Les Dames d’Escoffier International (LDEI), Louisville, Ky., revealed data gathered from its international membership of over 2,400, which forecasts the most innovative trends in the culinary and cultural landscape for the next year.

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

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.

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.