Restaurant industry jobs growth slows in April as unemployment rate rises
Jobless rate at 3.9% and foodservice gains 6,600 jobs in April, Bureau of Labor Statistics reports
Si Chuan Dou Hua: The Long-Standing Singapore Restaurant Group Nurtures Inclusivity In The Workplace
Linda Loke, Director of Food and Beverage at Si Chuan Dou Hua Restaurant shares some learnings.
From Mezza Luna to Milan: Indian Chef and Restaurateur Ritu Dalmia’s Culinary Empire
Ritu Dalmia’s path from modest origins to acclaimed chef, pioneering entrepreneur, and LGBTQ+ advocate has transformed the landscape of inclusive gastronomy in India.
Why restaurant brands are seeking more ‘special trip’ traffic
Conventional brands are adding things like six-pack cookies and shakes to win special trip intents over fast-growing specialty concepts.
Rebuilding The Planet One Cup At A Time: Turning Used Coffee Grounds Into A Foundation For The Future
How a team of RMIT researchers in Australia are repurposing spent coffee grounds into a stronger, more sustainable concrete
The H2O Revolution: Premium Hydration is a top beverage trend from #WaterTok and functional water and flavour-enhanced H2O
In the ever-evolving landscape of beverage trends, 2024 is set to quench our thirst with the most basic drink known to mankind.
Kol: Recreating Mexican Flavours with Seasonal British Produce
Chef-owner Santiago Lastra of the award-winning Kol in London is making waves with his innovative Mexican dishes prepared with seasonal British produce.
Restaurants bring mental health into focus
The pandemic and demand from younger generations have served as catalysts for more restaurant companies to add mental health programming and benefits.
Transforming Tradition: The Bombay Sweet Shop’s Modern Take On Mithai in India
India’s Bombay Sweet Shop, modernises the traditional ‘mithai’ shop concept with contemporary ingredients, techniques and aesthetics.
An Artisanal Gin That Puts Shanghai, China on the Global Craft Spirits Map
Peddlers Gin showcases the intricate richness of Chinese botanicals and how they contribute flavour and layers to gin-making.
