Articles Tagged with ''restaurant industry''

Consumers answer which ethnic varieties of sandwiches they would consider ordering

Interest Spreads for Sandwiches

Differentiated ingredients, proteins crucial to capture away-from-home occasions

September 13, 2016

Technomic’s “2016 Sandwich Consumer Trend Report” shows consumers eat nearly four sandwiches per week, creating opportunities to entice them with sandwich offerings.

New Carl’s Jr., Hardee’s Steak and Eggs Items

The sister restaurant chains are taking seasoned, marinated grilled steak, eggs and melted cheese, and are offering them in two ways

September 9, 2016

The sister restaurant chains, known for their innovative, premium-quality breakfast offerings, are taking seasoned, marinated grilled steak, eggs and melted cheese and are offering it all in two ways: on a signature Made from Scratch™ Biscuit or rolled up in a warm flour tortilla with salsa. Both the biscuit and burrito options are now available at all participating Carl’s Jr. and Hardee’s locations nationwide.

Fast-Growing Chicken Concepts

Technomic's Digital Resource Library shows that some of the fastest-growing limited-service chains are chicken brands

September 1, 2016

Consumers are flocking to these chicken restaurants for better-for-you takes on an American favorite, whether that's never-frozen chicken tenders or marinated grilled chicken.

Burger King Whopperrito

The WHOPPERRITO™ burger-burrito hybrid is made with flame-grilled 100% beef and seasoned with a special blend of spices to deliver an authentic Tex-Mex flavor

August 30, 2016

BURGER KING® restaurants are introducing a Tex-Mex twist on its famous WHOPPER® sandwich nationwide with its new WHOPPERRITO™ burger-burrito mashup.

Cold Brew Trend at Dunkin’ Donuts

Only half of coffee drinkers exclusively take their coffee hot

August 15, 2016

Among US coffee drinkers, 5% choose slower, smoother, and less bitter cold brew most often.

Generation lifestyle changes influence foodservice decisions

A Different Future for Foodservice

Generational trends impact the future of foodservice

Jill Failla

August 12, 2016

A comprehensive understanding of generational behaviors and preferences is necessary for operators and manufactures to be able to appeal to their target demographic—or figure out who their target demographic should be.

Mind Over Menu

How do food and beverage manufacturers interpret a shifting and fast-paced foodservice market?

Robert Garrison

August 11, 2016

Our ability to reason, think creatively and solve problems. Perhaps that’s best described as mind over matter. Ah, but how do food and beverage manufacturers interpret a shifting and fast-paced foodservice market? That can be a more vexing question of mind over menu.

Small plates, such as these Thai Style Lettuce Wraps, thrive on restaurant menus

Consumer Influence on the Menu

Diets, diversity and the desire for unique flavors drive menu changes

Sarah Janssen

August 10, 2016

Diners are much more opinionated and vocal about their restaurant preferences, and operators need to constantly adapt menus to appeal to their main customer demographic.

SONIC® Island Breeze Frozen Drinks

New flavors include Chipotle Spiced Margarita, Pina Colada, and Strawberry Mango Margarita

August 9, 2016

SONIC® Drive-In launched its new Island Breeze Frozen Drinks to add more options to its drink lineup.

Evaluated home meal replacements (HMR) options

Foodservice—at Home

IFMA and Datassential examine the growth and potential of foodservice at home

Julie Heseman Adrienne Nadeau