Most consumers plan to reduce their restaurant spending
New data from Popmenu finds that 67% of Americans are reducing spending on everything, with 61% pulling back on dining out
How Your Restaurant Can Best Support Indigenous Foodways
To conclude our series on indigenous food sovereignty, we explore how chefs and restaurants can integrate this into their sourcing practices, featuring on-the-ground insights from across our global network.
Real Talk: What Does Honouring Provenance Really Look Like?
This month, we’re celebrating provenance — asking what it really means to know where your food comes from. We sat down with Geetie Singh-Watson, founder of The Bull Inn in Totnes and one of the UK’s pioneers of organic hospitality, to talk about what provenance really looks like in practice.
Celebrate Provenance: Rosetta
Based in Mexico City and led by chef-owner Elena Reygadas — named The World’s Best Female Chef 2023 — the cuisine at Rosetta is inspired by Mexican ingredients and Mexico’s natural biodiversity and culinary history. We spoke to Chef Elena to learn how they keep provenance front and centre.
‘It’s a Revolution’: How to Put Seaweed on the Menu
Environmentally positive, quick to grow and packed full of flavour, there’s no question that sea vegetables deserve a place on the plates of the future. But why aren’t more people eating seaweed already — and how can chefs lead the way?
Celebrate Provenance: Rosewood Phuket
Rosewood Phuket was the second rosewood property to complete the food made good standard, earning an impressive three stars and scoring especially highly for their careful attention to provenance.
We spoke to Luca De Negri, area director of culinary and executive chef and paul olivier linot, assistant director of food & beverage at Rosewood Phuket, about how they cultivate a sense of place through their sourcing policies and on their menus.
Chef Varun Inamdar’s Culinary Prowess Spans Social Media Fame And A Multi-Country F&B Footprint
Backed by YouTube views in millions and restaurant ventures in Singapore, Shanghai, and India
Paving The Way For AI Robot Bartenders is Richtec Robotics’ Scorpion
Replacing the human elements of a bartender was always going to be a tall task, but the Scorpion does guarantee a unique and thrilling experience.
Semangat Stef Wijono dari The Union Group
Forum industri hospitality, FutureFWD dari Saladplate menangkat topik besar dalam lanskap makan dan minum Asia dan bagaimana masa depannya. Feastin’ berbincang dengan salah satu narasumber FutureFWD, Stef Wijono, deputy director of marketing & PR The Union Group mengenai pandangannya terhadap gegap gempita Jakarta sebagai hub baru food and beverage Asia.
The Taste of Change: How Climate Change Is Transforming Our Food
From wasabi fields in Japan to vineyards in France, rising temperatures are reshaping flavour as we know it.
