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!

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.

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...

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.

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.