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National Restaurant Association unveils What's Hot Culinary Forecast PDF Free Download

National Restaurant Association unveils What's Hot Culinary Forecast PDF free Download. Think more deeply and widely.

Consumer Edge releases 2026 Restaurant Outlook:

Value dining outperforms hype

New Data reveals steady restaurant spending as consumers prioritize affordability, quality and consistency

“The Coffee”

Café makes

U.S. debut

SpotOn sustains

growth in Q4

TRN Featured

Restaurant City:

Las Vegas

2026 Flavor

of the Year:

Black Currant

Appetizers

Entrées

Advertisers Directory ...............2

Appell Pie ............................... 2

Classified Ads ........................12

TR Featured City ..................... 8

What’s Going On ...................... 3

JANUARY 2026

emotionally and financially. In re-

sponse, restaurants are crafting dishes

that deliver comfort and creativity with-

out sacrificing value.

Top 10 Overall Trends for 2026

1. Local sourcing – Restaurants are

deepening community ties by featur-

ing ingredients from nearby farms and

producers, emphasizing freshness, and

sustainability.

2. Comfort foods – Familiar classics

like soups, stews and burgers offer din-

ers a sense of nostalgia and emotional

connection.

3. Value menus and options –

build on that momentum, offering

quality meals and reliable service with-

out the premium price tag to maintain

share.

u Chicken chains lead a multi-

year growth trend: Since 2019-2020,

the chicken category has expanded by

50 percent, fueled by menu simplicity

and strong brand trust. Within the seg-

ment, Raising Cane's has nearly dou-

bled its market share to 11 percent over

that time, overtaking Popeyes and KFC,

while Chick-fil-A maintains its com-

manding lead with about 50 percent of

total category spend. The data suggests

this strength could continue into 2026,

supported by consistent value, oper-

ational efficiency, and broad appeal

across income levels.

u Some fast-casual brands lose

momentum: Chipotle and Panera

saw slower year-over-year growth

in Q3 2025 as higher prices weighed

on consumer demand, while Panda

Express gained traction through menu

innovation and digital engagement.

The segment's mixed performance

underscores how consumers are be-

coming more selective — rewarding

brands that balance novelty with clear

value, a trend likely to shape spending

patterns into the coming year.

u Regional favorites drive

new growth: In the Southern

U.S., Freebirds World Burrito and

Biscuitville led year-over-year growth

in Q3 2025 as consumers embraced

comfort dining. Northeast stand-

outs Springbone Kitchen and Blank

Street Coffee thrived on healthy,

See FORECAST page 14

See OUTLOOK page 5

grocery spending has gained share of

stomach across all income groups. The

result is a more polarized landscape

where consumers are either trading

down for savings or trading up for expe-

rience and atmosphere.

u Casual dining continues to out-

perform: In Q3 2025, Chili's, Texas

Roadhouse and Olive Garden saw

steady growth as middle-income con-

sumers opted for affordable sit-down

meals. Red Lobster also rebounded

during the same period after introduc-

ing new value combos and a simplified

menu. These trends point to 2026 as a

year when casual-dining leaders could

Washington, D.C – The National

Restaurant Association released its high-

ly anticipated 2026 What’s Hot Culinary

Forecast, highlighting the trends set to

shape America’s menus in the coming

year. The report, based on insights from

hundreds of culinary professionals sur-

veyed in October 2025, reveals that nos-

talgia, comfort and “flavor escapism” are

defining consumer desires in 2026.

From smash burgers and Caribbean

curry bowls to protein-packed meals

and low-alcohol drinks, this year’s re-

port shows that diners are craving fu-

sions of past trends and modern flavors.

Familiar favorites are being reimagined

with global influences, while wellness

and affordability remain top of mind

for consumers.

“Comfort and value are the twin

pillars shaping America’s menus right

now,” said Dr. Chad Moutray, chief

economist for the National Restaurant

Association. “Consumers are seeking

meals that deliver joy and familiarity

without breaking the bank, and opera-

tors are meeting that ask with creative

takes on comfort classics and sourcing

local ingredients that make healthy

choices easy.”

Drawing on insights from chefs

and culinary professionals nationwide,

the report highlights how consumers

are looking for food that feels good

New York, NY- Consumer Edge,

the leading provider of global consum-

er data-driven insights, has released

its 2026 Restaurant Outlook, revealing

that U.S. restaurant spending has held

steady through 2025, even as con-

sumers become more selective about

where they dine and place greater em-

phasis on value and reliability.

With inflation fatigue setting in,

consumers are being more inten-

tional about how they spend their

money. CE's transaction data shows

that brands such as Chili's, Texas

Roadhouse and Raising Cane's are

gaining market share by pairing fair

pricing with consistent experiences,

signaling a new era where value, not

hype, is driving industry growth.

Key findings of CE's 2026

Restaurant Outlook include:

u Value drives shifting wal-

let share: Consumers across income

levels are becoming more deliber-

ate about dining out. CE data shows

National Restaurant Association

unveils What’s Hot Culinary Forecast

2026 forecast of top menu trends: smash burgers, global comfort, and value top the list

THE FOODSERVICE INDUSTRY AUTHORITY

VOLUME 31

JANUARY 2026

TODAY’S RESTAURANT

Advertise in Today’s Restaurant call:

561.620.8888

Appell Pie

Was it worth it?

Howard Appell u Today’s Restaurant Publisher

When I was young, I often heard

my grandparents and their friends

speak in hushed tones about “The

Depression.” At the time, I didn’t

understand what it meant—only

that it was something feared. As I

grew older, I began to grasp the true

value of a dollar and how hard it was

to earn one.

I delivered clothes for a dry clean-

er, packages for a neighborhood

drug store, and worked in restau-

rants as a bus boy and soda jerk.

Each job taught me that making a

living requires effort, and spending

money wisely requires appreciation

for that effort.

Fast forward to 2008, when we

faced the worst economic down-

turn since the Depression. That ex-

perience reshaped how many of us

think about money and spending.

Recently, I checked into a hotel

we considered a higher-tier desti-

nation. Normally, I wouldn’t stay

there, but I misunderstood the

rate my wife had mentioned. What

struck me wasn’t the price itself,

but the value—or lack thereof—that

came with it.

The signage was confusing, the

door to our suite stood ajar, and a

soiled washcloth lay on the living

room floor. The room was ade-

quate, but the flat-screen TV of-

fered only about ten channels. On

top of the $244 nightly rate, a “hotel

charge” of $18 was added for Wi-Fi

and amenities such as a pool towel.

With memories of the Depression

and the 2008 Recession in mind, I

couldn’t help but ask myself: Was it

really worth it?

I won’t answer that question di-

rectly, because value is always rel-

ative. Instead, let me share another

experience just up the road.

We stopped at Coral Castle in

Homestead, Florida, a remark-

able exhibit built in the 1930s by a

100-pound man using no mechani-

cal tools. The massive stones he lift-

ed and positioned weigh tons, yet

he managed to create an enduring

castle. Admission for a forty-min-

ute guided tour was $18—and in my

view, that was true value.

The lesson is clear: it’s not the

price tag that defines value, but

the product or service itself. Many

brands position themselves as

“high-end,” but only those that

deliver genuine quality can justify

their pricing.

For restaurant operators, this

principle is especially important. If

you raise prices, ask yourself what

value you’re providing in return.

Maybe it means serving wild-caught

fish instead of farm-raised, or in-

vesting in fresher, higher-quality

ingredients. Customers today ex-

pect both quality and affordability,

and they measure every purchase

against the value they receive.

Think quality. Think affordabili-

ty. Above all, think value.

Index of Advertisers

Broward Nelson ...............................................3

Brilliant Computers ..................................... 10

Bunn......................................................................7

Enviromatic ....................................................... 3

Florida Restaurant Association ...............4

Franchise Consulting Company ............13

Hotel Motel Show ...........................................6

Leasing Solutions ........................................... 2

Rogue Financial Group .................................8

Seacoast Sales ...................................2, 9 & 12

Thunderbird .................................................... 16

TRN Network Group .................................... 15

ZivZo ..................................................................... 5

That experience

reshaped how many

of us think about

money and spending.

