K-cloud kitchen - Culinary trends, tools & best practice

Air fry with the combi oven.

Air frying in gastronomy: More than just hot air Healthy deep-frying? It's actually possible! Find out how gastronomy is currently using air fry technology and what the benefits are.

Hybrid food is a trend !
Two culinary products are merged to become a completely new food creation.

Hybrid food – origin, trend and future in gastronomy From Cragel to Cruffin. Find out what hybrid food is all about and what makes it so interesting for gastronomy.

Kitchen Design - optimize operation efficiency.

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How artificial intelligence reduces food waste in the foodservice industry.

https://www.ktchnrebel.com/food-waste-in-the-gastronomy-industry/?j=285262&sfmc_sub=7625012&l=107_HTML&u=4541001&mid=100009725&jb=1

How AI can reduce food waste in foodservice | KTCHNrebel Check out how artificial intelligence (AI) can reduce food waste in the foodservice industry and save food also in your business.

The DNA of kitchen sustainability!
- the drive for sustainability is changing that paradigm.
- cost reductions in terms of energy, labor, operation efficiency.

The DNA of kitchen sustainability - Foodservice Consultants Society International The concept of ‘Sustainable kitchens’ have many shared qualities, best practices and beliefs beginning to coalesce. We look at the shared DNA of sustainable kitchens, globally

Revitalizing school dining: The impact of cafeteria designs on student wellness.

Revitalizing school dining: The impact of cafeteria designs on student wellness - Foodservice Consultants Society International Efficient designs in educational dining facilities help to encourage healthy habits and improves serving line flow

Inside the World's 3rd BEST Restaurant - DiverXO
😎 Blown away by the creativity of all the presentations from kitchen to the front of house.

Inside the World's 3rd BEST Restaurant - DiverXO to Madrid. In the city’s north end you’ll find the NH Collection Eurobuilding hotel.Inside is DiverXO. The Chef re...

🤓The first step to human & robot run kitchen.
Humans make the food, but robots cook the meals.

A virtual restaurant brand run by robots is operating inside Travis Kalanick's CloudKitchens. Here's how it works. Remy Robotics is operating a robot restaurant called Better Days inside Travis Kalanick's ghost kitchen. The delivery only restaurant aims to bring wholesome meals to the masses.

Revolutionizing the Culinary World:
😎
Discover how Artificial Intelligence is transforming the professional kitchen landscape.

Artificial intelligence in the professional kitchen | KTCHNrebel Are you a chef, restaurateur or caterer? Here's how you can take advantage of artificial intelligence in your professional kitchen.

🧐Equipment Choices Make a Difference.

Meeting the challenges of labor in the kitchen with equipment and design Foodservice operators continue to face challenges on the labor front. Turnover rates are an ongoing issue as employees jump from job to job, looking for better pay or improved schedules.

No pictures, please! 🫢

Photo ban in restaurants – here's what's behind it | KTCHNrebel Do you always have to photograph food? More and more (star) restaurants say: No! Here's what food influencers think of the photo ban.

https://www.youtube.com/embed/I1w6xzBN7mA
The Rise Of Robots, are you ready for it?

The Rise Of Robots | CNBC Marathon CNBC Marathon explores the rise of robots and how they are changing the economy.A robot named Flippy runs the fry station at a White Castle outside of Chicag...

Why good institutional cafeteria are more important than ever before.

Discover the delicious shift in cafeteria dining!
How the New Work era are embracing regional organic food like never before. 🌱🥦

https://www.ktchnrebel.com/company-restaurants/

The world's best company restaurants | KTCHNrebel Here's why the best company restaurants in the New Work era are relying more heavily on regional organic food than ever before.

New Concepts in Foodservice paving way for Eco-conscious consumers.

New concepts in foodservice | KTCHNrebel From Sustainability to Ghost Kitchens and Pizza Vending Machines 🍕. These new concepts are booming right now in foodservice.

Institutional catering evolves with company culture. The judging criteria include three aspects: responsibility, health and enjoyment.

The world's best company restaurants | KTCHNrebel Here's why the best company restaurants in the New Work era are relying more heavily on regional organic food than ever before.

Time to be adventurous in making durian into full course dinner dishes?. Durian Herbal soup, Durian fried rice anyone ? 😅

How Healthy Are Durians, Really? | Talking Point | Full Episode Our love for durians is insatiable, but are we having too much of a good thing? Can durians actually be good for us? Host Steven Chia takes on the ultimate c...

Cell-cultivated meat.

