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Hotels expand drink options for growing number of sober and sober-curious guests Hotels expand drink options for growing number of sober and sober-curi

It’s crucial for hotels to provide satisfying non-alcoholic beverages for guests beyond soda

Jul 24, 2023

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1 Min Read

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The Espresso Martini: Where energy drinks and alcohol come together The Espresso Martini: Where energy drinks and alcohol come together

Jul 24, 2023

6 Slides

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New on the Menu: Jalapeño bucatini and chile crunch edamame New on the Menu: Jalapeño bucatini and chile crunch edamame

Jul 21, 2023

5 Slides

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New Restaurants

Houston-based Underbelly Hospitality opens first Italian restaurant Houston-based Underbelly Hospitality opens first Italian restaurant

Jul 19, 2023

1 Min Read

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Consumer Trends

Chicken Bowl: the staple is increasing on menus Chicken Bowl: the staple is increasing on menus

Jul 17, 2023

6 Slides

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PPX plans to expand Legal Sea Foods to Chicago Riverwalk PPX plans to expand Legal Sea Foods to Chicago Riverwalk

Jul 17, 2023

1 Min Read

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New on the Menu: Bolognese with chicken thigh and cauliflower with coconut ‘brown butter’

New on the Menu: Bolognese with chicken thigh and cauliflower with coc

byBret Thorn, Senior Food Editor

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Indigo Road Hospitality adding O-Ku to Indaco in Greenville, S.C.

Indigo Road Hospitality adding O-Ku to Indaco in Greenville, S.C.

byRon Ruggless, Senior Editor

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Consumer Trends

Plant-based sausage: A growing vegan option

Plant-based sausage: A growing vegan option

New York City Italian concept Il Mulino enters push for more licensees

New York City Italian concept Il Mulino enters push for more licensees

byBret Thorn, Senior Food Editor

New on the Menu: Hickory glazed eel and a Haitian-influenced meat lovers pizza

New on the Menu: Hickory glazed eel and a Haitian-influenced meat love

byBret Thorn, Senior Food Editor

Yardbird launches competition showcasing various chicken sandwich interpretations

Yardbird launches competition showcasing various chicken sandwich inte

byAlicia Kelso, Executive editor

Cell-cultivated chicken was served for the first time in a restaurant this weekend

Cell-cultivated chicken was served for the first time in a restaurant

byJoanna Fantozzi, Senior Editor

10 eye-catching drinks for the summer

10 eye-catching drinks for the summer

byBret Thorn, Senior Food Editor

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Consumer Trends

Duck Sauce, the Chinese-American condiment

Duck Sauce, the Chinese-American condiment

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New on the Menu: Scallops with parsnips and tangerine tiramisu

New on the Menu: Scallops with parsnips and tangerine tiramisu

byBret Thorn, Senior Food Editor

Delivery & Takeout Solutions

Grubhub partners with Hot Ones for delivery of ‘As seen on YouTube’ wings

Grubhub partners with Hot Ones for delivery of ‘As seen on YouTube’ wi

byJoanna Fantozzi, Senior Editor

Caviar becomes a more affordable luxury on restaurant menus

Caviar becomes a more affordable luxury on restaurant menus

byBret Thorn, Senior Food Editor

Nation’s Restaurant News editor talks beverage trends

Nation’s Restaurant News editor talks beverage trends

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Consumer Trends

The growing Mexican ingredient: Salsa Roja

The growing Mexican ingredient: Salsa Roja

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Cell-cultivated meat has been approved for sale for the first time in the United States

Cell-cultivated meat has been approved for sale for the first time in

byJoanna Fantozzi, Senior Editor

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New on the menu: Blue crab vichyssoise and Mexican street polenta

New on the menu: Blue crab vichyssoise and Mexican street polenta

byBret Thorn, Senior Food Editor

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Consumer Trends

Ranch Water – the lighter tequila drink

Ranch Water – the lighter tequila drink

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New on the Menu: Spiced chicken fried steak and a breakfast kathi roll

New on the Menu: Spiced chicken fried steak and a breakfast kathi roll

byBret Thorn, Senior Food Editor

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Consumer Trends

Shoestring fries – the oldie but goodie is gaining traction on menus

Shoestring fries – the oldie but goodie is gaining traction on menus

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New on the Menu: A quesadilla with ants and tuna tartare with beef fat

New on the Menu: A quesadilla with ants and tuna tartare with beef fat

byBret Thorn, Senior Food Editor

Justin Sutherland to open restaurant at Grand View Lodge in Minnesota

Justin Sutherland to open restaurant at Grand View Lodge in Minnesota

byBret Thorn, Senior Food Editor

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Consumer Trends

Turning something healthy into a cocktail: Hard kombucha

Turning something healthy into a cocktail: Hard kombucha

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New on the Menu: Sweetbreads with spring garlic and salmon crudo with turmeric khadaif

New on the Menu: Sweetbreads with spring garlic and salmon crudo with

byBret Thorn, Senior Food Editor

Controversy looms on the eve of the Beard Awards

Controversy looms on the eve of the Beard Awards

byBret Thorn, Senior Food Editor

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New on the Menu: Hummus with ramps and a boozy milk punch

New on the Menu: Hummus with ramps and a boozy milk punch

byBret Thorn, Senior Food Editor

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Consumer Trends

Approachable Castelvetrano olives appear on more menus

Approachable Castelvetrano olives appear on more menus

10 food trends at the National Restaurant Association Show

10 food trends at the National Restaurant Association Show

byBret Thorn, Senior Food Editor

A look at 8 beverage trends at the National Restaurant Association Show

A look at 8 beverage trends at the National Restaurant Association Sho

byBret Thorn, Senior Food Editor

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Long-term optimism takes hold in the plant-based category

Long-term optimism takes hold in the plant-based category

byAlicia Kelso, Executive editor

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