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In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. These were often locations to where mail from across the pond would be delivered and serve as a source of information and discussion over a pint of ale. Today we are engulfed in information and misinformation.
As a nonflier and a travel writer, I spend a lot of time on trains. I often bring my own food on long train rides: okra stew and crab rice, or perhaps my dads spaghetti and meatballs, as well as fruits and cakes, all packed in my trusted backpack cooler, along with an electric travel Crock-Pot that has saved me on many Amtrak trips.
From smarter ordering systems to food that travels better, here’s what pizzeria owners can expect in the year ahead. The Off-Premises Dining Shift: Food That Travels Well Delivery and pickup continue to dominate the pizza market as off-premises dining solidifies its role in customer behavior.
Wrapped with care in parchment paper, sealed with a stamp that embraces your logo, include an information sheet that outlines the source of ingredients, the history of your restaurant, and what goes into bringing this sandwich to the guest. Travel and experience what others have worked with for decades. Choose your oven wisely.
Are you and your trading partners using integrated systems that boost transparency, so you can pinpoint exactly where potentially contaminated products have travelled? Instead, rely on integrated, automated technology so trading partners can identify, collect, and share information for a single source of truth. Visibility.
From sustainable practices and health-conscious menus to tech-enhanced dining and global flavors, hotel and resort restaurants are adapting to meet the diverse needs of the modern traveler. Expect to see more farm-to-table concepts, where restaurants highlight local, seasonal ingredients sourced from nearby farms.
The type of food has a much greater impact on carbon emissions than the distance it has travelled. When considering the transport element, the method of transport is more significant than distance travelled and avoiding food that has been air-freighted will have the most significant travel-based impact.
Industries with SMB owners who are most worried (beyond restaurants) include: travel/lodging (67 percent), retail (64 percent), manufacturing (63 percent), transportation (61 percent), arts & music (58 percent), construction (53 percent), as well as health & wellness (46 percent).
Source: *Causeway Solutions 2023 Dining Out and Household Spending Now that we know a little bit about overall dining habits, we looked at how people’s feelings and attitudes about other things influence their dining preferences. 62 percent rarely or very rarely enjoy fine dining. The bigger difference is for those who spend less.
Wonho Frank Lee Ryan Bailey of Kato in LA says more square footage has actually helped operations A version of this post originally appeared on May 14, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world.
Yelp trend tracker data also shows that the recent egg shortage and price hikes have led to a surge in searches for egg farms (+513%) and chicken coops (+700%), as some consumers look for alternative ways to source eggs. Why are regional flavors in favor? Is this happening with any particular demographics? Brands like BB.Q
I grew up in a family where food was ubiquitous at home and while traveling and in a country with a strong culinary heritage. I am in charge of marketing for a global food ingredient company and travel often for my day job. I love traveling and go on culinary adventure. It is a great source of inspiration.
As the effects of COVID-19 subside, the industry is expected to continue growing as consumers increase spending on discretionary purchases, such as outdoor dining, outdoor events, and travel, including hotel stays. We can expect many restaurants to introduce new product lines and to continue to invest in technology.
Cultivating Global Connections The rising popularity of food tourism is fueling consumer curiosity to experience authentic flavors from across the globe, with travelers taking to TikTok and Instagram to showcase their culinary adventures. The focus on wellness extends to adaptogenic and vitamin-infused drinks. ” – T.J.
Today’s travelers want more than just a place to eat or a bed to sleep in. Kitchen Display Systems that leverage AI eliminate a source of paper waste in the restaurant. From Expectation to Experience Guest expectations haven’t just evolved; they’ve leapfrogged. A kilogram of paper produces roughly a kilogram of CO2.
This approach persisted long after African nations won their independence in the 20th century, upheld by assumptions among safari operators that luxury travelers expected Western food and imported ingredients instead of local flavors. The eco-minded retreat features locally sourced linen drapes, woven baskets, and throws.
My husband and I have traveled over 1,000 miles from our home in Mumbai for a single meal: a 14-course tasting menu at Indias hottest dining destination, Naar. Lama Patel reinterpreted the stew as hummus, utilizing white beans sourced from Nepals Solu region. Cyrus Dalal Pork trotters and ham at Across.
Work with regulatory agencies to detect the source of the problem and determine which product batch(es) were impacted. For instance, don’t release erroneous batch numbers or misidentify the contamination source, as that misinformation could delay the removal of unsafe products from the marketplace. Focus on the facts.
Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Eighty-six percent of dames surveyed agreed that chefs have become trusted sources of knowledge beyond the menu. International travel has renewed appeal post-pandemic and with it comes food and culture exploration.
Daily travel numbers are nearly back to what they were in 2019, according to the Transportation Security Administration ( TSA). On the other hand, those labeled “sustainable” are held to a much higher standard, and they must be made from renewable sources. Source products with sustainability certifications.
Avoiding such a calamity will always be a top priority among restaurant managers, not only by optimizing sanitation and safe handling practices in-house, but also through rigorous sourcing and supply chain management. Traceability Is Essential. on FDA’s Food Traceability List (FTL) under FSMA Section 204(b).
Reward Repeat Customers for their Loyalty A well-designed loyalty program turns loyal customers into your most reliable source of repeat business. Refine Your Menu to Work Smarter Focus on the menu items that are proven sellers, easy to prep, and travel well for takeout or delivery options.
