In 2026, we’ll see a continued shift toward bold, globally inspired flavors that feel approachable but elevated. Diners are becoming more adventurous exploring Mediterranean, Asian, and Latin ...

Kim Jensen-Pitts, chief marketing officer at Cowboy Chicken—a Dallas-based, casual restaurant chain that specializes in real wood-fired rotisserie chicken—said limited-time offerings (LTOs) or limited ...

Fueled by an increase in sales and strong pent-up demand to dine out, the restaurant industry is cautiously optimistic about 2026, according to the National Restaurant Association's 2026 State of the ...

On‑premise success depends on flow. Operators need brands that add value without adding work. | After nearly a decade away, ...

A new year brings fresh shifts in hospitality. So, in 2026, which trends will rewrite menus, reshape operations, and reimagine marketing? Bar & Restaurant News asked industry insiders what they expect ...

In the middle of the last century, large appetizer share plates arrived on the scene, and many avid diners will recall gravitating toward them in Mexican, Asian, steakhouse, and higher-end chain ...

The increasing presence of artificial intelligence (AI) in daily life has stirred up concerns about the “rise of the machines” over humans in many creative industries. When applied correctly in a ...

Jacob Hoop, area assistant director of food and beverage at 1856 – Culinary Residence, a unique teaching restaurant in Auburn, Ala., considers an “enviable culture” in the bar, restaurant, and ...

Every employee working in the hospitality industry needs to understand the simple mechanics of screening a guest's identification, and the disastrous consequences of mistakes. In 2010 I asked 48 state ...

Insurance premiums are one of the most significant fixed costs for many restaurants and bars, yet many operators have little control over how those costs are calculated. A growing concern in the ...

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