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The year ahead will also be a turning point for a demographic shift in the country as Gen Z hits the workforce in a big way, bringing with them new preferences, skills and ideas.
Datassential, Chicago, pulled ideas from thought leaders across the company and combined with data from surveys, databases and from Haiku, the company’s machine-learning trend prediction engine, to compile a list of trends set to impact the food and beverage industry in the year ahead.
The report focuses on international, restaurant, catering, retail food, health and lifestyle, children, environmental policy and beverage trends, looking at what’s emerging, slowing down and just around the corner in the culinary and hospitality industries.
Les Dames d’Escoffier International (LDEI), Louisville, Ky., revealed data gathered from its international membership of over 2,400, which forecasts the most innovative trends in the culinary and cultural landscape for the next year.
As global economic factors, political implications and labor concerns gain steam, consumer behaviors are impacted and their sensibilities are more attuned to the value equation for dining occasions.
Channels are blurring and C-stores now compete with an array of players that include quick-serve restaurants, drugstores and smaller formats of grocery and mass that increasingly focus efforts on fresh and fresh prepared/grab-and-go offerings.
Across the U.S. retail landscape, convenience stores are said to grow faster than all other offline channels over the next five years, according to a study released by Nielsen, Chicago, thus reflecting the hyper-focus consumers put on expediency.
More and more consumers are visiting shopping centers with supermarkets as the main store and stores not part of a shopping center or mall, according to a survey conducted by UBS, Switzerland.
The U.S. Department of Agriculture (USDA), the U.S. Environmental Protection Agency (EPA) and the U.S. Food and Drug Administration (FDA), Washington, D.C., announced a new partnership with the Food Waste Reduction Alliance (FWRA), Arlington, Va., to formalize industry education and outreach efforts.
Dessert is a dining mainstay, with 41% of consumers eating dessert after a meal at least once a week, according to “2019 Dessert Consumer Trend Report,” produced by Technomic, Chicago.
It seems that for some Americans, the spread of mobile, digital and artificial intelligence (AI) technology is unwanted, considering 28% of U.S. consumers agree that technology is ruining hospitality, according to new research from Mintel, Chicago.
The positive industry sales trajectory with regards to consumer spending in restaurants has more room to run, based on new research from the National Restaurant Association, Washington, D.C.