755 Route 340, Palisades, NY 10964 • Call 845.362.6106

Or email to sgeller@leasingsolutionsllc.com

www.leasingsolutionsllc.com

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Call to advertise: 561.620.8888

howard@trnusa.com u www.trnusa.com

Publisher .............................. Howard Appell

editor .................................. Terri McKinney

Contributing editor ............... John Tschohl

Art direCtor ...............................Jim Pollard

sAles .................................William Lagusker

Today’s Restaurant is published monthly by Today’s Restaurant News. This issue’s contents, in full or part, may not be reproduced without

permission. Not responsible for advertisers claims or statements.

TODAY’S RESTAURANT

JANUARY 2026

It’s easy to see the guest names,

menus, reservations, and event lo-

gistics. What’s less obvious but what

matters even more is the heavy lift-

ing behind it all: the fire-systems

to pass, the grease traps to clean, the

drains to jet before a midnight dinner

rush. “I know because I lived it, said

Carlos J. Tavarez, TruShine Services

founder. As Executive Sous Chef at

Davio’s Northern Italian Steakhouse,

I didn’t just cook. I managed chaos.

I scheduled holiday services. I ran

teams through back-to-back seatings.

I worried about fires, inspections, or

worse shut-downs while keeping the

front-of-house flawless and the guests

unaware of the pressure cooker be-

hind the scenes.

What we didn’t want:

A hood inspection failure on Saturday night.

A drainage backup right when the chef calls “fire!” on

the line.

A fire-suppression system non-compliance that shuts

you down when the house is full.

A vendor who says “we’ll come Monday” when you

need them Friday.

TruShine Services provides commercial kitchen hood

cleaning, fryer filtration, and exhaust maintenance across the Southeast. “We

help clients reduce fire risk, meet code, and operate with confidence — backed

by eco-safe methods and 24/7 service.” Now serving GA, SC, NC, TN & Florida

– First Quarter 2026. For more information email carlos@trushineservice.com,

call 678-751-8871 or visit the website at www.trushineservice.com.

What’s Going On

Important new products, corporate news and industry events

executive officer. “Their focus on sus-

tainably made wines from small, often

family-owned vineyards fits perfectly

with the islands’ mindset terroir.”

u u u u

Electrolux

Professional

Group has en-

tered into an

agreement to

acquire the as-

sets of Royal

Range, a US

Commercial Cooking company. “The

business from Royal Range provides a

strategically important addition to our

existing cooking platform in the US. It

combines and expands our product of-

fering with new product categories in a

positive and synergistic way. By utiliz-

ing the strong sales force of Electrolux

Professional, we should be able to sig-

nificantly expand sales of the products

from Royal Range”, says Bo Erickson,

President Business Area Food Americas,

Electrolux Professional. Royal Range,

founded in 1995, designs and produces

cooking equipment that includes rang-

es, ovens, fryers and countertop cook-

ing appliances. The company has ap-

proximately 40 employees, and is based

with one factory in Eastvale, California,

See WHAT’S GOING ON page 6

The Chop House located in Athens,

Georgia, will be opening its first

Alabama location in Town Madison.

The restaurant chain was founded

by Mike Connor in 1992. The

chain has several locations in

Tennessee, Georgia and Ohio.

Now entering Alabama with the

1st here. Garry May is the area

director for Chop House. The

Knoxville based company is

the same group that owns and

operates Connors Steak and

Seafood which has a location in

Huntsville.

u u u u

Island Time Wine, a boutique

wine shop and tasting venue located at

2407 Periwinkle Way on

Sanibel Island, recently cel-

ebrated its grand opening

and ribbon cutting. Owners

Anne and Drew Arnold re-

stored the space for cu-

rated retail, classes and

small-group events. “With

their 2,000-bottle capacity

and weekly themed tast-

ings, their workshops, and their food

pairings, the Arnolds have impact-

ed the island culinary and wine rep-

utation in a big way,” said John Lai,

SanCap Chamber president and chief

3 Sustainable

3 Cost-effective

3 Space-saving

Full Circle Water enhances the guest experience while reducing

single-use plastics. Plus, enjoy seamless setup and 24/7 support.

For over 40 years, Broward Nelson has been a one-stop shop for all your

beverage needs. We provide CO2, beer gases, soda syrup and water

purification dispensing equipment throughout Florida.

800.262.8265 • Michael@browardnelson.com

Elevate Your Hospitality

with Full Circle

Water Purification

Serve ultra-premium chilled still and sparkling water with

a luxury presence, perfect for tables, spas, and bars.

JANUARY 2026

TODAY’S RESTAURANT

ONLINE

FOOD

HANDLER

PROGRAM

Through a partnership with SafeSta,

your Florida employees can now receive food

handler certiﬁcates online through ServSafe.

Learn more at ServSafe.com.

San Francisco, CA - SpotOn, a lead-

ing software and payments partner for

restaurants and small businesses, en-

ters Q4 of 2025 with accelerated prod-

uct development, customer expansion

and partnerships. Amid inflationary

pressures, SpotOn has deepened its

integration ecosystem to simplify day-

to-day operations. The Company is

helping independents and multi-unit

brands scale through broader part-

nerships that strengthen unit eco-

nomics and worker retention.

Driving innovation: Deeper

integrations, clearer impact

SpotOn continues to deliver

purposeful solutions with a recent

focus on integrations that help

restaurants simplify operations,

deepen guest relationships, sharp-

en decision-making, and improve

profitability. Built with operator

input, these updates give indepen-

dent restaurants the data–driven

advantages long used by enterprise

chains—without the bloat or the

cost.

u DoorDash: A direct inte-

gration between DoorDash and

SpotOn lets restaurants accept

and track delivery orders with-

out switching systems. The result:

streamlined workflows, unified report-

ing, and more time back for staff to fo-

cus on guests.

u Deliverect: Centralized third-

party ordering that streamlines online

orders to the kitchen while maintaining

menu consistency, protecting margins,

and enhancing the guest experience.

u Reddie: Digital self-ordering

kiosks, menu boards, and drive-th-

ru menus that seamlessly integrate

hardware, software, and content with

SpotOn's POS.

SpotOn enters Q4 with sustained growth

Maryland streamlines tabs, events, and

busy weekend service with SpotOn's in-

tegrated tools.

u LULU Restaurant (CA): A vibrant

destination in the heart of Los Angeles,

LULU celebrates California cuisine with

fresh, seasonal ingredients and bold

flavors. SpotOn helps keep operations

flowing so the team can focus on cre-

ating unforgettable dining experiences.

u Metropolitan Hospitality

Group (DC, VA): The locally owned

and operated hospitality group with 8

unique concepts across 12 restaurants,

ranging from fast casual to fine dining,

has adopted SpotOn to streamline op-

erations and unify insights across all

locations.

u RiKOS Pizza (CT, FL, NY, NC): 15

units and growing, this modern, pizza

operation turns to SpotOn to unify POS,

digital ordering, and reporting as they

scale.

u Ruby Tuesday (HI): A go–to spot

for island flavors and American classics,

Ruby Tuesday Hawaii brings fresh in-

gredients and warm hospitality to the

table. SpotOn helps keep service seam-

less so the focus stays on guests.

Strategic partnerships:

Supporting profitability and

workforce resilience

Strategic partnerships extend

SpotOn's value beyond the POS—

touching procurement, labor pro-

ductivity, community growth, and

workforce well–being. This ecosystem

approach strengthens operator out-

comes and supports durable, long–

term relationships.

u Benchmark Sixty: A partnership

focused on operational performance

and labor productivity strategies that

protect guest experience during tight

staffing cycles.

u Hispanic Chamber Cincinnati

USA: This community partnership

empowers local Cincinnati restau-

rant owners with tools, education,

and access to technology that

grows revenue.

Beyond software, SpotOn backs

the people who power restaurants.

The company's partnership with

Giving Kitchen helps food service

workers facing crises with direct

support and education.

Looking Ahead

"Heading into Q4, we're fo-

cused on products and partner-

ships that improve our clients'

business every day whether that's

fewer steps per order, cleaner rec-

onciliation, faster tip access, or

clearer insights," said Joon Huh,

Chief Financial Officer. "Those

practical wins help operators pro-

tect margin in a volatile environ-

ment while strengthening SpotOn's

fundamentals: customer retention, ex-

pansion, and lifetime value."

