Latest News & Insights
Covering the latest trends, news, insights and reviews of products, companies and technology driving the hospitality, food and beverage industry globally.
![](https://www.saladplate.com/wp-content/uploads/2024/07/nan-zxiang-long-bao.png)
How Michelin-recommended Nan Xiang Soup Dumplings became an emerging East Coast restaurant brand
After 16 years as an independent eatery in Flushing, Queens, Nan Xiang Xiao Long Bao began expanding into new markets and new store formats.
![](https://www.saladplate.com/wp-content/uploads/2024/07/mid-year.jpg)
Mid-2024 report: The ‘restaurant renaissance’ hangover kicks in
The first half of 2024 has been defined by bankruptcies, closures, consumer pullback, value wars, and bifurcation.
![](https://www.saladplate.com/wp-content/uploads/2024/07/Hawaiian-plate-lunches-Top-500.jpg)
How changing demographics are influencing the growth of some restaurant brands
Hawaiian, Asian, and Hispanic populations in the U.S. have grown significantly in the past 20 years, accelerating the sales and unit count pace of several restaurants.
![](https://www.saladplate.com/wp-content/uploads/2024/06/Tanghulu-Traditional-Snack-Canva.png)
The Tanghulu Craze: How TikTok Sparked a Sweet Sensation
Tanghulu, a traditional Chinese snack that became a social media phenomenon. From ancient origins to viral sensation, see how TikTok turns cultural treasures into global phenomena, one mesmerising video at a time.
![](https://www.saladplate.com/wp-content/uploads/2024/06/Steamed-Grouper-Fish-Head-with-Fermented-Chilli-and-Salted-Lard--scaled.jpg)
The Chairman’s Danny Yip: Elevating Cantonese Cuisine Globally
Recently awarded the Icon Award at Asia’s 50 Best Restaurants 2024, Hong Kong-based chef, restaurateur, and cookbook author Danny Yip discusses his business and growth strategy.
![](https://www.saladplate.com/wp-content/uploads/2024/07/nan-zxiang-long-bao.png)
How Michelin-recommended Nan Xiang Soup Dumplings became an emerging East Coast restaurant brand
After 16 years as an independent eatery in Flushing, Queens, Nan Xiang Xiao Long Bao began expanding into new markets and new store formats.
![](https://www.saladplate.com/wp-content/uploads/2024/07/mid-year.jpg)
Mid-2024 report: The ‘restaurant renaissance’ hangover kicks in
The first half of 2024 has been defined by bankruptcies, closures, consumer pullback, value wars, and bifurcation.
![](https://www.saladplate.com/wp-content/uploads/2024/07/Hawaiian-plate-lunches-Top-500.jpg)
How changing demographics are influencing the growth of some restaurant brands
Hawaiian, Asian, and Hispanic populations in the U.S. have grown significantly in the past 20 years, accelerating the sales and unit count pace of several restaurants.
![](https://www.saladplate.com/wp-content/uploads/2024/06/Tanghulu-Traditional-Snack-Canva.png)
The Tanghulu Craze: How TikTok Sparked a Sweet Sensation
Tanghulu, a traditional Chinese snack that became a social media phenomenon. From ancient origins to viral sensation, see how TikTok turns cultural treasures into global phenomena, one mesmerising video at a time.
![](https://www.saladplate.com/wp-content/uploads/2024/06/Steamed-Grouper-Fish-Head-with-Fermented-Chilli-and-Salted-Lard--scaled.jpg)
The Chairman’s Danny Yip: Elevating Cantonese Cuisine Globally
Recently awarded the Icon Award at Asia’s 50 Best Restaurants 2024, Hong Kong-based chef, restaurateur, and cookbook author Danny Yip discusses his business and growth strategy.