Taiwanese American chefs in New York City are exploring their distinctive roots through dishes that move beyond a blanket notion of 'Asian cuisine'. As Americans’ palates diversify, restaurants and brands that platform nuanced identities may resonate with diners seeking connection through food.

While some diners remain wary about eating out, research suggests that restaurants can use scent, music, and lighting to ease them back and potentially influence food choices and spending. This presents exciting opportunities for outlets to get creative in their usage of sensory cues.

As tastes in the luxury sector evolve, high-end restaurants are lagging behind in implementing new services and technology that diners will come to expect. What will premium experiences look like in this changing landscape, and how can brands adapt to stay ahead of the curve?

Amid a supply chain crisis and geopolitical instability, the start of 2022 has seen many Americans experience a sudden rise in everyday costs. What tactics are they employing to cope with this increase, and how can brands both manage their bottom lines and better serve their customers?