Articles Tagged with ''food service industry''

Dining Dynamics, Implications

Examining foodservice industry trends and how they impact food and beverage formulation
August 26, 2015
They say too many cooks spoil the broth. That may be true in an actual kitchen but I disagree when it comes to this foodservice feature.
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Consumers Indulge by Dining at Restaurants

On-premises restaurant dining represents $223.4 billion for industry
July 27, 2015
More customers are sitting down and eating their meal in the restaurant than are carrying it out or using the drive-thru, reports The NPD Group, a leading global information company.
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Hispanics Value Healthy Foods

Understanding the need-states of Hispanic Americans during their foodservice purchasing occasions
Darren Tristano
July 13, 2015

Hispanics comprise approximately 17% of the US population, making them the nation’s largest minority group.


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Defining Foodservice Consumers

Technomic's 7 Eater Archetypes sketch details of consumer behavior and attitudes
July 6, 2015
To help industry stakeholders get ahead of consumer expectation, Technomic's Consumer4Sight established the 7 Eater Archetype (EAT) segments that compose the foodservice consumer landscape.
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Foodservice Spending is Up, Visits are Flat

Consumers continue to eat more meals at home
June 3, 2015
Foodservice spending, which was up 3% in the year ending April 2015, did not equate to foodservice visits, which were flat in the period, according to The NPD Group, a global information company.
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The Secret Behind Fast-Casual Growth

Customization, personalized menu items and staff engagement drive rapid sales expansion for restaurants
June 2, 2015
The fast-casual segment's blistering pace of sales and unit expansion continued in 2014.
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State of the Foodservice Supply Chain

Cost volatility emphasizes strategic importance of supplychain
April 24, 2015
In this third annual report compiled by Technomic and HAVI Global Solutions (HGS), chains report a broader range of supply-chain capabilities with higher levels of supply-chain maturity than previously.
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Seafood, Vegetarian Fare Provide Healthier Alternatives

As millennials represent a greater proportion of the foodservice consumer, seafood, vegetarian or vegan menu innovation will become essential
April 20, 2015
Three-fifths (62 percent) of general-population consumers say they consume meals without beef, pork, chicken or turkey at least once a week.
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