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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

Culinary and Cocktail Trend Forecasts Kimpton is returning with its annual Culinary + Cocktail Trend Forecast highlighting predictions from its global team of restaurant and beverage talent. Freeze-Dried Fruit & Veggie Powders Freeze drying fruits or vegetables enhances both flavor and texture in beverages.

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Summer 2021 Food & Beverage Trends

Goliath Consulting

Here we share some of the major food and beverage trends operators can expect this upcoming season. Especially compostable menus.) In the beverage scene , less-sugared, natural products with minimal artificial ingredients are being favored over the sugared juices or carbonated soft drinks. Tractor Beverages is a good example.

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Restaurant Trends to Look For in 2025

Modern Restaurant Management

To reduce what goes to a landfill, more restaurants will start using closed-loop composting that turns waste into compost in 24 hours using heat and microbes. a month, Panera’s Unlimited Sip Club gives members a free beverage every two hours, free delivery, early access to new menu items and a birthday treat. For $14.99

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Tapping into the Trend of Sustainable Coffee in Dining

The Rail

As more consumers become conscious of the environmental impacts of their choices, sustainable products are increasingly popular, particularly in the food and beverage sector. Health Awareness: Most consumers perceive beverages made of sustainable coffee beans as much healthier compared to conventional coffee drinks.

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July/August 2020 Legal Update

Modern Restaurant Management

Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Litigation. Administrative Developments. Full-service restaurants are exempt from this law if employees sort organic waste.

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Waste Reduction for Better Food and Increased Sales

Modern Restaurant Management

based Nardin Academy to set up a waste tracking system for recycling, compost, and landfill refuse that helped Nardin divert 86 percent of its cafeteria waste during the school year. The school went from buying 80 percent processed foods (with half of its sales coming from snacks and beverages) to a menu made entirely from scratch.

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As Consumers Prioritize Sustainability, Forward-Thinking Operators Accommodate

Restaurant Business

Consumer preferences for sustainability—and what operators can do According to Technomic’s February 2024 Industry Insights Report, 45% of North American consumers prefer beverages with environmentally friendly packaging and 59% prefer beverages with sustainable packaging. To learn more, visit www.continentalcup.com.