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Pork: The Fastest-Growing Protein in Foodservice

2.6% pork category increase in 2015 outpaced the protein growth average of 0.7%
August 11, 2015
With a growth rate outpacing all other meats, pork continues to be the fastest-growing protein in foodservice since 2011. According to Technomic, Inc.’s 2015 Volumetric Assessment of Pork in Foodservice, pork’s popularity in the food industry continues to grow.
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Ono Hawaiian BBQ Launches Coconut Menu Items

Fresh Young Coconut and Coconut Haupia make up new offerings
August 6, 2015
The tropical fruit doubles as a beverage and dessert, because customers may enjoy the fresh hydrating coconut water inside, as well as the natural goodness of the coconut meat. The Fresh Young Coconut is a healthy add on with every meal at $2.99 each.
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Spirit of Innovation Product Showcase: FOODSERVICE

The 2015 Spirit of Innovation Competition highlights hard work from product development teams across the food and beverage industry
August 3, 2015
The Spirit of Innovation Award is designed to recognize product development teams for excellence in creating an innovative new product. The winners are acknowledged for each step of the process: from ideation and development to design, creation and launch of the product.
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Sager Creek Launches Foodservice Line of Hummus

Made with 100% natural ingredients including chickpeas, tahini and olive oil, Sager Creek Hummus is shelf-stable and is packaged in easy-to-store cans
July 31, 2015
Sager Creek debuted its foodservice line of hummus at the School Nutrition Association's Annual National Conference.
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New Analysis: Marketing Trends in Foodservice, Retail

MarketResearch.com examines current trends to address customer, consumer needs
July 30, 2015
The food retailing and foodservice industries are experiencing major changes because of technology, mobile, and social media. These all are contributing to the way consumers interact with restaurants and grocery stores.
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Employers Encourage Healthy Menu Choices

On-campus menus are featuring more salads – 65% more than last year
July 30, 2015
Employers are taking steps to emphasize healthy lunch options on-premise, according to Technomic's MenuMonitor. On-campus menus are featuring more salads – 65% more than last year – while heartier, indulgent fare like Mexican and pizza saw declines.
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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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