Martinis could be super cold
Brunch could offer "egg flights"
Wine could be drank from a communal vessel
Maple sap could be poured on snow for dessert
Stews could be perpetual
Dinners could be held outside on farms, beaches, parks, etc.
Restaurants could have stools / mini chairs / hooks for purses
Supper clubs / underground dining / pop-ups could be hosted in homes or other venues
Dining / breathwork / sculpting could be in the nude
Grandmothers / the elderly could cook in restaurants
New food pairings could be invented
Butter could be exceptional
Upscale Jell-O shots could be served at bars / restaurants
Lingering / relaxing / conversation could happen after a meal
The automat could be brought back
Robot waiters could be controlled by paralyzed people
Jackfruit could be good for the planet, easy for farmers to grow, and eaten as a meat substitute
Butter could be served on a board
Ceilings could move with the wind
Burger / sandwich buns could be made with rice
Playgrounds and pubs / cafes / restaurants could be combined
Jars / bottles could make animal / nature noises
A chicken, duck, and turkey / goose could be combined
Mexican food could become sushi
Ice machines could be easier to clean
Dining could be a communal experience
Businesses could safely donate excess food and reduce overproduction
Quesabirra could be a new trend in Mexican cuisine
Traditional homemade dishes could be delivered
Historical places could be made into hotels, restaurants, stores, or event spaces
Pizza could be served with organ pipes / concerts
More varieties of sustainable meat could be available
Employee labor rights in restaurants could be protected
Restaurants could use an "ordercube"
Restaurants / bars could float and cruise around
Surprise bags preventing food waste could be bought from restaurants/grocery stores
Native American food could be served in restaurants
Grocery stores, restaurants, and other food vendors could put less food in dumpsters
Food waste could become animal feed
Chopsticks could be recycled into furniture
Fish could be cooked on the bone
Dining could be in the dark
Charcuterwreaths could be created
Sushi could be in a burrito
Gourmet food could be sent from famous restaurants
Non-native / invasive species could be hunted, eaten, marketed as a sustainable food source
Chefs could be connected with local fisherman
Flour could be made from beer, coffee, bananas, nuts, mesquite, acorns, etc.
Food, meal delivery, and restaurants could be certified as eco-friendly, labor-friendly, and/or sustainable
Fats, oil, and grease could be diverted from sewer systems
3rd party delivery services could take less of a cut from restaurants
An incubator could help low-income businesses grow
Pop-up dinners could create community
Bars and restaurants could serve hot cocktails
Heirloom corn produced in specific areas could be used and cultivated
Cocktails could have popsicles
Takeaways & Restaurants should compete to reduce waste
Restaurants could use local, historical, and seasonal ingredients
Businesses and nonprofits could be pay-what-you-can
Cafe, toll, and fast food drive-through patrons could pay-it-forward
Cheap, healthy fast food could be available
Different parts of animals could be eaten to support small producers and prevent waste
Clubs, shops, art galleries, and restaurants could pop-up
Oysters / oyster shells could restore reefs along coastlines / prevent storm surges
Less salt, saturated fat, artificial additives, and sugar could be added to food
Restaurants could have surge pricing
The homeless could go to restaurants
Restaurants could only serve dessert
Restaurant Planning (including All F&B Outlets)
Restaurant workers could be paid a minimum wage
Chefs could visit homes and cook meals
Restaurants and cafes could produce little or no waste
Polystyrene foam cups and containers could be banned and/or substituted
Homecooked meals could be shared with strangers
Restaurants could offer separate checks to groups in exchange for automatic gratuity
Restaurants and street carts could offer reusable carryout containers
Mealtics could be purchased by restaurant-goers to provide food to the needy
Restaurants could display how they treat their workers
Restaurants could have guest chefs
