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This year’s theme, “Ancient Inspirations,” pairs frozen DOLE fruit as blackberry, mango, cherry and pineapple with spices, grains and ingredients from around the globe.
In this study, 900 K-12 students evaluated 10 new menu concepts created by a team of chefs and dietitians that met school meal nutritional requirements.
Millennials and other diners have inspired restaurateurs to expand into more diverse areas such as salads, new-wave Asian (including fusion noodles, stir-fry and sushi) and boundary-pushing global cuisines.
Millennials want it their way. However, the shift toward fresh, creative and personalized made-to-order foods has become a game-changing development in the fast-casual foodservice segment, according to a report published by Packaged Facts, Rockville, Md.
The study found that despite their love for technology, younger consumers are using it not to replace human interaction, but to enhance their social experiences when dining out.
JLL’s report shows that the five trends in foodservice expectations and behavior will shape both the retail and food and beverage industries of tomorrow.
Jones Long LaSalle (JLL), Chicago, scoured the globe for the weirdest, most prophetic innovations of foodservice and shortlisted five mega trends that landlords and restaurateurs should watch in 2018.
The “Power of Foodservice at Retail” report, published by the Food Marketing Institute (FMI), Arlington, Va., looks at trends in retail foodservice and details how Millennial shoppers look at meals they prepare at home, eat in restaurants, take out and have delivered to them.
The study finds that while all consumers care about ethical eating, consumers under 35 years pay the closest attention to responsible practices behind menus.
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.
