Is ColdSnap’s Frozen Treat-Making Machine a Game-Changer?
ColdSnap’s pod-based frozen confection dispenser allows businesses to avoid both the burden of cleaning and the costly “cold chain”.
Goa’s Bawri Restaurant Boasts a Gas-Free Kitchen Where Heritage Recipes Are Cooked Over Open Flame
Chef Amninder Sandhu’s culinary philosophy can be captured in three words — fire, flavour, and family traditions.
Finding The Balance Between Sustainability And Profit At Hong Kong’s The Upper House
At this luxurious 117-room, award-winning city hotel, sustainable practices are seamlessly incorporated into their day-to-day workings, benefiting their bottom line.
E-Magazine Issue #8
This issue covers luxury safari lodges in Africa to luxurious design and Pan-Asian cuisine in Dubai, and focuses on all things related to sustainability, technology and trends shaping the hospitality scene around the globe.
Higher prices aren’t the only reason QSRs are losing traffic
A new report from Chatmeter finds that customer grievances about things like staff attitudes, inaccurate orders, and rude managers have increased in the past year.
Restaurant concepts are driving shopping malls’ comeback
New data from Yelp finds that more people are visiting malls for dining experiences than they were five years ago.
Why restaurant employees should find their ‘superpower’
The Women’s Foodservice Forum’s Leadership Development Workshops encourage attendees to find their value and take risks.
Some limited-service brands shift their focus back to hospitality
CAVA CEO Brett Schulman recently said ‘the demise of the dining room is greatly exaggerated’ as consumers crave human connection
Restaurant spending reaches new high compared to grocery shopping
New U.S. Census data indicates restaurant market share was 56.4% in October.
Tech Tracker: How the Wonder acquisition of Grubhub could shake up the delivery industry
Plus, Access Group acquires Paytronix, Punchh launches a digital wallet, and a generative AI tool could be a future need for restaurant servers.
