More chefs are making dishes from ingredients that would otherwise be wasted, as zero-waste cooking rises to No. 3 in the Whats Hot Culinary Forecast.
The study reveals interesting findings that have numerous implications for both restaurants and food delivery website/app companies.
What will consumers eat when they dine out next year? Think alternative proteins, ethnic-inspired breakfasts and veggie-carb substitutes. They're what's hot.
F&B RevPOR reached US$112.67, up from US$109.73 in 2017 and US$106.92 in 2016. This growth reflected increases across all hotel classes with contributions from both food and beverage revenue sources.