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Home » Authors » Darren Tristano

Darren Tristano

Darren Tristano is chief insights officer at Technomic’s parent company, Winsight. Since 1993, he has led the development of Technomic’s Information Services division and directed multiple aspects of the firm’s operations.

Articles

ARTICLES

Consumers rate prioritizing clean ingredients as the most important factor in creating a good value at restaurants

Leveraging Sustainability’s Growing Value Proposition

Younger consumers are likely to place importance on environmentally friendly business practices
Darren Tristano
September 18, 2017
No Comments

While price, quality and portion size of course remain primary factors in this equation, new research from Technomic’s “2017 Value & Pricing Consumer Trend Report” shows that consumers are placing increasing importance on sustainability and social responsibility at the dining venues they visit.


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Restaurant and Menu Attributes Important to College-Aged Consumers

How to Appeal to College-aged Consumers

How can operators get in at the ground floor and appeal to a generation that’s set to determine the future of foodservice?
Darren Tristano
July 19, 2017
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Most college students are now members of Generation Z, a group that favors healthful, inexpensive, and flavorful food and beverage options. This generation of snackers is currently influencing not only college dining programs, but the restaurants that expand onto college campuses, as well.


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Overall Restaurant Hispanic Patronage Frequency 2015 vs. 2017

Appealing to Hispanic Diners

Hispanic diners increasingly are placing importance on all aspects of the kids’ menu, at both limited-service and full-service restaurants
Darren Tristano
June 9, 2017
No Comments

Three-quarters of Hispanic diners order food from restaurants at least once a week, compared to about two-thirds of consumers overall.


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Vegetables

Veggie-minded Consumers Influence the Menu

The movement toward vegetables isn’t rooted in a desire to avoid meat; it’s rooted in a growing demand for nutritious, plant-based food
Darren Tristano
May 9, 2017
No Comments

Although only a minority of consumers say they follow a specific type of diet, such as a vegan or vegetarian, consumers report eating more vegetables today than a year ago.


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Consumers answer how often they eat chicken for different eating occasions

Meat Consumption Will Grow Beyond Dinner

Consumers are eating more chicken for breakfast and snacks now than they were two years ago
Darren Tristano
April 11, 2017
No Comments

Although consumers are not eating more animal proteins for dinner, they increasingly are eating them at more surprising dayparts, including breakfast, lunch and snacks.


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Consumers answer how likely they are to use a technology for to-go orders from any foodservice location

Delivery Service Key to Restaurant Growth

As delivery service picks up steam, some independents are considering delivery-only ventures to maximize profits
Darren Tristano
February 13, 2017
No Comments

As takeout becomes a more widespread and engrained consumer habit, this service will steal a growing share of restaurant business.


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Family-style and traditional casual-dining chains are experiencing increased patronage from consumers for less-traditional dayparts

Sales Grow for Full-Service Dining

Consumers boost business at full-service restaurants in unexpected ways
Darren Tristano
January 10, 2017
No Comments

Monthly patronage is relatively stagnant among family-style and traditional casual-dining chains, in line with the ongoing top full-service chain sales slump.


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Increase in consumption of non-alcohol beverages

Time for Tea

Flexible format offers many ways to meet consumers’ evolving needs
Darren Tristano
November 10, 2016
No Comments

Tea is one beverage already offered at many restaurants, and specialty teas and flavor variations are growing on both limited- and full-service chain menus.


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Menu attributes that influence Gen Z consumers foodservice decisions

Influence of Gen Z on Foodservice

Darren Tristano
October 10, 2016
No Comments

It’s time for operators to focus on the next generation of young consumers—Generation Z, a group that is coming of age and looking for foodservice that satisfies its food cravings.


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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
Darren Tristano
September 13, 2016
No Comments

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


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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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