Restaurant Redefined
eBook - ePub

Restaurant Redefined

Saamia Bukhari

  1. English
  2. ePUB (mobile friendly)
  3. Available on iOS & Android
eBook - ePub

Restaurant Redefined

Saamia Bukhari

Book details
Book preview
Table of contents
Citations

About This Book

Restaurant Redefined: Exploring Trends in the Restaurant Industry offers insight into the latest innovations gaining traction in the restaurant world today. With these insights, author Saamia Bukhari provides the building blocks for restaurants to compete in this ever-changing landscape.

Bukhari discusses the latest trends in the restaurant world through her personal experiences, research into the industry, and advice from experts.

You'll learn about key principles that drive restaurant innovation including:

  • How to use the billion dollar online food delivery industry to elevate a restaurant
  • Branding ideas that can help restaurants separate themselves from their competition
  • Sustainable practices to vary menus, increase transparency, and uplift communities

You will love this book if you are a fellow foodie looking to see the changes that could impact your dining experience in the years to come or are a restaurant owner interested in the progress of the industry.

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Information

Year
2020
ISBN
9781641378604

Appendix


Introduction
Feinberg, Andrew, Madhav Mullapudi, Michael Benore, and Oliver Page. “The Restaurant of the Future.” Deloitte, Deloitte Development LLC., 2016. https://www2.deloitte.com/content/dam/Deloitte/us/Documents/consumer-business/us-consumer-business-restaurant-of-the-future-perspective-final.pdf
Labine-Romain, Adele, Dan Terrill, Jess Mizrahi, Xanthe Smith, and Rhiannon Yetsenga. “The Future of Food.” Deloitte, Deloitte Touche Tohmatsu, 2019. https://www2.deloitte.com/content/dam/Deloitte/au/Documents/Economics/deloitte-au-economics-future-food-uber-eats-100719.pdf
National Restaurant Association. “National Statistics.” Accessed June 1, 2020. https://restaurant.org/research/restaurant-statistics/restaurant-industry-facts-at-a-glance
Obermeier, Kylie. “Nightlife: Yume Wo Katare.” BU Today, Boston University, February 11, 2016. http://www.bu.edu/articles/2016/yume-wo-katare-porter-square/
Parsa, H.G., John T. Self, David Njite, and Tiffany King. “Why Restaurants Fail.” Cornell Hotel and Restaurant Administration Quarterly 46, no. 3 (August 2005). https://daniels.du.edu/assets/research-hg-parsa-part-1-2015.pdf
Ro, Herrine and Luke Hansen. “Why people wait for hours to eat at this tiny Boston ramen workshop.” Insider, Insider Inc., September 11, 2019. https://www.insider.com/yume-wo-kotare-boston-ramen-dream-workshop-09-2019
Roth-Dishy, Amelia F.. “Community Ramen Hotspot Still the Stuff of Dreams.” The Harvard Crimson, October 30, 2018. https://www.thecrimson.com/article/2018/10/30/yume-wo-katare-review/
Shea, Andrea. “Porter Square Ramen Shop Wants To Make Your Dreams Come True.” WBUR, WBUR, July 16, 2014. https://www.wbur.org/news/2014/07/16/yume-wo-katare-cambridge-ramen
Sloan, A. Elizabeth. “It’s Time for Restaurant Realignment.” Food Technology Magazine 72, no. 10 (October 2018). https://www.ift.org/news-and-publications/food-technology-magazine/issues/2018/october/features/trends-in-restaurant-foodservice
CHAPTER 1: Background
Harford, Tim. “How McDonald’s revolutionised business.” BBC, February 5, 2020. https://www.bbc.com/news/business-51208592
Mealy, Lorri. “A History of the Restaurant.” The Balance Small Business, Dotdash, December 13, 2018. https://www.thebalancesmb.com/a-history-of-the-restaurant-2888319
Meares, Hadley. “The Real McDonald’s: The San Bernardino Origins of a Fast Food Empire.” KCET, Public Media Group of Southern California, August 5, 2016. https://www.kcet.org/food-living/the-real-mcdonalds-the-san-bernardino-origins-of-a-fast-food-empire
Thompson, Derek. “The Paradox of American Restaurants.” The Atlantic, June 20, 2017. https://www.theatlantic.com/business/archive/2017/06/its-the-golden-age-of-restaurants-in-america/530955/
U.S. Department of Agriculture, Economic Research Service, America’s Eating Habits: Food Away From Home, by Michelle J. Saksena, Abigail M. Okrent, Tobenna D. Anekwe, Clare Cho, Christopher Dicken, Anne Effland, Howard Elitzak, Joanne Guthrie, Karen S. Hamrick, Jeffrey Hyman, Young Jo, Biing-Hwan Lin, Lisa Mancino, Patrick W. McLaughlin, Ilya Rahkovsky, Katherine Ralston, Travis A. Smith, Hayden Stewart, Jessica Todd, and Charlotte Tuttle, (September 2018), https://www.ers.usda.gov/webdocs/publications/90228/eib-196.pdf
White Castle Management Co.. “Our Story.” Accessed June 1, 2020. https://www.whitecastle.com/about-us/our-history
CHAPTER 2: Current Status
“2018 Food and Health Survey.” International Food Information Council Foundation, 2018. https://foodinsight.org/wp-content/uploads/2018/05/2018-FHS-Report-FINAL.pdf
National Restaurant Association. “National Restaurant Association Unveils its Restaurant Industry 2030 Report.” Accessed June 1, 2020. https://restaurant.org/restaurant-industry-2030-report
National Restaurant Association. “National Statistics.” Accessed June 1, 2020. https://restaurant.org/research/restaurant-statistics/restaurant-industry-facts-at-a-glance
Reichheld, Ashley, Jeffrey Samotny, Oliver Page, and Stephanie Perrone Goldstein. “Through guests’ eyes.” Deloitte, Deloitte Development LLC., 2017. https://www2.deloitte.com/us/en/pages/consumer-business/articles/restaurant-customer-experience-strategy.html
Spyce, Spyce Food Co.. “Who We Are.” Accessed June 1, 2020. https://www.spyce.com/who-we-are-2/
Spycefoodco. “Spyce - Robotic Restaurant by Four MIT Graduates in Collaboration with Chef Daniel Boulud.” May 3, 2018. Video, 2:29. https://www.youtube.com/watch?time_continue=122&v=9LqqcDL99UA&feature=emb_logo
Terrell, Kenneth. “McDonald’s and AARP Team Up to Fill Jobs.” AARP, April 25, 2019. https://www.aarp.org/work/job-search/info-2019/mcdonalds-partners-with-aarp.html
CHAPTER 3: Adapting Intelligently
Fultz, Paul, Joel Rampoldt, and Dan Shaughnessy. “An Appetite for Change.” KPMG, KPMG L...

