Craft beer makers brewed up bigger business in 2018
US craft beer sales grew 5% in 2018
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US craft beer sales grew 5% in 2018
Office catering services have become more personalized as the micro-catering trend has gained steam.
A look at a few of the global ingredients and dishes that experts predict we’ll see more of this year, and ideas for how to integrate global flavor into a range of restaurant concepts.
Restaurant revamps, plant-based dishes and changes in company culture made headlines this year.
More consumers are skipping alcohol -- find out how it's affecting bar bills.
The founders of Washington, D.C.'s Compass Rose and Timber Pizza dish on how they broke into the restaurant business and built their successful eateries from the ground up.
Cruise ship companies and hotels are maintaining high standards in food and beverage services, both taking cues from restaurants and retailers and acting as trendsetters in the expansive world of F&B at the same time.
A panel at the National Restaurant Association’s Restaurant Innovation Summit discussed how restaurants can ensure their investment in kiosks pays off and how the technology may evolve.
New systems that help operators manage inventory or speed service by putting the tap handle in customers’ hands are shaping the future of beer.
As off-premise sales continue to grow for restaurants, foodservice packaging will proliferate, so it’s important that restaurants invest in packaging that’s more sustainable from the start and help consumers dispose of it responsibly.
Offering training materials in multiple languages can help break down language barriers in foodservice, and language learning opportunities can assist with employee retention and promote cultural awareness that can strengthen a restaurant’s entire team.
Hotel food and beverage programs are faced with the constant challenge of bringing crowd pleasing wines to guests of varying tastes and knowledge of wine.
Tablets and call buttons are being integrated into restaurant service to help both customers and wait staff get more out of the dining experience. How is this technology benefiting restaurants?
Small chains and indie eateries feed demand for plant-based meats.
Creating restaurants with a unique appeal is a must for hotel F&B programs.
It's up to chefs to shape the future of food by using flavor to drive diners toward healthy and sustainable diets, author Michael Ruhlman said at the Culinary Institute of America's Menus of Change conference.
As Americans increasingly seek out meals that are made without meat or use it in a supporting role to plant products, it’s important for foodservice operators to understand how to market these dishes in a way that resonates with consumers.
Food halls are continuing to trend across the country in cities small and large, popping up in anywhere from old bread factories to the long-vacant open markets of yesteryear.
Restaurants large and small are updating their operations to incorporate sustainability practices.
Plant-based meat, new takes on cold coffee and culinary uses for yogurt were three of the top trends at this year's National Restaurant Association Show.
Turning the spotlight to casual dining and how the segment is adapting to evolving consumer expectations.
Emerging technologies such as facial recognition and robotics can help streamline operations and enhance the guest experience, panelists said during a session at The National Restaurant Association Show.
Independent eateries play to their strengths with service, unique concepts.
A new platform from restaurant nutrition company Healthy Dining aims to help restaurant brands offer personalized nutrition information that lets customers select their meal based on dietary goals and restrictions.
The rising popularity of Latin American cuisine in the US is raising the profile of Latin ingredients, and making them easier for chefs and consumers to obtain.
Restaurateurs should ensure their processes are firmly in place before expanding to a second site.
Robots designed to help in both the front and back of the house can allow staffers to shift their focus to the customer experience, and create opportunities to learn new skills.
Consumer interest in snacking, street food and authentic international cuisine is creating opportunities for foodservice operators to entice diners with regional Hispanic snacks, according to a report from Technomic and the J.M. Smucker Company.
Chef-driven fine-casual concepts catch on with time-crunched consumers craving something new
Hotels are leveraging partnerships with a new crop of delivery services to provide guests with expansive dining and services options.
Last month Datassential traveled to galaxies not far, far away to uncover the latest pop culture concepts, culling insights and key takeaways any operator can take inspiration from.
For many consumers, choosing a restaurant isn’t just about the food, the ambiance or the value -- it’s about values. Restaurant execs and the founder of GroupRaise explain how giving back is good for the community and the bottom line.
Mainstream restaurants and vegan eateries get innovative with new plant-based dishes.
Washington, D.C., Mexican restaurant Espita Mezcaleria highlights the importance of masa and mezcal to Mexican cuisine and culture through thoughtful sourcing and a menu built around handmade products.
For many hotel guests, access to good wines are an expected amenity, and for hotels, meeting guest expectations is an ongoing challenge.
The growing popularity of Latin American food in the US is driving increased interest in authentic Latin cuisine and a deeper appreciation for its origins and the people who cook it.
Meatheads founder and chief executive Tom Jednorowicz shares tips on how restaurants can preserve the in-restaurant dining experience in the age of delivery.
Peruvian cuisine, regional Mexican dishes and a new era of street food will influence US menus this year, analysts predict.
Restaurants can find and retain staff members with these helpful tips.
Put down the pumpkin spice and step away from the jarred salad. Chefs weigh in on what trends to skip in 2018.
As restaurants become increasingly focused on cutting waste, many are taking innovative steps to meet their goals.
From mobile apps to chatbots, the restaurant industry is changing, and eateries must keep pace with digital diners. Read some best practices from execs from the North Highland Company.