The new go-to-market model identifies how and why operators across all segments make decisions where to source.
August 8, 2019
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.
Nearly nine in 10 (86%) prepare work lunches at home at least some of the time, with women more likely to do so than men (91% vs. 82%).
June 26, 2019
More than half (56%) of employed Americans who typically eat lunch during work hours struggle to eat a healthy lunch at work, and more than three-quarters (77%) say they're more likely to make healthier decisions at other times of the day if they eat healthy at lunch, according to a new survey from the American Heart Association, Dallas, Texas, and Aramark Corp., Philadelphia.
This year’s report points to continued efforts in public health, the environment and the business of food.
June 20, 2019
Chefs, food companies and foodservice operators are continuing to nudge consumer food choices in a more healthful, sustainable direction, according to the “7th Menus of Change Annual Report,” released by the Culinary Institute of America, Hyde Park, N.Y., and Harvard T.H. Chan School of Public Health—Department of Nutrition, Boston, Mass.
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.