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

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.

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.

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.

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.

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

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.

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.

CHD Expert evaluated data within its Easy2FIND foodservice database to provide foodservice suppliers insight into the latest trends in the Canadian foodservice landscape.