FOCUS ON: UAE
Focus On ReportsExplore our ‘FOCUS ON’ country reports, where we share key insights from the food service and beverage industry from various countries. Focus On ReportsExplore our ‘FOCUS ON’ country reports, where we share key insights from the food service and beverage industry from various countries. Explore the latest Focus On Report – Canada providing […]
Top branding lessons from noteworthy CEOs of Swig, El Pollo Loco, and more
CEOs of Swig, El Pollo Loco, Firebirds, and L&L Hawaiian Barbecue took the stage at CREATE: the Future of Foodservice to discuss leadership, brand, and more.
How operators can navigate low consumer confidence without overusing discounts
Technomic spoke about leaning into LTOs and menu innovation to keep customers coming back at the CREATE conference in Nashville
E-Magazine Issue #7
This issue highlights sustainability, featuring a fascinating story on a delicious chocolate alternative that is kind to the planet, a look at how India’s leading Ghee brand is poised for global expansion, discovering Aronia: Poland’s anti-oxidant super rich food, how Australia’s leading food rescue organization OzHarvest is converting food waste into meals for the hungry, and how a cocktail bar in Seoul is setting new standards for sustainable mixology.
Luna Beach Club in Bali – A Game Changer with Green Architecture And Immersive Experiences On Offer
The Bali beach club landscape is crowded, but Luna Beach Club in the upcoming neighbourhood Tabanan is redefining the experience with a differing USP.
Aiello’s AI Concierge Leading the Future of Hospitality for Luxury Hotels
Aiello’s AI-powered voice assistant is transforming the luxury hotel experience by delivering personalised, real-time guest services, automating operations, and enhancing privacy—all while setting new standards in hospitality innovation
Mumbai’s Pooja Dhingra — From Home-Based Chocolatier to Pioneering French Patisserie in India
From home kitchen to being crowned India’s ‘macaron queen’, celebrity patissier Pooja Dhingra’s Le15 redefined the dessert landscape in Mumbai and beyond.
How Five-Star Hotels and Michelin-Starred Restaurants Commit to Sustainability – Chef and Culinary Director Richard Ekkebus Of Amber, Landmark Mandarin Oriental, Hong Kong, Weighs In.
Chef Richard Ekkebus has championed sustainability in his culinary approach since Amber’s inception, over 20 years ago.
T.I.N.A. (This Is Not Alcohol) – Is A Luxury Non-Alcoholic Beverage
Cousins Imogen Hayes and Christina Trabucco in Australia, have succeeded in creating a complex, savoury beverage brimming with flavour for the no/low alcohol market.
Turning rejected fruit into health-boosting ingredients
Bananas, pineapples and papayas deemed less than perfect for supermarket shelves are making their way to the wellbeing industry – and even the catwalk, an initiative by Dole Specialty Ingredients (DSI).