Joining the blockchain gang
It’s still early days for the use of blockchain in foodservice. Larissa Zimberoff asks how the technology could work for food safety and explores the cases for and against
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In focus: casual dining sector struggles as fast casual races ahead in the US
Casual dining is taking a knock as waning sales and fast casual competitors start to bite – is this a moment of reckoning for the sector? Thomas Lawrence reports

McDonald’s redesign points to future of foodservice
The fast food giant has overhauled its Chicago flagship store to offer an experience of the future that includes enhanced delivery, environmentally-friendly surroundings and automation that complements traditional table service, reports Amelia Levin

College food programs key to attracting students
As students across the US are about to head off on their Fall break, we revisit our recent report on the evolving college foodservice scene. Brandy Gonsoulin discovers that keeping up with tastes and trends is more important than ever

Micha, the king of Nikkei
Mitsuharu Tsumura speaks to Nicholas Gilman about closing his award-winning Lima restaurant Maido and his plans to explore uncharted culinary territory

Starbucks Mexico opens store staffed entirely by seniors
Coinciding with Mexico's national Grandparents' Day (Día del Abuelo) Starbucks Mexico has opened its doors to its first store entirely staffed by older adults, reports Tina Nielsen

Event review: Abastur 2018
The 32nd edition of Abastur, Mexico's largest foodservice and equipment show, saw three FCSI members take to the stage to present to 120 attendees of the Ho.Re.Ca. Congress, reports Javier Sorondo