- Ghost kitchens: A safe harbor in stormy waters?
The last TrendTalk of 2022 – the tenth so far – called upon a panel of assembled experts from across the...December 27, 2022
- The cultured meat market goes on safari
A New York start-up is promising to bring wild and exotic tastes to the table without harming any animals or the...November 7, 2022
- Visionaries of the foodservice future: forward-looking and future facing experts
For the ninth TrendTalk live webinar the topic of visionaries of the future brought together compelling speakers and the chance for...October 19, 2022
- A Beastly business
Virtual restaurants and delivery-only concepts have been on the rise since the pandemic. Among the standout success stories is the young...September 8, 2022
- Practical robotics and the future of foodservice
The benefits of using robotics in commercial kitchens for certain tasks are becoming clearer and its usage more widespread, but is...September 2, 2022
- 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...June 17, 2022
- The future is now: how robots will change kitchens
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
- Unoccupied beds? HospitalityHelps sets an example for Covid patients.
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.
- 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 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.
- 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 or more local than this!
- 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.
- 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 -...
- 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...
- 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...
- 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.
- 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...
- 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...