While usage of emerging channels is still low overall compared to traditional foodservice segments, strong appeal among younger consumers and continued nationwide expansion by these channels means increased competition for restaurants moving forward, according to “2019 Emerging Channels Consumer Trend Report.”

The National Restaurant Association (NRA), Washington, D.C., released its “2019 State of the Restaurant Industry report,” which examines significant forces impacting and shaping the restaurant industry, including the economy, workforce, technology, food and menu trends, as well as developments pertaining to table service and limited-service restaurants.

Millennial parents are increasingly looking to restaurants to take on the task of cooking for their families, according to a study presented by The NPD Group, Chicago.

The “2019 Center of the Plate: Beef and Pork Consumer Trend Report,” produced by Technomic, Chicago, explores how the rise of popularity in alternative proteins and the transparency of animal treatment are affecting consumers’ preferences.

Consumers typically associate the food industry with corporate social responsibility, according to a study released by Clutch, Washington, D.C.

Marlin Network, Springfield, Mo., released a new study exploring changes in the foodservice operator purchase journey.

From functional menu items to eco-friendly packaging, Technomic, Chicago, outlines a broader view of foodservice trends with regards to restaurant menus, service strategies and best practices in 2019.

Mintel, Chicago, announced four trends set to impact the U.S. restaurant industry in 2019.

Nearly 84% of in-store sales increased in 2018, according to U.S. convenience store owners surveyed by NACS, Alexandria, Va.

The National Restaurant Association (NRA), Washington, D.C., released its 2019 What’s Hot Culinary survey, which found that guests are looking for great tasting foods that also are healthy and sustainable at the same time.