Articles Tagged with ''foodservice trends''

Rand Corp., Santa Monica, Calif., conducted a study that looked at how the provision of calorie information on restaurant menus affects consumers.

Younger consumers revealed increased expectations for ethical snacks and grab-and-go foods, according to Ethics On the Go, a new report from Culinary Visions Panel's Mindful Dining Initiative project.

Technomic Inc., Chicago, published a cutting-edge report designed to aid international companies with an interest in the U.S. foodservice industry.

Chicago-based Nielsen Co. released a study, “Merging Tables & Aisles,” to outline who’s eating what and where.

Prepared foods continue to present a major opportunity for retailers, including convenience stores.

The chefs at Campbell’s Culinary & Baking Institute (CCBI), a global network of highly-trained chefs, bakers and culinary professionals at Campbell Soup Co., Camden, N.J., have explored the globe, eating at restaurants and food stands, scouring markets and grilling foodies to deliver the six biggest and most accessible food trends of 2018.

The National Restaurant Association (NRA), Washington, D.C., released its annual survey of 700 professional chefs – members of the American Culinary Federation (ACF), St. Augustine, Fla., – to predict food and beverage trends at restaurants in the coming year.

In this unique dining study, Y-Pulse, New York, worked with a team of chefs and dietitians to create restaurant quality menu concepts that meet school meal nutrition requirements.

U.S. restaurant and foodservice revenues are forecast to total $990 billion in 2021, according to “Restaurants & Foodservice: United States,” a report released by Freedonia Focus Reports.

The latest wave of culinary innovation is cooking up inspiration and innovation based more on the familiar than the exotic or foreign, according to “New Spins on Standards 2017: Culinary Trend Tracking Series,” produced by Packaged Facts, Rockville, Md.