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.

The restaurant industry added a net 13,817 establishments in 2018, an increase of 2.2%, according to new data from the Bureau of Labor Statistics, Washington, D.C.

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.

Fourth, a Tampa, Fla.-based provider of hospitality operations platform, revealed the findings of its first annual “Truth about Dining Out” survey.

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.”

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.

As customers interact with — and review — brands across a growing number of third-party sites, reputation management is the key area of focus for this group, with 66% planning to focus on "collecting customer feedback" and 51% planning to enhance their ability to monitor and respond to online reviews, according to new research produced by Yext, Inc., New York.

Millennial parents are increasingly looking to restaurants to take on the task of cooking for their families, according to a study presented by The NPD Group, Chicago.

The National Restaurant Association (NRA), Washington, D.C., released its 2019 What’s Hot Culinary survey, which found that guests are looking for great tasting foods that also are healthy and sustainable at the same time.