Modern Restaurant Management Magazine
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders to discuss the key challenges they believe restaurants will face in 2022. Here are their insights.
Buck Sleeper, Director, Innovation Consulting, EPAM Continuum
Explaining the models of virtual restaurants and ghost kitchens to diners who'll discover and fall in love with a concept online but may still find it a struggle because they can’t actually visit in person.
Passing along the expense of delivery to customers when they've all gotten used to having that cost (mostly) folded into their meals.
Building the world-catastrophe-proof venue. Designing a restaurant in which channels can quickly rebalance between on- and off premise so that any disruption, local or global, can be overcome with grace.
To read the full article, click here.
To learn more about creating resilient, holistic and human-centered restaurant and retail experiences, view EPAM Continuum’s Blend Space report here: https://www.continuuminnovation.com/en/how-we-think/blog/blend-space.