The great national experiment toward the legalization of cannabis for both medical and recreational purposes continues to gain steam. In January of 2020, Illinois will join the growing (sorry, not sorry) list of states where recreational use is no longer a crime.
At the same time, another, perhaps less controversial, trend is afoot: the introduction — or reintroduction, depending on your time perspective — of non-psychotropic CBD oils to our food and drink. To help make sense of it all, Amelia Levin provides a primer beginning that covers the basics and provides some clues as to where this trend may be headed in foodservice. This is a must-read for our entire audience and the industry at large.
For the past four years, our sister magazine, restaurant development + design, has conducted a terrific event that we call Tour the Design Trends. Taking place in Chicago, we load a group of restaurant designers, architects and consultants in a couple of trolleys and take them on a tour to visit the hottest new designs in the Chicago market. It has been so well-received and so much fun that we have decided to expand it to other highly sought-after cities beginning next year.
All the best,
Maureen Slocum, Publisher