Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.
The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.
Foodies that have a more than average interest in food & drinks relate strongly to the content and style of the online publication as well. With the magazine we collect, enrich and spread inspiration.
INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT15 Reconnect
INT14 Casualization
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT09 Psychology
INT08 Reinventing Traditions
INT07 Foodtopia
INT06 Seduction
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech
Less is more and simplicity is cool. Restaurants, hotels and food outlets are becoming ever more informal. Silver cutlery and crystal glasses are being thrown out. Through their dishes chefs let the food speak for itself. Classy high fashion dishes are no longer considered cool. All across the globe chefs present their guests simple and clean courses. ‘Out’ with the posh and ‘in’ with brilliant basics. Come as you are. Be as you are!
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Less is more and simplicity is cool. Restaurants, hotels and food outlets are becoming ever more informal. Silver cutlery and crystal glasses are being thrown out. Through their dishes chefs let the food speak for itself. Classy high fashion dishes are no longer considered cool. All across the globe chefs present their guests with simple and clean courses. ‘Out’ with the posh and ‘in’ with brilliant basics. Come as you are. Be as you are!
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Comparing the old with the new
HAUTE CUISINE VS. MODERN GASTRONOMY
FAST CASUAL DINING
Facts of growth
From bistronomy to normcore
BACK TO BASIC
The evolution of the food truck
FOOD ON WHEELS
Chef Magnus Nilsson’s cuisine
VISITING FÄVIKEN
INT22 Smart cooking & kitchens
INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT15 Reconnect
INT14 Casualization
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT09 Psychology
INT08 Reinventing Traditions
INT07 Foodtopia
INT06 Seduction
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech