It was February 10th, the last day of the restaurant-goer’s vacation.
That’s when Paula deens first took the plunge and decided to cook up a vegan-friendly meal for her family at her husband’s place.
She had already made reservations for four nights at the Four Seasons Resort in Palm Springs, California, and had the perfect recipe to pair with a plate of roasted vegetables.
After a few drinks and a hearty bite of vegan cheesecake, deen had her guests sipping from their favorite margarita.
But the next morning, deens noticed something was wrong.
“I opened my phone and I saw, like, six texts that were just like, ‘This is a disaster,'” deens told me.
“It just started happening all over the place.
I’m thinking, ‘Oh, my God.
I think I’ve just screwed this up.'”
She called the hotel, but the next thing she knew, she was on a plane to Florida, where she would work on a book about the restaurant industry and her husband, Paul deen.
“As I’m going through this, I was like, This is it,” she said.
“The restaurant industry has been in this kind of trouble before.
I just thought this was a real big deal.”
The restaurant industry is facing the biggest upheaval in decades, but one thing is certain: The industry’s survival hinges on an evolving food system.
The food and beverage industry is the biggest driver of economic growth in the U.S. with an annual revenue of nearly $16 trillion.
The industry is also the fastest-growing industry in the country, and while the growth of the food industry has slowed, the industry still produces more than two-thirds of the nation’s food.
But as the food supply has changed and as consumers have become more conscious of health and environmental concerns, the food sector is facing new challenges.
The demand for organic and sustainable foods is booming, and consumers are demanding more variety and healthier choices.
In addition, a new generation of young consumers is demanding more quality and healthier foods.
And while the industry is growing, it is also facing challenges.
“For me, it’s a little bit scary,” deens said.
The biggest challenge is the changing way consumers shop.
For the last 20 years, people have used their smartphones to shop online.
They’re now ordering through apps like Instacart and DoorDash.
And although they’re ordering through the app, they’re also searching for ingredients on their phones, asking questions and looking for the perfect meal.
“If you’re a millennial, you don’t need to go out to the grocery store,” deen said.
If you’re an older consumer, it might be a good idea to get a meal plan from your family doctor or a dietitian.
The more consumers shop online, the more they’ll expect to see healthy options on grocery store shelves.
“When you’re trying to find something, you want to be able to find it,” dean said.
While the food business is facing an uncertain future, it also has some big advantages.
Food is cheap, and the supply chain is fast.
The restaurant-boutique chain, for example, is growing at an unprecedented rate and has more than a billion dollars in annual sales.
“We have an enormous amount of food, but we don’t have to go anywhere,” deans husband, deena, said.
They also have the luxury of using technology to make things more convenient.
The company is now using artificial intelligence to make menu items faster, more personalized and more personalized in nature.
Deans restaurant has been around since 2006 and has been making dishes for more than 30 years.
But that hasn’t been enough for him to stay focused on the business.
“There are a lot of other things we can do,” he said.
His family has grown to include two children, a son and daughter, and he is planning to retire in six years.
In 2018, the restaurant will be shuttering, but deen hopes that other food businesses can stay open.
“My hope is that people can get into the food, get into these kinds of businesses that are actually really important for people to get into,” he told me, “and stay in touch with their families.”
The food industry is changing rapidly.
People are shopping online more often, shopping more for health and nutrition-focused items.
And restaurants have evolved into places where food and drink is served in restaurants that aren’t really a restaurant at all.
“You don’t see a lot in restaurants, and you’re not really going to see a big restaurant-type of food,” deene said.
But what if a restaurant is able to offer healthy and delicious options to consumers who want to make healthier choices?
That’s what’s been happening in San Diego, California.
The city is home to two of the largest