Restaurant Full Service
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ManagementApril 30, 2020From 90 to 250 meals: Against the crisis with luxury delivery serviceOnly a few months ago, at the end of 2019, Eric Menchon of Le Moissonnier in Cologne was named "Chef of the Year" by the editorial staff of "Feinschmecker". Four months after the turn of the year, nothing is the same...
Top Article
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Kitchen 4.xAutomation for the people
Robotics and automation are changing the hospitality sector at an exponential rate. Keith Tan, CEO and founder of Crown Digital IO, tells us how the robotic barista ELLA is changing the face of F&B one cup of coffee at a time.
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Innovators“If you can’t beat them, eat them.”
Bouillabaisse made from Chinese mitten crab, venison from Nile goose, goulash from nutria: Why not restore the ecological balance by becoming a predator of invasive species?
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ManagementThe winners, the losers and the virus
Corona has terrorized us long enough. Time to refocus on a positive future and dare to take a gastronomic glance at 2021.
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InnovatorsSamba di São Paulo
With his carnivalesque menu selections, Brazilian Ivan Ralston brings São Paulo's unique multiculturalism to the plate. Find out why he berated the Michelin Guide over the phone and the story behind his jazz studies.