GLOBAL NEWS $400M
NO OUTDOOR SMOKING BAN FOR HOSPITALITY OPERATORS IN THE UK The new UK government triggered existential fears among operators this summer, hinting at plans to ban outdoor smoking, including pus and restaurants. However, the government has now decided to exempt hospitality from the ban. “The rumored ban on smoking in outdoor areas understandably caused angst amongst hospitality businesses, who were concerned that it would impact trade and undermine their investments in creating outdoor spaces for customers,” says Kate Nicholls, chief executive of UKHospitality. “Now is not the time for further cost to be added to businesses and we’re pleased the government has listened to and acted on the sector’s concerns.”
The fee paid by American Express for online restaurant reservation platform Tock
A SNEAK PEEK AT 2025 FOOD AND DRINK TRENDS Forecasters and market analysts are publishing their predictions for what is likely to take off in food and drink in 2025. First up, Technomic’s prediction on global food and drink trends in the next year.
WORLD’S 50 BEST RESTAURANTS: LATIN AMERICA’S BEST FEMALE CHEF IS IN BOLIVIA Chef Marsia Taha Mohamed has been named the best female chef in Latin America by the World’s 50 Best Restaurants. Having spent the past decade as head chef at acclaimed La Paz restaurant Gustu, she is currently the executive chef and will end the year in charge of her own restaurant – she will shortly open her first solo venture Arami. With this award Mohamed has also been recognized for the work she has done in the of conservation of biodiversity, the preservation of food heritage while promoting Bolivian gastronomic culture through the research and educational initiative Sabores Silvestres.
THE WORLD’S FIRST MICHELIN-STARRED ICE CREAM RESTAURANT IS IN TAIWAN Ten restaurants were awarded a Michelin star for the first time in the 2024 Michelin Guide Taiwan, among them MINIMAL in Taichung, the first ever ice cream establishment to receive a star. Focusing on ice and ice cream dishes, the restaurant offers a seven-course menu that changes every season. The team of Michelin inspectors enjoyed the tasting menu, which features a range of ice textures, from sorbet to nitro-style ice, offering intriguing textures and delicate flavors.
•Sushi, poke and ceviche will continue to flourish on menus.
•Uncertainty ahead for plant-based proteins, as consumers show signs of a return to traditional protein meat alternatives, including tofu and seitan.
•Next phase of Korean as new products follow now-mainstream food items, such as bulgogi and gochujang.
•China chains to travel more as they look for overseas opportunities.
•Eggs take center stage – according to Technomic, the egg sandwich will take the place of the chicken sandwich as an evergreen menu item.
17
WORLDWIDE
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68
