Food & Beverage Trends

Multi-concept Chicago operator adapts menu, unit design and service models in recently opened restaurant.

Coronavirus is causing a lot of shutdowns, but it hasn’t shut down creativity.

Plant-based meat selections appeal to meat eaters in a way traditional vegetarian substitutions haven’t.

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

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

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

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

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.

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

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