Food & Beverage Trends

What's Hot!

Find out about the latest F&B trends.

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February 12, 2020
Campus dining trends: Today's students, tomorrow's customers

University and high-school foodservice directors weigh in on what today’s young people are expecting from their schools’ dining programs.

January 27, 2020
8 steps closer to zero waste in restaurants

Environmental concerns are top-of-mind for the more than 600 American Culinary Federation chefs surveyed for the What’s Hot 2020 culinary forecast.

January 21, 2020
Healthy bowls strike it big in What's Hot 2020 chef survey

Bowl meals are on the rise not just because they fit important nutrition and culinary trends, but also because they meet other needs for both customers and operators.

December 10, 2019
Expect the unexpected: experiential dining

The counterpoint to delivery? On-premises dining that delivers a true “occasion.”

April 8, 2019
Association releases 2019 State of the Restaurant Industry report

The report identifies and analyzes the positive impacts and potential challenges coming in both tableservice and limited-service restaurants.

November 15, 2018
Tips on marketing alternative proteins

Experts offer advice on how to market your restaurant's plant-forward offerings.

May 20, 2018
#Fired up: New and cool innovations at the restaurant show

Discover products that are changing the way restaurants do business at the National Restaurant Association Show.

May 10, 2018
Begin at the beginning: Identifying gluten-free ingredients

Ensuring that a menu-item is gluten-free starts with getting the right ingredients.

May 7, 2018
Make pickles properly in your restaurant

Housemade pickles are the a popular food trend.  Keep your vegetables safe during the pickling process.

April 12, 2018
Spring into the season with bright, vegetable-forward drinks

Vegetable-forward cuisine is the third most popular culinary concept trend. Juicy Juice shares three healthful, carrot-infused smoothie ideas.