“Plant-based and veggie burgers are increasingly finding their way on to quick service restaurants (QSRs) menu boards and customers are responding. There were 228 million servings of veggie burgers and veggie sandwiches ordered at QSRs in the year ending May, up 10% from a year ago, reports The NPD Group.”
“The growing access to foodservice delivery has garnered lots of attention from the marketplace and media, but while delivery grabs the spotlight, digital restaurant orders overall steadily grow by double-digits, reports The NPD Group.”
“Burgers have been a top item ordered at U.S. restaurants for decades, but chicken sandwiches have come on strong over the last several years. There are more chicken sandwich restaurant concepts and chicken sandwiches are appearing on more menus. So, have burgers been knocked off their perch by chicken sandwiches?”
“Need another reason to monitor your intake of ultra-processed foods? Cutting down on your amounts could help you live longer, reports Harvard Health Publishing.”
“The meal kit market is quickly evolving from nearly exclusively online and subscription-based, home delivery services to on-demand availability in-store and online. Consumers are trying out the different ways to purchase meal kits, with over a quarter of recent users purchasing kits both in-store, including restaurants, and online, finds The NPD Group. While meal kit marketers and meal kit users are experimenting to find the right fit, there is a large group of consumers, 93 million, who have never tried a meal kit but are interested in giving them a try, which points to a market opportunity, according to NPD’s What’s Next for Meal Kits report.”
“Nutritionists advise preparing more of your meals at home, and for good reason: Doing so raises the nutritional quality of your diet, according to Consumer Reports. Studies have shown that home cooking fans may get more fruits and vegetables and less sodium and unhealthy fats than those who dine out, or do take out, frequently. And they tend to weigh less and have a lower risk of type 2 diabetes, too.”
“Compared with Generation X and older generations, millennials are at the start of their adult buying journeys,” reports Nielsen. “And as a result, this generation’s spending power is only going to increase over time. So while some of the buzz around this group’s digital savviness has faded, this group’s growing spending prowess isn’t something that marketers should lose sight of.”
The fall season is a time for friends and families to reconnect with one another, usually around a holiday meal where discussions and even friendly debates are part of the occasion. According to a recent survey from Undeniably Dairy, a campaign by the Innovation Center for U.S. Dairy, three-quarters of Americans would be more open to someone’s point of view after sharing a meal, reinforcing the idea that most Americans believe in the connecting powers of food.
The lunch “hour” may be a concept of the past, new research from staffing firm OfficeTeam suggests. More than half of workers (56%) said their typical lunch break lasts 30 minutes or less.
Whether it’s the slurp of a honey banana smoothie or the crackle of fresh bacon, breakfast is what gets many of us out of bed in the morning. A new survey conducted by the National Honey Board highlights how the U.S. does breakfast.
A new report titled Get Appy: Do Consumers Use Restaurant & Hotel Branded Apps revealed that a majority of global consumers (57%) have used or are using mobile applications to engage with hospitality operators. The study of 15,000 consumers across Europe, Latin America, Asia-Pacific and North America revealed that of the 23% that have at least one restaurant or hotel branded app on their mobile device, 70% are using them at least once a week. Increased app engagement across global consumers creates new opportunities to personalize service, incentives and menu offerings and highlights the need for modern food and beverage technology to deliver more meaningful guest experiences.
On the heels of ready-to-drink (RTD) coffee and iced coffee growth, cold brew coffee has become commonplace across the foodservice spectrum, according to a report by market research firm Packaged Facts. Iced coffee beverages broaden the coffee playing field, satisfying refreshment-based consumer needs by carrying the beverage well beyond its morning daypart stronghold. Cold brew’s promise of smoother taste and lower acidity, along with its premium positioning, higher price points, and enthusiastic younger consumers, build on iced coffee’s base and help keep the coffee market humming along.