Darren Tristano

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.

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.

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

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.

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

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

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

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.

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.

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