The most innovative food companies are continually coming out with new menu items (think Starbucks Sous Vide Bites or Taco Bell Nacho Fries, etc.). What do these companies have in common? It’s not luck – it’s discipline and process. Innovation is hard. To get it right, the best companies whittle their way down from hundreds…
COVID-19 has turned the world upside down for so many Americans, affecting how we work, where we live, and how and what we eat.
The world of food is constantly changing, and the speed of that evolution is only getting faster. Even the most innovative food brands are constantly reexamining their response to and adoption of growing technology and changing consumer preferences. Some brands are more successful than others, but the reasons for that success aren’t always obvious—or easy…
There is nothing quite like hearing a song that gets you moving and yelling, “This is my jam!”
Just like everything else in our lives, COVID-19 has changed the way consumers feel about brand loyalty and brand affinity. Your “regulars” may not have been back to visit since March, or perhaps you have a new budding fan base among essential workers exploring new dining options while working through the pandemic.
There’s no denying that the COVID-19 pandemic and subsequent economic recession has impacted the food industry. But when we drill down to the segment level, how do these challenges vary?
In episode seven of our Simply Smarter webinar series, Datassential president and Haiku master Jack Li, senior managing editor and trendologist Mike Kostyo and senior publications editor Renee Wege highlight the pandemic-inspired innovation that’s propelling food delivery trends designed to meet customer needs amid a new normal.
For the second episode of our Simply Smarter webinar series, Datassential president and Haiku master Jack Li andSenior Manager of Syndicated Research Sean Jafar shared insights on how consumer behavior has changed in recent months, what restaurant reopenings (and closings) look like, and why innovation is more critical than ever.
Restaurants are balancing a host of need states ranging from consumer safety and financial concerns to a crowded restaurant landscape… How can operators better engage consumers in this new competitive landscape where home-prepared food is such a strong contender?
It’s fair to say the tide has turned when it comes to cannabis use in the U.S. Most of the country (29 states) now allows medical marijuana sales, while 9 states plus Washington, D.C., allow recreational use. In January, California—home to a tenth of the U.S. population and the world’s sixth-largest economy—legalized recreational use. Today…
Is your restaurant clean? Like, really clean? Consumers put “clean and sanitary” as their top consideration in choosing a restaurant after the COVID-19 pandemic, ahead of great taste, value, and service, said Jack Li, president and Haiku master at Datassential during a session at the Produce Marketing Association’s Foodservice Delivered virtual conference on July…
Eve Turow-Paul recently joined us for the second season’s first episode of our webinar to discuss how lifestyle trends are linked to food interests and how different trends are being played out in new ways due to COVID-19.
A detailed report incorporating survey results from 502 operators in the business dining market found challenges based on customer counts and safety concerns combined with opportunities in areas like delivery and onsite grocery stores.
We’re looking at some of that PULSE data combined with some insights from Datassential’s COVID-19 research to understand how restaurants, supermarkets and other segments can drive consumer traffic to their businesses and come back even stronger.
Operators have a chance to flatten the daypart curve as guests try to avoid each other.
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.
Over the past 65 days, we’ve explored fascinating insights shared by over 42,000 consumers. From what safety precautions are necessary to return to buffets to why your family meals should include an appetizer, this data will help you understand where to pivot to best serve your customers.
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.
Now that we’re in our fifth week of reporting on our consumer COVID-19 research, many restaurants are beginning to explore re-opening. After many weeks of the crisis, we may start seeing some sort of return to normalcy over the next few months. In fact, the dam is starting to burst now. The question is, as…
What’s the best stand-in when you can’t get a hug, but you’re looking for some sort of comfort? It’s like that saying – money can’t buy happiness, but it can buy cheese, and that’s kind of the same thing, right?
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
