Restaurant menus have grown 23% larger over the past two decades. Fine dining is the primary segment moving in the opposite direction, deliberately cutting menu size.
Quick Take: A recent technique making the rounds reworks the classic Chinese method of zhangcha duck, traditionally smoked over camphor leaves and tea, into a zero-waste version built entirely from spent teabag...
Not long ago, most restaurant technology lived at the front of the house. A point-of-sale terminal processed payments, reservations were written in a book, and supplier orders were often placed over the phone.
