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.