As restaurants head into the hol-

idays, the industry continues to feel

the effects of cost volatility and shift-

ing traffic patterns. SpotOn remains

focused on practical innovation that

helps operators do more with less—

streamlining workflows, improving

decision–making, and strengthening

guest relationships. By pairing dis-

ciplined product execution with a

growing ecosystem of partners and

purpose–driven initiatives like Giving

Kitchen, SpotOn is well-positioned to

support operators with empathy and

confidence well into 2026.

About SpotOn: SpotOn - www.spoton.com -is

one of the leading software and payment compa-

nies, providing the technology and support that

helps local businesses—and the people who run

them—to succeed on their own terms. Known for

its flexible, cloud-based technology and personal-

ized support, SpotOn offers an end-to-end plat-

form to accept payments, boost revenue, stream-

line operations, and create exceptional guest

experiences.

SpotOn remains

focused on practical

innovation that

helps operators do

more with less.

"Our product direction is sim-

ple: unlock functionality and then

turn the signals gained into smart ac-

tions," said Bryan Solar, Chief Product

Officer. "Integrations with DoorDash,

Deliverect, and Reddie push more in-

telligence into everyday service where

orders flow cleaner, menus stay consis-

tent, and managers get the visibility to

make better, faster calls."

Expanding the SpotOn

community: Quality client

additions and multi-unit

expansion

SpotOn added new logos span-

ning multi-unit growth concepts and

marquee destinations—an indicator

of sustained demand for an integrated

restaurant management system (RMS)

that simplifies operations. These wins

diversify vertical exposure and expand

regional footprint.

u Adalina Prime (IL): An elevated

steakhouse in Chicago adopts SpotOn

to marry front–of–house hospitality

with back–of–house speed and control.

u Brewery X, ONT (CA): The 2024

F.A.B. Award winner for Best New

Airport Pub, Brewery X, ONT is the wing

of the exponentially growing brand that

anchors the Inland Empire region,

featured at the Ontario International

Airport in both Terminal 2 & 4. With

SpotOn behind the scenes, every pour,

order, and event flows seamlessly.

u Lone Oak Brewery (MD):

A Taproom and kitchen in Olney,

TODAY’S RESTAURANT

JANUARY 2026

Diamond Bar, CA - Ono

Hawaiian BBQ, the fami-

ly-owned Hawaii-inspired

fast casual restaurant chain

known for its plate lunches

and signature “Aloha” spirit,

is expanding into Texas with

ten new restaurants currently

under construction across the

Dallas–Fort Worth metroplex.

Founded in 2002, Ono

Hawaiian BBQ has grown

to more than 115 restau-

rants across California and

Arizona. Every dish is fresh-

ly prepared daily, with pro-

teins marinated in-house, grilled to

order, and packed with flavor. Guests

can enjoy island favorites such as

Hawaiian BBQ Chicken, Kalua Pork,

Kalbi Short Ribs, Chicken Katsu, and

Spam Musubi. The Texas locations

represent the brand’s first significant

move outside the West Coast, paving

the way for further expansion.

“At Ono Hawaiian BBQ, we’re pas-

sionate about sharing the spirit of

Aloha with every plate we serve,” said

Joshua Liang, Chief Executive Officer.

“Texas offers the perfect opportunity

to introduce our fresh, made-to-order

Hawaiian comfort food to a community

that embraces bold flavors and the joy

of gathering around great food.”

Ono Hawaiian BBQ expands into Texas,

marking major growth milestone

Ten new locations bring island-inspired plate lunches to the Dallas–Fort Worth metroplex

Outlook

from page 1

convenient offerings. Together,

these regional players highlight

how local identity and communi-

ty connection are becoming just

as influential to dining choices as

price or convenience.

"For restaurant brands, value

in 2026 needs to go beyond dis-

counts — they need to build con-

sumer trust through fair pricing,

consistent experiences and menus

that deliver quality and satisfac-

tion at every price point," said

Michael Gunther, Vice President,

Head of Insights, at Consumer

Edge. "Today's consumers have

adapted to years of inflationary

pressures, and the brands seeing

real momentum in this industry

are those that treat value as part

of their DNA, rather than a short-

term promotion."

Consumer Edge tracks more

than 600 restaurant brands across

all major categories, including ca-

sual dining, family dining, fast ca-

sual, fine dining, quick service and

upscale casual. The analysis also

includes wallet share by income,

market share across different trans-

action sizes, customer retention

and loyalty trends and demograph-

ic exposure by both income and

age — offering new visibility into

how the K-shaped economy and

generational factors are influencing

consumer dining behavior.

Hurst, Wylie, Haltom City, and

Burleson. Each restaurant will

feature Ono’s fast-casual for-

mat with dine-in, takeout and

drive-thru options, blending

convenience with handcrafted

freshness.

The move into Texas fol-

lows Ono’s steady recognition

as a top-performing restaurant

brand. In 2025, Ono Hawaiian

BBQ ranked No. 179 on

Restaurant Business’s Top 500

Chains Report. In recent years,

the company has debuted in-

novative drive-thru prototypes

in Arizona, partnered with Disney on

cultural campaigns tied to Moana 2 and

Lilo & Stitch, and expanded its com-

munity-driven “Spread the Aloha” pro-

gram, supporting wildfire relief in Maui

and first responder appreciation events

across California.

About Ono Hawaiian BBQ: Founded in

2002, Ono Hawaiian BBQ – onohawaiianbbq.

com - is a family-owned fast casual restau-

rant known for its Hawaiian-inspired Plate

Lunches and other island specialties. Ono

Hawaiian BBQ uses the freshest ingredients,

prepared from scratch daily in each restaurant

and grilled fresh to order. With locations across

California and Arizona, Ono Hawaiian BBQ

brings the vibrant culture and warm “Aloha”

spirit of Hawaii to each restaurant—offering

a true taste of the islands, exceptional service,

and an inviting atmosphere.

The move into

Texas follows Ono’s

steady recognition

as a top-performing

restaurant brand.

The first Texas locations are ex-

pected to open in early 2026, with

sites confirmed in Plano, McKinney,

Rowlett, Carrollton, Dallas, Royse City,

JANUARY 2026

TODAY’S RESTAURANT

What’s Going On from page 3

pastries, and more including cocktails.

“Delmonico’s Hospitality Group is ex-

cited to further introduce Boogie’s ex-

ceptional European sourdough to the

U.S. market, with our new restaurant in

New York City and online retail launch,”

said Dennis Turcinovic, owner and ex-

ecutive culinary partner, Delmonico’s

Hospitality Group. “Boogie’s 100%

sourdough panettone and a variety of

artisanal baked goods

are crafted with the

highest quality ingredi-

ents, showcasing the au-

thentic flavors that have

made it a beloved brand

in Europe. We look for-

ward to creating a wel-

coming space where the

community can come

together to enjoy these unique offerings

and experience the warmth of Boogie

Lab and Delmonico’s hospitality.” Visit

US.Boogielab.com.

u u u u

The Coffee, one of Brazil’s fast-

est-growing specialty coffee brands

with locations spanning close to 25

countries, made its U.S. debut on

December 3, 2025, with a flagship

United States café opening in the heart

of Wynwood at 136 NW 27th Street.

Founded in Curitiba, Brazil, The Coffee

has built an international following for

its Japanese-inspired minimalist aes-

thetic, technology-driven service mod-

el, and commitment to high-quality

specialty coffee. In fact, since its incep-

tion, the brand has expanded rapidly

across Europe, Asia, and Latin America,

with more than 125 in-

ternational locations and

over 200 stores in Brazil.

The Miami location marks

the beginning of The

Coffee’s American expan-

sion. “The United States

is likely to become the

company’s largest market.

We are talking about the

world’s largest economy

and a country where the

franchise model is highly consolidat-

ed, with the main industry chains hav-

ing been founded there. In addition,

there is significant room to explore the

specialty coffee market, which contin-

ues to grow consistently,” says Carlos

Fertonani, CEO of The Coffee. “Our in-

ternational expansion reflects the pur-

pose we established in 2018, when The

Coffee was born: to become a global

brand, bringing our quality, products,

and experience to consumers across

different cultures,” adds Fertonani.

u u u u

Rita’s Italian Ice & Frozen Custard is

continuing its expansion in the Dallas–

Fort Worth Metroplex with a

new multi-unit franchise

agreement with local owner

Carrie Booth and her family.

