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Themes for 2015 include customization, freshness and mobile ordering/payments.
Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.
Pizza Hut wasn't the only concept to undergo a massive makeover this year; Sbarro, CiCi's, California Pizza Kitchen and Chuck E. Cheese's also all took a page from the 'Domino's playbook.'
The focus on healthy menu attributes, such as grass-fed beef, antibiotic and hormone-free products, etc., seemed to be more prevalent than similar products in the United States.
After years on the rise, gluten-free cuisine has fallen out of the top 10 list of the National Restaurant Association's annual survey.
Millennials believe they simply don't have time to commit to a sit down 90-minute meal, so brands should deliver succinct experiences to help customers do more with limited time.
I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the gluten-free movement making its way to the beer menus across the country...
The FDA's ruling mandates menu labeling by the slice, not the whole pie. Pizza restaurants do have to say how many slices are in a pizza.
Technology in food engineering and processing equipment coupled with better logistics has given companies the ability to specialize.
If you can provide an affordable, healthy, flavorful solution on a consistent basis, millennials are going to prefer your brand.
The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more educated about ingredients.
The company's CEO believes the company has the potential to triple its domestic footprint.
OtherShip Foods offers 10- and 20-foot containers that use hydroponics technology to grow produce on site.
Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.
Changes include new crusts, drizzles, toppings, uniforms, website and more.
If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see how well it sells.
Beverages, micro-local, crowdsourcing and increased competition from nontraditional foodservice outlets are all expected to shape the restaurant landscape in 2015.
Topper’s Pizza CEO says Canadian consumers are becoming more adventurous with their orders.
Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.
Produce is hard to benchmark what you should be paying on a regular basis because there is no regularity to the product category.
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