Table of contents

  1. Contents
  2. CONTEXT
  3. Background
  4. Current Status
  5. Adapting Intelligently
  6. TECHNOLOGY
  7. Online Ordering
  8. In-House
  9. Automation
  10. MARKETING
  11. Breakdown
  12. Social Media
  13. Loyalty Programs
  14. Digital Strategy
  15. SUSTAINABILITY
  16. Food Waste
  17. Local Sourcing
  18. Creating Shared Value
  19. FOOD CHOICE
  20. Menu Options
  21. Experimenting
  22. Seasonality
  23. EXPERIENTIAL DINING
  24. Service/Interaction
  25. Wait Time
  26. Design
  27. Unique Selling Proposition
  28. Final Words
  29. Book Acknowledgments
  30. Appendix
Citation styles for Restaurant Redefined

APA 6 Citation

Bukhari, S. (2020). Restaurant Redefined (1st ed.). New Degree Press. Retrieved from https://www.perlego.com/book/2929447/restaurant-redefined-pdf (Original work published 2020)

Chicago Citation

Bukhari, Saamia. (2020) 2020. Restaurant Redefined. 1st ed. New Degree Press. https://www.perlego.com/book/2929447/restaurant-redefined-pdf.

Harvard Citation

Bukhari, S. (2020) Restaurant Redefined. 1st edn. New Degree Press. Available at: https://www.perlego.com/book/2929447/restaurant-redefined-pdf (Accessed: 15 October 2022).

MLA 7 Citation

Bukhari, Saamia. Restaurant Redefined. 1st ed. New Degree Press, 2020. Web. 15 Oct. 2022.