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Instacart picks a fight with restaurants

The grocery delivery service wants customers to "break up with takeout" and order prepared foods using its new Ready Meals Hub.


For many casual chains, growth lies outside the dining room

Nearly every big full-service chain is embracing ghost kitchens, virtual brands and other off-premise channels. Even some historic holdouts have shown signs of cracking.

The stores will look to take advantage of a growing off-premise business at the casual-dining brand.

These developments made industry news in 2021 but expect to see them surge into bigger trends next year.

Restaurant and hotel brands, professional trendologists, industry groups and food companies are all having a say in what the next year will bring. We culled through the reports to find the common threads.

The concept's ability to adapt to what's viral makes it well-suited for the digital restaurant world, said the co-founder of Virtual Dining Concepts.

Presto is the latest company to unveil a short-distance riff on the service. Also, Waitr rebrands as ASAP, Fuku joins Kitchen United and Selena Gomez invests in Gopuff.

The longtime restaurant leader intends to retire in May. Here's how his thinking has influenced a casual-dining giant—if not the industry itself, according to RB's Reality Check.

Distributor Gordon Foodservice is among the investors in the New York company.

Many restaurant operators were forced to implement online ordering solutions on the fly during the pandemic, and now, they are rethinking how to optimize these services for the future. In this environment, having the right systems in place to gather and fulfill online orders is critical. Operators can follow these three tips to ensure they are getting the most sales and profitability out of their online ordering systems.

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