CocoKami is a whole-ingredient, high-fibre coconut product with great foodservice potential, plus the bonus of being halal-certified and vegan. The post The Malaysian Startup Turning Coconut Flesh into a Clean-Label Kitchen Ingredient appeared first on Saladplate.

While solo dining has long been familiar in Japan, it is now rapidly gaining popularity in China. From single-portion pizzas to chef’s counter seating, eating alone is becoming commonplace, and restaurants are evolving to keep up. The post Table for One: How The Solo Dining Boom is Reflecting in China’s Restaurant Industry appeared first on Saladplate.

As ingestible skincare blurs the line between the kitchen and the vanity, “edible beauty” and the inner beauty industry are becoming a global phenomenon The post Edible Beauty is Skincare’s Most Exciting New Frontier appeared first on Saladplate.

New research from the National Restaurant Association shows that 56% of consumers have spent their discretionary money at a restaurant recently, versus less than 25% who did the same for apparel, entertainment or electronics. The post Consumers continue to prioritize restaurant spending amid a tough backdrop appeared first on Saladplate.

Executive and team coach Ceri Gott shares her 10 best tips for how hospitality leaders can build a strong and successful company culture. The post How to Build a Culture That’s Good for People, Profit and Purpose appeared first on Saladplate.

Produce, deli and bakery determine how shoppers judge the entire in-store experience The post Fresh options separate grocers: report appeared first on Saladplate.