Report: Shrinking dessert menus highlight increased need to optimize product mix

Consumers say that more than half of their dessert occasions are impulse-based.

October 3, 2019

Dessert is a dining mainstay, with 41% of consumers eating dessert after a meal at least once a week, according to “2019 Dessert Consumer Trend Report,” produced by Technomic, Chicago.

Enhanced School Menu Offerings for K-12 Grade

August 27, 2013

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Sara Lee Foodservice, a division of The Hillshire Brands Co., Chicago, introduced an enhanced product portfolio for the kindergarten-12th grade education sector, focusing on turkey items for both breakfast and lunch.

Consumers not biting for healthy menu items

June 22, 2009

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Despite increased interest in healthy dining and restaurant nutrition labeling, consumers just aren't biting when it comes to new healthy menu items.

Technomic: "Consumers want more ‘value' on left side of menu."

May 28, 2009

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During tight economic times, consumers are less willing to order appetizers, soups and salads.

Refrigerated & Frozen Foods Magazine

2020 July

The July 2020 issue of Refrigerated & Frozen Foods magazine takes a mid-year snapshot of the cold chain in our annual State of the Industry Report, plus our 2020 Best New Retail Products Contest winners, women in cold chain logistics, the latest innovations in palletizers and refrigeration controls, plus much more—just click below to start reading.

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