Blockchain technology can throw light on the provenance of the food served in foodservice businesses and restaurants, offering reassurance to chefs and diners alike.

At times, gastronomy is under quite a bit of pressure: Skills shortages, pandemics, energy crises and the like are just a few of the challenges facing restaurateurs. But what can be done to take the pressure off, or even make use...

Food delivery companies are ubiquitous in communities close to urban centers around the world. However, despite growth in revenue, profit is proving tantalizingly elusive. When will the flywheel start to spin?

The combination of food and tech has provoked enormous change in both the meal delivery industry and people’s eating habits globally. But “we’ve not even scratched the surface”, says Dec’s Kitchen founder, Dec Penfold

With a massive surge in technology and the rise of the virtual world it can be tricky to decipher which applications will stick around to make life easier for foodservice. Any depiction of the not-too-distant future on film of TV will...

The last TrendTalk of 2022 – the tenth so far – called upon a panel of assembled experts from across the foodservice sector to discuss how operators can be adaptable, flexible, and creative.

A New York start-up is promising to bring wild and exotic tastes to the table without harming any animals or the environment.

For the ninth TrendTalk live webinar the topic of visionaries of the future brought together compelling speakers and the chance for participants to ask questions and learn some lasting lessons.

Virtual restaurants and delivery-only concepts have been on the rise since the pandemic. Among the standout success stories is the young American Jimmy Donaldson and his Mr Beast’s Burgers operation.

The benefits of using robotics in commercial kitchens for certain tasks are becoming clearer and its usage more widespread, but is there a limit to its practical implementation?

The room is bathed in soft pink light; the few chairs are lit up in green from underneath. Geometric shapes float past on the walls. It’s not garish, but it’s very futuristic - sort of a combination spaceship-laboratory thing. Diners are...

The Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.

Metaverse, augmented and virtual reality – when will the long-predicted breakthrough finally arrive? Many factors suggest that this is the year. Where technology has already gained a foothold: KTCHNrebel has the insight.

Does Facebook’s latest announcement herald the virtual future of the foodservice industry? Katie Morris speaks to expert consultants about the likelihood of operating in the metaverse

Digitization is providing solutions for the current shortage of skilled workers in the gastronomy industry. Will this result in a revolution in human resources policy? An argument in favor of robots.

Rising personnel and energy costs, a shortage of skilled workers and the pressure to improve efficiency are just three factors that are having a significant impact on professional kitchen planning and operations, both now and in the future. Large and small...

The new restaurant design for the American fast food chain Taco Bell no longer includes inside dining. Instead, it incorporates multiple drive-thru lanes.

From multi-purpose equipment to software that evolves with your business, take a look at the next stages in the growth of ghost kitchens globally.

The popularity of plant-based meat substitutes continues. This constantly gives food startups new ideas that leave nothing to be desired in terms of taste. We took a closer look at five innovations.

Headquartered in London, UK, but conceived via Russia, Moley Robotics has developed and launched for consumers the world’s first robotic kitchen based on a multifunctional cooking platform. Founder and CEO Mark Oleynik discusses Moley’s potential for commercial kitchens

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.

The Covid-19 vaccine, in all its forms, is the beacon of hope that we will one day all be able to go out and mingle freely. Hospitality companies have leapt in to offer their spaces as vaccination stations.

The hotel technology enterprise Cloudbeds has developed an impressive creative concept, which utilizes empty hotel rooms to full capacity. The initiative HospitalityHelps offers an online platform which provides rooms for Covid-19 patients, as well as their family members or caregivers.

The growth of dark or ghost kitchens has accelerated in this challenging year as the delivery-only concept has provided foodservice operators with a different way to trade during the pandemic.

Kitopi is one of the world's leading cloud-based kitchen platform. Founded in January 2018, Kitopi is now helping more than 150 restaurants to become fit for the age of delivery services. State-of-the-art kitchens and trained personnel form the basis of Kitopi's success.

After the worst few months in hospitality history is the app-powered takeout and delivery model of virtual restaurants a beacon of hope or the start of a slippery slope?

Even if we sometimes feel it is only possible to plan things day-by-day, it is still intriguing to ponder what the future might hold. This is particularly true when it comes to the hotel industry, which has been hit so hard...

These are the times. Nobody knows what it will be like tomorrow, let alone the day after tomorrow. It is futile to ask what gastronomy will look like in the next few decades, what we should get ready for and how...

In the future, food production will move closer to consumers – right into cities, supermarkets and restaurants. It doesn't get fresher or more local than this!

Recent food-related scandals (horse meat lasagna, anyone?) as well as increased health and ethics awareness have made many consumers realize just how little they actually know about many of the foods they eat. Now, the demand for transparency is growing -...

Printing already revolutionized the world once. It could be time for a repeat performance. Back in the 15th century, it was the printing press. The 2020 printing revolution involves a very different product: plant-based meat. Culinary sensation or cheap gimmick? We...

Digitization, networking, artificial intelligence - everyone’s talking about them, and now they’re becoming a top priority in professional kitchens around the world. And that includes Rational, the Landsberg-based manufacturers specializing in thermic food preparation appliances and equipment.

The food market used to be fairly stable and slow to change, but the Internet, social networks, and e-commerce have drastically accelerated and democratized the industry. New trends and crazes are popping up every day - how can anyone keep track...

Every two years, as part of the "Restaurant of the Future" competition, creative minds come up with fresh new ideas for tomorrow's restaurant concepts. The contest was started by Willy Faber, the editor in chief of the trade magazine Gastronomie-Report.

It is virtually impossible to imagine our food production without plastic. These days, not only is it used for packaging, it's even part of our food. It's high time for new alternatives.

Just a few months after opening, a San Francisco burger joint has already achieved cult status. Their secret? Gourmet quality plus restaurant robotics.

Soon, almost half of consumers will prefer using a voice assistant to a website. Elly Earls finds out why restaurants need to be ready.

Now serving: the future! Or at least that's what's happening in San Francisco and Berlin, where restaurateurs are using digital technology to kick their health-food places into overdrive.

A restaurant brand in the UK can tailor your dinner to your DNA profile. Elly Earls finds out whether this is the future of foodservice. Personalization is something we’ve come to expect as standard in the quick service sector, particularly in...

How microchips are revolutionizing American cuisine. When most people hear the name “Musk”, they think of Elon, the founder of Tesla and SpaceX. Kimbal Musk is involved in his brother’s businesses, and has a similar penchant for all things digital, but he...

A new workspace has just opened its doors in San Francisco: an experimental playground for fans of high-tech cooking.

New York, the not-too-distant future: gray smog lingers over the streets of an overpopulated city. The world’s natural resources are practically gone; precious water and food are astronomically expensive. While the majority of the impoverished populace struggles every day to find...

Robot restaurants are hitting the headlines everywhere from China to the US. Elly Earls finds out whether chefs should be worried.