C3 by sbe operates digital and physical restaurant brands out of its Citizens New York culinary center at Manhattan West. Photo by C3.
Editor’s Note As the nation goes back to work and the economy reignites, there are a myriad of challenges for restaurant operators of all sophistication. Staffing shortages, increases in pay, a COVID disease that does not want to go away, and rising supplier costs are challenges. But there is also plenty of opportunity. These nuggets of hope come in the form of technology. Advances in robotics, automation and cloud kitchens will lay the groundwork for a new era for the restaurant industry. Consumers are adjusting to a new “COVID world order” by adopting technology and spending more on carryout and delivery orders. We know that the youngest generation of consumers,
Millennials and Gen Z, are more than happy to use technology to increase convenience in their lives. As we close 2021, it is also a good time to look at how restaurants are engaging with Gen Z and how fast-casual concepts are gaining appeal at the tail end of the pandemic. Certainly, ghost kitchens, including cloud and dark kitchens are worth exploring and we do that on page 17. These topics and more are worthy of further exploration in this issue. The What’s Hot Forecast this year called out the 2022 menu trends. The top overall trends weren’t led by a food item at all, not surprisingly, but by better packaging, as off-premises dining
RESTAURANT C-SUITE | Restaurant news that’s fresh, informed, inspired (by you) 4
experiences continue to see incredible appeal. We thank you for your support as we reorganize to better serve the industry, while also launching an expert and executive series to broaden our scope with robust insights from around the industry.
Sincerely,
Rick Zambrano Executive Editor, Eatery Pulse Media contactrick@eaterypulse.net
