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In this episode of "Hold the Line, Kitchen Talk," we explore the major challenges facing the restaurant industry in 2024. From soaring inflation and labor shortages to the digital divide and evolving consumer habits, the landscape is rapidly changing. We dive into how restaurants are adapting, including insights from industry experts like Bobby Flay and Robert Irvine. Whether you’re a restaurateur, chef, or foodie, this episode offers essential insights into the future of dining.
Key Takeaways:
(199) Why The Future Of Cooking Is Going To Be Zero Waste - YouTube
As inflation hits restaurants, consumers are seeking deals more often (cnbc.com)
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In this episode of "Hold the Line, Kitchen Talk," we explore the major challenges facing the restaurant industry in 2024. From soaring inflation and labor shortages to the digital divide and evolving consumer habits, the landscape is rapidly changing. We dive into how restaurants are adapting, including insights from industry experts like Bobby Flay and Robert Irvine. Whether you’re a restaurateur, chef, or foodie, this episode offers essential insights into the future of dining.
Key Takeaways:
(199) Why The Future Of Cooking Is Going To Be Zero Waste - YouTube
As inflation hits restaurants, consumers are seeking deals more often (cnbc.com)