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Operations

This year's National Restaurant Association Show aims for a harder business focus

The emphasis will be on practicality, right down to the cooking demos and social events, according to the event's planners.

Consumer Trends

New research shows travel is set for a rebound

Two separate studies show tourists and business travelers are getting back on the road at nearly pre-pandemic levels.

Graham Humphreys and Nikki Friehofer of The Culinary Edge dish on what operators can expect in the year ahead and how to take action.

Many restaurant operators were forced to implement online ordering solutions on the fly during the pandemic, and now, they are rethinking how to optimize these services for the future. In this environment, having the right systems in place to gather and fulfill online orders is critical. Operators can follow these three tips to ensure they are getting the most sales and profitability out of their online ordering systems.

While most of the curriculum is staying the course, schools are adding new skills and trainings to meet changing demands.

For restaurants that cater to sports fans, this is a prime opportunity to beat traditional sports venues at their own game.

Traditional restaurant reviews were a casualty of the pandemic, but change was in the air pre-COVID. What happens next?

Forced to change how they do business, restaurant operators turned to ghost kitchens, virtual brands, drive-thrus and more.

A lot happened in the restaurant industry in the months before COVID-19 hit. Here's a look back.

Food and beverage product innovators are invited to submit applications to be honored as developing the year’s most delicious products

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