Food & Beverage Trends

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September 11, 2020
Innovating during a pandemic: Opening The Perch Kitchen and Tap

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

August 27, 2020
Innovating during a pandemic: The Roti Revolution

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

July 7, 2020
Plant-based meats create a paradigm shift for consumers

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

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.