The Booths will open three

Rita’s shops across Dallas,

Plano and Frisco, marking the

next step in the brand’s broad-

er strategy to scale across

Texas and other high-growth

Sunbelt markets. “Our fam-

ily connection to Rita’s runs

US. The acquisition is expected to close

in the first quarter of 2026.

u u u u

Former Amazon employee Sean

Kearney has plans to change how

restaurants buy and rent equipment.

His new company, The Restaurant

Warehouse, aims to be the “Amazon

of Restaurant Equipment.” Drawing

on his years of expe-

rience at Amazon,

Kearney is leveraging

technology, logistics,

and digital customer

experience to mod-

ernize a fragmented

industry. His platform

will deliver a one-stop

online marketplace

for restaurant owners to buy, rent, or fi-

nance commercial kitchen equipment

— combining speed, transparency, and

competitive pricing on a national scale.

“The restaurant industry moves fast —

but the equipment supply chain hasn’t

kept up,” said Kearney. “I want to make

it as easy to buy or rent a commercial

refrigerator as it is to order a book or a

blender online. This industry deserves

that level of convenience, speed, and

transparency.”

u u u u

Goode Partners, a consumer ori-

ented private equity firm, announced

that it has made a strategic invest-

ment in Sicilian Oven Restaurants, a

Florida-based polished casual restau-

rant group featuring shareable dishes

and authentic Italian recipes. Sicilian

Oven® now operates ten

locations across Southern

Florida. The investment

by Goode Partners will

support the Company’s

continued geographic

expansion both within

and outside the state of

Florida. Sicilian Oven

was founded in 2008 in

Fort Lauderdale, Florida,

by longtime friends and

industry veterans Ralph DiSalvo and

Andrew Garavuso. The two were restau-

rant industry veterans who developed a

shared passion for scratch-made reci-

pes, wood-fired cooking and the warm

hospitality found in traditional Italian

homes.

u u u u

Delmonico’s Hospitality Group,

a leader in New York City hospitality

and dining, and parent company of the

historic Delmonico’s restaurant, has

announced the spring 2026 opening

of Boogie Lab - Artisan Bakery, Bistro

& Bar, located at 4015 Broadway in the

Washington Heights area of New York

City. Boogie Lab, the

first U.S. restaurant

extension of the inter-

nationally acclaimed

European sourdough

brand known for its

artisanal baked goods,

will debut as a lively

all-day dining desti-

nation. The concept

blends the warmth of

a neighborhood bak-

ery with the energy of a bustling bistro

and bar, serving tapas, pizzas, soups,

See WGO page 12

Myrtle Beach Convention Center · Myrtle Beach, South Carolina

For 50 years, the Hotel, Motel & Restaurant Supply Show of the Southeast

has been a marketplace of opportunities providing attendees with exposure

to the latest products and services available to the industry.

Held at the seaside resort destination

of Myrtle Beach, South Carolina,

the event is within driving distance

from anywhere in the Southeast

—making it the perfect location

to mix business and pleasure.

Why Attend?

l High-quality exhibitors

l On-the-show-floor deals

l Vendors with products ready to ship

l Drivable resort location

There is no admission fee for industry members!

Hotel, Motel & Restaurant Supply Show of the Southeast

info@hmrsss.com

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reflects the purpose we established in

2018, when The Coffee was born: to

become a global brand, bringing our

quality, products, and experience to

consumers across different cultures,”

adds Fertonani.

At the heart of The Coffee is its

meticulously crafted coffee program,

designed to showcase the richness of

the beans with Japanese-inspired at-

tention to detail. Among the concept’s

most popular pours: a bright, bold, and

clean Pure Black double-shot espres-

so, perfect for purists seeking coffee

in its purest form, highlighting the full

Miami, FL – The Coffee, one of

Brazil’s fastest-growing specialty coffee

brands with locations spanning close to

25 countries, officially made its U.S. de-

but on December 3, 2025, with a flagship

United States café opening in the heart

of Wynwood at 136 NW 27th Street.

Founded in Curitiba, Brazil, The

Coffee has built an international follow-

ing for its Japanese-inspired minimalist

aesthetic, technology-driven service

model, and commitment to high-qual-

ity specialty coffee. In fact, since its

inception, the brand has expanded

rapidly across Europe, Asia, and Latin

America, with more than 125 interna-

tional locations and over 200 stores in

Brazil. The Miami location marks the

beginning of The Coffee’s American

expansion.

The United States represents a

market with strong potential for The

character of the beans; and a silky True

White Latte. Naturally, refreshing iced

options are available including an Iced

Matcha Latte, made with ceremoni-

al-grade matcha and a Iced Vanilla

Latte, a smooth, creamy twist on a clas-

sic espresso drink, among many more.

Those looking for a caffeine fix and a

social media moment should look no

further than the Instagrammable Sora

Latte, a butterfly tea blend with coco-

nut, and vanilla; the effervescent Black

Ginger, which combines espresso, ton-

ic, and ginger for a sparkling, slight-

ly spicy twist; the refreshing Lemon

Honey Coffee, an iced specialty coffee

with honey and lemon; and the indul-

gent Mad Mocha, a rich coffee-choco-

late creation.

“We’re excited to bring The Coffee

to the U.S. and choosing Wynwood was

a natural decision because its strong

Latino culture and creative energy mirror

the spirit of our brand,” says Guillaume

Soyer, Master Franchisee for the Florida

Market. “Many Miami locals and visitors

have already experienced The Coffee

abroad, especially in Latin America,

and we’re proud to create a home for it

here in South Florida. As an operator in

Mexico City, I’ve seen firsthand how the

brand resonates and I’m thrilled to offer

Miami a space to gather, sip world-class

Brazilian coffee, and enjoy the minimal-

ist design and tech-forward service that

define The Coffee experience.”

Brazil’s acclaimed Japanese-inspired coffee

brand “The Coffee” café makes its US debut

Coffee’s expansion, especially due to its

well-established franchise model and

the continuous growth in the specialty

coffee segment. “The United States is

likely to become the company’s larg-

est market. We are talking about the

world’s largest economy and a coun-

try where the franchise model is highly

consolidated, with the main industry

chains having been founded there. In

addition, there is significant room to

explore the specialty coffee market,

which continues to grow consistent-

ly,” says Carlos Fertonani, CEO of The

Coffee. “Our international expansion

“The United States

is likely to become

the company’s

largest market.”

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Featured City Centerfold

These will be our featured cities in 2026:

January Las Vegas

February New Orleans

March San Antonio

April Baltimore

May Miami

June San Francisco

July Austin

August Raleigh

September Cincinnati

October Orlando

November Milwaukee

December Minneapolis

Sponsor the centerfold or advertise on the centerspread

561.620.8888 u

www.trnusa.com

JANUARY 2026

TODAY’S RESTAURANT

The Bar & Restaurant Expo celebrates 40 Years

of Flavor, Trends & Change March 23-25th

Las Vegas, NV – This years’ event will

be held at the Las Vegas Convention

Center from March 23-25th. For four

decades, Bar & Restaurant Expo has

been at the heart of hospitality — re-

flecting the evolution, innovation, and

people who’ve shaped the industry.

Bar & Restaurant Expo is built

for the people who make hospitality

happen—owners, operators, man-

agers, bartenders, chefs, and front-

of-house and back-of-house teams

committed to delivering memorable,

profitable service.

“In 2026, we celebrate 40 years of

powering the hospitality industry, giv-

ing professionals at every level the tools

to grow through hands-on training,

real-world solutions, and innovations

that drive results.”

David Scott Peters will be a featured

speaker. Peters is an Expert Restaurant

and Coach. Restaurant industry veter-

an and the original restaurant coach,

David has helped thousands of inde-

pendent restaurants reclaim their profits

and freedom. His Restaurant Prosperity

Formula™ gives restaurants the pow-

er to cut costs by an average of 23%.

