Market Trends

🍸 Non-alcoholic spirits are increasingly prevalent on menus, rising by 487% over four years to feature on 2.8% of U.S. menus. Younger consumers often opt for these beverages to socialize without alcohol. Brands like Seedlip offer booze-less options that rival traditional spirits in complexity. The shift in perception from "mocktails" to standalone menu items caters to both drinkers and non-drinkers.

📈 Saladplate, Informa Markets' hospitality, food, and beverage hub, offers weekly news, a monthly newsletter, and a bi-monthly e-magazine. It features a supplier directory with over 10,000 brands and updates on more than 35 international trade events.

🍽 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, hosts the podcast "In the Kitchen with Bret Thorn." He covered New York City's restaurant scene for The New York Sun from 2005-2008. In Thailand during 1992-1997, he contributed to Manager magazine and Asia Times. A Tufts University magna cum laude graduate and Phi Beta Kappa member, Thorn studied at Le Cordon Bleu in Paris and in China at Nanjing and Beijing Universities, witnessing the 1989 Tiananmen Square events as an ABC News runner. His work earned the 2006 Jesse H. Neal National Business Journalism Award and he was president of the International Foodservice Editorial Council in 2005. Thorn was inducted into the Disciples d’Escoffier in 2014 and has written for the Oxford Encyclopedia of Food and Drink in America and the Oxford Companion to Sugar and Sweets.

🏖️ Designed by Carlo Colombo for Giorgetti, the MOOREA collection features inox steel and Teak wood in a mud colour, with removable upholstery in various fabrics from the Open-Air collection, suitable for outdoor spaces from the Côte d’Azur to New York terraces. More at giorgetti.eu.

🏷 The Plume chair, characterized by its feather-inspired lightness, features a solid ash wood structure, padded plywood seat, and foam backrest with concealed screws by Pau Ferro plaques. Elegance is enhanced by piping and zipper closure. Details at giorgetti.eu.

🖨 Maxalto's Artemone, designed by Antonio Citterio, revitalizes the traditional kitchen dresser with a contemporary twist. Featuring customizable doors and drawers plus painted handles, the Artemone combines a die-cast aluminium base with a shadow gap for a sleek look. It offers a variety of finishes and fits both residential and commercial settings.

🏖️ Dedon's Leaf collection, designed to mimic natural leaf contours, features java and seagrass-hued beach chairs with breathable foam cushions, cotton overlays, and stable four-point support. The collection has earned prestigious awards for its blend of natural aesthetics and innovative design. Dedon celebrates the harmony of nature's design and modern craftsmanship on their website.

🏡 Maxalto's Artemone, crafted by Antonio Citterio, revitalizes the traditional kitchen dresser with a contemporary twist. It features customizable storage with various doors and drawers highlighted by painted handles. The design boasts a die-cast aluminium base and a shadow gap enhancing the furniture's light appearance. Artemone is offered in multiple finishes to make a bold statement in both residential and commercial settings. Visit maxalto.com for more details.

🚒 The Dedon Kida Armchair, a luxurious outdoor furniture piece, features a nature-inspired design with an artisanal touch. This armchair integrates comfort with a modern aesthetic through its intricate weaving technique, using natural fibers to create a tranquil oasis for relaxation. For more details on this blend of luxury and nature, visit [dedon.de](https://dedon.de/).

🎨 Chris Stamp of Stampd and Chef Nobu's unique collaboration began with a chance meeting in LA, leading to the "Beverly Hills Sushi Club" and a successful Stampd x Matsuhisa collection, now in its 19th iteration, the Vail Sushi Club. Each collection features an exclusive colorway, such as the "Miel" inspired by Ibiza's flag. The collaboration, in line with Nobu's 30th anniversary, expands as Nobu announces new ventures in Toronto, Bangkok, Abu Dhabi, Saint Tropez, and more. Chef Nobu and Chris see a growing fusion between fashion and the culinary world, enhancing the dining experience and sparking new trends.