Restaurant Redefined

Saamia Bukhari

• Publisher: New Degree Press
• Year: 2020
• eBook ISBN: 9781641378604
• Edition: 1
• Topic: Business
• Subtopic: Food Industry
• Index: Business

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.

Appendix

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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

• Contents
• CONTEXT
• Background
• Current Status
• Adapting Intelligently
• TECHNOLOGY
• Online Ordering
• In-House
• Automation
• MARKETING
• Breakdown
• Social Media
• Loyalty Programs
• Digital Strategy
• SUSTAINABILITY
• Food Waste
• Local Sourcing
• Creating Shared Value
• FOOD CHOICE
• Menu Options
• Experimenting
• Seasonality
• EXPERIENTIAL DINING
• Service/Interaction
• Wait Time
• Design
• Unique Selling Proposition
• Final Words
• Book Acknowledgments
• Appendix