Restaurants in London, Switzerland and Australia are testing shorter, sequenced children’s menus built from the same kitchen and service rhythm.
Dessert tasting menus are turning cafés and dining rooms into reserved pastry experiences, testing whether the same space can sell a second occasion.
Dutch chefs are replacing rigid tasting-menu evenings with à la carte choice, restobars and all-day dining while preserving ambitious cooking.
Pizza Hut has expanded its Burger Bar sidecar to 300 Chinese locations, while Haidilao and M Stand have entered the same category. The burger is becoming.