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.
Despite their “foodie reputation,” She [McClellan] said younger consumers often aren’t that knowledgeable about fresh produce.