more sustainable at Bar Magazine.
Streamling efficiency with workforce management software
Forget frantic scribbles on paper schedules. Workforce management software is the new sous chef, dishing up smarter rotas, happier staff, and lower labor costs. The right software can track performance, predict busy times, and even manage payroll. Think of streamlined operations, engaged employees, and a fatter bottom line. Hungry for success?
Read more at Restaurant Online.
San Francisco museum reveals pop-up lounge
The Institute of Contemporary Art San Francisco (ICA) is shaking things up with a secret speakeasy bar popping up every last Friday of the month. Think playful cocktails crafted with quality spirits and fun ingredients like matcha salt and bonito flakes, all served up in the museum's hidden lounge space. This isn't just a bar, it's an experience. The menu changes monthly, reflecting the ever-evolving world of art and the chef's creative whims.
Check out the menu at SF Eater.
A pinch of this and that
🚀 SpaceX to open $15M shopping center, restaurant
♐ How Zodiac signs approach the latest food trends
🍕 Beer-infused pizza crusts featured at brewery
🥪 Jimmy John's will franchise in Canada, Latin America
From consumer trends to emerging technology that will improve your operations -- The Prep offers weekly insight into what is driving the bar and restaurant industries.
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We’re looking forward to connecting with you each week – thanks for coming to the table for The Prep.
