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Restaurant and Foodservice

Restaurant and Foodservice

Q&A: Pastry chef talks about the techniques, inspiration behind her edible works of art

Amber Spiegel of SweetAmbs talks about the inspiration behind her beautiful bakes and how her education at The Culinary Institute of America helped turn her passion for pastry decoration into a career.

By Tricia Contreras 11/01/21

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Restaurant and Foodservice

Ghost kitchens and virtual brands: pandemic necessity or the future of restaurants?

By Samantha Des Jardins 09/21/21

Restaurant and Foodservice

Restaurants turn to tech tools to streamline vaccine requirements, verification

By Tricia Contreras 09/18/21

Restaurant and Foodservice

How the pandemic is reshaping restaurant real estate

By Janet Forgrieve 09/15/21

Restaurant and Foodservice

Looking at the future of restaurant technology

By Samantha Des Jardins 08/13/21

Restaurant and Foodservice

Restaurants embrace plant-based meat alternatives tailored to their brands

By Janet Forgrieve 08/04/21

Restaurant and Foodservice

How the pandemic has reshaped the future of restaurants

By Tricia Contreras 08/01/21

Restaurant and Foodservice

SmartBrief, MFHA unveil Foodservice and Hospitality Diversity and Cultural Intelligence Report

By Amy Sung 07/07/21

Restaurant and Foodservice

Restaurants roll back restrictions as more people get vaccinated, but most stop short of requiring proof

By Tricia Contreras 06/22/21

Restaurant and Foodservice

How restaurants can encourage and empower employees to get vaccinated against COVID-19

By Tricia Contreras 06/12/21

Restaurant and Foodservice

Creating plant-forward menus that serve the planet, consumers and the bottom line

By Tricia Contreras 05/09/21

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