For years, food discovery has largely been driven by search engines, social media and word of mouth. Increasingly, another layer is beginning to influence how customers decide what to eat, where to order from and which products to buy: AI…
For years, food trends were driven by novelty. Operators competed to launch the newest concept, the boldest flavour combinations, or the most visually unexpected dishes. In 2026, the mood feels different. Consumers are still looking for excitement, but increasingly they…
For many operators, range expansion was once seen as a clear advantage. More choice meant more flexibility. More ability to respond to trends, customer preferences and changing demand. But increasingly, the conversation is starting to shift. Because in practice, a…
In foodservice, new products are constantly being introduced. They are tested, sampled and, in many cases, trialled in live kitchens with genuine interest. On paper, many of them make sense. They align with current trends, meet quality expectations and appear…
There was a time when offering vegan menu items was viewed as an optional extra. A single token dish. A sorbet instead of dessert. Something added quietly to satisfy occasional demand. That no longer reflects how many customers choose where…
In foodservice, the pressure to respond quickly is constant. New ideas emerge, customer preferences shift, competitors evolve, and the industry moves at pace. The instinct to react is understandable. Staying relevant often feels like staying responsive. But speed, on its…
