Restaurant kitchen equipment gets smarter and more sophisticated
Here’s what’s hot in the equipment space ahead of the biennial NAFEM Show.
Richtech Robotics debuts robot-run coffee shop in Las Vegas
The foodservice robotics company known for Adam the AI barista is launching a coffee shop concept called Clouffee & Tea.
Why so many international restaurants are targeting the U.S. for growth
Despite challenging operating conditions, domestic food and labor costs are more favorable than they are in other markets such as the U.K. and Canada.
Policy on the Menu: How DEI pushback is reshaping the restaurant industry
President Trump issued multiple executive orders targeting DEI initiatives, but attitudes toward DEI were evolving before he took office.
Ask Jill! How restaurant culture plus value can equal growth and profit
Tips for developing culture alongside big trends like technology, heavy use of AI, and a strong emphasis on value.
Uber Eats is accusing DoorDash of forcing restaurants into exclusive contracts; plus, OpenAI can now book restaurant reservations, and more
This is one of the rare times that delivery companies have sued each other.
Chipotle is going on a hiring spree with the help of AI
The chain is targeting 20,000 additional employees ahead of its busiest season from March to May.
Real Talk: What Does Circularity Look Like for Restaurants?
Based in Lisbon, Portugal, Sem is a zero-waste restaurant focused on regeneration and responsibility. Our managing director, Juliane Caillouette Noble, spoke to Lara Espirito Santo, founder/owner at Sem, to find out what circularity means for the team and how they incorporate it into their ethos and operations. Read the full interview below or check it out on our YouTube channel!
Reduce, Reuse, Recycle: Desa Potato Head
Desa Potato Head is a hotel and beach club in Seminyak, Bali, with three well-earned stars in the Food Made Good Standard and a commitment to sustainability that runs throughout its entire business philosophy. We spoke to Amanda Marcella, sustainability director at Potato Head, about their revolutionary approach to waste and how they’re driving positive change across the island’s busy hospitality sector.
Reduce, Reuse, Recycle: Chartwells at University of Sussex
The University of Sussex has an ambitious goal: to become one of the most sustainable universities in the world, demonstrating environmental, social and economic sustainability at all levels from local to international. Chartwells and the University of Sussex have been working together since 2013, renewing their partnership for another 10 years in 2023 after a competitive tender. Both organisations have high standards regarding sustainability and ambitious goals towards net zero.
