Trends / Statistics Blogs
Pop-ups threaten food trucks
by Darrel Suderman — President, Food Technical Consulting
Pop-ups are morphing into a multipurpose tool, used to test concepts, market new brands, engage with a younger audience, or prove to landlords, lenders and…
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Is your restaurant stuck in a monkey trap?
by Nate DaPore — President and CEO, PeopleMatter
From switching out the décor to updating technology, restaurateurs must take chances to keep their business fresh.
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Serving sizes lead label-readers astray, what will restaurant menus do?
by Betsy Craig — pres, menutrinfo.com
Healthy framing has the greatest influence with consumers who are most concerned about their diets, and restaurant operators should focus on portion sizes…
read nowTrendy "organic heirloom menu innovation"
by Darrel Suderman — President, Food Technical Consulting
Cultivate and grow your plants according to USDA organic certification guidelines to maximize the marketing and great taste appeal of these plants.
read nowLive from New York
by Betsy Craig — pres, menutrinfo.com
The International Restaurant and Foodservice Show, set for the first weekend in March, will include a new Healthy Solutions Pavilion this year.
read now2012 Top 10 food trends include "heirloom foods"
by Darrel Suderman — President, Food Technical Consulting
Look for more restaurant concepts to embrace Neapolitan pizza, burgers topped with an egg, and Nordic cuisine.
read nowWhen is food service NOT a restaurant?
by Betsy Craig — pres, menutrinfo.com
If you own a place that sells prepared food for people to eat, you're in the restaurant business, right? Not necessarily.
read nowGet 'in' on the biggest trend In foodservice
by Nate DaPore — President and CEO, PeopleMatter
Healthy, affordable dining for kids.
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The top 10 (unmentioned) food industry trends
by Suzy Badaracco — President, Culinary Tides Inc
Adventure in food and flavor is back, comfort food is out.
read nowTop 5 2012 food innovation product predictions
by Darrel Suderman — President, Food Technical Consulting
Coconut is the leading hot flavor in the restaurant industry from the fine dining level to the QSR coconut shrimp level.
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Thoughts for 2012
by Ed Zimmerman — President, pizza.com
Using words like artisanal, heirloom or sustainable will give you a marketing edge.
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A lesson in loyalty
by Janet Eden-Harris — CMO & SVP Strategy, Market Force
Recession or not, the restaurant industry is here and growing. Consumers spend a huge percentage of their food budgets on eating out at restaurants, and…
read nowConvenience stores, QSR, fast casual and the food police
by Suzy Badaracco — President, Culinary Tides Inc
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…
read nowWhats on your kids menu?
by Betsy Craig — pres, menutrinfo.com
About 8 percent of all Americans under the age of 18 have some kind of food allergy.
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A broader look at pizzas busy year
by Alicia Kelso — Editor, QSRWeb.com
There were plenty of stories that stood out this year, and even more to look for in 2012.
read now3 trends hitting foodservice
by Nate DaPore — President and CEO, PeopleMatter
The next big thing to hit foodservice is gamification, especially in marketing.
read now2012 will be the year of more information
by Betsy Craig — pres, menutrinfo.com
Miniature portions, specialty beverages are among the trends to watch.
read nowAdaptation 3 Categories Evolve
by Suzy Badaracco — President, Culinary Tides Inc
Be mindful of where categories were during the Recession and do not stray too far from the familiar.
read nowWe've always done it this way
by Ed Zimmerman — President, pizza.com
The market will be significantly different just three years from now; you have to change with it.
read nowAdaptation 3 Factions Evolve
by Suzy Badaracco — President, Culinary Tides Inc
The strongest trends, even in the restaurant industry, are the ones most adept at change.
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