Nearly 163 million people, 64 percent of adults, spend on dining at least once a week, according to a recent ICSC survey.
The restaurant industry is laden with dilemmas just like this one.
Projecting likely restaurant trends over a 12-month period is an exercise that many operators and consultants are accustomed to performing.
Before the off-premises boom, before third-party deliver
Going out on a limb, this probably won’t be the last trends story before 2020 arrives. This predictive gamble has so many angles. But that’s the restaurant industry, isn’t it?
What are some restaurant buzzwords we can’t escape? Delivery. Mobile. Integration. Ghost kitchens. Maybe some combination of all those things, with plant-based meat tossed into the fold.
The origins of food halls in America go back more than a century, and the concept has seen an increasing number of creative iterations as it multiplies at a rapid pace.
Craving a slice of Detroit-style pie, but your friend wants Thai and you’re both looking for a beer to wash it all down? Food halls have you covered.