Articles by Aimee Harvey

2022 PREDICTIONS | FOODSERVICE

Technomic Issues Predictions for Restaurants in 2022

Year of the Climb: Restaurants can rebound with help from plant-based items, labor-saving products, and more

January 3, 2022

What are some of the trends on the horizon for the foodservice industry in 2022, from the state of the industry and operations to menu optimization and enhancing the guest experience? Here's Technomic's big picture forecast.

GS Gelato's Plant-Based Cold Brew Coffee Oat Milk Dessert

2020 PREDICTIONS: RESTAURANT TRENDS

Technomic Shares Seven Trends to Watch in 2020

Ever-shifting demands for health and flavor guide menus toward sustainably grown and sourced ingredients

Aimee Harvey

December 27, 2019

Everything's connected. That’s the central theme that emerged as Technomic considered the patterns, hurdles and opportunities that are poised to affect the restaurant and foodservice industry in 2020.

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

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

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

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

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

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

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

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.

Articles by Aimee Harvey

Technomic Issues Predictions for Restaurants in 2022

Technomic Shares Seven Trends to Watch in 2020

Restaurants Embrace More Technology, Evolving Definition of "Transparency"

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

Appetite for Ethnic Adventure, Health

Innovative Desserts--Worth the Splurge

Variety, Flavor and Value Define Appetizers

Article: Promoting Craveable Foods and Beverages -- August 2008

Unlock the Future of Food and Beverage Innovation

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