Food & Beverage Trends

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Find out about the latest F&B trends.

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April 8, 2019
Association releases 2019 State of the Restaurant Industry report

The report identifies and analyzes the positive impacts and potential challenges coming in both tableservice and limited-service restaurants.

May 20, 2018
#Fired up: New and cool innovations at the restaurant show

Discover products that are changing the way restaurants do business at the National Restaurant Association Show.

May 10, 2018
Begin at the beginning: Identifying gluten-free ingredients

Ensuring that a menu-item is gluten-free starts with getting the right ingredients.

May 7, 2018
Make pickles properly in your restaurant

Housemade pickles are the a popular food trend.  Keep your vegetables safe during the pickling process.

April 12, 2018
Spring into the season with bright, vegetable-forward drinks

Vegetable-forward cuisine is the third most popular culinary concept trend. Juicy Juice shares three healthful, carrot-infused smoothie ideas.

February 2, 2018
Pour specialty beverages customers crave

If you don't offer specialty beverages, you might be missing out on revenue opportunities. Lemonade is the third most popular nonalcoholic beverage.

January 2, 2018
These 9 food trends will heat up sales in 2018

We asked 700 professional chefs to tell us which foods would heat up sales in 2018. Here are nine to savor.

December 11, 2017
We’ll drink to that: Top 5 alcohol trends for 2018

In our new What’s Hot Culinary Forecast, we asked 700 chefs to give us their thoughts on the top alcoholic beverage trends for 2018. Here's what they said.

December 6, 2017
The top 10 HOT trends for 2018

Healthful, simple and sustainable items are just some of the choices that will be top of mind for diners next year.

May 23, 2017
7 National Restaurant Association Show standouts for healthful menu options

How are you filling guests' demand for gluten-free, vegetarian-friendly and healthful kids' items? Here are a few ideas from the National Restaurant Association Show 2017.  

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