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Bright modern kitchen with white flat-panel cabinets, gray walls, and a marble island topped with lemons and flowers.
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Michelin-Starred Chef David Toutain's Bangkok Restaurant Duet Highlights Local Thai Ingredients in French Cuisine

🍫 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.
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Basket of limes and blue bowls with dried ingredients on a market table, with a dark sign featuring yellow Vietnamese text in the background.
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Markus Madeja's Sơn Tinh Transforms Vietnamese Rượu with Modern Distillation, Gaining Success at Hanoi's Highway4 Bar

🍷 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.
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Toast assortment with avocado, banana, and tomato toppings on multigrain bread with seeds on a wooden board
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  • 2 min

Well & Good Transforms Australia's Gluten-Free Market with Certified, Inclusive Products and Strong B2B Partnerships

🍳 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.
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Restaurant dining area with red upholstered chairs, white tables, and warm pendant lighting
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Fogo de Chão and DineAmic Hospitality Revise Offerings to Boost Weekday Business Amid Complex Consumer Environment

🍴 Fogo de Chão and DineAmic Hospitality are adapting strategies for weekday business to enhance value for non-celebration diners. The focus is on navigating a complex consumer environment. These changes aim to attract customers during weekdays, strengthening their presence in a competitive market. This trend demonstrates efforts by the restaurant industry to address evolving consumer behaviors and preferences.
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People collaborate around a table, sticking colorful notes on a large planning sheet filled with diagrams and comics.
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Technomic Research Reveals Restaurant Consumers Are Overextended, Health-Focused, and Nostalgic Amid Challenging Macroenvironment

📈 Restaurant consumers face financial strain, focus on health, and crave nostalgia. Technomic's research highlights current trends affecting the industry. The study reveals that economic challenges are impacting dining habits, with many consumers tightening their budgets. Health-conscious choices are gaining traction as people prioritize wellness. Additionally, there's a notable shift towards nostalgic dining experiences, suggesting a yearning for comfort and familiarity amid uncertainty. These insights are crucial for restaurants adapting to evolving consumer preferences.
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Colorful anime-style mural inside a ramen shop, showing customers eating, neon RAMEN sign, and hanging lamps.
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How to Create Food Fandom: Four Essential Tips for Maximizing Lifetime Opportunities in the Culinary Industry

🍳 Four tips for tapping into the opportunity of a lifetime in the food industry are shared in a recent article. Experts highlight the significance of creating a unique brand identity and harnessing social media's power to engage customers. The focus is on building community connections by showcasing local ingredients and telling compelling stories. Lastly, maintaining consistent quality and innovation is crucial for long-term success.
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Modern glass storefront with 'EDITION' sign, large windows, and a dense green hedge along the right side of the entrance.
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Jakob Helgen Appointed General Manager of JW Marriott Hotel Tokyo, Bringing 22 Years of Marriott Leadership Experience

📅 Jakob Helgen appointed as general manager of JW Marriott Hotel Tokyo, which opened in October 2025. Helgen brings over 22 years of global hospitality experience at Marriott International. From 2019 to 2024, he served as area vice president for Thailand, Vietnam, Cambodia, and Myanmar, expanding Marriott's presence from 50 to 80 hotels, doubling in Vietnam. His career began in 2002 at Renaissance Riverside Hotel Saigon. He also worked in Europe before Marriott.
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AI to Transform Hospitality Through Enhanced Booking, Guest Services, and Operational Efficiency, Says Deloitte Digital's Oliver Page

🏨 Oliver Page, from Deloitte Digital, predicts AI will revolutionize hospitality by enhancing booking, guest engagement, and operations. AI facilitates direct bookings and optimizes internal processes, reducing costs through improved efficiency. Challenges include data fragmentation and ensuring human oversight. AI will boost revenue via personalized offers while reshaping workforce roles, enhancing productivity. Success hinges on strategic AI deployment paired with human input and robust governance, balancing efficiency with controlled autonomy for optimal results.
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