News that McDonald’s profits fell 21% in Q4 2015 highlighted how the brand had lost touch with consumers. Trials in Australia and the Netherlands aim to make the brand relevant again, but can customisable menus and more comfortable restaurants bring people back through the golden arches?

Just under a quarter of children in London are obese, and with over 8,000 fried chicken shops spread across the capital, junk food is a major contributing factor. Tottenham-based Chicken Town offers up a healthy alternative to the greasy meal, but will school kids be able to stomach it?

Traditional casual restaurants are fighting a losing battle against the force of fast casual dining. In a bid to defend it, new technologies are streamlining the experience – from easier ordering to speedier servers. Can tabletop ordering prove a hit with restaurants and customers alike?

In 2011 Burger & Lobster took the UK by storm. Now, its creators are rolling out the same affordable luxury in the form of Rex & Mariano, a fish restaurant that cuts out the middle man. Aiming to serve quality plates at palatable prices it replaces waiters with iPads. Will it be as successful?

Technology is increasingly integrating into the world around us. But with people placing more and more emphasis on 'true' artisanal creations, can automated coffee-maker Briggo Coffee Haus win over its target market of connoisseurs?

People love to grumble about supermarket self-service machines. In fact 93% of UK shoppers claim to find them frustrating. But while consumers rant and rave when surveyed, statistics show that more people are using self-service than ever before. So do we really hate serving ourselves?

As the technological advancements of the 'third industrial revolution' increasingly place power in the hands of consumers, conceptual bar Makr Shakr is providing a taste of the foreseeable future.

Eating out is no longer just about food and drink. Innovations from apps that trace ingredients to fast-track ordering are shaping service expectations. But can too much seem gimmicky? And should restaurants concentrate on mastering quality ingredients rather than the latest tech?