What We Know So Far About Foodservice Recovery
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?
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To Delivery and Beyond: Innovative Food Delivery Trends in The Time of COVID-19
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.
Mask On, Eyes Up: Summer 2020 Restaurant Industry Trends
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.
Guiding restaurant recovery: Consumer cravings and communication
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?
High Hopes: Cannabusiness is Big Business
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…
Pandemic consumers put restaurant cleanliness ahead of taste, operators look for convenience, versatility
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…
Food as an Escape from Anxiety & COVID-19
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.
Datassential report analyzes the road ahead for business dining
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.
Driving restaurant traffic in a post-COVID world
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.
A Coronavirus Opportunity for Restaurants: Off-Peak Hours
Operators have a chance to flatten the daypart curve as guests try to avoid each other.
Cheers Without Beers: Booze-Free Options Increasingly On Tap
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…
In With the New: Micro Food Trends for 2020
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.
What Consumers Want: COVID-19 Webinar #7
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.
2020 Vision: Exploring Macro Food Trends
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…
Refusing to Shut Down: COVID-19 Webinar Recap
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.
And So it Begins: COVID-19 Webinar #5 Recap
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…
The Big Cheese (Trends & Insights Report)
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?
Understanding Trend Lifecycles
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…
How to Spot Food Trends
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…
COVID-19 and the Impact on Consumer Eating Habits
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.
Produce’s growing role in burgers and ice cream
Burgers and ice cream are as American as any cuisine, and they’re as popular as ever.
C-Stores seeing a sea of change
…there’s a growing movement in the c-store space toward integrating trend-forward concepts
The art and science of tracking food trends
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.
Food trends for 2020: Plant-based continues to sprout, focus on mood-boosting ingredients
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.
Mushroom Blend growing fast for colleges
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 go mainstream on menus
Pears have made it to the proliferation stage of the Datassential Menu Adoption Cycle
Is breakfast your jam?
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.
How Nestlé Plans To Win Foodservice With A Plant-Based Triple Play
Nestlé launched its Sweet Earth brand plant-based Awesome Burger in the U.S. earlier this year
Rise and Shine: What’s on the Menu?
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…
How to Feed the Digital Generation
Digital natives desire technology touchpoints through their dining experience.
Impossible Whopper trial drove 18% traffic growth at Burger King
Today, 22% of consumers embrace a flexitarian diet, which means they consume meat only some of the time, according to Datassential.
Take these trends out to the ball game
In Datassential’s recent issue of Creative Concepts: Sports Stadiums, we explored some overarching food trends found at sports stadiums today
Designing a Menu Around the Flavors of Fall
How full-service restaurants are redefining autumn menus – and leveraging seasonal offerings in a profitable way
Positioning Prepackaged Sandwiches
Whether spicy or mild, chicken proves a popular sandwich protein, while fresh and aesthetically appealing sandwiches remain vital to driving foodservice as a destination.
‘High oleic soy shortenings may be superior to PHO shortenings of old.’
At a special International Baking Industry Exposition (IBIE) presentation by Qualisoy, Datassential’s Colleen McClellan shared consumer dessert trends
New Great Stuff
This means many amazing new solutions for you in the months ahead, and we couldn’t be more excited.
Here’s what healthy means now
According to Datassential’s Creative Concepts: Modern C-Stores report, 39% of consumers are interested in seeing meal kits at convenience stores.
How Campus Dining is Helping Change Culinary Practices
What will the next generation of restaurant diners request or demand?
The Fastest-Growing Restaurant Concepts in America Range from Hawaiian to Ethiopian
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.
Campus dining isn’t what it used to be
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.
Restaurants Would be Wise to Court College Students
Why today’s students could be a boon for tomorrow’s business.
Ready for RTD? The once unloved beverage category has gotten an upgrade
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
Sweet Indulgence
C-store customers seek packaged sweet snacks with better-for-you ingredients and a quality price point.
Beyond Meat is developing meatless bacon
We say that we’re going to innovate any product in the meat case,” Beyond spokeswoman Allison Aronoff said.
Jim Beam tackles heat wave with ‘Refreshionals’ campaign promoting highball cocktail
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
C-stores: The next meal kit distributor?
According to Datassential’s Creative Concepts: Modern C-Stores report, 39% of consumers are interested in seeing meal kits at convenience stores.
DNA, bee pollen, za’atar and more: 5 food trends headed Buffalo’s way
“If you look at menus, you can predict food trends at restaurants and at home,” Li said.
Recipe Management
When it comes to the grocery perimeter, there’s a huge data gap that products like MenuTrends are there to fill.
Labneh is Thick, Rich, and Ready for Its Close-up
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.
Impossible Burger shortages hit restaurants as the meat-free firm races rivals
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.
