Trends & People

10 facts on how consumers approach world cuisines

A survey of almost 1,000 Brits from global intelligence platform Streetbees reveals the difference in world cuisine engagement when out or inside the home.

Vanilla Black’s Andrew Dargue: ‘We don't look at other vegetarian restaurants for ideas. I look at meat restaurants’

Market Hall West End's Simon Anderson: ‘We’ve tried to create theatre’

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Food Spark provides inspiration and support for your NPD and menu development. It is designed for busy food professionals, marketing and insight teams who work in retail, foodservice and manufacturing.

REQUEST A DEMO