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Ghostly growth: the rise of dark kitchens
The growth of dark or ghost kitchens has accelerated in this challenging year as the delivery-only concept has provided foodservice operators...
Tina Nielsen - FCSINovember 26, 2020 -
Kitopi – a rising star in the Ghost Kitchen sky
Kitopi is one of the world's leading cloud-based kitchen platform. Founded in January 2018, Kitopi is now helping more than 150...
Heike LucasNovember 18, 2020 -
Virtual restaurants: new model hospitality?
After the worst few months in hospitality history is the app-powered takeout and delivery model of virtual restaurants a beacon of...
Jacquetta Picton - FCSINovember 16, 2020 -
The future of the hotel industry
Even if we sometimes feel it is only possible to plan things day-by-day, it is still intriguing to ponder what the...
Barbara E. EulerNovember 11, 2020 -
A tasteful step into the future
These are the times. Nobody knows what it will be like tomorrow, let alone the day after tomorrow. It is futile...
Barbara E. EulerOctober 5, 2020 -
Urban food: How agriculture is becoming an urban economic system
In the future, food production will move closer to consumers – right into cities, supermarkets and restaurants. It doesn't get fresher...
Christoph KristandlSeptember 15, 2020
Further Posts
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From social media to a socially distanced new food experience
How one UK restaurant business, started by YouTube star Mikey Pearce, has embraced the concept of dark kitchens as a way forward in the restrictive landscape of Covid-19.
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Let’s connect! Food transparency through blockchain
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 -...
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All the flavor that’s fit to print
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...
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20 global foodservice trends for 2020
It’s been another rollercoaster year for the worldwide foodservice and hospitality sector. What will 2020 hold? We’ve compiled a list of the top trends to keep you in the know.
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How Artificial Intelligence is tracking the Food Trends of tomorrow
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...
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How we’ll be eating
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.
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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 even part of our food. It's high time for new alternatives.
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Squaring the circle
Just a few months after opening, a San Francisco burger joint has already achieved cult status. Their secret? Gourmet quality plus restaurant robotics.
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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 to be ready.
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Slow food, fast
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.
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The high-tech playground
A new workspace has just opened its doors in San Francisco: an experimental playground for fans of high-tech cooking.
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Getting connected
The Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.
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Rise of the robots
Robot 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 chef
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...
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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 lab
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...
Top Article
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Chef's Life
Food School: Dead Man’s Fingers
Dead Man's Fingers, the rare blue cucumber brings in pizzazz. Called the blue pod, Dead Man's Fingers as well as Blue Sausage Fruit, these fruit stand out thanks to their unusual cobalt blue to blue-violet color.
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Chef's Life
A collision of taste, aromas and sensor technology
Whether you're sensitive to bitter tastes or not, no other taste component has greater individual, varying personal perceptions. Sensor technology findings are still used relatively seldom in gastronomy. However, understanding how to deal with taste and aroma in the proper way...
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Management
10 key foodservice trends in 2021
The year 2020 was a year for the industry to forget, but a New Year brings new hope. It also brings new trends – plus, the continuation of some current ones into 2021.
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Chef's Life
Celebrating 2020’s heroes of hospitality
The world over, 2020 was a year to write-off as a bad memory for most, but we must pause to reflect on the game-changing contributions to the industry by some extraordinary individuals.