A new generation of restaurants is emerging. Premises without dining room, Attentive parking and multi-lane zones are the future.
Following relaxation and end of restrictions in many regions, optimism returns to the sector and Spanish restaurants expect occupancy higher than 70% in this last quarter of the year, according to a recent study by TheFork.
Can signature food be for delivery? CookUnity thinks award-winning chefs and food delivery are not incompatible.
Restaurant subscription services on the rise. Its good performance in establishing clients and generating business encourages its early adoption.
Agot.AI is a new app based on AI and image recognition that detects when a drive-thru order has not been well prepared.
Uber Eats for Business abandons Vouchers and gift cards to cover the diets of teleworkers in large companies.
A study by pCloud in the Apple Store reveals that mobile apps of food delivery companies collect our personal data in excess.
Five emerging companies aim to revolutionize the world of food and hospitality with their mobile applications. Descúbrelas.
Are today's restaurants really contactless? We introduce you 12 underused contactless technologies that will take your doubts away.
We interviewed Eric Nikolic, CEO of Last.app, Leading platform that allows the management of hospitality businesses from a single POS device, delivery integrator and online store.
The off-premise business continues to rise in the world of restaurants. To serve the new needs of customers, technology is vital.
Customer loyalty programs are of great value to the restaurant. The experiences of the giants of the sector prove it.
TheFork and SevenRooms join forces to provide restaurants with the most competitive and comprehensive combination of digital tools and services available today
The delivery of food at home is tremendously comfortable for the consumer, more in full pandemic, but is it worth the extra cost?
The Pazzi Robots e Gusto pizzeria in Val d'Europe uses articulated arms to robotize all the kitchen tasks that take place on the premises.
The three hours pre-closing have a prize in the 1600 Japanese Starbucks stores: combat food waste with discounts from the 20 %.
OpenTable collaborates with CLEAR to create a digital COVID certificate that can be used in table reservations made from its portal.
Aerocamaras uses its AeroHyb drone to take orders from Can Yucas to the yachts distributed along the coasts of Ibiza. Now they plan to expand.
Brett and Kate McKay take an in-depth look at the structure of hamburgers and come up with the perfect placement form.
The 11th edition of the FOOD Barometer reveals data on healthy eating and customer expectations regarding restaurants.
