Trends and Insights

Michelle Korsmo, President and CEO of the National Restaurant Association, shares her thoughts and insights on the future of foodservice.

Quick sautés deserve a place on every menu, their wide-ranging versatility and relative ease of cooking are a boon for busy kitchens.

Off-the-shelf products mitigate supply chain disruptions while helping to satisfy evolving customer demands.

Combine upselling with excellent customer service to elevate the dining experience and boost check averages.

Appetizers and small plates are patron-pleasing and easy on the kitchen. Learn more ways to serve them.

Tips, tricks, and time-tested techniques that prove the power of limited-time offers in the restaurant business.

Charcuterie boards come in all varieties, from meat-centric to vegetarian or even sweet. Discover unlimited creativity with this growing trend.

Meatballs are a foodservice classic: Providing a versatile, tasty, and low-cost option. Discover more ways to serve them.

With benefits that are both bottom-line and earth-friendly, reducing food scraps and waste is smart business. Here are easy ways to trim the toss.

Beverages with a strong local following are becoming popular across America. Texas Ranch Water is one. Discover more menu possibilities.

Americans love coffee. More and more are taking to iced, nitro, and cold brew. Discover the most popular styles here.