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How Artificial Intelligence is tracking the Food Trends of tomorrowThe food market used to be fairly stable and slow to change, but the Internet, social networks, and e-commerce have drastically...
November 7, 2019 -
How we’ll be eatingEvery two years, as part of the "Restaurant of the Future" competition, creative minds come up with fresh new ideas for...
October 24, 2019 -
Stop eating plastic – Time for the post-plastic age!It is virtually impossible to imagine our food production without plastic. These days, not only is it used for packaging, it's...
October 16, 2019 -
Squaring the circleJust a few months after opening, a San Francisco burger joint has already achieved cult status. Their secret? Gourmet quality plus...
October 10, 2019 -
Say what? Voice assistant for restaurants?Soon, almost half of consumers will prefer using a voice assistant to a website. Elly Earls finds out why restaurants need...
January 21, 2019 -
Slow food, fastNow serving: the future! Or at least that's what's happening in San Francisco and Berlin, where restaurateurs are using digital technology...
December 25, 2018
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The high-tech playgroundA new workspace has just opened its doors in San Francisco: an experimental playground for fans of high-tech cooking.
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Getting connectedThe Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.
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Rise of the robotsRobot restaurants are hitting the headlines everywhere from China to the US. Elly Earls finds out whether chefs should be worried.
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Ultra-personalization: the next big thing?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...
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Kimbal Musk: Geek chefHow 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...
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Pixel pasta: will 3D food printers revolutionize the restaurant industry?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...
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Artificial food and dairy substitutes – Comfort food from the science labNew 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...
Top Article
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Management“Lifestyle and atmosphere”
Retail gastronomy has a lot of potential – if it is done well. But what does this mean? How do I make my customer really hungry for more? Where do I find inspiration? And how can I have that little special...
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InnovatorsHidden treasures
“I’m Pía León, from Lima, Peru,” Latin America’s Best Female Chef introduces herself modestly. The blonde Peruvian doesn’t seem the type to let success go to her head. We Germans tend to think of Latin Americans as easy-going, and she certainly...
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ManagementHome of the climate-positive burger
Sustainable gastronomy is the name of the game these days. It’s become glaringly obvious in recent years that every industry - yes, really, every single one - will need to do its part if we’re going to get anywhere near achieving...
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ManagementHey good lookin’!
The big cities of the world are full of restaurants with concepts planned down to the tiniest detail, but many places don’t extend that same passion for design to staff clothing. That’s beginning to change.