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Healthy framing has the greatest influence with consumers who are most concerned about their diets, and restaurant operators should focus on portion sizes accordingly.
Impending menu labeling laws have some operators considering in-store technology.
The International Restaurant and Foodservice Show, set for the first weekend in March, will include a new Healthy Solutions Pavilion this year.
Look for more restaurant concepts to embrace Neapolitan pizza, burgers topped with an egg, and Nordic cuisine.
Healthier kids' meals was listed as a top 2012 trend by numerous experts.
Healthy, affordable dining for kids.
The association's 2012 Restaurant Industry Forecast predicts record sales of $632 billion, a 3.5 percent bump from 2011.
It's a good idea to designate a senior member of the waitstaff or a manager to be the point person when dealing with diners with allergy concerns.
Adventure in food and flavor is back, comfort food is out.
Coconut is the leading hot flavor in the restaurant industry from the fine dining level to the QSR coconut shrimp level.
NPD Group's research also expects retail competition to increase and commodity prices to affect menu offerings.
Perhaps it is consumers who should be studied further to uncover the reason for their behavioral disconnects, instead of placing all the blame on QSRs and C-stores for rising obesity rates.
About 8 percent of all Americans under the age of 18 have some kind of food allergy.
Sales of gluten-free products increased 16 percent in 2010 alone, based on Nielsen Company data.
I predict that 2012 will be a banner year for Organic Food Product Innovation, and those who sit on the sidelines will miss the opportunity to strike gold in this rapidly growing product segment. I predict this for several reasons...
Stocks were hot as companies focused on domestic and international growth.
Miniature portions, specialty beverages are among the trends to watch.
Some of the simplest sweets can become gluten-free with simple substitutions, like chocolate chip cookies made with non-wheat flours.
Offering smaller portion sizes can lift sales.
Chain's R&D director discusses the process behind the menu addition.