Menus will become streamlined in 2022, while chefs anticipate alcohol-infused desserts, globally inspired items, and upscale potato chips
November 17, 2021
As consumers continue to use off-premises options in all dayparts, restaurants are looking to translate their dine-in experience outside the four walls of the restaurant with thoughtful packaging that maintains food quality, retains temperature, and is tamper-proof.
Data suggest restaurant menus can showcase new regional and global takes on chicken soup. This will give consumers new ways to enjoy an old favorite. As plant-based options continue to take off, soup provides both easy and innovative ways to incorporate more vegetables and meat alternatives.
Juices, smoothies and shakes suffered restaurant sales declines throughout the pandemic, but specific indulgence and health characteristics are garnering consumer interest.
Rich Products world headquarters serves as ghost kitchen for three new delivery-only virtual restaurants
June 11, 2021
The global, family-owned food company will use Dolly’s, its Buffalo, N.Y.-based world headquarters’ kitchen, as a ghost kitchen to bring three new virtual restaurants to Western New York: Grilled Cheese Society, Monster Mac and The Big Melt, with more slated to launch in the coming months.
Plant-based proteins, exquisite flavors, premium ingredients, and more among the 24 groundbreaking food and beverage products honored
May 13, 2021
These industry-altering products will shape what’s new and next for the future of food and beverage with flavorful and marketable items designed to satisfy customers’ taste and boost sales for years to come.
Predictions for changes in the competitive landscape for foodservice after COVID-19
March 17, 2021
In many countries, including those in Europe and North America, COVID-related disruptions remain the most relevant driver of foodservice performance in the near term. The pandemic has accelerated several strategic elements of the foodservice industry, which will continue to drive agendas even after the current crisis ends.
Independent restaurants have always been the true innovation and trend engine in foodservice. Compared to larger regional or national accounts, these smaller operators look forward because they have a smaller base of consumers they seek to inspire and satisfy.
Mintel offers analysis, insights, and recommendations centered around consumer behavior over the next 12 months
February 10, 2021
Mintel announced four key trends for the US foodservice industry, including analysis, insights, and recommendations centered around consumer behavior over the next 12 months. Read more about "The Great Divide," "Play With Your Food," "Restaurants Redefined" and "Trust or Bust."