Aimee Harvey is an editor at Technomic Inc. For more information about Technomic industry data, please contact Patrick Noone at Technomic at 312-506-3852 or pnoone@technomic.com.

2019 Predictions: Restaurant Trends

Restaurants Embrace More Technology, Evolving Definition of "Transparency"

Four key operational trends identified by Technomic researchers

Aimee Harvey

December 21, 2018

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Foodservice industry trends and data observer Technomic looked at a wide range of factors affecting the restaurant industry and compiled a list of its top seven key trends for 2019 and beyond.

Starbucks Macadamia Cocoa and Iced Butterfly Pea Lemonade

2019 Predictions: Flavor & Food Trends

New Items Attract Patrons with Ethnic Flavors, Functional Benefits—and Just Plain Fun

Foodservice industry trends and data observer Technomic looks at a wide range of factors affecting the restaurant industry

Aimee Harvey

December 18, 2018

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Here are three food and beverage menu trends identified by Technomic researchers.

Appetite for Ethnic Adventure, Health

Commodity costs, the latest flavor pairings, curiosity about global cuisines and healthy-eating sensibilities are all part of a melting pot of trends that drive menu development.

Aimee Harvey

September 13, 2013

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The left side of the menu is evolving with several major themes in mind -- including freshness, health, big flavors and ethnic-inspired offerings.

Innovative Desserts--Worth the Splurge

Aimee Harvey

November 8, 2010

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At a time when restaurant-goers have cut back on the "extras", how can operators and suppliers develop the sort of craveable, sweet endings that truly entice guests?

Variety, Flavor and Value Define Appetizers

Aimee Harvey

November 1, 2010

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Traditional, fried appetizers no longer are appealing; operators should focus on variety, flavors, health and uniqueness.

Article: Promoting Craveable Foods and Beverages -- August 2008

Aimee Harvey

August 1, 2008

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Some of the traits many craveable foods share are a high sugar and fat content, which imply comfort foods for many.

Formulating In-Demand Snacks: How to Create the Textures Consumers Want Today

Texture is what takes a snack from “one of many” to “one of a kind.” In this webinar, you’ll learn how specialty starch-based texturizers can make a sheeted or baked snack’s texture loud and crunchy or light and crispy — and how achieving that just-right texture can help your healthier snack stand out in a competitive marketplace.

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Prepared Foods

June 2019

Check out the June 2019 issue of Prepared Foods, featuring our cover story on sugar reduction and sweetener strategies, how developers are meeting new demands for active performance products, and much more.

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