Dessert is a dining mainstay, with 41% of consumers eating dessert after a meal at least once a week, according to “2019 Dessert Consumer Trend Report,” produced by Technomic, Chicago.

It seems that for some Americans, the spread of mobile, digital and artificial intelligence (AI) technology is unwanted, considering 28% of U.S. consumers agree that technology is ruining hospitality, according to new research from Mintel, Chicago.

A new report from Y-Pulse, Chicago, identifies five trends attracting Gen Z and younger Millennial consumers to convenience retail operations.

The positive industry sales trajectory with regards to consumer spending in restaurants has more room to run, based on new research from the National Restaurant Association, Washington, D.C.

Here’s how restaurants and c-stores can deliver safe, high-quality food offerings.

The Food Group, New York, identified the latest insights into operator behaviors to help manufacturers expand their reach and increase profitability in the year ahead.

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

The International Foodservice Manufacturers Association (IFMA), Chicago, introduced its new go-to-market model, an interactive online resource that provides foodservice manufacturers with critical insights for go-to-market strategies.

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.