Customer satisfaction across the restaurant industry remained steady in 2026, even as operators grapple with slowing demand, rising costs and increasingly selective consumers, according to the late | ...

Between the effects of the economy and changing consumer tastes, developing menus is no longer a “meat-and-potatoes” ...

As restaurants across the U.S. prepare for the influx of fans expected during the 2026 FIFA World Cup, operators are weighing ...

The term "fusion" is up 49 percent on restaurant menus over the past four years. The American consumer's dining preferences have evolved and menus are catching up. The operators making noise right now ...

For much of the past decade, ready-to-drink beverages occupied a relatively narrow lane within the alcohol industry. | ...

In the world of bars and restaurants, is wine entering a new era—one built less on prestige and more on connection? Across the hospitality industry, owners and operators are discovering that today’s ...

Breakfast is no longer a quiet, early-morning daypart – it’s one of the most dynamic growth engines in the restaurant and hospitality industry. Once defined by eggs, bacon, and a tight service window, ...

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 ...

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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 ...

On any given day or night at Outpost Neighborhood Tavern in downtown Orlando, customers might gather for a drag performance, settle in for a major game on big-screen TVs or order burgers and cocktails ...