A rebuilt mountain plant, export figures and a glass-versus-PET retail split show why distribution—not source mythology—will decide the comeback.
Tiny martinis are spreading through cocktail menus as flights and small serves, changing how guests sample, pace and sequence a night at the bar.
Restaurants are turning bread from a free table extra into a named course, revealing craft, controlling portions and testing what diners will pay for.
Tableside service is returning in Paris, London and Sydney as restaurants turn carving, pouring and preparation into visible hospitality.
Daniel Humm’s new West Village restaurant pairs plant-forward technique with chicken, fish and shared menus—testing whether choice can redefine luxury.
Australia’s card surcharge ban removes the fee at checkout, but cafés may shift payment costs into menu prices, cash discounts and card policies.
Millennial solo diners are reshaping European restaurants, yet booking systems, table layouts and group-sized menus still undervalue the occasion.
After years of kiosks, apps and AI order-taking, major US chains are making human service measurable again. The machines are staying; the assumption that.
Seoul’s unstaffed cafés are reorganising the coffee visit around a robot, an app and a short human restocking shift. The real experiment is whether.
US bars and restaurants are moving from polite no-phone requests to sealed pouches and rewards. The product is no longer only food or drink—it is a timed.