Culinary industry news

Hotels around the world are increasingly adopting generative AI technology, but fewer than 10% report meaningful reductions in manual work, highlighting a gap between adoption and tangible benefits. M

A great kitchen is built on ingredients. Not simply ingredients that fill a pantry, but ingredients with a story, a provenance and a purpose. Olive oil is selected for its origin. Chocolate for the ch

To thrive in the evolving hospitality landscape, hotels must transcend basic operational management and truly grasp the motivations behind travelers' stays. As financial constraints encourage shorter

The Food and Drug Administration (FDA) has temporarily revoked the license of Cafe Mondegar due to serious hygiene and structural concerns. Additionally, nine other food businesses have faced similar

The California-based hot-dog chain is opening inside travel plazas in West Virginia as the brand looks for more growth.

This year’s winners reflect the increasing culinary diversity of American dining.

The eatertainment chain is consolidating behind an "evergreen value message" in hopes of becoming more top of mind for customers.

Sam Hallak was named CEO of the 16-unit casual-dining seafood chain.

Menu Talk: To introduce his family’s cooking and culture to the community, the chef-owner of Abstrakt Filipino Essence created a pop-up that evolved into a food truck and a brick-and-mortar restaurant

In its first-ever partnership with Billboard, Eater will host El Pre Party during Latin Music Week: an exclusive pregame to En Vivo featuring bites and drinks from Miami’s hottest restaurants, includi

At some NYC restaurants, large rocks have become statement design pieces | Rhythm Zero A version of this post originally appeared in Eater Today, which spotlights the freshest news and stories from ac

The investment will support Nandhana Foods’ next phase of growth and enable the group to achieve greater scale by leveragingL Catterton’s industry expertise and operating capabilities. Sources with kn

As Dakshinayan enters its next phase of growth, the extended Gandhi family is also playing an increasingly active role in shaping the business. Dhruman Jayant Gandhi, promoter, brings an entrepreneuri

Indian restaurants now focus on the entire dining experience beyond just food. Consumers seek welcoming and authentic spaces that adapt to various moods. Homegrown brands can build hospitality around

This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews . Now Open is a yearlong series celebr

India's eating-out market is rapidly expanding, driving demand for consistent food supply. Hospitality buyers now prioritize food safety and traceability over mere cost. Manufacturers are shifting to

Every time I see a meat tenderizer, I think of my mother. Specifically of the way in which she, as someone wary of emotional vulnerability yet full of affection (classic Boomer combo), decided to make

See below for recipe History of Chocolate Chip Cookies The most notable chocolate chip cookie recipe was invented by American chef Ruth Graves Wakefield in 1938. She invented the recipe during the per

India does not need to choose between luxury and budget accommodation. A mature tourism economy needs both, alongside a strong middle that provides depth, resilience and choice. If India wants to host

The fall cookbook season is here | Collage: Masood Shah We have reached that time of year again. Every good tomato suddenly prompts the pondering: Will this be the last one for the season? The heat be

In a busy professional kitchen, the best equipment improvements are often the ones that make everyday work simpler: less maintenance, easier training, dependable performance and more flexibility durin

Indian hospitality sees guests decline upgrades for experiential pursuits. Luxury now stems from scarcity of unique encounters, not material possessions. Guests prefer making pizza imperfectly over co

When it comes to finding gifts for people who love to cook, I stand by a simple gift shopping mantra: Know what your giftee likes, and then expand upon (or improve) their area of interest. Meaning, if

The growing presence of Japanese flavours across India's professional kitchens isn't just a brief trend on a seasonal menu. It marks a real broadening of the country's culinary baseline. As chefs cont