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Blog 2018-09-12T11:49:50+00:00
12.09.2018
Around the world, robots cook and wait tables

Nowadays, robots are becoming mainstream in many domains. The same goes for the Food & Beverage industry, where robots are doing tasks that are repetitive or uninteresting, not safe and not human-centered.

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21.08.2018
“1,2,3 data”: an exhibition about data!

What a better way to start your day in Paris than with a lively and unique exhibition? From May to October 2018, an exhibition named 1, 2, 3 data is held at the Fondation Groupe EDF in Paris, rue Récamier, in the 6th arrondissement.”

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21.08.2018
The Luxembourg Gardens

It is past noon.Your intellect has been fed, but your stomach is starving. It is time to sit down for a picnic. Just a few minutes away from the exhibition place, you will find one of the most beautiful gardens of Paris: Les Jardins du Luxembourg.

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21.08.2018
Macarons: their history & where to find the best ones!

Colorful, pillowy, and delicately flavored, macarons are perhaps one of the most famous and treasured French desserts. Here is the story behind France’s favorite sweet.

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10.05.2018
Does your business collect User’s data? Do you have Users based in the EU? Or perhaps you’re thinking about expanding into EU markets.

The EU’s General Data Protection Regulation came into effect on May 25, introducing a wide range of requirements that businesses must comply with when collecting data from users within the EU.

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10.05.2018
Why we don’t update our data policy

We all have, at some point, enjoyed the free services offered by some of the tech giants, such as Google, Facebook or Twitter. But what we have less enjoyed, was that we were in fact paying theses services by giving away our names, email addresses, political leanings or even our sexual orientations. All this, apparently, has been specified somewhere, with a tiny font size, in the terms and conditions of these platforms.

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10.05.2018
THE 3 key areas of focus when marketing your restaurant

In the last few years Hong Kong & Asia has seen not only seen a rise in the number of new restaurants but a rise in new concepts, flavours and experiences. This coupled with the fact that we are living in a time where services are in abundance, where it is no longer a case of supply meeting demand, people now have choices and lots of them!

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