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How sustainable is your menu?
Consumers are more aware than ever about the impact their food choices have on the planet, but are chefs delivering them the information they require?
Top Article
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Kitchen 4.x
Automation 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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Management
The 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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Innovators
Samba 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.