Food & Beverage Trends

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.

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

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.

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