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January 16, 2019 | New York City
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In-store augmented reality features animate products on virtual models and point shoppers to compatible items, bringing the most useful elements of online browsing to physical retail
June 18, 2018

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Born in Mexico with strong culinary ties to Mexico City and Tobasco, Enrique Olvera studied cooking at the Culinary Institute of America. With fine-dining and classical training under his belt, Olvera returned to Mexico City to open Pujol. His goal: to re-imagine traditional, regional Mexican food, and present its styles, flavors, and techniques in a modern fine-dining setting. And it’s with Pujol that Olvera’s arguably made the most strides for Mexican gastronomy—ancient and modern. Using avant-garde techniques to update centuries-tested Mexican cuisine, Pujol quickly garnered national and international attention. It’s widely regarded as the best restaurant in Mexico, and ranks 20 on the San Pellegrino “World’s Best Restaurants” list.

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In 2012, Ivy launched Butter and Egg Road, an experiential dining company creating custom culinary activations and experiences for corporate clients and luxury brands. In 2015, Ivy spun this off into a food trend and insight consultancy, helping clients understand the key drivers behind our food and restaurant decisions. Working with some of the leading food & beverage, CPG and hospitality companies, Ivy provides an insider taste of today's food & dining culture and inspires strategic ideation for tomorrow's innovation and business solutions.

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The recently opened steakhouse Boston Chops could soon be a star on Instagram—and not exactly because of what’s on the menu. The eatery in Boston’s Downtown Crossing invested in a $10,000 table designed to be perfectly compatible with social media. Patrons can now get the Insta shot of their meal just right, thanks to the table’s adjustable […]

December 22, 2016
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In this video, Emilie Baltz talks about her year of experiences using food to inspire new ideas.

June 11, 2014
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