Generation Z, or those under 25, spent a relatively equal amount on food at-home vs. away-from-home.
June 10, 2019
Between 2016-2017, total expenditures on food increased nearly $526 for the 130,001 consumers tracked by the Bureau of Labor Statistics, according to analysis from the Food Institute, Upper Saddle River, N.J.
The study says 33% of students are satisfied with their school's foodservice facilities.
June 10, 2019
Delivery, technology and health trends are changing the foodservice landscape and younger generations are leading this charge, according to “2019 College & University Consumer Trend Report,” a report published by Technomic, Chicago.
Increasing market demand for processing, handling and storage of food products will continue to fuel the market for innovative foodservice equipment.
June 5, 2019
The rising number of restaurants, hotels and fast food joints will remain a primary driver to the global foodservice equipment market, according to a study released by Future Market Insights, Valley Cottage, N.Y.
Cold chain infrastructure has played an important role in driving the frozen foods market, as it helps to transport products at both the domestic and international levels.
May 16, 2019
The global frozen food market valued at $219.87 billion in 2018, and is projected to grow at a CAGR of 5.14% during the forecast period, reaching $282.50 billion by 2023, according to research presented by MarketsandMarkets, New York.
60% of respondents say that if their favorite food truck opened a restaurant, they would be likely to visit.
April 24, 2019
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.”
When asked about the economy, restaurant operators are generally optimistic about business conditions.
April 18, 2019
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.