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Tastings at the booths of hundreds of exhibitors at the Show revealed some surprising discoveries along with variations of continuing trends
Gas prices, GLP-1s and a new food pyramid are creating uncertainty and opportunity, Technomic experts said at the Restaurant Leadership Conference
Because consumers are moving fluidly across platforms and touchpoints, restaurant operators need a deeper understanding of where people are in their journey, what mindset they’re i...
This regular publication by DLA Piper lawyers focuses on helping clients navigate the ever-changing business, legal, and regulatory landscape....By: DLA Piper
NRN editors share insights from the show floor
The 28 food and beverage products receiving the award target the needs of today’s operators, menus and consumers
Research published by quench highlights a growing industry shift toward predictive demand forecasting and restaurant-to-retail product expansions. The post Quench’s 2026 Trend Repo...
Hip crustaceans, dessert trends and the never-ending reservation battle were among the things our chief critic took note of.
Navigating today’s fast-moving markets requires a clear view of emerging shifts. In 2026, the food industry is being redefined by a "back-to-basics" approach to nutrition, blended...
The 2026 New England Restaurant & Bar Show returned to Boston this spring, bringing together restaurant owners, chefs, beverage companies, hospitality professionals, and food i...
The ECEP Trends Council convened at the 2026 ECEP Symposium, compiling a list of 10 catering and hospitality trends identified by these industry heavyweights. The third annual ECEP...
There’s a growing desire among consumers for nutrient-dense foods that boost energy, improve concentration, and aid health so when eating out, they expect menus to reflect their he...
From apocalyptic planning to predictive forecasting, this year's insights redefine how hospitality brands must think, act, and innovate The post Quench’s 2026 Trend Report Reveals...
As a global consultant and operator, Rafael LaRue can see what’s around the corner for U.S. restaurants
As trends go viral, flavor development timelines are being put to the test.
Plus innovation at Applebee’s, Black Sheep Coffee, Burgerville, Del Taco, Krispy Kreme, Naya, Smashburger, Starbucks, Texas de Brazil, Ziggi’s Coffee, and more
QSR operators looking for the next menu sensation may want to consider the crousty or a dip flight, just two of the items trending across the Atlantic.
The Romanian customer is becoming more selective. The trends now reshaping the restaurant market. Dining out is entering a more disciplined phase, where variety is losing ground t...
How Fogo de Chão and DineAmic Hospitality are adapting to anxious, value-seeking guests
From fine dining to home kitchens the culinary landscape in the country is undergoing a transformative change Evolving consumer preferences global influences and a renewed apprecia...
Diners want more of a build-their-own experience and are seeking out menus featuring snackable and shareable items. A big part of this is simply how people are choosing to eat rig...
Plus innovation at BJ's, Chili's, Dunkin', Shake Shack, Taco Cabana, and more
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining visit trends, US fast food market performance, menu price inflation, Met Gala dining...
By Sara Perez Webber What does today’s college student want from campus dining? Chartwells Higher Education did a deep dive […] The post What Students Want: 4 College Dining Trends...
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