Innovation

Innovation special: Doing more with less

In an industry always battling with slim margins, the current economic climate is particularly unfriendly. After the pandemic foodservice operators…

Diversity and disruption: fuel for foodservice innovation

Three words are dominant in our vocabulary today: diversity, innovation, disruption. It is the relationship of the three that is…

What is a healthy kitchen?

In the past, the stereotypical commercial kitchen was cramped, hot, noisy and uncomfortable. To some, that was part of its…

Animating the automated

Faced with a shrinking workforce and a waning appetite for working in restaurant kitchens, operators are increasingly employing low-skilled and…

Playing with fire

Cooking began with open fires, when humans realized some food tasted better after exposure to heat. Now, the sight of…

Basque Culinary Center announces new food innovation hub

The Gastronomy Open Ecosystem (GOe) is a one-of-a-kind project integrating science and gastronomy to create an interactive ecosystem focused on…

Special report: Innovation back of house

The concept of the commercial kitchen has evolved over thousands of years, from the days of ancient Greece and Rome,…

Special report: Innovation front of house

Dining out is an experience that constantly evolves, as new food trends break the mold of what diners expect, and…

Talkback: What does innovation mean to you?

Gil D’Harcour, managing director, Restobazaar, Indonesia In its simplest form innovation means creativity, change and progress in a specific time and…

Innovation: the consultants’ view

Defined as “a new idea, method or device”. A new way of doing things. Regardless how we describe innovation, it…