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Dining by Algorithm: Is AI Becoming the New Restaurant Consultant?
From menu engineering and recipe development to procurement planning and demand forecasting, AI is reshaping how restaurants make decisions behind the scenes.
Dining by Algorithm: Is AI Becoming the New Restaurant Consultant?
From menu engineering and recipe development to procurement planning and demand forecasting, AI is reshaping how restaurants make decisions behind the scenes.
Inside Fukuoka’s 400-Year-Old Bento Boxes and the Hotel That Built a Guest Experience Around Them
At the Ritz-Carlton Fukuoka, guest experiences include crafting one of the city’s cultural icons, all without leaving the hotel.
From Cassava to Compostable: Indonesia’s Home-Grown Answer to Plastic Waste
Indonesia’s local innovators turn cassava into biodegradable alternatives to plastic; opening new possibilities for foodservice and retail.
Rethinking Chocolate For A World With Less Cocoa
As cocoa prices remain volatile, chocolate manufacturers are reinventing how chocolate is made. Through hybrid formulations, ingredient innovation and new technologies, the industry is learning to do more with less cocoa.
E-Magazine
Our immersive e-magazine is curated to bring you the latest trends, innovative ideas, and compelling stories from the hospitality, food and beverage industry.
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Join the
Golden Apple Club
Become a member of Saladplate’s exclusive Golden Apple Club and enjoy personalised services and dedicated support that will enhance your experience as a buyer at your trade events. Register your interest to become a member.