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Anna Klainbaum

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    From pandemic lockdowns to disrupted supply chains to skyrocketing inflation, restaurant operations have been steadily and substantially bombarded with challenges in the past few years. The pressure is on foodservice operators and the companies that supply them with food and beverage products and ingredients to adjust to the current market challenges without compromising on the quality of menu offerings.

    The National Restaurant Association reports that 59% of restaurant operators surveyed have ch…

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    About the Author

    Anna Klainbaum is a writer and brand strategy consultant with a master’s degree in gastronomy and a specialization in food and beverage content ([email protected]).