Datassential found that 42% of college and university foodservice operators are serving The Blend and 83% either are serving or are interested in doing so
Nestlé launched its Sweet Earth brand plant-based Awesome Burger in the U.S. earlier this year
Today, 22% of consumers embrace a flexitarian diet, which means they consume meat only some of the time, according to Datassential.
At a special International Baking Industry Exposition (IBIE) presentation by Qualisoy, Datassential’s Colleen McClellan shared consumer dessert trends
What will the next generation of restaurant diners request or demand?
The changing restaurant landscape doesn’t just impact restaurant owners looking for their next concept. It also influences the cuisines consumers become more familiar with and expect from any chef’s menu.
According to our 2019 College & University Keynote Report (which includes data and insights from 120 C&U operators and 1,000 current students), nearly half of today’s students consider themselves foodies, motivating on-campus dining concepts to evolve.
Why today’s students could be a boon for tomorrow’s business.
RTD cocktails in 2019 have changed from the overly sweet ones of yesteryear. They now run the gamut from health-conscious hard seltzers (low in sugar and calories) to boozy classics that freeze well (manhattans, negronis, martinis) to hand-crafted drinks
Fewer than 1% of bar and restaurant menus include the highball, and only 22% of consumers 21 or over have tried it, the brand notes, citing food industry research firm Datassential
“If you look at menus, you can predict food trends at restaurants and at home,” Li said.
The supply hiccups may be a sign of how eager companies are to expand market share as demand soars for meat alternatives and startups that make the products increasingly go national.
Classic toppings get global makeovers
It’s happened with kale, avocado and cauliflower: Fresh produce trends move through a menu cycle in an established pattern of inception, adoption, proliferation and ubiquity.
Players in this category have spent the past few years evolving their food offerings beyond the stereotypical, hours-old hot dogs on a roller grill and the effort is likely eating into quick-service restaurants’ market share.
From candy to kombucha to our national mood, acidity is everywhere.
Now brands are finding inventive ways to help satisfy consumers’ cravings for sweets and incorporating healthful adds.
The tangy Argentinian steak sauce is rapidly gaining ground with American diners.
Luckily, layering textures has gotten a lot easier lately with the rise of numerous on-trend spice blends that add both flavor and texture to menus.
Half of restaurants menu seasonal dessert varieties or flavors, according to Datassential’s 2019 Dessert Keynote report.
Though this product still has a clear line to the original Soylent drink, Soylent Squared brings chewable fare back to its product portfolio.
What brand of tortilla chips should you buy? We tried 16 to find the best one for your next watch party
On menus, tortilla chips have grown — 8 percent in the last four years — and Kostyo predicts a 3 percent growth in the next four years.
It’s not just your imagination. Just about every fast-food chain, from McDonald’s to Carl’s Jr. to Burger King, is introducing more bacon items to their menus.
About 70 percent of fast food transactions happen at the drive-thru, Ashbrook said, and this is the first major innovation a chain has undertaken to improve that experience.