Round Table Pizza

Find out which 10 restaurant trends we kept encountering in our journey through the National Restaurant Association’s annual convention in Chicago.

While the rest of the world cries at the gas pump, Jonathan Pratt, a restaurant owner in Westchester County, New York, is singing the praises of a cheap new alternative fuel: "It saves me money, it improves the lifespan of the motor, its lubricity is better than diesel's, it doesn't pollute—and it smells good."

Meat is usually a restaurant’s priciest food purchase. But even with wholesale food costs skyrocketing over the past year, the current news isn’t all dismal at the center of the plate. Red meats haven’t been hit as hard as wheat, eggs and dairy products. Yet.