Pizza night is a weekly tradition for two-thirds of consumers, and unlike most foods, pizza is primarily sourced away from home instead of purchased at retail or made from scratch.
Unique and experiential offerings will increasingly serve as destination drivers
September 10, 2018
Brands are leveraging beverages to differentiate through signature drinks like mocktails, over-the-top options like extreme milkshakes and better-for-you options.
They say good things come in threes. That certainly fits some of latest findings from Mintel Menu Insights, which finds some of the top restaurant beverage trends involve cold coffee drinks, floral flavors and mocktails.
Despite the rise in interest in plant-based or lab-grown protein, market researcher Packaged Facts finds that actual consumption is very low compared to demand for beef, pork, chicken and turkey.
From coffee to "crafted" and floral to functional, this year's National Restaurant Association (NRA) Show featured a wide variety of foodservice beverage trends.
Here's an example of flour power. When the National Restaurant Association (NRA) announced its 2018 annual Food and Beverage (FABI) award honorees, nine of the 36 winners were bakery products and/or baking companies.
Although they often take second billing on menus, it's clear that appetizers, soups and side dishes represent a main course of new product development in foodservice.