Multi-Awarded Thai Chef Ton’s Bold Culinary Debut in Malaysia with Sood
The celebrated chef behind Michelin-starred Le Du breathes new life into a 150-year-old Penang mansion, blending Thai cuisine with the island’s rich culinary heritage.
Yum Brands partners with Nvidia to accelerate AI technologies across its global system
The partnership will initially focus on three key areas — voice AI ordering at the drive-thru and in call centers, computer vision, and restaurant intelligence.
Workforce technology upends restaurant recruitment and retention, study indicates
The National Restaurant Association releases report on data-driven hiring in the industry.
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.
