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Plant-based foods and beverages, technology solutions aimed at optimizing takeout and delivery, and edible alternatives to straws and utensils stood out on the show floor at the 2019 National Restaurant Association Show.
Hiring and retaining staffers is a top concern among restaurant operators, and tapping into underemployed populations offers a solution that can benefit restaurants, the overall industry and the communities it serves.
Get the scoop on how coupons can affect a restaurant's bottom line.
A growing wave of tech companies are building hiring platforms designed to make it easier for operators and workers to fill open shifts.
As the number of restaurants in the US continues to climb and unemployment levels decline, operators are turning to several tactics to attract and retain employees.
The “eatertainment” concept is growing throughout the country and companies are finding new and unique ways to appeal to today’s guests.
While the majority of condiment, sauce and dressing usage skews towards home (consumers are twice as likely to utilize them at home versus away from home), it’s when dining out that consumers are generally exposed to and experiment with new flavors.
![Restaurants rethink third-party delivery partnerships [Image: Man ordering tacos on a tablet]](https://corp.smartbrief.com/wp-content/uploads/2019/02/deliv.jpg)
The rising cost of third-party services is spurring more restaurants to rethink the way they deliver food and invest in strategies that make sure their brand doesn’t fade into the background.
Meal and meal-kit delivery companies introduce omnivores to plant-based eating.
Food and beverage operations is one area in which hotels must stay on top of changing guest preferences throughout the year, but it is far from the only way hotels adjust to the changing seasons.
![Alcohol delivery can be a boon for eateries as off-premise dining grows [image: beer pouring from a bottle into a glass]](https://corp.smartbrief.com/wp-content/uploads/2019/01/alcohol-alcoholic-beverage-alcoholic-beverages-1574673-scaled.jpg)
As more traffic moves off-premise, offering beer and wine delivery can give restaurants an opportunity to add high-margin alcohol sales to delivery orders.
As the competition only grows in the airline and cruise line industries, both are upping their foodservice game to stand out.
Cell-based or cultured meat startups continue product development and push for a regulatory framework.
Which trends are paving the way for hotel foodservice success in the new year?
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.
![The foodservice and culinary news that shaped 2018 [Image: McDonald's redesigned Chicago flagship]](https://corp.smartbrief.com/wp-content/uploads/2018/12/McDs_RUSH-Clark-HERO.jpg)
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.