DavidScottPeters.com.

Keynote included in all passes.

TRN FEATURED RESTAURANT CITY

LAS VEGAS

Major Food Group has opened

Carbone Riviera at the Bellagio.

It is a new seafood-focused con-

cept. Created by MFG co-found-

ers Mario Carbone, Jeff Zalaznick,

and Rich Torrisi, in partnership

with MGM Resorts International,

CARBONE RIVIERA is not simply a

new concept—it is an evolution of

this globally celebrated institution.

Rooted in the legacy of CARBONE

and its acclaimed interpretation of

Italian-American dining, RIVIERA

translates that signature vision into

a seafood-driven experience. At

the heart of the experience is an ex-

traordinary whole fish program, ex-

ecuted with the signature ceremony

and flair that defines CARBONE.

From salt-baked branzino to grilled

Dover sole, each preparation is pre-

sented tableside by captains trained

Featured City Las Vegas

u u u u

Zippy’s, the Hawaiian food diner

that opened its first Las Vegas loca-

tion in October 2023, will open its

fourth and fifth locations in early

2026. One will be located at 10810

W. Charleston Blvd. in Summerlin

South and 5485 Camino Al Norte in

North Las Vegas.

u u u u

Half-Time Speakeasy, has plans

to open at 200 W Sahara Ave, Ste

130, according to submitted doc-

uments. This concept, by owner

Keren Sharabi is a soccer-themed

upscale speakeasy designed to serve

specialty cocktails, premium bever-

ages, and snacks.

u u u u

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TODAY’S RESTAURANT

JANUARY 2026

The Bar & Restaurant Expo celebrates 40 Years

of Flavor, Trends & Change March 23-25th

Hospitality isn’t a mystery—it’s a sys-

tem. Learn how to master it with Sean

Finter Owner/Operator Masterclass at Bar

& Restaurant Expo. Finter is a Head Coach

and CEO of Finter Group. What sets Sean

apart is his ability to translate real opera-

tional experience into practical solutions.

He blends stories from the frontlines with

systems that drive results, empowering

audiences in over 32 countries to build

stronger teams, healthier businesses, and

TRN FEATURED RESTAURANT CITY

LAS VEGAS

more memorable guest experiences.

His style strips away complexity, giving

hospitality leaders tools they can im-

plement immediately to grow revenue,

profit, and culture.

Keynote Speaker: Mike Cessario,

Founder & CEO of Liquid Death

Keynote included in all passes.

Known for transforming the per-

ception of healthy beverage into a cul-

tural movement, Cessario will share

how bold creativity, brand authenticity,

and a mission-driven mindset have fu-

eled Liquid Death’s meteoric rise—and

what hospitality operators can learn

from his success.

“We know your time and money are

critical. That’s why Bar & Restaurant

Expo delivers connections, strategies,

and supplier access that pay you back

in profitability, efficiency, and growth

long after the show ends.”

Connect and learn from the industry

face-to-face

u Owners & Operators – bars,

pubs, restaurants, chains.

u Chefs & Mixologists – creative

minds shaping menus & drinks.

u Entrepreneurs & Innovators –

launching the next big concept.

u Hospitality Leaders – from ho-

tels, resorts, casinos, & more.

10K+ Hospitality pros. One epic event.

Visit BarandRestaurantExpo.com.

Vegas. Founder Robby Cunningham

had a location in Las Vegas in 2023

but it closed. According to licensing

paperwork submitted to the City of

Las Vegas, Cunningham scouted a

new location and now his concept is

expected to open at 900 S Las Vegas

Blvd. There are Vegan choices. A

timeline for opening is not available

at this time.

u u u u

At The Gramercy, located at

9275 W Russell Rd. in Las Vegas, a

new restaurant born in Ft. Worth TX

is coming to town. For more than

50 years Hedary’s Mediterranean

Restaurant has been operating

in the Lone Star State. The new

Hedary’s is expected to open this

month.

u u u u

in the brand’s hallmark style of the-

atrical yet refined service. The vast

and varied menu will also include

Chef Mario Carbone’s Spicy Lobster

Meatballs, delicately cooked sea-

food of exceptional provenance,

and an incredible selection of pas-

tas such as a two-pound Lobster

Pasta—anchored, of course, by the

iconic Spicy Rigatoni Vodka.

u u u u

Redhead Burger, with three lo-

cations in Miami Beach, will open

its first location in Las Vegas at

the Grand Canal Shoppes. Visit

Redheadsouthbeach.com for more

info.

u u u u

Guerrilla Pizza Co. has opened

its first franchised unit in Las

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JANUARY 2026

TODAY’S RESTAURANT

Three Pillars of Post-Opening

Momentum

1. Consistency in experience

Guests return when:

u Quality is reliable

u Staff interactions feel personal

u The business feels “the same”

in the best way

This is where the transferable cul-

ture we discussed in the last article

becomes essential.

If opening-day service is warm and

present — and week eight feels auto-

mated and indifferent — momentum

dies.

Consistency is not repetition of

procedure.

This article continues the

Celebrating Entrepreneurship se-

ries — each installment building to-

ward a complete playbook for the

modern entrepreneur in honor of

National Entrepreneurship Month.

So far, we’ve moved from disruption

grounded in precision, to leadership

presence, to transferable culture, to

community belonging, and most re-

cently, to creating anticipation that

leads to opening-day excitement.

Now we arrive at the next stage in

the entrepreneurial arc:

Opening day can create attention.

But only consistency, connection, and

meaning create enduring momentum.

A long line at a grand opening is

the spark.

Sustained momentum is the fire

that keeps the business alive, relevant,

and valued — long after the ribbon is

cut and the excitement fades.

Grand openings are emotional

events.

Sustained success is a relational

practice.

The problem most brands face

after opening day

After the excitement fades, many

restaurants and franchise locations

Consistency is repetition of care.

2. Community engagement as

continuing behavior

Brands that remain relevant do not

disappear after opening weekend.

They embed themselves into the

rhythm of the community.

Examples:

u Hosting school spirit nights

u Sponsoring youth teams

u Providing meeting space for

local groups

u Donating meals to community

organizations

u Showing up at farmers’

markets, festivals, and local

gatherings

These actions are not marketing.

They are presence.

Presence creates familiarity.

Familiarity creates loyalty.

3. Fresh moments without losing

identity

Sustaining momentum requires

periodic bursts of renewed curiosi-

ty — without confusing the brand’s

identity.

Think of:

u Limited-time specials that fit

the brand

experience a decline that feels inevitable:

u Customer visits normalize

u Energy stabilizes

u Word of mouth slows

u Team enthusiasm fades

u Community connection

weakens

This is not because demand

disappears.

It is because intentional momen-

tum-building stops.

The brands that remain top-of-

mind do not wait for customers to

return.

They continue to show up.

The Lesson: Ritual Sustains What

Excitement Begins

Excitement is temporary.

Ritual is permanent.

Starbucks does not depend on

launch campaigns to fill stores every

day.

It depends on ritual — the morn-

ing stop, the familiar barista, the drink

that matches identity.

Local restaurants and franchise

brands can do the same.

Not by imitation — but by repeti-

tion of emotional touchpoints.

Momentum is not sustained by

newness.

It is sustained by familiarity.

Why customers return: Ritual, familiarity,

and the power of being known

Paul Segreto u Today’s Restaurant Contributor

See SEGRETO page 14

Sustaining

momentum requires

periodic bursts of

renewed curiosity —

without confusing

the brand’s identity.

Today’s Restaurant

Digital Marketing Opportunities

Today’s Restaurant offers

essential marketing options for

advertisers who recognize the

changing needs of buyers in

today’s foodservice market.

Call today to schedule

your advertising plan!

561.620.8888 u

www.trnusa.com

Today’s Restaurant Digital Edition

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and have your ad delivered to thousands of restaurant

and foodservice buyers each month. From full page

display ads to classifieds we have a size and price to

fit your ad budget.

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expose your corporate or individual message to every

visitor. Banner ads can be interactive animated

messages… we’ll meet your ad needs and price point.

Eblast Marketing

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restaurants and vendors around the United States.

An open rate of 15% or higher can be expected and

all eblasts are posted on our Social Media sites for

even greater exposure.

