The future of high-tech dining

One of the biggest transformations the hospitality industry has undergone in the past 30 years is the application of technology. Not only has digital technology made running and dining at a restaurant easier, but it’s fundamentally changed the way we run establishments as restaurateurs, and changed the way we eat at them.  This edition ofFIND OUT MORE |

Honoring Native American heritage all year round

The day after Thanksgiving is Native American Heritage Day, a holiday created to acknowledge and honor Native Americans’ continued presence and culture. This edition of Weekly Bites celebrates Native American heritage by covering three stories of Native chefs and restaurateurs who are revitalizing traditional Native American foodways.  The way many of us learn about NativeFIND OUT MORE |

November Chef of Chef Works: Marc Quiñones

Chef Marc Quiñones has an energy that’s hard to ignore. Whether you’re meeting him in-person at MÁS, the full-service restaurant and tapas bar in Albuquerque’s Hotel Andaluz, or you’re watching one of his viral plating Reels on Instagram, you’ll quickly realize this is a man living with purpose and passion. And, judging by his accolades — 30,000FIND OUT MORE |

A new generation of dining

Millennials and their supposed obsession with avocado toast are no longer the spotlight of the hospitality industry. Instead, restaurants and bars are focusing their attention on appealing to a new generation — Gen Z. Gen Z is the generation of teenage activists now grown up — young adults who have known nothing but tumultuous timesFIND OUT MORE |