Tech Tracker: How the next generation of voice AI is getting smarter
Soundhound pushed out its NextGen platform, and new industry players like Eva AI have entered the voice AI game.
Menu prices register their highest sequential increase in nearly two years
Restaurant prices rose 0.4% month-over-month — their sharpest uptick since June — while grocery prices were flat.
Quick-service restaurants are going all-in on sauces
Wingstop is selling a special ranch dressing on eBay; Popeyes is introducing a new retail sauce lineup.
Why Restaurants Should Keep Their ESG Focus in Tough Economic Times
In this article, we share insights from restaurants and hotels in our network, highlighting how embracing sustainability can actually support businesses through times of economic pressure and build stronger operations in the long run.
Waste No Food: Rosewood Phnom Penh
Our first Food Made Good-certified business in Cambodia, the Rosewood Hotel Phnom Penh received an incredible three stars in their first evaluation. With notably high marks in the Waste No Food section of the standard (as well as a few other areas!), we knew Seyha In, Impact and Sustainability Manager at Rosewood Phnom Penh, would have some good insights to share on the challenges and benefits involved.
Real Talk: Taking a Completely New Approach to Food Waste
Vojtech Vegh is a plant-based zero waste chef who opened a zero waste vegan restaurant in Cambodia in 2018. With a focus on educating other kitchen professionals on ways to prevent food waste, he wrote a book called ‘Surplus: The Food Waste Guide for Chefs’ and has recently created a food waste training course for chefs.
Asia’s 50 Best Recognises Sustainability at This Balinese Restaurant
As judges of the sustainability awards for all of the World’s 50 Best lists, we’re always excited to uncover hospitality businesses around the world who are doing fantastic work within their communities. Read on to learn about the initiatives underway at Bali’s Locavore NXT, winner of this year’s Sustainable Restaurant Award at Asia’s 50 Best Restaurants, just announced in Seoul.
Meet the Restaurants Keeping Food out of Hong Kong’s Landfills
With Hong Kong’s legislation on municipal waste still in limbo, we speak to some of the businesses who are pushing ahead regardless, reducing both costs and environmental impact through strategic food waste reductions.
Real talk: How Do We Rethink Waste When it Starts Long Before the Kitchen?
Wild Shropshire is a terroir-led restaurant serving micro-seasonal British food in the heart of North Shropshire. Our Managing Director, Juliane Caillouette Noble, spoke to chef patron and owner James Sherwin to explore how the team at Wild Shropshire tackles waste prevention with creativity.
Nilma’s Turbover & Turboidrex: Automatic Vegetable Washers that Safely Increase Efficiency for Restaurants, Hotels and Delicatessens
Beyond delivering pristine vegetables at the push of a button, these washers enhance kitchen efficiency while driving cost savings for small businesses.
