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.

Using uncommon cuts of beef, pork, lamb and chicken has become more prevalent as restaurants focus more on reducing food waste and cost.

By incorporating a variety of textures, colors and items, restaurants can create tabletops that not only showcase their menus but also convey a ...

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.

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.

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.

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.

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.

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?

Condiments typically support a variety of uses, and trending flavors tend to stick around for a while.

From rethinking kitchen design components to equipping for off-premises dining, designers look to accommodate demands.

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.

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.

As restaurants continue their mission to bring customers back, more creative and aggressive marketing campaigns continue to emerge. 

While ice cream shops continue to innovate and expand offerings, frozen yogurt concepts have experienced more challenges.

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. 

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.

With the current trends leaning more toward cleaner living and simplifying diets, peasant foods are expected to see a resurgence this year.

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?

While the pandemic and restaurant restrictions has made it challenging to pinpoint food trends this New Year, one pattern certainly stands out.

New ideas, ingredients (healthy and not) and innovations keep the Mexican segment on-trend.

America’s coffee culture continues to evolve as new brews, brewing methods, bean sources and technologies emerge. Millennials take the lead with java trends, and the under-40 demographic drives growth in cold brew and ready-to-drink categories, according to the National Coffee Association.

Americans seek the latest functional food ingredients to boost their meals’ nutritional content when dining out.

The hallmarks of a great test kitchen start with the right equipment lineup, flexibility and a space that invites food experiments.

Comfort foods precipitate feelings of nostalgia and help create a relaxing mood — something that may be connecting more with consumers in this COVID-19 time frame.

From testing totally new concepts to rethinking training facilities and the back of the house, today’s chain prototypes offer a testament to the changes reshaping the restaurant industry. Here’s a closer look at some of the most recent chain prototypes in the market.