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10 predictions about the future of food from a dining disruptor

The founder of Farmer’s Fridge writes that safety and social distancing are “in.” Open kitchens and soul assistance are “out.”

Few manufactures have been more challenged by the spread of the coronavirus and the precede fiscal shutdown than the restaurant and cordiality business. Independent diners’ revenues plummeted by over 70% time over time in the last two weeks of March and we are still 60% lower on average than last year’s heights, according to a report by Compass Lexecon, one of the world’s conducting economic consulting firms. In turn, a astounding 5.9 million restaurant rackets have vanished within a matter of weeks. These big-hearted alterations in social norms will action restaurants to change–but this is a areas of the economy that also is ripe for innovation.( I should know: seven years ago I propelled Farmer’s Fridge to provide fresh and healthy food via vending machines, virtually creating a new kind of dining category when skeptics felt there were no new ideas in food distribution .) The combination of necessity and fabrication will grow a tide of big changes in the business. Here are my 10 prognosis on what to expect in the next 5 years.

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