Simon visits Wagamama's Noodle Lab to explore how innovation and customer feedback can dictate what ends up on our plates. Plus: monster milkshakes, waste food apps, how to cook the perfect fish and up-selling.
Simon discovers the challenges that Pizza Hut face in creating a vegan menu. Plus: the best high street meal deals. And the food trend that's bringing street food in from the cold: food halls.
The team check out calorie counts in restaurant meals. In-home delivery meal kits. Adam explores 'cakeage', where restaurants charge customers to eat their own celebration cakes.
The team head to the airport to look at food options a deals available. Sophie sees how are pubs and bars are catering for teetotal twenty-somethings. Plus, the cost of no shows.
Simon meets a community group making use of food waste. A look at how restaurants and coffee chains are catering for customers with allergies and can menus make us buy more.
