restaurant trends

New Podcast: Sysco's Strategies to Help Foodservice Pivot and Survive the COVID-19 Pandemic

July 24, 2020

On our latest From the Cold Corner Podcast, I sit down with Neil Russell, VP of corporate affairs at Sysco, for details about the company’s constantly evolving strategies during the pandemic.

US Foods Provides Free Reopening Kits to Independent Restaurants

The reopening kits include supplies like masks and safety guidance posters for independent restaurant operators.

June 1, 2020

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US Foods is giving away free reopening kits to qualifying independent restaurant owners to help support restaurant reopening efforts in communities across the U.S. The reopening kits provide independent restaurant operators with must-have supplies such as masks and safety guidance posters as well as resource guides to navigate state and local COVID-19 reopening requirements and help create a safer environment for staff and customers alike.

Study forecasts innovative trends in culinary, cultural landscape in 2020

The report focuses on international, restaurant, catering, retail food, health and lifestyle, children, environmental policy and beverage trends, looking at what’s emerging, slowing down and just around the corner in the culinary and hospitality industries.

December 6, 2019

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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.

5 trends drawing young consumers to convenience retail operations

When it comes to dining decisions, young consumers are making choices without making sacrifices.

September 30, 2019

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

Study unveils the rise of marketplace fast-casual

Venues like farmers’ markets and food halls appeal to all demographics.

September 10, 2019

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

Study examines consumer expectations at QSR, full-service restaurants

The study reveals that the menu items that kids rated as their favorites were also the ones they most expect to find at QSRs.

August 6, 2019

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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.

Report: Foodservice industry continues to make progress toward a more sustainable, plant-forward future

This year’s report points to continued efforts in public health, the environment and the business of food.

June 20, 2019

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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.

Study: Restaurant industry added nearly 14k locations in 2018

Within the restaurant industry, the quick-service segment added the most units in 2018.

June 6, 2019

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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.

National Pork Board uncovers what diners crave and why

Pork is the No. 1 consumed protein globally.

May 16, 2019

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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.