As more restaurants begin to require customers to show proof of COVID-19 vaccination for indoor dining, many are enlisting technology solutions to streamline the process of informing diners and verifying their vaccination status.

The pandemic has created struggles, opportunities in the restaurant world.

Advancements that make the experience faster, safer and easier are among the most important future components of any restaurant.

Shipments of plant-based meat alternatives to US restaurants soared in April, according to NPD Group data.

Whether it’s new or expanded channels for off-premises that cater to lasting demand for convenient meal options or programs that serve the local community, here’s a look at some of the concepts and innovations that are defining the future of foodservice.

martBrief and MFHA have collaborated on an in-depth survey to create a report on the state of diversity in foodservice and hospitality.

Many US restaurants are encouraging employees and patrons to get the COVID-19 vaccine, and providing incentives for those who do. However, legal complications are keeping most restaurant operators from making vaccination mandatory.

Finding ways to cater to customers’ plant-forward tastes and innovate with new dishes and practices that benefit the environment and boost the bottom line will be key to the next chapter of the plant-forward movement, a panel of chefs said.

Video: Judges discuss the importance of this awards program, insights about some of the winners and their experience evaluating the nominees in each category.

From innovative sauces and high-end meats and cheeses to innovative replacements for the traditional bun, Datassential takes a look at the the biggest opportunities for growth in the ever-successful category.