Various innovations in quick-service restaurant (QSR) market, including packaging and nutritious food products like low-fat milk and fruits on the menus will likely lead to the steady growth of the market during the forecast period, according to RnR Market Research, India.
To better gauge the impact of product information on online retail sales, Chicago-based Shotfarm surveyed more than 1,500 consumers about their online shopping habits and the importance they place on content in making purchase decisions.
The National Restaurant Association (NRA), Washington, D.C., released its annual What's Hot culinary forecast, which explores the top menu trends for the coming year.
An increasing number of consumers are choosing supermarkets and convenience stores for their prepared meals and snacks in addition to quick-service restaurants, according to The NPD Group.
The U.S. restaurant industry is evolving in profound ways, according to Technomic’s newest study, which lays out 10 trends that may prove transformational in 2016, ranging from menu tweaks to technological and social upheavals.
A.T. Kearney’s third annual survey of U.S. shoppers’ local food-buying habits finds that local food has made the leap from a “hot” consumer trend to a central growth driver for grocery retailers and restaurants.
The frozen food and beverage business plays a significant role in the U.S. economy, according to a new study commissioned by the American Frozen Food Institute (AFFI).
