SAN FRANCISCO—Pickled, fermented, and smoked dishes, exotic chilies, craft vinegars, and savory desserts continue to rise in popularity among diners, while at the bar, house-made bitters, barrel-aged “brown” spirits, unoaked Chardonnay, and Tiki-themed drinks will be the cocktails of choice ...

Each year comes its own unique, and often unexpected, trends in the food and beverage industry. Baum+Whiteman, the international food and restaurant consultants, recently released their 2015 Food & Beverage Forecast. In particular, they anticipate new flavors, products, and mash-ups ...

When creating new food and beverage concepts, hotels have a tricky situation on their hands. From market research and competitive set analysis to the type of operator and available resources—not to mention the ever-changing tastes of consumers—there are so many ...

Based on analysis of its annual What’s Hot culinary forecast over time, the National Restaurant Association has identified the following as trends to watch on menus in 2015: Waste Not, Want Not: Environmental sustainability remains among the hottest menu trends. ...

Times and tastes have changed, and chefs at large and small hotels are working hard not only to keep guests under roof for dining, but also to snare others who aren’t sleeping on the premises. Experts share five trends that ...

We all know that wine ages in barrels, but how about cocktails? This new trend, turning up on drink menus everywhere, allows the cocktail ingredients to mature and mingle with each other, resulting in a richer and more layered flavor. ...