🍫 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.

😋 Konjac, a staple in Asian diets, is booming in the wellness retail industry due to its low-carb, low-glycemic, and "zero calorie" benefits. This versatile ingredient's popularity is rising in both retail and foodservice sectors, aligning with health trends.

🍳 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.

🍳 In Tokyo's Nagatacho district, KIGI restaurant, partnered with SRA-Japan since 2020, boasts three stars in the Food Made Good standard. Community engagement is key, as CEA Hideaki Omote emphasizes.

🍴 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.