Video Eblast

Video is hot! Show the industry what your company

can provide with a Video Eblast featuring a great

product or video interview. Ask to see a sample

or call for pricing.

Eblast Follow-Up

A few days after your initial Eblast, reach out to

your Eblast recipients with another special offer.

A higher open rate of 40%-70% is often achieved

with Eblast Follow-Ups.

Restaurant Leads Report

Subscribe to our Restaurant Leads Report and every

month receive valuable industry sales leads for Florida

restaurant openings, restaurants under construction

and under new management. Reports include the

buyer’s name, phone number, zip code and email

when available in a convenient Excel spreadsheet.

TODAY’S RESTAURANT

JANUARY 2026

Hunt Valley, MD – The future of fla-

vor is here: McCormick for Chefs un-

veils its 2026 Flavor of the Year: Black

Currant, a berry featuring a distinct

yet balanced flavor profile that’s sweet,

tart, and rich. Alongside this,

McCormick® also announcef the

2026 Flavor Forecast®, their an-

nual report showcasing the latest

culinary trends shaping the way

people prepare and enjoy food

worldwide. And throughout 2026,

McCormick for Chefs will cele-

brate Black Currant with launch

events and product news.

Since 2000, the McCormick

Flavor Forecast has explored

what is shaping the future of fla-

vor globally. It has defined and

influenced trends over the years,

predicting the rise of everything

from Chipotle and Pumpkin Pie Spice

to Ube, Korean BBQ, and ‘Swicy’. Each

year, the report looks at what’s new and

next, identifying the key flavors chefs

and operators can expect to see in the

coming months and years.

Black Currant berries are native

to central and northern Europe and

northern Asia. They combine tart-and-

tangy with a sweet, fruity flavor that’s

earthy, slightly floral and herbal. The

dark purple fruit has been popular for

u Sweet and Tangy Stuffed Chicken

Tenders

u Simple to Spectacular: In a dig-

ital-forward world, patrons are discov-

ering beauty in the basics – appre-

ciating meals crafted with care,

from scratch, and with ingredients

found close to home. Example rec-

ipes include:

u Pickled Veggie Toast on

Sourdough Bread

u Easy Focaccia Halloumi BLT

u Sauce from Somewhere:

Patrons are more flavor fluent than

ever – embracing bold, next-level

sauces, dips, drizzles, and spreads

– not just for taste, but to ex-

plore the world. Example recipes

include:

u Roasted Chicken with Toum

u Sambal Crusted Lamb Chomps

“Black Currant is the next ‘it’ berry

on the scene. For 26 years, McCormick

and Flavor Forecast have been ahead of

the intersection of food and culture,”

said Tabata Gomez, Chief Marketing

Officer at McCormick. “This year we’re

doing more than predicting a flavor;

we’re having a year-long celebration

of Black Currant, a bold, sophisticat-

ed flavor that combines sweet with

centuries in specific regions as an ingre-

dient in jams, syrups, candies, desserts,

drinks and liqueurs. It’s quickly gaining

popularity and is forecast to show up on

global menus in the coming future.

Alongside the Flavor of the Year,

McCormick identified three

trends in its 2026 Flavor Forecast:

u Attainable Opulence: Amid a dy-

namic global environment, patrons are

seeking extravagant treats and experi-

ences as an escape, enjoying elevated

flavors in everyday dining experienc-

es, not just special occasions. Example

recipes include:

u Blood Orange Cardamom Sour

McCormick for Chefs® unveils the

2026 Flavor of the Year: Black Currant

The brand is also announcing up-and-coming trends through its McCormick Flavor Forecast®

savory and elevates the experience of

any dish.”

“Black Currant is gaining attention

in kitchens, prized for its vibrant inten-

sity, infusing everything from savory

reductions and sweet pastries to mod-

ern mixology with bold, sophisticat-

ed flavor,” said Hadar Cohen Aviram,

Executive Chef at McCormick. “Rooted

in history and bursting with benefits,

Black Currant shines in kitchens, cock-

tails, and beyond.”

About the Flavor Forecast: Since 2000, the

McCormick® Flavor Forecast® has identified

top trends and ingredients to discover the tastes

of tomorrow. For over 130 years, McCormick &

Company has been guided by a passion for fla-

vor. This passion drives our constant pursuit of

what’s next in flavor. Created by a global team of

McCormick experts — including chefs, culinary

professionals, trend trackers and food technolo-

gists — the Flavor Forecast inspires culinary ex-

ploration and innovation around the world.

About McCormick: McCormick & Company,

Incorporated is a global leader in flavor, found-

ed in 1889 and headquartered in Hunt Valley,

MD. With over $6.7 billion in annual sales across

150 countries and territories, they manufacture,

market, and distribute herbs, spices, seasonings,

condiments and flavors to the entire food and

beverage industry including retailers, food manu-

facturers and foodservice businesses. “We operate

in two segments, Consumer and Flavor Solutions,

which complement each other and reinforce our

differentiation. The scale, insights, and technolo-

gy that we leverage from both segments are mean-

ingful in driving sustainable growth.”

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JANUARY 2026

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deep,” said Carrie Booth. “For us, Rita’s

has always been more than a dessert

shop. It’s a place that creates comfort,

joy and community. We can’t wait to

bring that same ex-

perience to families

across North Texas.”

Carrie, who brings a

background in lead-

ership, customer ex-

perience and com-

munity engagement,

will lead day-to-day

operations and team

development across the family’s shops.

The Booths plan to open their first

Rita’s location in 2026, followed by ad-

ditional shops in 2027 and 2028.

u u u u

Rocky Mountain Chocolate Factory,

Inc. has announced a significant

advancement in its transformation

strategy, unveiling a new store pro-

totype and securing four area devel-

opment agreements for a total of 34

new stores, marking a 25% increase in

its full franchise offerings. This surge

represents the highest development ac-

tivity in the company’s history, driven

by strong interest from franchise oper-

ators attracted to the brand’s refreshed

identity and enhanced customer expe-

rience. The new store model focuses

on handcrafted chocolate making

and improved operational systems,

appealing to potential multi-unit fran-

chisees. Key developments include

plans for new locations in states below.

Southeast Florida, Chicago, Charleston

(SC), Denver, Santa Fe, and Central

New Jersey, all emphasizing the brand’s

commitment to long-

term growth and heri-

tage of quality chocolate

making.

u u u u

Teriyaki Madness,

the fast-casual teriya-

ki concept known for

fresh, made-to-order

bowls, has recruited industry lead-

er Scott Shotter as Chief Restaurant

Officer. In his new role, Shotter will

oversee all aspects of restaurant oper-

ations across corporate and franchised

locations, advancing the systems and

strategies that fuel the brand’s na-

tionwide expansion. This appoint-

ment comes as the brand prepares

to open 45 new shops and hit 20%

systemwide growth this year, fueled

equally by existing operators and a wave

of new franchisees. Teriyaki Madness

continues to build out its leadership in-

frastructure to support its blazing ascent

as one of the fastest-growing emerging

brands in the world. For more informa-

tion, visit teriyakimadness.com.

u u u u

What’s Going On with you? Send

your company, product, service or event

information to terri@trnusa.com.

u u u u

What’s Going On from page 6

Counter Top

Batch Freezer

• Fully automatic single cylinder table top

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• The continuous churning process is

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• A sophisticated, but easy to use,

electronic controller guaranties the best

texture and quality all the time.

• The ‘Easy Cleaning’ new function makes

the cleaning even easier.

• The machine can be placed side by side

with others in a battery

• WiFi for remote management

• No need for water connection

• Cleaning water is drained into a bucket

using a hose and straight or right angle tap

• Air cooled

• Automatic night function

• Made of high quality food grade stainless

steel

Create the highest quality frozen desserts (ice cream, gelato, sorbet, custard, etc.) with this 2.75 qt.

air cooled countertop batch freezer. This unit can make a batch of product but also features a

continuous churning design to freeze mixes of ice cream, gelato, sorbet, custard, and more,

combining cooling and stirring to reach the perfect serving consistency of any frozen dessert.

Additionally, this batch freezer maintains the product structure for an indefinite time within the batch

freezer cylinder. It's the perfect addition to ice cream shops, restaurants, bars, and coffee shops.

