restaurants | Prepared Foods

Items Tagged with 'restaurants'

ARTICLES

Spending More on Dining Out

In the 35 years from 1977 to 2012, the average American household budget spent on food away from home increased from 30% to 43%.

July 3, 2014

Sandwiches were the most expensive category, averaging $6.74 in the Northeast in 2012, while Mexican food was the least expensive.

Factors in Foodservice

With an economic turnaround taking its time to materialize, consumers are slowly returning to the nation's restaurants.

June 8, 2014

While the restaurant scene appears to be a booming one, it is not without its pitfalls,

Fewer Families in Restaurants

Restaurant visits by families with kids have been declining since 2008.

May 25, 2014

Families with kids made 1 billion fewer visits to U.S. restaurants over the past six years.

Sustainability in Restaurants

Sustainability and social responsibility are taking on greater importance within the foodservice industry.

February 4, 2014

Among consumers, 63% say they are more likely to visit a foodservice operation they view as socially conscious.

Restaurant Sales Growth Continues

This will mark the fifth consecutive year of restaurant industry sales growth despite a continued challenging economic landscape.

January 29, 2014

Industry sales are projected to exceed $683 billion in 2014, up 3.6% from 2013's sales volume of $659.3 billion.

Safety Shortcomings in Restaurants

Restaurants are still falling short on several key foodborne illness prevention practices.

December 18, 2013

About 3,000 of the annual cases of foodborne illness are fatal.

Growing Yogurt

Yogurt is now a double-digit growth category for many foodservice operations.

December 9, 2013

Per capita yogurt consumption has more than doubled over the decade, and now nearly one in three individuals eats yogurt.

Breakfast Trends

Most consumers still source breakfast from home, according to a new report.

December 6, 2013

Just 20% of consumers report eating breakfast away from home more often than they did a year ago.

Impact of Calories on Menus

Fewer than half of patrons, on average, notice the calorie counts on menus.

November 18, 2013

Those counts did not seem to have any impact on what consumers ordered and how often they frequented the restaurant.

Canada's Restaurants in 2014

Canadian consumers' foodservice preferences continue to evolve.

November 15, 2013

Technomic has identified five key trends expected to play a big role in the coming year.

EVENTS

Craveable Comfort: What Jumps From Restaurant to Retail in 2025?

ON DEMAND: Listen in as 22-year menu trends expert Katie Ayoub, Founder, Katie Ayoub & Associates and Managing Editor of Flavor & The Menu magazine; and food futurist Liz Moskow identify five menu mainstays primed to jump to retail shelves with the right new product development.

This webinar is formulated to help you design delicious gluten-free and plant-based baked goods that help meet the evolving demands of today's consumers.

Listen in as dietary fiber, fermentation, and immunity expert Dana McCurdy, PhD, describes how consumption of prebiotic fibers bolsters gut health and supports overall well-being, including cognitive health and mood.