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  • Menu Trend: Charcuterie

    Artisan meat and cheese popularity continues to soar as Americans’ hankering for charcuterie boards grows.

  • Putting the Function in Food Trucks

    Food trucks have become a popular option for those wanting to test a concept before making a bigger investment in a brick-and-mortar operation. And the benefits of being mobile are not just financial. Operators can try out different locations first. Menu experimentation is easier. Labor requirements are minimal, and supply issues can be more easily addressed.

  • Ghost Kitchens 2.0

    Early learnings show staying power, shifting strategies

  • Asian Segment Shows Few Boundaries

    Menus expand with fusion mash-ups, plant-forward elements build, and operators seek equipment efficiencies now more than ever.

  • Mocktail Movements

    Next-level mocktails continue to evolve as bartenders look for ways to elevate them.

  • Immunity Boosters Trend in Restaurant Menu Development

    The word “immunity” has grown on menus by 37% in the last year, according to Chicago-based Datassential’s “New Foundations in Health” report. Fast-casual restaurant menus most commonly reference the term “immunity boosters,” and operators mainly use these ingredients in juices and bowls.

  • All Signs Point to Continued Growth of Chicken on Menus

    Two areas of concern: supply chain issues and labor shortages.

  • Restaurant Menu Trends & the Equipment That Supports Them

    Reading about trends always ushers in a sense of excitement and anticipation about potential change, growth and innovation on the horizon. Changes in how chefs, culinarians, restaurateurs and foodservice operators develop their menus can have a significant impact on the equipment choices and design details needed to support them.

  • The Benefits and Challenges of Open Air Cooking

    Outdoor commercial kitchens can be profit centers, although they don’t come without numerous hurdles.

  • New City Mandates Increase Conversations Around Electric Equipment

    With New York City now introducing electrification mandates in the name of sustainability, the electric kitchen may come up in more conversations.

  • Pie Possibilities: Restaurant Menu Trends

    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.

  • 4 Trends Shaping Modern Restaurants

    The last two years have brought major disruptions to the restaurant and foodservice industry —for better or for worse.

  • Virtual Brands Prove a Rapid-Growth Segment

    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.

  • The Burger Reboot

    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.

  • Sustainability Enthusiasm in Foodservice

    Green initiatives continue to generate notice among consumers.

  • Meal Kit Momentum

    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.

  • Pizza Segment Continues Evolving

    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.

  • What's Trending in Glassware

    Bars and restaurants continue to incorporate unique and specific glassware in response to the burgeoning demand for high-end cocktails and spirits.

  • Catering Reimagined

    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.

  • Raising the Bar in Bar Design

    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.

  • Menu Trends: Underutilized Meat Cuts

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

  • 2021 Restaurant Tabletop Trends

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

  • K-pop and Instagram: How This Virtual Bibimbap Restaurant Built Their Brand

    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.

  • How Ghost Truck Kitchen Melded two Restaurant Industry Trends

    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.

  • How Shuttering One Restaurant Concept Made Room for Three Distinct Brands

    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.

  • Taking Restaurant Guest Experience to the Next Level

    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.

  • One Celebrity Chef Operates Four Brands with the Help of Ghost Kitchens

    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.

  • Can the Future of Diners Top the Segment’s Historical Success?

    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?

  • The Condiment Conundrum

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

  • Back-to-Front Accelerations

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

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