Restaurants After COVID: An Industry for the Better? - QSR Magazine
Por um escritor misterioso
Descrição
Picture quick service three decades ago, Papa John’s CEO Rob Lynch says. The game was get guests through the machine. You heard clandestine stories of restaurants building uncomfortable stores just to keep people from hanging around. “Becoming more consumer centric, I think that’s an evolution that’s been in the works for some time,” he says. […]
:max_bytes(150000):strip_icc()/nyc-restaurants-covid-surcharge-FT-BLOG0920-b46efa8ec23b47c59594f87f9e912fb8.jpg)
NYC Restaurants Will Be Able to Add a COVID-19 Surcharge to Checks
Fast-food future
C-Stores Are Serious Food and Beverage Players
Michigan Restaurant Industry Still Facing Challenges Post-COVID
Restaurants Agree to Raise Pay to $20 an Hour in California - The New York Times
2022 Consumer Trends for the Restaurant Industry
Frontiers Assessing the Effects of COVID-19 on Restaurant Business From Restaurant Owners' Perspective
How COVID Forever Changed the Future of Fast-Food Design - QSR Magazine
Pizza & The Pandemic: How Covid 19 Caused a Boom in Our Industry
de
por adulto (o preço varia de acordo com o tamanho do grupo)
