1. Transparency and authenticity.
In 2019, foodservice brands will need to be more transparent on several fronts – including employment practices and workforce culture.
Get ideas to build a strong motivated team in MFE's workforce training.
2. Social media is changing menus.
Photo and video sharing on social media is bringing new concepts to menus. F&B operations are adding items that make sounds, move or change color to accommodate more social sharing.
Navigate what's new in social media, online ads, branding and more in the Restaurant Marketing Symposium.
3. A holistic focus on sustainability.
More and more F&B operations are pushing eco-friendly in their establishments – approaches include plant-based dining or lowered meat consumption, zero-waste policies and packaging alternatives.
MFE's operations track features
a chef-led session on sustainability.