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…
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…
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.