For much of the past decade, “value” in foodservice has been framed primarily as a pricing issue. Negotiation, consolidation and cost per portion have dominated the conversation. In periods of inflation and margin pressure, that focus is understandable. Yet as…
Walk into any café, pub or restaurant in 2026 and you may notice something subtle. Fewer dishes. Tighter ingredient lists. Plates built around stronger hero components rather than long supporting casts. This is not a lack of creativity. It is…
Every year, food trends arrive with confidence. Bold claims, strong visuals, and persuasive language about what operators should be doing next. And every year, many of those trends quietly disappear before they ever reach a menu. Not because chefs lack creativity, or…
