Restaurant

Hamburgers are a multi-billion dollar business, and while fast food chains have got the process down to an efficient production line process, making them is still labor intensive with armies of burger flippers and sandwich assemblers. In a move that could put millions of teenagers around the world out of their first job, Momentum Machines is creating a hamburger-making machine that churns out made-to-order burgers at industrial speeds and aims to use it in its own chain of restaurants.  Read More

Businesses such as restaurants, grocery stores and farms are known for generating a lot of food waste. Not only can that waste take up space and attract vermin in landfills, but it can also be costly for those businesses to dispose of. That’s why Nevada-based Bokashicycle introduced a new product this week, the Bokashicycle Food Waste Pulverizer. The machine “shreds, rips, bruises and pulverizes” food waste, allowing more of it to fit within a receptacle, and preparing it for easy composting.  Read More

Back in 2008, entrepreneur Ryder Kessler became aware of the fact that when making small purchases using debit or credit cards, a lot of people didn’t bother fishing out cash to leave tips. He proceeded to develop a possible solution to that problem, which is now being tried out in a few New York City coffee shops. It’s called DipJar, and it’s a device that lets customers quickly and easily leave tips with a “dip” of their card.  Read More

Thanks to its status as a brand that many aspire to own, the term Mercedes has earned a figurative connotation. When you say that you just ate the "Mercedes of meals," you undoubtedly feasted on a masterfully prepared example of haute cuisine, a meal that is to eating what a Mercedes S Class is to driving. When you say that you just ate at the "Mercedes of drive-thrus," well, it could now take on a more literal meaning.  Read More

Del Popolo’s is a traveling pizza truck located in San Francisco, that features an impressive wood-fired pizza oven. The mobile restaurant has been constructed from a recycled shipping container which has been completely remodeled to include a modern kitchen workspace and two large glass doors that open out to the public.  Read More

Too busy to cook, too tired to go out and sick of eating pizza, Thai and India takeaway? Well that is where UK entrepreneur Simon Prockter wants to step in with his latest venture housebites.com, a website that links customers with cooks and chefs in their local area to provide restaurant quality food delivered to the door.  Read More

Once when I was visiting Montreal, I went into a restaurant and discovered that the menu was entirely in French. Not wanting to admit that I couldn’t read the language, I was instead forced to order the only two things I recognized the names of: Caesar salad and calamari. Had smartphones been around at the time, I definitely could have used Purdue University’s new food translator app. It not only translates the names of foreign-language dishes, but it also tells you what they are and what’s in them.  Read More

We were intrigued by the Amphibious 1000's proposed floating suites and private underwater lounges, however The Conrad Maldives Rangali Island Resort hosts the real deal! Situated in the tropical gardens on Rangalifinolhu Island, access to the resort is only by seaplane and while it may sound like any other exclusive get away, the Conrad Rangali will have you dining with stingrays and on special occasions, sleeping with the sharks.  Read More

A vegetarian diet, according to its proponents, has a lighter ecological footprint, reduced resource impacts, and lower carbon emissions than the non-vegetarian equivalent. A new fast-casual vegetarian restaurant chain, however, is taking “eating green” to a whole new level. Otarian, which already has locations in New York and opens in London this Friday, is the first global chain to carbon footprint all of its menu items according to the internationally recognized PAS 2050 standard. Not only can diners see the carbon figures for each item listed on the menu, but foods that generate too large of a footprint are simply not offered. The restaurant is also testing out the World Resources Institute's new product carbon foot printing standard, which Otarian claims “will help diners to understand the environmental impact of their food choices in a highly measurable and quantifiable way.”  Read More