Culinary industry news

Customers now expect instant gratification and transparent pricing for all purchases. Event venue booking lags behind, requiring days for simple confirmations. The global events market is large and gr

Reflecting the evolving direction of the industry, the future of India's QSR ecosystem lies in building agile, future-ready enterprises that prioritise sustainability, community value, and memorable c

I love New York City in the summer, especially this past one, but I grew up in the shadow of the Rocky Mountains. I’m in my late 20s, I rock climb, and I live in Brooklyn, so of course I have an upsta

In the evolving landscape of hospitality education, it's essential for institutions to recognize Gen Z's drive for quick learning and skill development. Today's students value tech-savvy experiences a

Restaurants that market themselves as "pure," "natural," and "safe" don't always live up to that promise, and Mundhe's raids have started to unravel assumptions that had gone unquestioned for years. T

You can tell a lot about someone by the way they talk about ranch dressing. Do they express Midwestern passion for the condiment, or coastal-elite distaste? Do they limit its usage to crisp iceberg le

India's hospitality, deeply rooted in its ancient traditions, presents travelers with enriching experiences that prioritize ecological harmony and cultural authenticity. As the nation looks to the fut

MICE brings together business, tourism, hospitality, culture, technology, and people. Few segments offer such a wide employment canvas. India has a strong opportunity in front of it. The responsibilit

As West Bengal drafts a new Tourism Master Policy, the real test is not how many people arrive, but how much they spend, how long they stay— and how much of it reaches the artisans who make Bengal wor

Establishing a vibrant sober mixology program is quite a challenge due to the scarcity of skilled professionals. Traditional mixologists may shine with spirits, but they often struggle to design entic

Today, when companies think about food, it’s no longer just a logistical requirement. It’s becoming part of a larger conversation around employee well-being, productivity, and even retention. In many

The opportunity ahead is not to turn every Indian dish into fast food, nor to imitate Western QSR models. It is to recognise that Indian cuisine already contains the building blocks of world-class por

Destination development cannot be assessed merely on the basis of the number of tourists coming there. More important metrics include the length of their stay, money spent, number of return customers,

In this article, we look at key takeaways from the 2026 SOFI report, and what chefs can do to help end hunger and malnutrition in all its forms. The post How Chefs Can Help Fight Hunger: Understanding

See below for recipe Simple and full of flavour, this Croatian dessert pairs warm grilled figs with honey, pistachios and vanilla ice cream. Grilled Figs with Pistachios – Recipe RECIPE Adapted by Che

The Chefs’ Association of Pakistan (CAP) and College of Tourism & Hotel Management (COTHM) Pakistan have established a new Centre for Food Safety & Hygiene, a dedicated facility focused on advancing f

PASAY CITY, Philippines — Worldchefs Recognized School Lyceum of the Philippines University–Laguna (LPU Laguna) once again emerged at the forefront of Philippine culinary competition, securing its six

The American Culinary Classic is set to return as part of the 2027 American Culinary Federation (ACF) National Convention, welcoming both local and international culinary professionals to put their sk

Severe flooding is affecting communities across several areas of Myanmar, including Sagaing and Ayeyarwady regions. Heavy monsoon rains and rising rivers have flooded villages, damaged infrastructure,