Every December, as part of Datassential’s list of the trends to watch in the year ahead, it also release its list of the 10 foods, flavors, ingredients and dishes that should be on your radar.

Chefs took the stage at The Culinary Institute of America’s 23rd annual Worlds of Flavor conference to talk about how global influences and local communities are shaping the future of dining.

Amber Spiegel of SweetAmbs talks about the inspiration behind her beautiful bakes and how her education at The Culinary Institute of America helped turn her passion for pastry decoration into a career.

As consumers increasingly choose delivery and have more positive experiences with ghost kitchens, there is potential for these virtual brands to become a permanent part of the restaurant landscape.

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.