When it comes to beverages, consumers look to many of the same traits as they do for food: healthfulness, premium attributes like organic, and the ability to customize. As the bar for beverages climbs higher, the food menu can serve as a source of inspiration. Some trending food ingredients are also now being used in…
Last week, we explored macro food trends we expect will impact the industry in 2020. From the push to digital to the rise in plant-based foods, new definitions for service and restaurants present big opportunities to foodservice and retailers.
It’s not only hard to believe that we’re finishing up another decade, but it’s also hard to wrap our minds around just how much has happened in the past 10 years. Thinking back to a decade ago, we had yet to meet Amazon’s Alexa or Apple’s Siri. In fact, we hadn’t even gotten our hands…
We recently hosted our first COVID-19 webinar, discussing trends in foodservice and retail as the food industry and consumers continue to react to the unraveling coronavirus crisis. This week, we discussed how chains, independently-owned restaurants, and more are reacting to the various lockdowns across the country.
While you may think the latest food trends (like turmeric, fried pickles, and shishito peppers) surfaced only in recent years, the reality is that they’ve been around for a decade, moving through the menu adoption cycle. When we only focus on what’s gaining popularity today, it’s difficult to stay on top of trends and capitalize…
You probably knew of the avocado toast trend in 2019, before it became completely ubiquitous, but were you watching it 10 years ago? While we typically spot trends by looking at what’s happening today, using the menu adoption cycle (MAC) we can actually predict food trends that will define the landscape in the next several…
We’re all watching as the impacts of COVID-19 (coronavirus disease) rapidly unfurl around us in the news and in our own lives. As we seek answers about the impact on our personal lives, it’s still unclear how this will affect the food industry as a whole, from restaurant traffic to eating at home and more.
Burgers and ice cream are as American as any cuisine, and they’re as popular as ever.
…there’s a growing movement in the c-store space toward integrating trend-forward concepts
Among the top foods predicted to post strong growth over the next four years are cultured butter, hard seltzer, turmeric and Tajin seasoning, according to Datassential.
No, we’re not talking about New Year’s diets – though those may be in your future. We’re looking at the food trends on the nearing horizon.
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
Pears have made it to the proliferation stage of the Datassential Menu Adoption Cycle
According to our new 2019 Breakfast Keynote Report, around eight in 10 consumers say breakfast is an important part of their day, and three-quarters of consumers prioritize healthiness at breakfast.
Nestlé launched its Sweet Earth brand plant-based Awesome Burger in the U.S. earlier this year
We’re always told that breakfast is the most important meal of the day, but do consumers actually feel that way? Turns out, yes – we’re big fans of food from the griddle. According to our 2019 Breakfast Keynote Report, around half of all consumers say they consider breakfast to be an important part of their…
Digital natives desire technology touchpoints through their dining experience.
Today, 22% of consumers embrace a flexitarian diet, which means they consume meat only some of the time, according to Datassential.
In Datassential’s recent issue of Creative Concepts: Sports Stadiums, we explored some overarching food trends found at sports stadiums today
How full-service restaurants are redefining autumn menus – and leveraging seasonal offerings in a profitable way
Whether spicy or mild, chicken proves a popular sandwich protein, while fresh and aesthetically appealing sandwiches remain vital to driving foodservice as a destination.
At a special International Baking Industry Exposition (IBIE) presentation by Qualisoy, Datassential’s Colleen McClellan shared consumer dessert trends
This means many amazing new solutions for you in the months ahead, and we couldn’t be more excited.
According to Datassential’s Creative Concepts: Modern C-Stores report, 39% of consumers are interested in seeing meal kits at convenience stores.
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
C-store customers seek packaged sweet snacks with better-for-you ingredients and a quality price point.
We say that we’re going to innovate any product in the meat case,” Beyond spokeswoman Allison Aronoff said.
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
According to Datassential’s Creative Concepts: Modern C-Stores report, 39% of consumers are interested in seeing meal kits at convenience stores.
“If you look at menus, you can predict food trends at restaurants and at home,” Li said.
When it comes to the grocery perimeter, there’s a huge data gap that products like MenuTrends are there to fill.
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.
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.
Chicken offers c-stores an ideal platform for incorporating the bolder, hotter flavors customers crave.
For foodservice operators, a new research report shows that Chilean lemons are in the right place at the right time.
crafty operators are increasing the sophistication of their enterprises through improvements in design, revamped offerings and technology-driven initiatives, according to Datassential’s B&I Keynote Report
Classic toppings get global makeovers
Plant-based diners comprise a small part of the population, but their dietary habits shed light on much broader trends.
Consumers love burgers, especially better burgers. How do limited-service brands get them to order more?
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.
Watermelon is seeing growth on restaurant menus, and more chefs and foodservice operators are turning to the National Watermelon Promotion Board for ideas.
From candy to kombucha to our national mood, acidity is everywhere.
Sales tripled over past decade at fast-food company focused on chicken; new markets could test expansion
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.
