Articles Tagged with ''menu trends''

What's hot when it comes to restaurant menu trends? The National Restaurant Association (NRA) says it put that question directly to more than 1,500 professional chefs.

As lawmakers move to legislate healthier eating in the U.S., it appears that Americans are beating them to the punch, says The NPD Group, Chicago.

The foodservice industry demands change as often as the limited-time offers (LTO) at your favorite restaurant and 2010 was no exception, says Mintel.

Snack foods are becoming an integral part of strategies to strengthen consumer spending at restaurants.

Kraft Foods Inc., Northfield, Ill., said it will introduce more than 20 new foods and beverages in the first few months of the new year "that boast trendy, restaurant-inspired flavors."

National Restaurant Association (NRA) officials say their annual survey of more than 1,800 professional chefs reveals that local sourcing of ingredients, sustainability and nutrition will be the hottest trends on restaurant menus in 2010.

How do you follow up a wild year of $5 menus, gourmet meals for paupers’ prices and buy-one-get-one restaurant specials? You return to quality.

The Top 100 limited-service sandwich chains grew sales by 8.6 percent in 2008, to $20.3 billion.

They say it pays to think big. And considering that the world’s foodservice market is valued at about $366 billion, Nestlé SA is indeed thinking big. In fact, establishing a singular global foodservice business, Nestlé Professional, was one of the food industry powerhouse’s four strategic goals last year.