Restaurant and Foodservice

Restaurant and Foodservice

Craft beer makers brewed up bigger business in 2018

US craft beer sales grew 5% in 2018

Restaurant and Foodservice

Is micro-catering coming to an office near you?

Office catering services have become more personalized as the micro-catering trend has gained steam.

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These global cuisines will heat up on US menus this year

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 and Foodservice

The foodservice and culinary news that shaped 2018

Restaurant revamps, plant-based dishes and changes in company culture made headlines this year.

Restaurant and Foodservice

How the mocktail culture has affected bar bills

More consumers are skipping alcohol -- find out how it's affecting bar bills.

Restaurant and Foodservice

How entrepreneurs built a few of D.C.’s top eateries

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.

Restaurant and Foodservice

A focus on cocktails is the latest F&B trend for cruise ships, hotels

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.

Restaurant and Foodservice

For the best kiosk customer experience, don’t remove the human touch

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.

Restaurant and Foodservice

Foodservice operators tap new tech to improve beer programs

New systems that help operators manage inventory or speed service by putting the tap handle in customers’ hands are shaping the future of beer.

Restaurant and Foodservice

Straws are just a small piece of the foodservice sustainability puzzle

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.

Restaurant and Foodservice

Breaking down language barriers in foodservice

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.

Restaurant and Foodservice

Wine selection is key to successful hotel F&B programs

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.

Restaurant and Foodservice

Changing the restaurant game with tabletop technology

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?

Restaurant and Foodservice

Better plant-based burgers find a place on the menu

Small chains and indie eateries feed demand for plant-based meats.

Restaurant and Foodservice

Boutique hotels embrace local vibes to find F&B success

Creating restaurants with a unique appeal is a must for hotel F&B programs.

Restaurant and Foodservice

The future of food is up to chefs

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.

Restaurant and Foodservice

Focus on flavor is key in marketing plant-forward food to diners

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.

Restaurant and Foodservice

Food for all at food halls

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.

Restaurant and Foodservice

How sustainability trends are changing the way restaurants do business

Restaurants large and small are updating their operations to incorporate sustainability practices.

Restaurant and Foodservice

Plant-based meat, cold coffee and savory uses for yogurt were hot at National Restaurant Show

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.

Restaurant and Foodservice

Casual dining vs. fast casual: How do they stack up?

Turning the spotlight to casual dining and how the segment is adapting to evolving consumer expectations.

Restaurant and Foodservice

Cutting-edge tech emphasizes convenience, customer service

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.

Restaurant and Foodservice

Independent eateries craft recipes for success

Independent eateries play to their strengths with service, unique concepts.

Restaurant and Foodservice

MyMenu helps eateries offer personalized nutrition info

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.

Restaurant and Foodservice

Hunger for Latin cuisine brings more Latin ingredients to the US market

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.

Restaurant and Foodservice

How to know when it’s time for a restaurant to add more locations

Restaurateurs should ensure their processes are firmly in place before expanding to a second site.

Restaurant and Foodservice

Robots could improve the restaurant experience for staff, diners

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.

Restaurant and Foodservice

Appeal of authentic global flavors can help drive sales of regional Latin snack foods

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.

Restaurant and Foodservice

The rise of fine-casual dining

Chef-driven fine-casual concepts catch on with time-crunched consumers craving something new

Restaurant and Foodservice

Partnerships with delivery services expand hotel food and beverage options

Hotels are leveraging partnerships with a new crop of delivery services to provide guests with expansive dining and services options.

Restaurant and Foodservice

What’s the deal with pop culture concepts?

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.

Restaurant and Foodservice

Charitable giving helps restaurants forge connections, give back

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.

Restaurant and Foodservice

Restaurants dish up more veggie-based options

Mainstream restaurants and vegan eateries get innovative with new plant-based dishes.

Restaurant and Foodservice

Masa, mezcal reflect Mexico’s culinary craft

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.

Restaurant and Foodservice

Hotel food and beverage programs tackle the allure of wine

For many hotel guests, access to good wines are an expected amenity, and for hotels, meeting guest expectations is an ongoing challenge.

Restaurant and Foodservice

Latin cuisine’s rising popularity could put more dishes, chefs in the spotlight

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.

Restaurant and Foodservice

How the Amazon Prime mindset has changed fast casual dining

Meatheads founder and chief executive Tom Jednorowicz shares tips on how restaurants can preserve the in-restaurant dining experience in the age of delivery.

Restaurant and Foodservice

Latin cuisine offerings in the US will expand with regional, reimagined dishes

Peruvian cuisine, regional Mexican dishes and a new era of street food will influence US menus this year, analysts predict.

Restaurant and Foodservice

5 Restaurant staffing best practices

Restaurants can find and retain staff members with these helpful tips.

Restaurant and Foodservice

Chefs say 86 these dishes, ingredients in 2018

Put down the pumpkin spice and step away from the jarred salad. Chefs weigh in on what trends to skip in 2018.

Restaurant and Foodservice

Is zero waste achievable in the restaurant industry?

As restaurants become increasingly focused on cutting waste, many are taking innovative steps to meet their goals.

Restaurant and Foodservice

Restaurant tech evolution: Personalizing access and experience

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.