Foodservice trends - Articles - Page 8 | Refrigerated & Frozen Foods

Study: Consumers make restaurant food choices based on personal definition of health

Despite abiding by their own definitions, consumers may still reconsider their restaurant orders if they think an item has too many calories.

November 1, 2018

Consumers are increasingly taking on a more personalized, holistic view of health, and making food and beverage choices based on their personal definition of health, such as food described as natural, organic, high in protein or functional, according to a study released by Technomic, Chicago.

Study reveals what keeps diners away from restaurants

The survey tackled consumer preference and behavior in several key revenue-driving areas, such as delivery, online reviews and social media, public health and cleanliness and foodborne illness.

October 30, 2018

Thirty-one percent of diners said they would avoid eating at other locations of a chain restaurant if just one location was involved in a foodborne illness outbreak, according to results found in the Diners Dish e-book, available from Steritech, Charlotte, N.C.

Study: Dining behaviors point to growth in vegetable-centric menu trends

This vegetable-centric food trend is driven by consumers' desire for healthier foods and the belief that produce-centric meals are better for you.

September 20, 2018

Consumers' love affair with piling fruits and vegetables on their plates continues to gain momentum, according to research from Culinary Visions, Chicago.

Technomic: M&As funnel growth in foodservice distribution

• Leading-edge distributors are taking the lead in helping operators understand the various nuances of delivery.

August 2, 2018

The Top 10 companies in the Power 50 ranking continued to grow market share in 2017, adding another percentage point of sales share and now accounting for 90.5% of the Power 50's total sales volume of $128 billion, according to “Power 50 U.S. Broadline Distributor Report,” a report published by Technomic, Chicago.

Study: U.S. consumers preparing meals at home with the help of foodservice

While U.S. consumers might not be dining out more, they do turn to foodservice for a shortcut in their in-home meal preparation.

July 25, 2018

U.S. consumers are increasingly eating and preparing their meals at home, reports The NPD Group, Chicago.

Research reveals branded desserts win with Gen Zs, Millennials

Gen Z and Millennial consumers rank dessert as a top consideration when deciding where to go for food.

July 24, 2018

The Hershey Co.’s foodservice team conducted custom research through The Center for Generational Kinetics, Austin, Texas, to understand perceptions, influence and loyalty of branded products with Millennial and Gen Z decision-makers in foodservice operations.

Study: Consumers seek fresher food from casual dining chains

Consumers want chains to serve healthier, fresher and more interesting fare.

July 16, 2018

Diners who have visited a casual dining chain in the last 6 months would be likelier to return if the chains served fresher food, according to the 2018 Food Service Industry Report from TrendSource, San Diego, Calif.

Research reveals convenience is key for U.S. diners

Convenient meal solutions grew across almost every category and generation.

July 9, 2018

Across the United States, 85% of diners decide what to eat for dinner the same day the meal occurs, so it may not come as a surprise that compared to 2015, convenient meal solutions grew across almost every category and generation, according to research released by Acosta, Jacksonville, Fla., and Technomic, Chicago.

ArrowStream acquires American Restaurant Association

ArrowStream’s ARA acquisition brings more than 200 new customers and extensive new product capabilities to its suite of data and technology offerings.

June 14, 2018

ArrowStream, Chicago, acquired the American Restaurant Association (ARA), Washington, D.C.

Study: Plant-based proteins experiencing year-over-year growth in foodservice

Beef alternatives make up 44% of the plant-based categories being shipped to independent and micro-chain restaurant operators and are the primary contributor to the total category’s growth.

June 6, 2018

Higher demand for plant-based proteins is evidenced by the 19% growth in cases shipped of these proteins from broadline foodservice distributors to independent (1-2 units) and micro-chain (3-19 units) restaurant operators in the year ending March compared to same period one year ago, according to The NPD Group, Chicago.

Articles Tagged with ''foodservice trends''

Study: Consumers make restaurant food choices based on personal definition of health

Study reveals what keeps diners away from restaurants

Study: Dining behaviors point to growth in vegetable-centric menu trends

Technomic: M&As funnel growth in foodservice distribution

Study: U.S. consumers preparing meals at home with the help of foodservice

Research reveals branded desserts win with Gen Zs, Millennials

Study: Consumers seek fresher food from casual dining chains

Research reveals convenience is key for U.S. diners

ArrowStream acquires American Restaurant Association

Study: Plant-based proteins experiencing year-over-year growth in foodservice

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