The cylinder can be refilled with fresh liquid mix as your product is sold. This machine's

inverter adjusts the motor speed for a variable beating speed to better control the gelato

consistency. Variable beating speeds allow the unit to produce special recipes like granita

and frozen coffee cream.

Contact Seacoast Sales: 904-334-4489

Seacoastsale3477@bellsouth.net • www.seacoastsalesflorida.com

Strategies to maximize

profits during your

busiest hours

What if the biggest mistake

restaurants make isn’t their menu

or marketing, but how they handle

their busiest hours? Most operators

think slow nights are the problem.

But what if the secret to bigger prof-

its is already right under your nose?

Let’s dive into how you can make

every packed night your most prof-

itable one yet.

As a restaurant owner, focusing

on filling your tables during slow

nights might feel like the logical

move. But here’s the truth: the real

game-changer for your profits isn’t

quiet Tuesdays. It’s making the most

out of your busiest times.

When your restaurant is bustling,

the energy is high. Staff are already

on the floor. The kitchen is running

at full capacity. The vibe is electric.

That’s when you have the best op-

portunity to maximize revenue.

Unfortunately, many operators miss

the mark by treating busy hours like

they’ve already “won” and ignoring

the small adjustments that could

make a huge difference

Strategies to try to maximize

busy restaurant times

Upsell without being pushy

Upselling isn’t about pressuring

guests. It’s about enhancing their

experience while increasing your

check averages. For example, in-

stead of saying, “Would you like a

drink?” train your servers to make

thoughtful recommendations, like,

“Our signature margarita pairs

perfectly with the fajitas you or-

dered. Should I bring one over?” Or,

“We just got in the most incredible

chocolate lava cake. It’s my favorite

thing on the menu. Would you like

to try it?”

Guests appreciate personalized

suggestions, and when your team

frames them as enhancements,

they’re far more likely to say yes.

David Scott Peters u Today’s Restaurant Contributor

Streamline restaurant table turns

A packed house is great, but idle

tables waiting for checks or drinks are

lost opportunities. Make sure your

staff is proactive about pre-busing

— clearing plates without rushing

guests. Also, invest in technology like

handheld payment devices so diners

can pay and leave without unneces-

sary delays.

Increase restaurant capacity

Ever notice how some restaurants

always seem to find a way to seat more

guests during peak hours? Simple ad-

justments like adding a cozy outdoor

patio, shared high-tops or repurpos-

ing your bar area with comfortable

seating can bring in dozens of extra

customers. This translates to more

revenue without additional market-

ing expenses.

Leverage promotions during

restaurant’s peak hours

Peak times are perfect for intro-

ducing limited-time offers or premi-

um items that guests will pay extra

for. A chef’s special entree or an ex-

clusive seasonal cocktail can drive up

your per-customer revenue without

significantly increasing your costs.

Why peak restaurant hours

matter most

Every minute during your peak

hours counts. Trying to fill your

restaurant during slow periods is of-

ten an uphill battle with a low return

on investment. Instead, focus your

energy on making high-traffic times

as profitable as possible.

Take a close look at your busy

hours this week. Are you maximizing

every table, every order, every min-

ute? Identify one area where you can

make improvements to get more out

of your peak times. Make your busi-

est hours your most profitable ones.

Visit David Scott Peters website online at

www.davidscottpeters.com

TODAY’S RESTAURANT

JANUARY 2026

TODAY’S RESTAURANT

Holds TWO virtual network meetings every week!

Network with vendors to the restaurant industry and increase your sales!

You can now choose which valuable meeting is best for you!

MEMBERSHIP BENEFITS INCLUDE:

u Access to other vendor members

u A listing in the Roster Eblast 2-4 times per month

u A Network Roster ad listing in our digital newspaper

u Posting on our Social Media sites 2-3 times per week

u Protected category seat

u Recognition by industry as a respected vendor

u Increased sales

For information on how to join the TRN Networking Group call or visit our website:

561.620.8888

info@trnusa.com

trnusa.com/network-group

RESTAURANT OWNERS, MANAGERS AND CHEFS ARE ALWAYS WELCOME AT NO CHARGE!

MEETINGS FRIDAY at 9AM and 11AM YOUR FIRST MEETING IS FREE!

An Exclusive Group of Top Vendors Servicing the Restaurant & Hospitality Industry

NETWORKING GROUP

ONE COMPANY PER CATEGORY u QUARTERLY DUES $150.

Forecast

from page 1

Operators are balancing creativi-

ty and cost by delivering satisfying

meals that remain affordable for

price-conscious diners.

4. Smash burgers – Blending retro

appeal with customizable, high-flavor

twists; this diner staple has reemerged

as a social-media favorite.

5. Clear menu labeling, icons,

and cues – Simple visual indicators

help diners make quick, informed

choices about ingredients, calories

and sustainability.

6. Allergen-friendly menus –

Restaurants are expanding inclusive

options for guests with dietary restric-

tions, from gluten-free items to nut-

and dairy-free dishes.

7. Global comfort foods – Chefs

are reinterpreting homestyle dishes

from around the world, blending au-

thenticity with local influence.

8. “Cleaner” recipes with fewer

additives and dyes – Consumers are

prioritizing ingredient transparency,

inspiring operators to include simpler,

less-processed options.

9. Proteins as add-ons – From

smoothie bowls to pancakes, protein

is becoming a customizable boost for

both taste and nutrition.

10. Compostable and reusable

packaging – Eco-friendly materials

are replacing single-use plastics as

restaurants reduce waste and improve

sustainability.

At the macro level, comfort and

value remain the ultimate crowd-

pleasers, and operators are finding

new ways to deliver both through in-

ventive sourcing, menu simplifica-

tion, and community-minded offer-

ings. These shifts signal a restaurant

landscape defined by balance and

one that pairs creativity with practi-

cality and ensures that every innova-

tion connects meaningfully with what

guests care about most.

“The 2026 forecast highlights a

restaurant industry that continues

to adapt to changing tastes and eco-

nomic realities,” Moutray added. “It

is driven by connection and creativity,

bringing fresh energy to classic favor-

ites while celebrating the global flavors

that make dining out an experience.”

The What’s Hot Culinary Forecast

is based on a survey of hundreds of

culinary professionals conducted in

October 2025. Respondents identi-

fied leading trends in dishes, bever-

ages, desserts, ingredients, and mac-

ro themes for the coming year.

About the National Restaurant Association:

Founded in 1919, the National Restaurant

Association is the leading business association

for the restaurant industry, which comprises

more than 1 million restaurant and foodser-

vice outlets and a workforce of 15.7 million

employees. Together with 52 State Associations,

we are a network of professional organizations

dedicated to serving every restaurant through

advocacy, education, and food safety. We spon-

sor the industry's largest trade show (National

Restaurant Association Show); leading food

safety training and certification program

(ServSafe); unique career-building high school

program (the NRAEF's ProStart)..

Segreto

from page 10

u Seasonal menu items that

feel natural

u Customer appreciation days

u Events that highlight team

members or regulars

These are not promotions.

These are invitations.

The brand remains recogniz-

able, yet alive.

Examples of momentum

maintainers

Dutch Bros.

Energy and personality stay con-

sistent every visit.

The excitement at the window is

replicated, not performed once.

Buffalo Wild Wings

Connection to sports culture

creates repeating reason to return.

The brand ties itself to local ritu-

al, not just food.

Local main street diners that

last for generations

They don’t chase customers.

They know customers.

They become part of life, not an

occasional visit.

the key truth of sustained

momentum

Opening day creates awareness.

Identity creates loyalty.

Rhythm creates permanence.

Momentum is not preserved by

doing more.

It is preserved by doing what

matters again, and again, and again.

Customers return not because

they are reminded — but because

they are remembered.

the playbook expands

This series has now shown the

entrepreneur how to:

u Disrupt through intention

u Lead through presence

u Meet modern consumer

expectations

u Become essential to the

community

u Scale culture across locations

u Build anticipation before

opening

u And now, sustain momen-

tum long after

Next in the series, we move from

sustaining momentum to expand-

ing opportunity:

How the best brands grow with-

out losing identity — and how to

decide when and where to grow.

