Real Ways Restaurants are Dishing Up More Plants and Better Meat
Continuing this month’s focus on serving more plants and better meat, this article explores real-life examples from of the restaurants in our network. Read on to learn why they make this a priority and to discover their best advice for making this work in your business.
Why This Stunning Hotel in Mexico Won the 50 Best Eco Hotel Award
We’re pleased to announce that the winner of the world’s 50 best hotels 2024 eco hotel award is Maroma, a Belmond Hotel, Riviera Maya, Mexico!
What Does Serving ‘Better’ Meat Mean for Your Restaurant?
In the Food Made Good Standard, we encourage restaurants to serve more plants and better meat – but what does the term ‘better meat’ really mean?
More Plants, Better Meat: Apricity
Led by Chef Chantelle Nicholson, London-based Apricity is a restaurant designed with a focus on low-waste cooking and sustainable sourcing at its core. One of the foremost female voices in the UK’s hospitality industry, Chantelle is an advocate for seasonality and sustainability and proudly champions creative and interesting vegetable-forward cooking.
How You Can Put More ‘Mindful Meat’ On the Menu
In this guest blog, Love British Food ambassador Jo Bruce explores how hospitality businesses can build the concept of mindful meat into their menus along with more plant-based dishes.
Tech Tracker: Digital payment solutions become table stakes for restaurants
From GoTab’s new iOS payment capabilities to Ansa’s new branded digital tap-to-pay wallet, restaurant tech is finally catching up with the rest of retail.
How legacy restaurant brands can make technology a priority
In the ‘C-Suite in the Hot Seat’ session at FSTEC in Grapevine, Texas, operators from Golden Corral, Brix Holdings, and more discussed tech innovation.
The TikTok generation demands more from restaurant brands — or else
Social media has turned every restaurant customer into a powerful kingmaker. Rather than fighting for control, it’s time brands started listening.
Fast casual is winning the value perception battle
Despite intensifying promotional activity among quick-service restaurant, consumers continue to trade up or out of that category.
How to support women at all levels of the restaurant industry
Les Dames d’Escoffier International draws inspiration from recent Olympic Games
