Dining in the Dark: Why Blackout Restaurants Are the New Experiential Food Trend
Forget the fancy plating and artful food presentation—at dark restaurants, you won’t see a thing. What began with Zurich’s pioneering …
Dining Trends 2025: What Guests Really Want from Modern Restaurants
The restaurant boom is more than just numbers—it’s a cultural shift. Dining out has become a daily reflex rather than …
Regenerative Restaurants: Idealism on the Plate vs. Procurement Reality
Regenerative agriculture is emerging as the new aspiration in gastronomy. Platforms like Soilify and digital farm‑restaurant networks help chefs position …
Glow Up Your Plate: The Rise of Fluorescent Food in Modern Cuisine
Forget fine plating or molecular tricks—the most buzzworthy trend in today’s food scene might just be glowing in the dark …
When Donut Hype Fades: What the McDonald’s × Krispy Kreme Collaboration Tells Us
When McDonald’s and Krispy Kreme announced a national partnership in March 2024, it seemed like a food trend dream come …
From Bland to Bold: How Cereals Conquered Modern Breakfast
Cereals have come a long way since their bland, health-focused inception in 19th-century American sanitariums. Once seen solely as a …
Chain Reaction: How Restaurant Consolidation Is Reshaping the Dining Landscape
A silent reshaping is underway in the American restaurant world: chains and multi-unit operators are steadily outpacing independent restaurants across …
Influencing Plates: Social Media & TV in Gastronomy Tourism
Lead In the age of endless scrolling and binge-worthy travel shows, gastronomy tourism is undergoing a digital evolution. Food is …
Dining with a Diagnosis: How Restaurants Serve Symptoms on a Plate
Once reserved for clinical nutrition plans and dietitian offices, medically-inspired diets are making their way into restaurant kitchens—and onto mainstream …
Dine & Dance Global: How Gastro‑Clubs Are Redefining Dining
The boundary between high-end dining and nightlife is dissolving—and gastro‑clubs are leading the charge. These immersive venues—from Ibiza’s sun‑kissed Marinas …
More Than a Meal: Dining Out Became a Stage
Dining out in 2025 isn’t just about satisfying hunger—it’s about staging a moment, capturing a mood, and telling a story …
How a 2,000-Year-Old Boat Race Sparked Google’s Hottest Food Trend
Zongzi, the sticky rice dumplings central to the Dragon Boat Festival, have transcended their traditional roots to become a global …
Too Much? Just Right: Japan’s Viral ‘Morisugi’ Food Trend
In June 2025, Japan’s beloved convenience store chain Lawson launched its boldest promotional campaign yet: the “Morisugi Challenge,” a four-week …
Dopamine Dining: Why Restaurants Are Designing for the Brain
What if taste was only part of the dining experience? In a growing number of visionary restaurants, chefs are moving …
Bento 2.0: How the Snack Box Became a Global Food Stage
The humble bento box, once a neat and traditional Japanese lunch container, is having a dazzling second life—and this time, …
From Menu to Merch: How Restaurants Became Lifestyle Brands
In recent years, restaurants have transcended their traditional roles, morphing into lifestyle brands that extend their influence beyond the dining …
Are Restaurants Fighting the Wrong Enemy? – The Trouble with Zero Waste Trends
Zero waste has become a culinary calling card. In recent years, restaurants around the world have raced to remove plastic …
The Chicken Sandwich War: How a Viral Bite Changed Fast Food Forever
In August 2019, Popeyes Louisiana Kitchen launched a seemingly simple product: a fried chicken sandwich. What followed was an industry-wide …
Streetfood 3.0: From Chaos to Concept
Once driven by improvisation and rebellious spirit, Europe’s street food scene is now entering a new era of calculated cool: …
Robots in the Kitchen: Innovation or Industry Illusion?
The kitchen of the future is here—and it’s run by algorithms. AI is no longer just a back-end tool for …
How Restaurants Turn Cost-Saving into Customer Delight
What if “do-it-yourself” no longer meant cheap—but cool, engaging, and even premium? As restaurant margins continue to tighten and staff …
The Taste of 2025: What Food Trends Are Really Sticking?
The first half of 2025 has redrawn the culinary map in unexpected ways. As pandemic-era comfort food fades and early …
Early-Bird Dining: Why Eating Earlier Is the New Going Out
Dinner at 5 p.m. once conjured images of retirees or families with young children. Today, it’s a lifestyle choice embraced …
From Fine Dining to TikTok Dining: How Social Media Redefines Restaurant Success
The restaurant world is undergoing a seismic shift. Where once Michelin stars and respected gourmet critics dictated success, today’s culinary …
Sober and Social: The Rise of Mocktails and Mindful Drinking
The days of wild party nights fueled by heavy drinking are fading fast. In 2025, a new culture of mindful …
Climate-Positive Identity Restaurants: Dining That Heals the Planet
A new frontier is reshaping the culinary world: the rise of climate-positive identity restaurants. In an era when sustainability is …
The New Normal Is “Special Request”: Personalized Orders Reshape Dining
“No onions, please.” “Make it keto.” “Swap dairy for oat milk.” In today’s food scene, requests like these aren’t considered …