Bord Bia, the Irish Food Board, has published a paper which sets out the best and worst case scenarios for the market.
These include streamlined and smaller menus with many operators likely to focus on those items that drive maximum revenue post-crisis. It also predicts more ghost/delivery kitchen acceleration saying that as the food industry resets, more companies may decide to eliminate the dining room altogether to capitalise on longer-term, off-premise trends.
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And it all collapsed because of a flu.....
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