More chefs are making dishes from ingredients that would otherwise be wasted, as zero-waste cooking rises to No. 3 in the Whats Hot Culinary Forecast.
The study reveals interesting findings that have numerous implications for both restaurants and food delivery website/app companies.
What will consumers eat when they dine out next year? Think alternative proteins, ethnic-inspired breakfasts and veggie-carb substitutes. They're what's hot.
The National Restaurant Association new What's Hot survey looks at some of the beverage trends restaurateurs and bartenders are going to tap into in the coming year