Articles Tagged with ''restaurant industry''

Breakfast Foods to Spark New Dayparts, Mealparts

Technomic 2015 Breakfast Consumer Trend Report serves as a guide to understanding the breakfast daypart
January 14, 2016
Despite the fact that breakfast continues to be the most skipped meal of the day, breakfast has been a bright spot in the industry in recent years.
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Consumers answered which ethnic appetizers/small plates they would order at least occasionally

Street Foods Inspire Starters

More than two-fifths of consumers aged 18–34 say they would like more restaurants to offer small plates with ethnic flavors
Darren Tristano
January 8, 2016

Innovation on the menu doesn’t have to be focused on entrées; it’s important to extend the same strategies, if not more intensely, to the so-called left side of the menu where appetizers are listed.


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Subway to Serve Cage-Free Eggs

Transition to be completed by 2025 in North American restaurants
January 5, 2016
The transition to cage-free eggs has already begun in select markets in the U.S. and Canada and will be completed across its 30,000 North American locations by 2025.
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New Apple Sauce from Musselman's

Musselman's adds four new flavors to 4.5-ounce unsweetened apple sauce line
December 16, 2015
This 4.5-ounce line of products is among the wide variety of apple sauce offerings available to foodservice operations, which also includes the differentiated 2 oz. and 6 oz. sizes, as well as the squeeze pouch and 4 oz. cups.
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Surging Sugar Substitutes

Shipments of sugar substitutes to foodservice outlets increase as consumers become more watchful of sugar foods
December 2, 2015
Sugar is now the top item consumers are trying to avoid in their diets and is neck-and-neck with calories as the top item they look for on nutrition facts labels, finds The NPD Group, a leading global information company.
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