Food & Beverage Trends

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Find out about the latest F&B trends.

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June 30, 2020
Healthier dining habits drive menu innovation

In this first of a five-part nutrition series, we look at the impact of plant-forward additions to restaurant menus

June 24, 2020
Casual-dining CEOs talk lessons learned from COVID-19, look to the future

Conversation covered everything from PPP to real estate, supply chain and opening grocery stores in restaurants. What’s working, and what’s next?

June 9, 2020
6 ways menus may change due to coronavirus

As businesses reopen during the coronavirus pandemic, restaurants are quickly adapting menus to serve diners and protect public health.

April 24, 2020
Want to sell groceries from your restaurant? We’ve got tips

From commodities to cleaning supplies, restaurants add grocery staples to the menu. Here are a few recommendations.

March 16, 2020
Gen Z influences can shape your restaurant menus and marketing strategies

Do you want to know the future? Look at your up-and-coming customers, not just college kids on the cusp of employment or full-fledged consumer status. Go down the line a bit, to elementary- and middle-schoolers.

February 19, 2020
Tap into the 4 hottest restaurant trends

Customers are clear about what they’re looking for. Are you delivering?

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.”