Food and Beverage

New research finds infusing food and drink with the ingredients could create unique cuisine opportunities and new markets for experiential dining occasions.

Update from Restaurantchains.net on growing and emerging restaurant concepts

Chefs respond to guest demands for more plant-based dishes. Veggie-forward cuisine and plant-based proteins are among top trends identified in the What's Hot Culinary Forecast.

Global flavors trended high throughout our What's Hot in 2019 Culinary Forecast, including spicy condiments, sweet treats and globally inspired breakfast and kids' meals.

More chefs are making dishes from ingredients that would otherwise be wasted, as zero-waste cooking rises to No. 3 in the What’s Hot Culinary Forecast.

The study reveals interesting findings that have numerous implications for both restaurants and food delivery website/app companies.

Update from Restaurantchains.net on growing and emerging restaurant concepts

What will consumers eat when they dine out next year? Think alternative proteins, ethnic-inspired breakfasts and veggie-carb substitutes. They're what's hot.

The National Restaurant Association new What's Hot survey looks at some of the beverage trends restaurateurs and bartenders are going to tap into in the coming year

Update from Restaurantchains.net on growing and emerging restaurant concepts