Nation’s Restaurant News Intelligence has published its second annual Technology Market Leader Report. Hear from 550+ restaurant operators on what’s driving their technology investments.
Ranch water, a refreshing blend of tequila, lime, and sparkling water, is believed to have originated in Texas in the 1960s but has only recently gained huge popularity nationwide thanks to consumers' increasing love of tequila (now the top...
Shoestring fries are appearing on more menus because they’re adaptable and provide nostalgia for consumers, who either remember grabbing some thin and crispy fries with a burger as they rose in popularity in the 1950s and ’60s, or more likely pine...
Kombucha, a tea that’s fermented with a combination of bacteria and yeast, always contains at least a little bit of alcohol that’s produced as part of the fermentation process, usually 0.5% alcohol by volume or less. But harder versions of this...
Castelvetrano olives are known for their mild, buttery flavor and are a great addition to dishes needing a bit of an acidic punch, but not too much.
...
The plant-based space has a heavy presence at the National Restaurant Association Show, with several exhibitors noting the interest for their products exceeded expectations.