Jill Failla

Jill Failla is a Mintel Foodservice Analyst. Readers may contact her at jfailla@mintel.com.

Articles

ARTICLES

Elmhurst Plant-Based Milk

More Restaurants Feature Plant-Based Milk Options on the Menu

Fluid Situation: Many leading restaurant chains are jumping on the plant-based bandwagon when it comes to milk alternatives
Jill Failla
August 10, 2020
In the past few years, retailers and restaurants alike have seen a swift rise in nut milks, coconut milk and most recently, oat milk. These growing options are all tied into greater consumer demand for plant-based alternatives.
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Pizza Hut Delivery App

Off-Premise Meal Decisions

Changing consumer needs and wants—paired with advancements in technology—have created a climate in which off-premise offerings are a necessity to growing foodservice business.
Jill Failla
August 22, 2017

The advancements made in technology over the past few years have allowed restaurants to offer voice-recognition ordering, social media, and in-app ordering and delivery robots.


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Generation lifestyle changes influence foodservice decisions

A Different Future for Foodservice

Generational trends impact the future of foodservice
Jill Failla
August 12, 2016

A comprehensive understanding of generational behaviors and preferences is necessary for operators and manufactures to be able to appeal to their target demographic—or figure out who their target demographic should be.


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Consumer Insights on Healthy Eating

Consumers’ definitions of healthy fare are constantly changing, and companies need to know which health issues are top of mind in order to make informed business decisions—from sourcing to menu planning—before it’s required by law.
Jill Failla
August 14, 2015

The impact of consumer health perceptions on the foodservice industry is evident as of late.


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Ethnic, Authentic on the Menu

Restaurants showcase ethnic adventure as well as local ingredients in appetizers, sides and entrees.
Jill Failla
August 25, 2014
New menu items feature influences from around the world, particularly Asia, but ingredient sourcing and preparation are decidedly close to home.
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