The technology allows leafy greens to be grown next to where people will eat them, says Laura Reiley of The Washington Post.

Demand for modern point of sale systems exploded as businesses embraced contactless payment. But some have found reliability problems.

Ingredients are up 30%, says Carrie Morey of Callie’s Hot Little Biscuit in South Carolina. But passing along costs poses other problems.

One company will focus on snacks, another breakfast cereals and a third will explore the new sector of plant-based foods.

Russia has nickel. Nickel is a component of some stainless steel. And restaurants, food manufacturers, and breweries need stainless steel.

Soybean, palm and canola oils are going up, driven by extreme weather and strong demand. You’ll notice it at markets and on menus.

Kiki Aranita turned to focus efforts on growing the Poi Dog Sauces brand after she decided to close her Philadelphia restaurant during the pandemic.

Megan Bucholz, founder of Local Table Tours, watched her business grow for a decade. Then the pandemic closed everything down.

Rita Magalde, owner of Sheer Ambrosia, is shifting to working full time on making and selling her confections ahead of the holidays.

Manufacturers and retailers change packaging and use displays and discounts to distract from higher costs.