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Big Flavor Forecast! 2026 Modern Culinary Trends to Watch

If there’s one thing we know about the restaurant industry, it’s that flavor never stands still. Every year brings a fresh wave of ideas, influences, and consumer cravings that push operators to rethink what’s possible on the plate. And according to the National Restaurant Association’s newly released 2026 What’s Hot Culinary Forecast, next year’s menus are all about comfort, value, and a little passport-free escape. Guests want dishes that lift them out of their day-to-day routine, flavors that feel nostalgic, experiences that feel transportive, and options that don’t wreck the budget. It’s a blend of “warm and familiar” with “tell-me-more,” and operators across all segments are gearing up to meet diners exactly where they are. Below, we’re breaking down the Top 10 overall restaurant menu trends for 2026 and what they mean for restaurant success in the year ahead. 1. Local Sourcing Guests love seeing ingredients from their own backyard,

Top 8 Benefits of Restaurant Accounting Software

Running a restaurant has a way of pulling you into a dozen directions before lunch even hits. One moment you’re coaching a line cook through a rush, and the next you’re trying to figure out why yesterday’s sales didn’t quite match what hit the bank. It’s a business built on tight timing, tighter margins, and the constant hum of decisions that never stop coming. That’s why the operators who stay ahead aren’t the ones with the fanciest menus — they’re the ones with a clear handle on their numbers. And these days, that clarity usually starts with accounting software that was actually built for restaurants, not repurposed from some generic small-business template. (If you’ve seen what Back Office can do, you know exactly what we mean.) Why Accounting Is Vital for Restaurant Success Talk to any operator who’s made it through more than one unpredictable year, and they’ll tell you the same thing: accounting is the quiet backbone of the whole operation. You can have incredible foot traffic, a killer menu, and a team that runs like

Essential Inventory Management Tips for Restaurants

Ask anyone who’s worked in a kitchen—inventory can make or break your month. It’s not just about what’s in the cooler; it’s about how those ingredients connect to your costs, your cash flow, and the pace of your operation. Food prices change constantly, guests come and go in waves, and one missed delivery can throw everything off. Managing inventory well isn’t busywork—it’s survival. Why Inventory Management Matters for Restaurants When margins are razor-thin, every ounce matters. A solid inventory process helps you stay on top of costs, spot waste early, and avoid running short on the items that actually make you money. It’s not glamorous, but it’s one of those behind-the-scenes systems that keeps your kitchen steady when things get chaotic. When you really know what’s sitting on your shelves—and how quickly it’s moving—you start ordering smarter and negotiating better. It’s less about reacting to what’s missing and more about planning what’s next. That’s how operators find control in a business that never really stops moving. Basic Inventory Management Tips for Restaurants Inventory might not feel exciting, but it’s the part of the

Launchpad Just Got Smarter: A Fresh Look for a More Powerful Experience

Launchpad Just Got Smarter: A Fresh Look for a Powerful Experience

When it comes to running a foodservice business, being able to see everything is very important. That’s why Buyers Edge Platform’s Launchpad, your one-stop shop for information, savings, and better choices, has just had a big design update. The features you know and love are still there, but now they come with a sleek new interface that makes it easier to find and use every insight. Here are the changes: A Redesigned Home Screen Built for Clarity Your dashboard should be just as hard at work as you are. You can get the following from the new Launchpad home screen: Faster navigation — You can get to the tools and reports you use the most with fewer clicks. Clean visual layout — The layout is clean, and important numbers like spending, rebates, and savings are now front and center. Instant performance insights — As soon as you log in, you

Restaurant Management Tips Every Manager Should Know

If you’re not brave, you shouldn’t run a restaurant. Every day is a new challenge, whether it’s keeping the budget in check, managing staff, keeping quality high, or going above and beyond what customers expect. But the best managers know that even the busiest kitchen can run well with the right tools, systems, and leadership. These restaurant management tips will help you improve your team, make operations more efficient, and make more money, whether you run one location or a growing multi-unit business — all while creating a memorable guest experience. Proven Tips to Manage a Restaurant Effectively To run a successful restaurant, you need to find the right balance between people, process, and performance. Here are some tried-and-true ways to make sure your foodservice business runs smoothly and makes money. 1. Build and Lead a Strong, Motivated Team Ask yourself this: Would you want to work for you? Your

