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"Sustainability, which by definition is the avoidance of the depletion of natural resources in order to maintain an ecological balance, is a much talked about topic today and is used in a broader sense to mean environmental consciousness or earth-friendly. In the food and beverage and foodservice sectors, many grocers, food manufacturers, and restaurant operators are initiating sustainability efforts as socially responsible corporate citizens and to support consumer interests."
Tag: Restaurant trends
Restaurants to Promote Convenience to Millennial Parents
"Millennial parents, just like parents from the generations that preceded them, are increasingly looking to restaurants to take on the task of cooking for their families. Millennials with children increased their restaurant visits by 5% in 2018 compared to prior year, reports The NPD Group. Their visit increase is in comparison to flat traffic growth for the total foodservice industry in 2018, according to NPD, which tracks on a daily basis U.S. consumers’ use of restaurants and other foodservice outlets."
Chefs Say LOCAL is Top Restaurant Trend for 2015
The National Restaurant Association each year gets in the kitchen with chefs to reveal the top menu trends for the coming year. For its annual WhatÛªs Hot Culinary Forecast, the NRA surveyed nearly 1,300 professional chefs to find which foods, cuisines, beverages and culinary themes will be hot trends
Restaurant Industry to Enjoy Modest Growth in 2014
The U.S. restaurant industry has enjoyed modest growth in the past few years, and Mintel forecasts a 5.9% increase in sales in 2014. Key trends for the new year include the continued growth of the fast-casual segment; the addition of healthier, more flavorful menu items; implementation of technology to cut service times, and to offer loyalty programs, promotions, discounts, etc.; and transparency not only in ingredient sourcing, but in general business practices, including the treatment of animals and employees.
Restaurant Sales Projected to Reach $660B in 2013, Bolstered by New Trends
Restaurant sales are projected to reach a record-high $660 billion in 2013. Frequency of visits is helping bolster the higher sales numbers and mobile accessibility is also gaining in importance. Other food trends that may significantly impact the restaurant industry in 2013 include the return of retro dining, experimentation with more ethnic foods and flavors, and the introduction of more housemade beverages and regional craft brews.
Best of 2012: Coffee/Tea Drive Growth in Foodservice Industry; Sales Projected to Reach $18.7B in 2012
Coffee and tea remains a key foodservice industry growth driver, buoyed by aggressive menu innovation and a strong foothold in the breakfast daypart, according to "Coffee and Tea Foodservice Trends in the U.S.," a recently-released study from Packaged Facts. Sales of coffee and tea at restaurant and drinking places are projected to reach $18.7 billion
Chicken Menu Innovation Boosting Sales at Restaurants
Recent health-related issues surrounding beef, coupled with high beef prices, are prompting restaurants to start focusing their attention on other proteins such as chicken. New data from Mintel Menu Insights shows the number of U.S. menu items with poultry as an ingredient has climbed an average of 12% in the past three years and is expected to continue to increase in the next one to two years. Chicken menu innovation is giving restaurant-goers a fresh and less expensive option while dining out.
Coffee/Tea Drive Growth in Foodservice Industry; Sales Projected to Reach $18.7B in 2012.
Coffee and tea remains a key foodservice industry growth driver, buoyed by aggressive menu innovation and a strong foothold in the breakfast daypart, according to a new study from Packaged Facts. Sales of coffee and tea at restaurant and drinking places are projected to reach $18.7 billion in 2012. The challenge for foodservice operators involves expanding varieties and occasions for use while converting home and office coffee and tea users into foodservice users.
Majority of Restaurant Patrons Willing to Pay for Sustainable/Local Ingredients
Getting restaurant industry operators and consumers on the “green” bandwagon is necessary to minimize the impact that restaurants have on the environment in the future, according to a recent Mintel report, just more than half (57%) of respondents are willing to pay more for local and sustainable fare. Although still a small percentage of patrons are impacted, local or organic ingredients are particularly of interest to those living in Western states.
Unique Menus, Atmosphere Lure Restaurant Patrons from Chains to Indies
While independent restaurants can be especially hard hit during poor economic times, new research from Mintel reveals that indies may have some advantages over their competition, as 43% of American consumers who have visited one in the past month seek out independent restaurants over chains. Over half (52%) say they visit these establishments to support their local community/economy while 51% agree that indie restaurants do a good job of supporting their local community.
Hispanic Diners Prefer Family-Friendly Environment, Authentic Cuisine
According to a new study by Technomic, preparing and presenting Hispanic cuisine in an authentic manner and providing a family-friendly environment are two ways restaurant operators can build relationships with Hispanic consumers. Hispanic consumers currently comprise 16% of the U.S. population and are projected to reach 30% by the year 2050. The demographic currently represents about $1 trillion of spending power in the United States, and is the fastest growing population group in America.
Restaurants Should Price Healthy Foods Consistent with Other Menu Items
The majority (70%) of consumers who express interest in healthful foods expect to pay no more for healthier items than they do for other menu items, according to new research by The NPD Group. Younger adults appear more open to paying more for healthful items. Survey respondents also noted that they would feel more satisfied after restaurant visits if they had more healthful options available at the same prices as less healthful options, including on the value menu.