The food and beverage sector is one of the most significant sources of carbon emissions. There are, of course, many ways that restaurants can adopt sustainable practices, but the best place to start is the beginning of the supply chain — specifically, your sourcing. Unfortunately, plastic is a major contributor to pollution.
Would you like to travel to the Veneto region or to Napa Valley in your glass today? At the same time there is a strong incentive to act and capitalize on the opportunity as a source of higher margins. With so much uncertainty in the future, consumers want to feel more in control wherever they can.
It’s impacted almost every part of our lives, from how we work and shop to how we travel and entertain ourselves. Once the government’s ‘ one-way road to freedom ’ was announced earlier in the year, UK travel companies cited a huge surge in enquiries from people keen to holiday on home ground this summer.
A survey conducted by Morning Consult commissioned by the American Hotel & Lodging Association (AHLA) found that only 44 percent of Americans are planning overnight vacation or leisure travel in 2020, with high interest in road trips, family events, and long weekends over the summer months.
According to Vacasa’s 2022 Spring Travel Trend’s survey, one thing is clear: everyone needs a break this spring. 37% are planning to travel during spring break, specifically, which is an increase from the 29% who were traveling for Spring Break 2021. American travelers are mostly staying planted on U.S. Fine dining – 41%.
In the 1970s, Southwest Airlines sold tickets by phone, at airports, and at their offices to avoid commissions from travel agents and remain competitive with car travel routes. The concept of direct bookings long precedes the digital era in other industries.
Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. I also actively participate in the Monterey Bay Aquarium sustainable seafood program to maintain an ongoing awareness of which species can be sourced safely.
If you want to know something about a neighborhood- look to its restaurant scene. [] RESTAURANTS ARE THE SOUL OF THE TRAVEL INDUSTRY. As the world moves past the Coronavirus at some point – it will be the travel industry that defines how quickly the economy recovers.
This presents an opportunity for foodservice operations to stand out by elevating guest experience in the age of COVID-19, giving consumers a sense of exceptional service and memorable experiences they used to source from restaurants. Only include items on your delivery menus that you know are going to “travel” well.
Such a tactic helps you target potential customers who may be willing to travel to your establishment, even if they're not too close by. The use of capital letters (with the word FREE) and bright colors make this ad appealing. Once potential customers get to the landing page, they are encouraged to sign up to redeem the deal.
At places like the Lonely Oyster in Los Angeles, you could pay as much as $6 for a sustainably sourced Blue Pool oyster pulled from the waters of Hama Hama, Washington. New England is a hub of oyster production, which means that the oysters dont have to be kept fresh for days or shipped overnight to a restaurant in another state.
'Travel Safe' Tools. Tripadvisor® launched a new suite of “Travel Safe” tools to help consumers find, filter for, and validate health and safety information to feel more confident with their future travel choices across town and around the world. How Travel Safe helps travelers and business owners.
Only offering one touchpoint for ordering can come across as antiquated to many travelers or patrons. Modern tools and digitalization have enabled a virtual explosion of data sources. As these values shift, an advanced restaurant point of sale should support multiple methods for guests to place orders.
Prepare now for future food disruptions by proactively developing backup plans, such as finding alternative food sources. Supporting nearby farmers boosts your local economy and means you’ll get fresher products that haven’t had to travel far distances to get to your restaurant. Use tech tools to manage your supply chain.
We’re also seeing many of our clients find new ways to be more sustainable in sourcing their food products. For example, we have one client who has moved away from traditional meat options, and their focus is on sustainably sourced oysters and oyster mushrooms, which are grown on-site.
However, in order to do so successfully, a WBC competitor must first source a high-quality coffee that will stand out on the global stage. And what factors need to be taken into account when sourcing coffee for the WBC? For his winning WBC routine, Saša sourced Sudan Rume coffee from Camilo Merizalde’s Las Nubes farm in Colombia.
By Leo Clarke, Contributor You may already be great at attracting locals to your restaurant, but attracting traveling tourists is a slightly different ball game. Let’s explore some top tips for attracting a new clientele of travelers and holiday-makers. Optimize your website with these keywords to appear in relevant search results.
An operator could easily add a new dish to the menu featuring seasonal vegetables, which are cheaper and easier to source, garnering fresh intrigue around the restaurant’s offerings. A scaled-down, customizable menu can, for example, help draw regular diners on premises with more frequent new offerings.
Second, it is becoming essential to focus on items that will travel well for upwards of 30 minutes in a third-party delivery or for a customer to pick up. This won’t ever replace a restaurant’s main source of revenue but is another great way to support the local producer community and offer customers something more unique.
More Business and Pleasure : “Bleisure” travel is on the rise and next year we predict more people will be combining their business travel with personal leisure, leading to extended stays and more opportunities to explore. Tastewise's 2024 Trend Report Tastewise launched its 2024 Trend Report.
In response, more coffee businesses are exploring in-house roasting as a way to regain control over quality, pricing, and sourcing. Most roasters can’t afford to absorb these increased costs, and are considering retail price hikes and rethinking their sourcing strategies to stay competitive.
When it launched in 2008 , Airbnb promised to digitize short-term rentals, convince more travelers to couch surf instead of booking a hotel room, make it easier for guests to find trustworthy hosts, encourage locals to open their homes and communities to strangers, and overall make travel feel more personal.
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