Why Do Restaurants Fail? 10 Reasons & How Operators Can Turn It Around

There are always problems in the restaurant business. Before the pandemic, profit margins were very small, it was hard to find and keep staff, and consumer trends changed faster than menus could be changed. These pressures haven’t gone away in 2025; they’ve changed. Many restaurants are on the edge of survival and success because of rising food and labor costs, complicated supply chains, and customers who don’t always act the way they expect. But failure isn’t always going to happen. The first step to making a restaurant profitable in the long run is to understand why they fail and how to deal with these problems before they happen. Below, we look at ten common reasons why restaurants fail and how the best ones today are using data, technology, and smart buying to stay ahead. 1. Rising Costs Outpace Revenue Inflation has reshaped foodservice economics. From proteins and produce to rent

An Ultimate Guide to Restaurant Inventory Management

It takes balance to run a restaurant. The inventory comes after the food, service, employees, and visitors. Although it may not be the most glamorous aspect of the company, it is one of the most crucial. Overordering, theft, waste, and lost opportunities are all silent ways that poor inventory control can reduce profits. Conversely, effective inventory control reduces expenses, increases ordering precision, and provides the information you need to make more informed business decisions. We’ll go over the procedures, resources, and best practices in this guide to help operators manage their inventory, cut waste, and increase long-term profitability. What is Restaurant Inventory Management? The continuous process of monitoring all the food, drinks, and supplies in your establishment, from the time they are ordered until they are used, is known as restaurant inventory management. To ensure you always know exactly what’s on hand, it entails ordering, receiving, storing, counting, and reconciling

Buyers Edge Platform and Chowly Partner to Help Independent Restaurants

Buyers Edge Platform and Chowly Partner to Help Independent Restaurant Operators Get More Orders and Profit

Waltham, MA – October 6, 2025 – Buyers Edge Platform, the leading digital procurement network for the foodservice industry, has teamed up with the Chowly Platform, the go-to solution for unifying digital storefronts, to bring local restaurants what they need most: more sales, stronger margins, and tools that just work. Through this partnership, independents now have access to the full Chowly Platform—10+ connected tools built to cut third-party fees, run smarter marketing, and turn guests into loyal regulars. Features include: Marketing Website, Online Ordering, Google Business Profile, Paid Ads, 3rd Party Integration, Email Marketing, Mobile App, Dynamic Pricing, Customer Surveys, Loyalty Program, and more. “Independent restaurant operators are the heartbeat of this industry. They deserve technology that’s practical, powerful, and built with their challenges in mind,” said Stephen Larkin, Sr. Director, Beyond Broadline at Buyers Edge Platform. “Together with the Chowly Platform, we’re delivering exactly that—profit-driven tools that help operators

How Source1 and Dining Alliance Turn Spend into Strategy

If you run a hotel, resort, casino, country club, or restaurant, you’re juggling rising costs, labor pressure, and the constant “do more with less” drumbeat. The good news: you don’t have to white-knuckle procurement alone. Two Buyers Edge Platform brands, Source1 and Dining Alliance, help operators convert day-to-day purchasing into measurable gains in margin, time, and consistency. This guide started as a recap of what operators asked us for at the Hotel, Motel & Restaurant Supply Show. We’ve expanded it into an evergreen playbook you can use all year to benchmark your operation, tighten purchasing, and find quick wins. Why This Matters Right Now Visibility drives margin. When line items, contracts, and rebates are scattered, money is left on the table. Standardization lowers chaos. Fewer SKUs and better compliance shrink waste and speed up training. Data beats guesswork. Category trends and real invoice data help you negotiate confidently and act

Foodservice Purchasing: A Comprehensive Guide for Success

Running a food service business has never been harder. Operators are always under pressure to do more with less because of things like labor shortages, problems with the supply chain, and changing consumer tastes and ingredient prices. Foodservice purchasing is a key part of these problems. Buying ingredients is only one aspect of purchasing in the foodservice sector. It’s the strategy that ensures the right products are available when customers arrive, maintains quality, and increases profitability. When implemented properly, it strengthens relationships with suppliers, reduces costs, and enhances menu consistency. When done poorly, it leads to waste, higher food costs, and unhappy workers. This guide takes a deep dive into the strategies, tools, and practical tips operators can use to get a handle on foodservice purchasing and set their businesses up for lasting success. Why Foodservice Purchasing Matters Food and drink costs usually make up 28–35% of a restaurant or

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