Because growth, when done in

alignment with meaning, becomes

legacy.

About the Author: Paul Segreto brings over

40 years of real-world experience in franchis-

ing, restaurants, and small business growth.

Recognized as one of the Top 100 Global

Franchise and Small Business Influencers, Paul

is the driving voice behind Acceler8Success Café,

a daily content platform that informs thousands

of entrepreneurs nationwide. A passionate ad-

vocate for ethical leadership and sustainable

growth, Paul has dedicated his career to helping

founders, franchise executives, and entrepre-

neurial families achieve clarity, balance, and

lasting success through purpose-driven action.

TODAY’S RESTAURANT

JANUARY 2026

ADVERTISING / MARKETING / PUBLISHING

Today's Restaurant Howard Appell / Terri Appell

561.870.9663 u 561.620.8888 u www.trnusa.com

ATTORNEY

Evan D. Appell, P.A. Evan D. Appell

561.337.5858 u evan@edalegal.com

BUSINESS BROKER

Real Estate Sales Force Inc. Azalea Cristobal

786.457.2796 u Azalea@resf.com u www.restaurantsforsalemiami.com

CARIBBEAN MOONSHINE

Sunshine Cellars Mike Weber

mweber@sunshinecellars.com

COFFEE ROASTERS

Brisk Coffee Mike Newkirk

813.404.1724 u mnewkirk@briskcoffee.com

COMPUTER SERVICES

Brilliant Computers Mark Brilliant / Stefani Brilliant

561.877.1119 u mark@brilliantcomputers.com

Stefanie@brilliantcomputers.com u www.brilliantcomputers.com

CPA

Cha-cpas Bill Clark / Michelle Nizielski

860.904.4436 u bill@cha-cpas.com u michelle@cha-cpas.com

ENERGY BROKER

Wise Energy Solutions Bill Clement

813.455.4079 u bill@wisenergysolutions.com u www.wisenergysolutions.com

EQUIPMENT & SUPPLY

The Restaurant Store Gerry Mangual

954.415.3040 u 717.823.7866 u gmangual810@gmail.com u therestaurantstore.com

EQUIPMENT FINANCE

Leasing Solutons Steve Geller

845.362.6106 u sgeller@leasingsolutionsllc.com u leasingsolutionsllc.com

FOODSERVICE DESIGN AND CONSULTING

Marenic Food Service Design John Marenic

954.817.1183 u jmarenic@marenic.com

HANDS ON RESTAURANT COACH

Silver Spoon Mia Al Kanbar

305.299.5171 u al@silverspoonmia.com u www.silverspoonmia.com

HOTELPORT

AI-Powered Hospitality Monitor, etc Fred Bean

305.209.6244 u fred.bean@hotelport.co

LEAD GEN & RETENTION TOOLS

Gig Game Jason Bramble

407.488.7197 u 855.844.4426 u jason.bramble@gig.game u gig.game/en/home.html

LIABILITY INSURANCE

Plastridge Insurance Jeff Wells

310.625.3390 u 561.276.5221 u JWells@plastridge.com u https://plastridge.com

LOYALTY PROGRAM

Krowd Gary Kraeger

315.335.3096 u gary@getkrowd.com u https://getkrowd.com

PAYROLL

Auris Payroll — formerly Heartland Payroll Randy Pumputis

585.622.2993 u randall.pumputis@e-hps.com

PEO

Employers-rx Bruce Silver

561.843.4333 u bruce@employers-rx.com

POS SYSTEMS & MERCHANT SERVICES

POS Jose Molina

305.834.5172 u 855.955.6111

jmolina@floridapayments.com u www.directprocessingnetwork.com

PROMOTIONAL PRODUCTS

Creative Business Impressions Terry Arke

561.308.1393 u terry.arke@outlook.com

PURCHASING CONSULTING SERVICE

Strategic Supply Chain Partners

John Mulholland / Chris Rodrigue / Kevin Anderson

jmulholland@yahoo.com u 678.362.7307 u https://ssc.partners

chris.rodrigue@ssc.partners u 985.778.1515 u https://ssc.partners

kevin.anderson@ssc.partners u 407.497.9495 u https://ssc.partners

RECRUITING

EHS Recruiting Company Matt Fried

941.586.1793

941.926.1990

mfried@ehsrecruitingcompany.com

MARKETING, ADVERTISING & VIDEO PRODUCTION

ZivZo Benson Fischer

301.801.5476 u 833.948.9663 x700 u Ben@ZivZo.com u www.zivzo.com

SEAFOOD SUPPLIER

Miami Prime Seafood Ian Zominhan

786.202.6615 u Miamiprimeseafood@hotmail.com u miamiprimeseafood.com

TYING MACHINE

Bunn Tying Machines John R. Bunn

863.647.1555 u jbunn@bunntyco.com u www.bunntyco.com

UNIFORMS

Workwear Outfitters Terry Lena

317.385.2539

terry.lena@wwof.com

www.wwof.com

ADVERTISING / MARKETING / PUBLISHING

Today's Restaurant Howard Appell / Terri Appell

561.870.9663 u 561.620.8888 u www.trnusa.com

BUSINESS BROKER

Shark Team Steven Fuentes

407.457.6996 u steven@sharkteam.com u https://sharkteamflorida.com

DISINFECTANT / SANITIZER SPRAY

EpomsByDW Dwayne Wilson

786.738.2126 u office@epomsbydw.com u www.epomsbydw.com

FRUIT PIES / DESSERTS

The Concord Grape Pie Co. Mel Nass / Andrew Nass

Mel: 954.684.6881 u theventure3@gmail.com

Andrew: 315.651.2684 u andrewnass@gmail.com u theconcordgrapepiecompany.com

GENERAL INSURANCE

Brown & Brown Insurance Nick DeSantis

386.299.9540 Nick@CatonHosey.com https://www.bbrown.com/us

ICE CREAM MAKING EQUIPMENT DISTRIBUTOR

Seacoast Sales/Carpigiani Ed Guertin

904.334.4489 u seacoastsale3477@bellsouth.net

INSURANCE

Life-Line Insurance Consultants Richard Israel

256.448.8705 u 256.937.2537

rick@life-lineinsurance.com u www.life-lineinsurance.com

LEASE/FINANCING

Rogue Leasing Brian Josselson

404.723.7222 u brian@rogueleasing.com

MEDICARE AND HEALTH INSURANCE

ARCHI Agency Rick Israel

561.777.8813 u 256.698.8774

rickbamainsurance@gmail.com u info@affiliated-health.com

MANAGEMENT RECRUITER

Restaurant Recruiters of America Chris Kauffman

912.245.4540 u 404.233.3530

chris@kauffco.com u www.RestaurantRecruitersofAmerica.com

POS/PROCESSING

Spot On Kurt Hayden

727.667.3825 u kurt.hayden@spoton.com u www.spoton.com

PREP LABELING & TEMPERATURE SOLUTIONS

ITD Food Safety Brannon Daniels

321.308.6137 u 321.676.3194 u Brannon@itdfoodsafety.com u itdfoodsafety.com

RESTAURANT CLEANING / HOOD CLEANING

TruShine Services Kevin Rickson

407.280.4113 u 407.565.4290 ext. 1018 u kevin.anthony@trushineservice.com

SODA SYRUPS, CO2 GAS

Broward Nelson Steve Oliver

407.697.1048 u 954.584.7330 u soliver@browardnelson.com

WI-FI COMMUNICATIONS

Spectrum Jessica Kirby

813.326.2246 u Jessica.kirby@charter.com

CHAPTER 1 u VIRTUAL MEETINGS u FRIDAYS 11 AM

CHAPTER 2 u VIRTUAL MEETINGS u FRIDAYS 9 AM

We are looking for new members! Call for info or to join us at the next meeting!

561.620.8888 u info@trnusa.com u www.trnusa.com

Two Exclusive Groups of Top Vendors Servicing the Restaurant & Hospitality Industry

NETWORKING GROUPS

JANUARY 2026

TODAY’S RESTAURANT

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National Restaurant Association unveils What's Hot Culinary Forecast PDF Free Download

National Restaurant Association unveils What's Hot Culinary Forecast PDF free Download. Think more deeply and widely.

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