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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...
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ManagementMayday fish in distress
Overfished oceans, cheap fish pumped full of hormones...we can’t keep this up for much longer! The future lies in sustainable aquaculture, whose pioneers have begun showing the world the way forward.
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ManagementWar of the Stars – The power of Michelin, Varta and Gault-Millau
Each year it brings tears, tantrums and cries of joy: the Michelin star, which lifts the stars and starlets of the gourmet kitchen into the heavens of top gastronomy in the restaurant guide known as the Michelin Guide. Some cooks liken...
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ManagementNot hungry for panic – carefree lunches in the days of Corona
Gastronomy is rarely mentioned when it comes to taking measures against the Corona virus. At most, the only question asked is a sad one: "Eat out or stay at home?" However, restaurateurs can do quite a lot to protect guests and...
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Chef's LifeOne hundred percent passion
The shortage of skilled workers makes today's gastronomy industry hot under the collar. The future looks bleak. However, the orange flame adorning the aprons of the Guerilla Chefs exudes nothing but confidence. With a completely new range of programs and courses,...