INFORMA PLCABOUT USINVESTOR RELATIONSTALENTAbout UsSubscribeAdvertiseMultimediaMarketing & BrandingLaborDelivery & Takeout SolutionsEquipmentFood SafetyExecutivesOperationsSee AllCash Out, Tech In: Enhancing the Back Office for the AI EraCash Out, Tech In: Enhancing the Back Office for the AI EraThe Secret is Sauce: A Smarter Approach to LTO InnovationThe Secret is Sauce: A Smarter Approach to LTO InnovationAutomationDeliveryLoyaltyAI in RestaurantsTechnologySee AllUnlocking the Power of the POSUnlocking the Power of the POSIndependent RestaurantsJames Beard Awards, loyalty in California, ChipotleJames Beard Awards, loyalty in California, ChipotleLeigh Anne ZinsmeisterFast CasualCasual DiningFine DiningIndependent RestaurantsEmerging ChainsRegional ChainsQuick ServiceEatertainmentFamily DiningHotel DiningSegmentsSee AllIndependent RestaurantsAdrienne Cole infuses House of Marigold with culinary and entrepreneurial spiritAdrienne Cole infuses House of Marigold with culinary and entrepreneurial spiritPatricia CobeIndependent RestaurantsThe Crossing opens in Charleston, South Carolina, at the Cooper, a new waterfront hotelThe Crossing opens in Charleston, South Carolina, at the Cooper, a new waterfront hotelKevin GrayMergers & AcquisitionsFranchisingFinanceSee AllTop 500 Restaurants2026 Top 500: The 50 biggest restaurant chains in America2026 Top 500: The 50 biggest restaurant chains in AmericaNRN staffTop 500 RestaurantsTechnomic Top 500: Take aways, trends, and surprises from ranking of biggest restaurant chainsTechnomic Top 500: Take aways, trends, and surprises from ranking of biggest restaurant chainsSam Oches,Jonathan MazeFood TrendsBeverage TrendsChef TrendsSandwich TrendsMenuMasters SpotlightMenu TrendsSee AllBeverage TrendsBlue Bottle Coffee launches cold espresso made without machinesBlue Bottle Coffee launches cold espresso made without machinesBret ThornQuick ServiceKFC, On the Border, Domino’sKFC, On the Border, Domino’sLeigh Anne ZinsmeisterRestaurant ExperienceExpert OpinionsTop 500 RestaurantsSupplier NewsInsightsSee AllA Wake Up Call for Decision-Makers: New Data on Hourly Restaurant WorkersA Wake Up Call for Decision-Makers: New Data on Hourly Restaurant WorkersTop 500 Restaurants2026 Top 500: The 50 biggest restaurant chains in America2026 Top 500: The 50 biggest restaurant chains in AmericaNRN staffMultimediaSignature CEO Series2026 Technology Outlook Report2025 Off-Premises Report2025 AI Insights Report2026 Restaurant Show PreviewEvent Insider: Restaurant ShowEvent Recap: CREATEEvent Insider: CREATE2025 FSTEC Show RecapEvent Insider: FSTEC2025 FSTEC Pre-Show Tech GuideEvent Recap: RLC2025 Data Insights ReportSustainability Outlook 2025HomeRestaurant ShowRestaurant ShowNRN coverage of the annual National Restaurant Association ShowLaborHow restaurants can once again become an employer of choiceHow restaurants can once again become an employer of choiceAlicia Kelso,OperationsHere's what we liked about this year's National Restaurant Association Show, and what we didn'tHere's what we liked about this year's National Restaurant Association Show, and what we didn'tJonathan MazeCasual DiningFAT Brands, immigration, LTOsFAT Brands, immigration, LTOsLeigh Anne Zinsmeister,Lisa JenningsMenu TrendsLimited-time offers have increased by triple digits since 2019Limited-time offers have increased by triple digits since 2019Alicia KelsoOperationsHow 3 CEOs of 2 brands have thrived through challengesHow 3 CEOs of 2 brands have thrived through challengesLisa JenningsTechnologyTech trends that caught our eye at the Restaurant ShowTech trends that caught our eye at the Restaurant ShowJoe GuszkowskiFood TrendsI don’t know why I’m loading up on proteinFood Writer’s Diary: Just because you know a trend is silly doesn’t mean you’re not susceptible to itBret Thorn,Beverage TrendsNine notable drinks at the National Restaurant ShowNine notable drinks at the National Restaurant ShowBret Thorn,Quick ServiceConsumer trends, Subway, National Restaurant ShowConsumer trends, Subway, National Restaurant ShowLisa Jennings,Leigh Anne ZinsmeisterLaborRestaurant operators need to keep talking about immigrationRestaurant operators need to keep talking about immigrationLisa Jennings,Independent RestaurantsHow champion-level tennis is like running restaurantsHow champion-level tennis is like running restaurantsLisa Jennings,Marketing & BrandingTurning scrolls into seats: What restaurant operators should know about social media strategyTurning scrolls into seats: What restaurant operators should know about social media strategyAlly MacConchie,Chef Trends29th annual MenuMasters Awards ceremony honors chefs and innovators from across the industryMenuMasters Awards honor chefs and innovators from across the industryPatricia Cobe,Chef