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Chef Eiji Taniguchi's L’Evo in Toga, Japan, Awarded Two Michelin Stars and Michelin Green Star for Sustainability

🍴 In 2014, chef-owner Eiji Taniguchi founded L’Evo in Toga, Japan, a depopulated village known for its harsh winters and 3-4 meter snow accumulation. The restaurant focuses on sustainability and luxury dining, earning two Michelin Stars and a Michelin Green Star in 2021. Taniguchi, the "Chef of the Year" in 2017 and 2022, trained with the Bernard Loiseau group in France at age 29. L’Evo was relaunched in its current form in 2020.
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How Traditional Chinese Medicine is Shaping Modern Drinking Culture in China and Influencing Global Trends

🧉 In recent years, Asia's F&B industry has seen a shift as consumers opt for beverages offering more than just taste. Traditional Chinese Medicine (TCM) is influencing this trend by integrating health benefits into drinks. This change is driven by a new generation prioritizing wellness, transforming traditional brews into functional indulgences that appeal beyond gratification. Locations and dates are unspecified, but the impact is notable across the region, with potential global influence.
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Organ Meat Blends Gain Popularity as Chefs and Food Manufacturers Embrace Nose-to-Tail Butchery for Sustainability and Nutrition

🍗 Chefs and food manufacturers are innovating with nose-to-tail butchery. Offal blends, including liver and heart, are gaining traction to enhance flavor, sustainability, and nutrition. These blends are part of a strategy to reshape protein innovation, offering nutrient-dense options that appeal to a growing appetite for sustainable eating.
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China's Baijiu Seeks Global Appeal Through Flavor Refinement and Integration into Cocktail Culture

🍺 Baijiu, traditionally a staple in Chinese banquet halls, is now being adapted for a global market. Efforts include flavor refinement and integration into the cocktail culture, marking China’s national spirit's entry onto the international scene. The article "From Banquets to Bars, Can China’s Favourite Spirit Go Global?" was featured on Saladplate, highlighting this significant shift in Baijiu's consumption and appeal.
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Workplace Catering Businesses in Food Made Good Network Highlight Sustainable and Healthy Daily Menus

🍽 Two workplace catering companies within the Food Made Good network are prioritizing healthy, sustainable, and delicious meals. Highlighting the importance of feeding people well in workplace settings, these businesses demonstrate their commitment to nutrition and sustainability in their daily offerings. Featured on Saladplate, the emphasis is on making a positive impact through thoughtful and responsible catering practices.
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Starbucks, Wingstop, and Shake Shack Lead New Spring Menu Launches with Bold Flavors and Trends

🍴 Starbucks, Wingstop, White Castle, Shake Shack, Applebee’s, Tropical Smoothie Café, Peet’s, HTeaO, Lazy Dog, and Juice It Up are spicing up their menus this spring. New flavor profiles and seasonal ingredients are the highlights. Shake Shack introduces a buffalo chicken sandwich and Peet's offers an all-new coffee blend. Applebee’s brings back its fan-favorite shrimp dish. These chains are responding to consumer trends with innovative menu offerings across various locations this season.
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Panel Discusses How Baby Boomers to Gen Z Make Dining Choices and What They Crave in Restaurants

🍴 Baby Boomers to Gen Z engage in distinct ways with restaurants. Preferences are shaped by generational experiences and technological familiarity. Baby Boomers often prioritize traditional dining experiences, while Gen X values convenience and variety. Millennials lean towards sustainability and ethical options. Gen Z, the youngest, prefers digital engagement and unique experiences. These generational differences influence restaurant marketing strategies, offering insights into consumer behavior across age groups.
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Unsold Hotel Rooms Represent Lost Revenue Opportunities, Highlighting Importance of Strategic Pricing and Demand Management

🛌 In the hospitality industry, each unsold hotel room becomes a lost opportunity for revenue after midnight. The challenge is to balance pricing, demand, market conditions, and guest expectations. The goal: sell the right room to the right guest at the right price at the right time. A filled room can boost restaurant sales, meetings, and loyalty, while an empty one generates none. With over 15 years of experience, the focus is on creating opportunities beyond just room revenue.
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