Why this lab-meat startup is keeping cows in the equation Omeat founder and CEO Ali Khademhosseini is betting that using bovine plasma can make cell-cultured meat cheap.

https://www.ktchnrebel.com/future-of-dining-and-foodservice/
🧐 FUTURE OF DINING: THE BIG DATA GAME

SUSTAINABLE GASTRONOMY NETWORK !
“Fine food in itself is not sustainable. But it becomes sustainable if it is part of a larger system.

Heidi Bjerkan: With success sustainable | KTCHNrebel You can not only taste Heidi Bjerkan's passion for sustainability, the chef has also won many awards for her concept!

https://www.ktchnrebel.com/food-trends-2024-gastronomy/?utm_source=bambu&utm_medium=earned.social&utm_campaign=ktchnrebel&blaid=4897573

These are the Food Trends 2024 | KTCHNrebel Regionality, sustainability and more women in foodservice – these are the most important food trends in 2024 according to the new Food Report.

🧐thinking about how the future of foodservice will look like?

Explore the insights from Euromonitor International, leading provider of market analysis, and gain a glimpse into the way we will eat in 2073. 🥧

https://www.ktchnrebel.com/future-of-dining-and-foodservice/?utm_campaign=ktchnrebel&blaid=4728248&utm_medium=earned.social&utm_source=bambu

Future of dining - this is how we eat in 2073 | KTCHNrebel How Megatrends drive the future of dining and foodservice. Check out RATIONAL’s and Euromonitor's view on how we eat in 2073.

https://www.youtube.com/watch?app=desktop&v=jKH0_zT9l84

How 3,200 Airplane Meals Are Made for Delta in a Day | WSJ Travel Guides Delta Airline’s largest hub is located in Atlanta, Georgia. We visited Delta’s domestic kitchen – one of the largest facilities they own – to see how they ma...

Sustainability Surges back to TOP of Food Service AGENDA.

New concepts in foodservice | KTCHNrebel From Sustainability to Ghost Kitchens and Pizza Vending Machines 🍕. These new concepts are booming right now in foodservice.

The Plant-Based Meat Revolution | Ahead Of Their Time |?

Quorn & Impossible Foods: The Plant-Based Meat Revolution | Ahead Of Their Time | CNA Documentary Meatless meats are on a meteoric rise, projected to be a $1.5 billion dollar industry by 2022. Leading this wave of change in the way we eat are visionaries ...

Cell based products is on the menu?

2022 Review: Top 10 Cultivated Protein Stories of The Year We're taking a look back on some of the biggest headlines of 2022 in the cultivated protein industry, from funding milestones to new products.

What's on the menu for 2023?

Expert opinion: Foodservice forecast 2023 | KTCHNrebel Here's how foodservice expert Mike Kostyo sees the foodservice industry over the past 12 months, and this is his forecast for 2023 🚀.

In the labor shortage crisis that is currently affecting the foodservice industry, it is tempting to return to the futuristic vision of restaurants completely manned by robots.

🤠The human touch continues to remain important in the world of fine dining and gourmet. Nevertheless, the change that could be reckoned by robotic innovations in the long-term should not be underestimated by restauranteurs

Practical robotics and the future of foodservice | KTCHNrebel Increasingly more practical robotics are implemented in foodservice 🤖- but what are the benefits & potential pitfalls?

Inspiring story ....

Only with one agenda, to cook real good food for the guests!

It is all about BALANCE in value, not about chasing fames or rewards.

I Sold the French Laundry. Then It Became "The Best Restaurant in the World." | Op-Docs When my father died, he held disappointment in his heart. He was 66 and had only just retired from a life of 80-hour workweeks as a successful lawyer, and th...

PREVENTING FOOD WASTE PAYS OFF IN MULTIPLE WAYS.

No question: re-organizing processes, training staff, and updating existing technology requires both time and money.

Is it worth it ?

https://www.ktchnrebel.com/food-waste-canteen/

How to reduce food waste in your company canteen | KTCHNrebel Food waste is a very important topic in the foodservice industry. With these 5 tips you can actively avoid food waste.

HOW SUSTAINABLE is your menu?

ENVIRONMENTAL IMPACT = (MENUS X SALES) + WASTE

LACK OF KNOWLEDGE ABOUT FOOD SUSTAINABILITY ?

https://www.ktchnrebel.com/sustainability/?blaid=3581020

How sustainable is your menu? How sustainable is your menu? Consumers are asking more and more questions about restaurants’ sustainability credentials.