Trends, profitability, brand and management for restaurants. Sourced data, no smoke and no posturing.
Zebra-striping, solo dining, plant-forward, functional food, new cuisines and AI with judgement: the six trends shaping restaurants to 2028, with the data.
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Claude is four tools, not one. Cowork, Chat, Code and Design: what each is for in a restaurant, what none of them does, and three rules to save…
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Bookings for one are up 29% in the US and 18% in Germany. Why solo dining is structural, and three design responses that need no refurbishment.
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12% of US adults are on GLP-1 drugs and spend 8% less on fast food. Which menu categories contract, which grow, and the four levers to get ahead…
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Beyond Meat fell 19.7% and Eleven Madison Park brought meat back. Meanwhile 80% of Spaniards are cutting meat. What that means for your menu.
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Adaptogen drinks hit 1.6 billion dollars, PepsiCo paid 1.95 billion for Poppi. How to bring functional ingredients onto a menu without therapeutic claims.
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Korean food went mainstream. The next three cuisines to watch on Western menus, the awards data behind them, and how to bring one in without caricature.
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Tania de Anta opened Spain’s 1st National Forum of Women in Hospitality. The talk, the panels and what the sector’s leading women said about AI and leadership.
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60,000 attendees and 700 speakers at Spain’s biggest HORECA congress. Three lessons on restaurant marketing: playing hard, authenticity and collaboration.
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Three frequencies, three levels of decision: what to review every month, every quarter and every six months to run a restaurant on data, not on instinct.
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Diners alternate alcoholic and alcohol-free drinks in the same meal. IWSR projects 4 billion dollars by 2028, and Spain already has the strongest base.
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Spain turned over 5,330 million euros in fast food in 2023 and burgers took 60% of it. The figures behind the boom, and why brands still close.
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The five beliefs that make restaurants waste time on social media, and what to measure instead so the effort turns into bookings.
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