I recently read an article about the restaurant industry that outlined some impending changes to the market. There is a claim that a bubble is about to burst in the food industry that will cause seismic shifts in how consumers dine.1 The author shares a bleak future for the traditional restaurateur: if the owner doesn’t adjust to the social movement of eating healthy, clean, often organic, and farm-to-table options, common staples and chains could die a sudden death.
