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The takeout and delivery sales that helped many restaurants weather pandemic shutdowns will continue to play an important role in post-pandemic recovery, according to the National Restaurant Association’s 2023 State of the Industry report.
In the quest to offer more meatless options, some restaurants are producing proprietary plant-based proteins, which allows them to tweak recipes to suit customers’ palates and values, and can offer more control when it comes to costs and product availability.
Restaurants have a new audience of BBQ enthusiasts, and restaurants and pitmasters are stepping up their game.
Americans love to eat out, yet research from The Hartman Group shows how restaurant offerings often present challenges to individual eating approaches.
Menu innovation doesn’t require a huge menu overhaul if new options are introduced in a strategic way, a panel of experts said during a session at the National Restaurant Association Show.
Organic foods and beverages across categories are more accessible than ever before in terms of both availability and price.
Chef and PLNT Burger founder Spike Mendelsohn spoke about the versatility of mushrooms for creating craveable, plant-forward dishes during the Global Plant-Forward Culinary Summit at the Culinary Institute of America.
A panel of experts discussed what is driving the call for a more sustainable food system and how restaurants can be a part of it during SmartBrief’s virtual SmartSummit, “The Future of Food: The Role of Restaurants in Creating a Sustainable Food System.”
Consumers suggest that they’re ready to move out of crisis mode and get back to business, which for the restaurant industry, means that more are getting comfortable with dining out again, albeit with some concerns about the economy.
Consumers want to experiment with different cuisines in an authentic way, and while US operators are starting to catch on, there’s still huge potential for growth in authentic and global flavors.