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Dining by Algorithm: Is AI Becoming the New Restaurant Consultant?
From menu engineering and recipe development to procurement planning and demand forecasting, AI is reshaping how restaurants make decisions behind the scenes.
Dining by Algorithm: Is AI Becoming the New Restaurant Consultant?
From menu engineering and recipe development to procurement planning and demand forecasting, AI is reshaping how restaurants make decisions behind the scenes.
Inside Fukuoka’s 400-Year-Old Bento Boxes and the Hotel That Built a Guest Experience Around Them
At the Ritz-Carlton Fukuoka, guest experiences include crafting one of the city’s cultural icons, all without leaving the hotel.
From Cassava to Compostable: Indonesia’s Home-Grown Answer to Plastic Waste
Indonesia’s local innovators turn cassava into biodegradable alternatives to plastic; opening new possibilities for foodservice and retail.
Rethinking Chocolate For A World With Less Cocoa
As cocoa prices remain volatile, chocolate manufacturers are reinventing how chocolate is made. Through hybrid formulations, ingredient innovation and new technologies, the industry is learning to do more with less cocoa.
Function is becoming primary beverage purchase driver: report
Shoppers spent nearly $295B on beverages in 2025
What will foodservice look like in 10 years?
Here’s what Futurist Mike Lee predicts for the decade ahead.
Why clearly labeled plant-based menu options have become a business necessity
Businesses can capitalize on the 42% of consumers who identify as ‘flexitarian.’
Celebrate Provenance: Gather + Gather Ireland
Managing director at Gather + Gather Ireland, Pauline Cox, shares how the business has built strong, resilient supply chains that allow it to source locally at scale, support Irish producers and give customers food with real provenance, quality and purpose.