Food trends have always been difficult to predict. Some appear almost overnight, while others take years to build momentum. By the time a trend reaches supermarket shelves or restaurant menus, it’s often been evolving quietly in the background for months.…
When people talk about AI in business, the conversation often centres on automation. How much time will it save? Which tasks can it take over? How will it change the way we work? In foodservice, there may be a more…
For years, online food retail has been shaped by search bars, category pages and promotional offers. Customers searched for products, browsed results and made decisions based on price, reviews and familiarity. AI has the potential to change that process significantly.…
Food has always been visual. Long before social media existed, presentation influenced how customers perceived quality, value and flavour. People eat with their eyes first, as the saying goes. In 2026, however, visual appeal is doing more work than ever.…
Menu development has always been part art, part science. Operators balance customer preferences, food trends, profitability, seasonality and operational realities when deciding what makes it onto a menu. It is a process that relies on experience, instinct and, often, a…
As AI driven discovery continues evolving, food businesses may soon face an unexpected challenge. Not simply creating dishes customers want to eat, but creating dishes that recommendation systems can easily understand. For years, menu naming has often leaned heavily into…
