February 01, 2022
Written by Lisa White
With New York City now introducing electrification mandates in the name of sustainability, the electric kitchen may come up in more conversations.
February 01, 2022
Written by Lisa White
A symbol of Americana, pies represent the third-most common dessert offerings on restaurant menus today, after cakes and cheesecakes, according to Chicago-based Datassential.
January 03, 2022
Written by Amelia Levin
The last two years have brought major disruptions to the restaurant and foodservice industry —for better or for worse.
January 03, 2022
Written by Caroline Perkins
Three years ago, no one would have been able to tell you what a virtual foodservice brand was or what it was for. Today, many people still do not know. And yet, virtual brands continue to pop up all over the industry — so much so that they can be considered their own market segment.
January 03, 2022
Written by Lisa White
Burgers serve as a staple on many restaurant menus but have received an overhaul by way of more premium meat blends and upscale toppings. Using high-end meat, such as wagyu, is one of the most favored megatrends among consumers, with more than 40% expressing interest, according to Chicago-based Datassential.
December 16, 2021
Written by Lisa White
Green initiatives continue to generate notice among consumers.
November 01, 2021
Written by Lisa White
Piggybacking on the success of meal kits delivered to homes, many restaurants added meal kit variations to carryout menus as a revenue driver in the last 18 to 24 months.
November 01, 2021
Written by The Editors
One restaurant operator segment well-positioned to weather challenging conditions, including economic downturns and even a pandemic, is pizza. This food’s popularity shows no signs of waning as its variety of toppings, crust options and formats continues to keep pace with consumer trends and demand.
October 28, 2021
Written by Lisa White
Bars and restaurants continue to incorporate unique and specific glassware in response to the burgeoning demand for high-end cocktails and spirits.
September 01, 2021
Written by Lisa White
The catering environment has transitioned from self-serve buffets and family style servings to manned serving stations and individual portions. Dishes are more likely to be preplated to minimize contact.
August 26, 2021
Written by Lisa Shames
From a guest’s perspective, creating the perfect bar seems fairly straightforward. Put together the right spirits, staff and ambiance and — presto! — instant bar. But like so many things in life, the magic lies in the details, most of which those grabbing a handcrafted cocktail or their favorite beer have no idea exist. Nor do they understand the work that took place to make that perfection happen.
August 23, 2021
Written by Lisa White
Using uncommon cuts of beef, pork, lamb and chicken has become more prevalent as restaurants focus more on reducing food waste and cost.
August 16, 2021
Written by Michael Walsh
By incorporating a variety of textures, colors and items, restaurants can create tabletops that not only showcase their menus but also convey a ...
August 02, 2021
Written by Dana Tanyeri
Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how 2 Korean Girls is tapping in and what they’ve learned by crossing over into the virtual sphere.
August 02, 2021
Written by Dana Tanyeri
Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how Ghost Truck Kitchen is tapping in and what they’ve learned by crossing over into the virtual sphere.
August 02, 2021
Written by Dana Tanyeri
Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how Garrett Hospitality Group is tapping in and sharing what they’ve learned by crossing over into the virtual sphere.
August 02, 2021
Written by Dana Tanyeri
For some chefs and operators, providing extraordinary guest experiences hinges in part on taking extraordinary operational steps, doing what few competitors are willing or able to do to set their menus and their brands apart.
August 02, 2021
Written by Dana Tanyeri
Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how four diverse brands are tapping in and what they’ve learned by crossing over into the virtual sphere.
July 19, 2021
Written by Caroline Perkins
Mix one part comfort food and one part sociability with two parts nostalgia and you’ll have the recipe for the success of diners. This formula has worked for decades, but will it work in the future?
July 01, 2021
Written by Lisa White
Condiments typically support a variety of uses, and trending flavors tend to stick around for a while.
June 17, 2021
Written by Amelia Levin
From rethinking kitchen design components to equipping for off-premises dining, designers look to accommodate demands.
June 07, 2021
Written by Lisa White
Pizzerias represent 10% of all full-service and quick-service restaurants, with about 73,000 pizzerias in the U.S. and 21,000 Italian pizza and pasta restaurants (think Olive Garden, Carrabba’s Italian Grill and California Pizza Kitchen), according to data insights from CHD Expert released in January 2021. A whopping 94% of all Americans eat pizza regularly.
May 13, 2021
Written by Rita Negrete-Rousseau
Many feel the world has almost made it through the rocky pandemic period and can see the outlines of a once dimly glimpsed future becoming clearer. It’s been a wild ride for the restaurant industry. The rise in off-premises dining, the growth of third-party delivery services, the proliferation of ghost kitchens and the explosion of mobile ordering represent long-standing trends that went into overdrive as restaurants strove to survive.
May 03, 2021
Written by Lisa White
As restaurants continue their mission to bring customers back, more creative and aggressive marketing campaigns continue to emerge.
April 26, 2021
Written by Lisa White
While ice cream shops continue to innovate and expand offerings, frozen yogurt concepts have experienced more challenges.
April 12, 2021
Written by Lisa White
The breakfast segment may face a more challenging recovery than other dayparts since the morning commute has yet to return to normal. Mintel predicts between 2022 and 2025, chains will divert resources from breakfast programs to mid-morning and afternoon occasions.
March 18, 2021
Written by Lisa White
Fermented foods are on the hot list for chefs today. Fermented foods first made waves in the foodservice industry back in 2018, with use up 149% in restaurants that year, according to Statistica. Fermentation can help stem product waste by providing a way to preserve unused ingredients.
February 01, 2021
Written by Lisa White
With the current trends leaning more toward cleaner living and simplifying diets, peasant foods are expected to see a resurgence this year.
February 01, 2021
Written by Tom O'Brien
The open kitchen concept has become one of the biggest trends in restaurant design. When customers see an open kitchen, they often assume they see the whole production process. But is that truly possible? And is it practical from an operational standpoint?
January 20, 2021
Written by Amelia Levin
While the pandemic and restaurant restrictions has made it challenging to pinpoint food trends this New Year, one pattern certainly stands out.