Top 10 restaurant trends from this year’s NRA Show

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


Unloxing the bagel

Hot smoked salmon and housemade relish give bagels and lox a different twist for restaurant menus.

The beef on that burger is costing restaurants more this year, but asking customers to pay for the ketchup or mayo they squirt on top is not the way to offset high prices.

Latin cuisine has been a major driver of the bold flavors that are leading menu development today.

With such wide acceptance among operators and consumers, kale has cleared the way for other previously ignored vegetables.

On the first day of the Restaurant Leadership Conference, conventional wisdom gets shredded, torched, stomped and buried.

McCormick & Schmick’s Seafood Restaurants are known for skillfully handing fine ingredients—particularly pristine fish—in a way that enhances the natural quality.

At one time, Chicago was the candy capital of America, home to many iconic brands. Although most of the production has moved elsewhere, it's possible to retrace the city's sweet history through a walking tour.

A loud note of disharmony could be heard within the restaurant industry this week, particularly among its Italian combatants.

Consumers’ tastes can drastically change in the span of a year—and they did. New research from Washington, D.C.-based newBrandAnalytics found that the starters people buzzed about most in 2013 were almost completely different from the previous year. Only ceviche was a favorite in both 2012 and 2013. Here are the top-five starters of 2013.