TrendsHow culinary students are adapting to the AI eraHow culinary students are adapting to the AI eraExecutivesChip Wade, Union Square Hospitality Group CEO, wins the Gold Plate AwardChip Wade, Union Square Hospitality Group CEO, wins the Gold Plate AwardJonathan Maze,LaborHow to create training content that keeps Gen Z engagedHow to create training content that keeps Gen Z engagedBenita Gingerella,InsightsRestaurant industry navigates ‘complex’ consumer landscape as sentiment hits all-time lowRestaurant industry navigates ‘complex’ consumer landscape as sentiment hits all-time lowAlicia Kelso,Food Trends6 protein options at the National Restaurant Show6 protein options at the National Restaurant ShowBret Thorn,Food Trends4 delicious things from first-time exhibitors at the National Restaurant Show4 delicious things from first-time exhibitors at the National Restaurant ShowLisa Jennings,InsightsHow to make decisions in the face of uncertaintyHow to make decisions in the face of uncertaintyLeigh Anne Zinsmeister,Food TrendsHere's what we're excited to see at the 2026 National Restaurant Association ShowHere's what to expect at the 2026 National Restaurant Association ShowLisa Jennings,Independent RestaurantsNew Chicago restaurants to try during the National Restaurant ShowNew Chicago restaurants to try during the National Restaurant ShowLisa Jennings,Menu TrendsNational Restaurant Association Show's 2026 FABI awards spotlight top trendsFABI awards spotlight top trends at National Restaurant Association ShowPatricia Cobe,MenuMasters SpotlightMenuMasters winning chef Grant Achatz reflects on a career of constant innovationMenuMasters winning chef Grant Achatz reflects on a career of constant innovationBret Thorn,InsightsWhat to expect from the 2026 National Restaurant Association ShowWhat to expect from the 2026 National Restaurant Association ShowSam Oches,Elevating Foodservice Operations with Cutting-Edge Equipment TrendsElevating Foodservice Operations with Cutting-Edge Equipment TrendsHow the National Restaurant Association Show Is Delivering Solutions in 2026How the National Restaurant Association Show Is Delivering Solutions in 2026Supplier NewsNational Restaurant Association Show Names 20 Kitchen Innovations Award Recipients for 2026National Restaurant Association Show Names 20 Kitchen Innovations Award Recipients for 2026MenuMasters SpotlightNation’s Restaurant News announces 2026 MenuMasters winnersNation’s Restaurant News announces 2026 MenuMasters winnersBret Thorn,Technology4 emerging AI solutions spotted at the National Restaurant Association Show4 emerging AI solutions spotted at the National Restaurant Association ShowJoanna Fantozzi,Casual DiningCraveworthy Brands and Jon Taffer announce joint venture partnershipCraveworthy Brands and Jon Taffer announce joint venture partnershipJoanna Fantozzi,Quick ServiceWhite Castle announces new chicken sandwich at the National Restaurant Association ShowWhite Castle announces new chicken sandwich at the National Restaurant Association ShowJoanna Fantozzi,Beverage TrendsNine notable beverages at the National Restaurant ShowNine notable beverages at the National Restaurant ShowBret Thorn,OperationsWhat operators are looking for from the National Restaurant Association Show floorWhat operators are looking for from the National Restaurant Association Show floorAlicia Kelso,TechnologyHow to create meaningful restaurant experiences in a digital worldHow to create meaningful restaurant experiences in a digital worldAlicia Kelso,Chef TrendsCarla Hall shares insights on social media, AI, and changeCarla Hall shares insights on social media, AI, and changeBret Thorn,Previous123456NextTop 500 RestaurantsThe Technomic Top 500: Another tough year for chain restaurantsRead MoreRegional ChainsPizza chain Mellow Mushroom transforms business for better efficiency, experiencePizza chain Mellow Mushroom transforms business for better efficiency, experienceCasual DiningFirebirds CEO details casual chain’s unique approach to value through experienceFirebirds CEO details casual chain’s unique approach to value through experienceSee allBeverage TrendsBlue Bottle Coffee launches cold espresso made without machinesBlue Bottle Coffee launches cold espresso made without machines.Bret ThornCasual DiningGet to know Rick Cardenas, the Darden CEO who started there as a busserWatch NowAbout Nation's Restaurant NewsSubscribe to NRNCompany NewsContact UsOur CapabilitiesMedia KitConferences & EventsAd SpecificationsCSPFoodService DirectorNation’s Restaurant NewsRestaurant BusinessRestaurant HospitalityTechnomicWebsite TOU|Code of conduct events|Group privacy policy|CCPA|Cookie Policy
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- NRN coverage of the annual National Restaurant Association Show