🍫 Chef David Toutain, a two Michelin Star and Green Star holder, collaborates with Fouache at Duet, a French-inspired restaurant with a plant-focused twist. They import premium proteins from France while sourcing local Thai ingredients like kaffir lime for added depth. Their signature chocolate dessert uses Chiang Mai's Kad Kokoa single-origin chocolate, celebrated for its rich flavors. This approach highlights Thailand's terroir and enhances the fusion of French and local culinary techniques.

🍷 Founded by Swiss anthropologist Markus Madeja, Sơn Tinh was inspired by traditional Vietnamese rượu and Phú Lộc’s sticky-rice liquor. In 1999, the first Sơn Tinh bottles were tested at Hanoi's Highway4 bar, marking Vietnam’s inaugural craft distillery. Madeja, who never aimed to create a brand, developed herbal blends using local ingredients. He used modern distillation techniques to meet international quality standards, while preserving the spirit's cultural essence.

A staple in Asian diets, konjac is one of the fastest-growing products in the wellness retail industry thanks to its low-carb, low-glycemic and ‘zero calorie’ promises. The post From Hotpot to Health Trend, Konjac Is Gaining Popularity In Both Retail And Foodservice appeared first on Saladplate.

🍳 In 2005, Sam Barak transformed his garage into a food production space in Melbourne, Australia, to create gluten-free foods. Now, Well & Good, his family business, offers products certified by Coeliac Australia, Vegan Australia, and more, meeting HACCP and SQF safety standards. Known for exceptional taste and texture, their products are widely used by foodservice operators across Australia. Well & Good caters to dietary needs, offering mixes free from dairy, eggs, soy, and nuts, suitable for plant-based diets.

KIGI is a restaurant surrounded by Green Space in the heart of Tokyo’s Nagatacho district. Working with The SRA since 2020 through our Japanese partners, SRA-Japan, the restaurant has three stars in the Food Made Good standard and a strong community focus. We spoke to CEA Hideaki Omote to learn how they connect with their community and why this is so important to the team at KIGI. The post Support the Community: KIGI appeared first on Saladplate.

Fogo de Chão and DineAmic Hospitality have adjusted their value offerings to strengthen non-celebration, weekday business. The post How the restaurant industry is navigating a ‘complex’ consumer environment appeared first on Saladplate.

New research from Technomic unpacks the ‘new realities’ shaping industry trends amid a tough macroenvironment. The post Restaurant consumers are overextended, health-minded and nostalgic appeared first on Saladplate.