Virtual kitchens, brands trending as off-premises dining surges

Keith Nunes 2019KANSAS CITY — The food delivery service DoorDash made a splash in late 2019 with the introduction of its first ghost kitchen in Redwood City, Calif. Nearly two years and one pandemic later, restaurant industry investment in off-premises concepts is accelerating and will create new opportunities and pressures for food and beverage product developers.

Research published by the National Restaurant Association (NRA) in 2019 found off-premises dining accounted for 60% of foodservice occasions, and nearly 80% of restaurant operators said developing an off-premises strategy was a priority. Then the COVID-19 pandemic hit, and what was a strategic priority became a

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As comfort food takes over, will we ever want white tablecloth dining again?

The pandemic ushered in a new level of dining, from revamped drive-through options to family packs of comfort food to home-cooked meals. So did it kill off fine dining? Experts say the white tablecloth experience is not dead yet — but it has been forced to evolve.

With the three-martini lunch crowd still on hiatus and international jet-setting gourmands mostly unable to travel, many higher-end establishments have had to reconfigure their offerings. Facing higher costs for everything from lobster to labor, restaurants have pulled back on their hours, stopping lunch service and remaining closed on both Monday and Tuesday.

Some

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7 Easy Ways To Make Healthy Food Substitutions When Dining Out | Becky Smith

Is it possible to eat healthy when dining out at a restaurant? It certainly is, with some healthy food substitutions!

All you need to do is dive into the menu and find the foods that will be the most healthy and tasty, with the least amount of trouble for yourself, the server, and the kitchen.

Years ago, I had a little anxiety about eating out because I felt obligated to order from the menu and not ask for any changes, whether the food was good for me or not.

Once I started working in the restaurant industry, I changed my

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