Latest insights
Savory Cocktails: When the Bar Starts Thinking Like a Kitchen
For years, cocktail culture leaned heavily toward sweetness, fruit, and visual spectacle. Drinks were designed to charm quickly, often borrowing their appeal from dessert logic…
Weekly Trend Roundup: from Heat & Eat Premium to “Juicy Gummy Clusters”
Welcome to our weekly roundup of the hottest food and restaurant trends right now. Every Friday, we scan what’s gaining momentum across culture and commerce—from…
Nostalgia Backlash: When Retro Food Fails
Nostalgia has become one of the food industry’s most overused emotional levers. What once felt like a warm, authentic reconnection with childhood memories now often…
Value Seeking: Why Affordable Dining Feels Different in 2026
For much of the past decade, restaurant pricing was framed as a supply-side problem: rising labor, rent, and ingredient costs pushed menus upward, and diners…

































