If 2014 is any gauge, the changes we see in the food industry in 2015 will be coming as fast as a tweet on your mobile device.
This past year, we saw the coming of age of sustainability and environmental concern within restaurants; a commitment to local community became a building block for branding and reputation; fresh foods bought locally repeated the idea of a place that cares about its customers as well as its food; finally, and most importantly, a continuing wave of technology rose to new heights as a form of communication and speed of service. (more…)