restaurant menu trends

New Podcast: US Foods’ Plan to Reboot Restaurants with COVID-19 Considerations

May 26, 2020

“The average restaurateur makes about 4 cents for every dollar, and now with decreased traffic and increased costs, it’s even more challenging for them,” says Jim Osborne of US Foods--one of the giants of foodservice distribution to restaurants, hotels, catering, schools and more. On the latest From the Cold Corner Podcast, I talk with Osborne about US Foods’ latest initiative—the Restaurant Reopening Blueprint—to help restaurateurs navigate new guidelines for service, staffing, and customer behavior due to coronavirus.

Study unveils the rise of marketplace fast-casual

Venues like farmers’ markets and food halls appeal to all demographics.

September 10, 2019

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A new report from Y-Pulse, Chicago, explores the emergence of a new segment in the fast-casual restaurant sector.

Study examines consumer expectations at QSR, full-service restaurants

The study reveals that the menu items that kids rated as their favorites were also the ones they most expect to find at QSRs.

August 6, 2019

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A new report from Y-Pulse, Chicago, examines the reactions of 900 kids and 1,020 adults to menu concepts in a quick-service (QSR) and full-service restaurant setting.

National Pork Board uncovers what diners crave and why

Pork is the No. 1 consumed protein globally.

May 16, 2019

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The National Pork Board, Des Moines, Iowa, released its findings from the comprehensive Insight to Action research, this time examining trends in consumer behavior related to dining out.

National Restaurant Association forecasts restaurants will add 1.6M new jobs by 2029

When asked about the economy, restaurant operators are generally optimistic about business conditions.

April 18, 2019

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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.

af&co. debuts 2019 trends report

From focusing on health and sustainability to embracing global cultures and supporting meaningful causes and partners, there's a renewed energy and deeper sense of caring to do the right thing for yourself, others and the world at large.

November 30, 2018

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af&co., San Francisco, debut its 2019 trends report.

Study: Consumers make restaurant food choices based on personal definition of health

Despite abiding by their own definitions, consumers may still reconsider their restaurant orders if they think an item has too many calories.

November 1, 2018

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Consumers are increasingly taking on a more personalized, holistic view of health, and making food and beverage choices based on their personal definition of health, such as food described as natural, organic, high in protein or functional, according to a study released by Technomic, Chicago.

Study shows kids favor all-day breakfast concepts

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.

May 2, 2018

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Gen Z consumers favor all-day breakfast meal concepts, according to the School Meal Innovation Lab initiative, produced by Y-Pulse.

The lasting impact of Millennials on U.S. foodservice menus

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.

May 1, 2018

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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.

Study: Data will take over restaurant industry in 2018

Findings, which range from menu trends to operational predictions, reflect the restaurant industry's continued dedication to finding new approaches to the ever-evolving circumstances.

November 3, 2017

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While many shifts in the restaurant industry are slow to take hold, the use and availability of data is one trend that's quickly emerging, according to the 2018 Restaurant Trends Forecast, produced by Restaurant Business magazine, Chicago, and Technomic, Chicago.