Dashy News Brief for Restaurants and Bars March 16, 2021

A weekly roundup of headlines relevant to restaurants and bars brought to you by Dashy Dash.

March 16, 2021

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Roundup

1.  Minimum wage increases set stage for hospitality management modernization. - FSR: Link

2. Breakfast's big comeback: new consumer behavior has restaurants changing their approach to the most important meal of the day. - NRN: Link

3. Cell-based meat company MeatTech3D goes public. - FoodDive: Link

4. Is the community supported agriculture boom here to stay? - Eater: Link


1.  Minimum wage increases set stage for hospitality management modernization. - FSR: Link

Higher minimum wages are driving restaurant owners to find new ways to stay cost-efficient without thinning out their workforces. Data visibility and ROI are at the top of those considerations. Link

2.  Breakfast's big comeback: new consumer behavior has restaurants changing their approach to the most important meal of the day. - NRN: Link

With consumers no longer traveling to work, breakfast service has been the hardest hit in the hospitality industry. Reopening has brought back interest in breakfast items, but with a later peak time, shifting from 6am to 8am. Link

3. Cell-based meat company MeatTech3D goes public. - FoodDive: Link

Focused less on developing the products themselves, the company’s long-term focus is to develop and patent the technology needed to mass-produce cultured meat products. Link

4. Is the community supported agriculture boom here to stay? - Eater: Link

After seeing an increase in demand at the start of the pandemic, CSAs (boxes that deliver farm-fresh produce directly from the source) are struggling with low retention rates. Farms are optimistic that wider outreach and education will ensure CSA's post-pandemic success. Link

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