Bar & Restaurant Expo

10/30/2026

Takeout can drive revenue, but only if the menu is built with margins in mind. 🍽️📦

From menu engineering and pricing to packaging and operational efficiency, here’s how restaurants can create a takeout program designed to turn orders into profit.

https://www.barandrestaurant.com/operations/how-build-takeout-menu-turns-profit

A dish can earn its place on a restaurant’s dine-in menu and still fail the test that matters for takeout: What happens when the guest opens the container 20 or 30 minutes later? | Successful off-premise programs depend on more than food quality. Packaging, pricing, ordering and fulfillment all pl...

10/29/2026

Three days. Big ideas. Real connections. And a few Vegas memories along the way. 😉

Bar & Restaurant Expo, the only show for independent on-premise operators, is calling.

Don't be the one hearing about it afterward!

🎟️ Best rates end Nov. 30!
Lock in your spot: barandrestaurantexpo.com

📍 March 22–24 | Las Vegas

10/27/2026

Restaurant employees are feeling better about their pay and benefits, according to Toast's latest survey. The study also found growing openness to AI tools for tasks like shift summaries, scheduling and upselling, though wages, tips and benefits remain workers' top concerns.

https://www.barandrestaurant.com/operations/restaurant-workers-report-higher-pay-satisfaction

< | Study shows higher satisfaction with pay and benefits as employees remain open to using AI tools on the job.

10/26/2026

B**r isn't dead, but the category is evolving. Operators who rethink pricing, focus on occasion-based drinking and strengthen their draft programs can uncover new growth opportunities. Here's why b**r remains a key profit driver and what bars and restaurants should do next. 🍺

https://www.barandrestaurant.com/food-beverage/b**r-isnt-dead-it-just-needs-refresh

**r **r

Contrary to what you may have heard, b**r is not dead. It has, however, taken a bit of a tumble. After years of explosive craft-b**r growth, b**r programs have lost their dominance. | Operators are boosting b**r sales with local partnerships, nostalgic favorites, low- and no-alcohol options, and mor...

10/24/2026

Restaurant profits aren't just made on the menu. They're protected in the stockroom. 📦💰

From tighter inventory counts to smarter tracking habits, operators are finding that small changes behind the scenes can have a big impact on food costs, waste reduction and overall profitability.

Read how better inventory practices can help restaurants keep more dollars on the bottom line. https://www.barandrestaurant.com/operations/inventory-habits-quietly-protect-restaurant-profits

For most restaurant and bar operators, inventory is a moving target. | From the walk-in to the back bar, a few smarter inventory habits can help restaurants protect profits without slowing down service.

10/21/2026

BUILT BY OPERATORS. INSPIRED BY OPERATORS. FOR OPERATORS. 🔥

Meet the industry leaders helping shape Bar & Restaurant Expo 2027!

They know what it takes to build, grow and run a successful business. Now they're bringing that experience to the table to help make Bar & Restaurant Expo more relevant, practical and inspiring than ever.

Real experience. Fresh perspectives. Ideas worth stealing. 😉

📍 March 22–24, 2027 | Las Vegas
barandrestaurantexpo.com

10/20/2026

Ice isn't the only way bartenders are shaping a cocktail's flavor. From pre-dilution techniques to ingredient substitutions, beverage pros are rethinking how drinks achieve balance, texture and consistency in the glass.

Read how dilution is becoming a more intentional part of cocktail creation: https://www.barandrestaurant.com/food-beverage/beyond-ice-how-dilution-substitution-changing-cocktails

A great cocktail needs to be both properly chilled and properly diluted. | By replacing dilution water with flavorful ingredients and pre-chilling cocktails, bars can boost consistency, speed and sustainability.

10/20/2026

Food waste starts long before a meal reaches the table. From over-ordering and poor forecasting to prep waste and portion sizes, restaurant operators are taking a closer look at where food is lost and how smarter inventory, menu and kitchen practices can protect margins.

Why restaurant food becomes waste in the first place, and what operators are doing about it. https://www.barandrestaurant.com/food-beverage/why-restaurant-food-becomes-waste-first-place-and-what-operators-are-doing-about-it

For Chef Brad Wise, serving a fish does not end with its best-known cuts. | Chefs and operators are reducing losses through smarter prep, forecasting, portioning and ingredient utilization.

10/13/2026

Well, this should be good. 👀 Danny Meyer is taking the Keynote Stage.

The restaurant icon takes the Keynote Stage at Bar & Restaurant Expo 2027.

📍 Las Vegas
📅 March 22–24

Get inspired. Find your next move.

Registration is officially open at Best Rates through Nov 30.

barandrestaurantexpo.com