As vice president of brand development for Nextbite, food futurist Liz Moskow tracks trends and helps position concepts for future growth. Nextbite specializes in developing virtual restaurant brands by leveraging an operation’s unseen assets while maximizing labor and kitchen space.
But these are challenging times for a food futurist. The unpredictability of COVID is trumping the emergence of major new trends, Moskow says. What she does see ahead is a deeper exploration of the trends that emerged in the last year, including virtual brands and comfort food.
How chef Ahktar Nawab touches every corner of the industry with restaurants, food halls and more
How chef Sarah Stegner has built strong community ties to keep Prairie Grass Cafe thriving
How a chef engages customers with unique at-home dining experiences
Brethren Village Retirement Community engages residents with takeout and delivery innovations
How restaurant brand Chick N Max is keeping guests engaged
How comfort food, convenience and value are powering Fazoli’s through the pandemic and beyond
How a fast-casual chicken concept is changing its menu and marketing to keep guests engaged
How independent restaurant Saigon Sisters is adapting to the coronavirus crisis
How the Lettuce Entertain You team is meeting the coronavirus challenge
How Aloha Poke diversified its menu to boost traffic and sales
How restaurant trends are impacting dining in senior living
How Corner Bakery stays on top of the trends as consumer needs change
How Spanish tapas restaurant Boqueria is evolving its menu as it grows
How senior living menus are shifting
How Ocean Prime is changing up the menu to meet today’s dining style
What food trends are on tap for 2020?
How Galit’s seasonal menu expands diners’ vision of Middle Eastern food
How fast casual Antique Taco found success with catering
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