It’s no secret inflation coupled with subsequent menu price increases are having a negative impact on restaurants. This is a result of consumer reaction and changes in their behavior. Consumer traffic ...

Designing a great traditional menu and a great digital menu board are two wildly different tasks. Even if your dine-in menu is a design marvel, you can’t just convert it to digital board format and ...

BOSTON — César Vega has been named vice president of food design at Motif FoodWorks, a Boston-based food technology company. He joins the plant-based ingredients developer from Barry Callebaut, where ...