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Tech Trends Driving Changes in Restaurants, Report Says
Gen Z and millennial expert Jason Dorsey says people refer to Gen Z and millennials as “tech savvy.” But that’s not necessarily true, says Dorsey. He says they’re actually “tech dependent” -- and that’s a different thing altogether.
That may be how they engage with restaurants too. From baby boomers to Gen Xers, generational attitudes toward restaurant technology notably differ, according to National Restaurant Association research delivered in a recent webinar.
Tillster Serves the Stats on QSR and Fast-Casual Delivery
Cargill's New Protein Headquarters Focuses on the Future of Protein
$70 million Wichita investment targets top talent and brings innovative food solutions to global customers through collaboration, technology and a focus on sustainability
With a new headquarters of its North American protein operations, Cargill is focused on inspiring the future of protein. The new state-of-the-art building was created as a destination to retain and recruit top talent and immerse customers in innovative culinary and food sensory experiences. Designed for collaboration and growth, the headquarters connects Cargill’s 800 Wichita-based employees with 28,000 additional colleagues across North America and more than three dozen protein production facilities in the U.S. and Canada.
“We want to help make Wichita the Silicon Valley of protein, bringing together the best minds, innovation and technology in the industry...
Cattlemen Participate in White House Event Spotlighting Federal Overreach
EPA, USDA Announce Agreement on Promoting Biofuels
Rabobank: A Global Update on African Swine Fever
Throughout the World, Convenience Stores Are a Rapidly Growing Venue for U.S. Red Meat
Cell-Based/Cultured Meat, Poultry, and Seafood Makers Form Coalition
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