6 takeaways from KFC U.S. headquarters
KFC’s sharpened focus on attracting younger and more diverse customers through boneless, portable innovations is paying off, according to the restaurant’s CMO Nick Chavez.
8 Ways SATS Manages Food and Packaging Waste for Airlines
SATS, the provider for food and gateway services for airlines has an ambitious target to halve their food waste. To achieve this they employ artificial intelligence and innovative ideas in food tech.
Krispy Kreme upgrades its coffee line
Krispy Kreme said its new coffee platform features “richer roasts and better beans”.
7 Brew Coffee is the latest restaurant chain to add cold brew to the menu
The addition of cold brew comes as the category experiences double-digit growth.
Are restaurant websites obsolete?
The standard approach needs to be changed — here’s why
Restaurant operators maintain focus on food safety, despite labor challenges
Experts see heightened awareness in the industry in the wake of the pandemic.
As restaurant competition rebounds, here are 5 ways to encourage repeat dining
Loyalty programs are key
Shake Shack sees growing potential in licensed restaurants
Same-store sales rose 10.3% for the quarter as customers return to in-restaurant dining
Food For Thought – How Food Industry By-Products Are Being Recycled By Asian Beauty Brands
As sustainability gains traction across industries, these beauty brands have found a way to harness the power of discarded products from the food industry and turn them into something beautiful.
Did you know Why Korea Imports Kimchi from China
Kimchi, South Korea’s cherished culinary icon, faces a surprising shift with a rising influx of imports from China. Here is a look into the economic, social, and agricultural factors behind this surge, to uncover the reasons driving Korea’s growing dependence on Chinese kimchi imports.
