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It may be 2021, but the pandemic will still have an outsize effect on what (and how) we eat and drink for months to come. From comfort food to plant-based eating, global flavors and canned beverages, we’ve rounded up some of the top trends that will continue to dominate menus.
Your guests are eagerly awaiting the return of patio and rooftop dining. By choosing dependable products that add enjoyment and value to the experience, you can be assured that your outdoor space is well worth the investment.
With a wide selection of tableware in materials built for the unique needs of outdoor dining, Libbey® can help you create a beautiful – and profitable space guests will enjoy all season long.
Jasmine “Chef Jae” Smith has been a private chef to NFL stars, built a thriving business and even created an app, but her greatest accomplishment may be helping others succeed in foodservice. After almost two decades in the industry, the Pittsburgh chef is using her skills and her story to pay it forward to the next generation.
After the ups and downs of 2020, the foodservice industry is beginning the new year ready for recovery. Chefs, mixologists and operators are bouncing back with innovative concepts, new menu items and forward-thinking technology to help businesses persevere. Here’s what you can look forward to in 2021.
With all of the marketing and none of the brick and mortar, virtual brands are the next big thing in off-premise dining. These digital-only restaurants leverage existing kitchen space and staff, connecting cuisine to customer through third-party delivery.
For operators, adding a virtual brand to an existing business can be a low-risk venture that expands an audience and adds new revenue streams – and for many, they’ll be a lifeline to post-pandemic recovery.
It’s a 2020 twist on a best-of list: We’re rounding up the top operational innovations that have changed the foodservice and hospitality industries for the better this year, and could become permanent fixtures in bars, restaurants and hotels.
What do you need to create an amazing experience for guests, night after night? For chef Josh Swinney and his business partner, mixologist Rob Thorton, it comes down to two things: good food and good people to share it with.
They’re the duo behind Sincére Fare, an Atlanta-based business that brings people together through curated food and beverage experiences.
At the beginning of 2020, restaurant owner and chef Rob Connoley was celebrating the strong launch of his St. Louis restaurant, Bulrush STL. Then, the pandemic happened. Read how Connoley and his staff – along with enthusiastic guests – embraced a new way of doing business this summer.
There’s no one-size-fits-all solution to reducing costs, but sizing down your menu – and making the most of a small space with creative storage – can simplify operations for you and your staff during these challenging times.
Breakage is an inevitable part of running a bar or restaurant, but there are ways to extend the service life of your glassware, dinnerware and flatware. What causes breakage and how can you prevent it? Check out these helpful tips to maintain appearance and resist damage.
If you aren’t paying attention to portion sizes, you could quite literally be pouring money down the drain. But there are some easy ways to ensure accurate food and drink measurements – and protect your profits, too.
What makes Libbey glassware stand out from the pack? Learn about the unique treatments and guarantees we offer to extend the life of your glassware, prevent breakage and improve the drinking experience.