The restaurant industry focuses on making memorable experiences for customers. Unfortunately, it inevitably creates a negative impact on the environment. From the emissions released during livestock production, to the water used in the food supply chain, to the food waste generated along the way, restaurants create a substantial environmental footprint. With an overwhelming number of restaurants closing inside dining during the pandemic,…
Read MoreFood is like Music We’re used to hearing the term “collabs” when people talk about the music world. One artist who doesn’t normally work with another artist – and the two team up and record a hit single. Sometimes it’s two artists who create music in the same genre (country meets country). Sometimes it’s two…
Read MoreSustainability and the Food World Of all the restaurant trends to watch, eco-consciousness is tops with consumers. As COVID-19 vaccinations are given to more and more of the population, people are expected to return to restaurants in record numbers. Their concerns are moving away from cleaning and safety—although that remains vitally important—and more toward sustainable…
Read MoreThe growth of beverages today is astonishing as tastes and categories only expand. Waters with flavors and antioxidants, sports drinks, freshly squeezed juices, alcoholic beverages and non, coffees, and teas from around the world, all continue to intrigue us. The rise of functional, and healthy beverage consumption is staggering. Low, and no alcohol drinks especially…
Read MoreThe COVID-19 pandemic has made many Americans question their dietary choices regarding their overall health and immunity. As a result, more Americans than ever before are looking for healthy alternatives to common kitchen staples like dairy, eggs, and meat. Plant-based dairy products are becoming more and more popular among Americans. By 2024, Americans are expected…
Read MoreOne of the most interesting restaurant industry trends that have taken place during the COVID-19 pandemic, is the widespread interest in sauces and condiments. With hundreds of thousands of restaurants closing, many have attempted menu innovation and the use of exotic sauces. Flavors from Asia and Latin America have swept the United States in the…
Read MoreIf the last year has shown us anything it’s this: The culinary industry has no choice but to embrace innovation and the risk that sometimes comes with new culinary technology. We have seen some innovations catch on slowly, only to single-handedly keep a business afloat in uncertain times. Other “advances” that were often safe in…
Read MoreColor Counts It’s an adage we’ve all heard – Eat the rainbow! The American Heart Association has been recommending it for years. Adding colorful fruits and vegetables to meals is a hint to eat healthy—the more colors, the more variety you are consuming. But color is about more than just eating healthy. For restaurants, menu…
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