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.

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.

B&I foodservice: Opportunities and obstacles

According to Datassential’s Creative Concepts: Modern C-Stores report, 39% of consumers are interested in seeing meal kits at convenience stores.

B&I foodservice: Opportunities and obstacles

crafty operators are increasing the sophistication of their enterprises through improvements in design, revamped offerings and technology-driven initiatives, according to Datassential’s B&I Keynote Report

Healthy desserts? Eating the gluten-free cake, too

Now brands are finding inventive ways to help satisfy consumers’ cravings for sweets and incorporating healthful adds.

Frozen treats, flame-kissed sweets stand out on summer dessert menus

Half of restaurants menu seasonal dessert varieties or flavors, according to Datassential’s 2019 Dessert Keynote report.

Think you don’t need to worry about product packaging? Think again

Whether you’re an operator or manufacturer, you should be concerned with how products are packaged.

Ketchup with the latest condiment trends

In a jam? If it’s sauce innovation that’s got you in a pickle, we’ve got you covered with Datassential ’s new Condiments, Sauces, and Dressings Keynote Report.

Trends for the air and the sea

You don’t need a passport to uncover trends from the air and sea.

These global cuisines will heat up on US menus this year

Here’s a look at a few of the global ingredients and dishes that experts predict we’ll see more of this year, and ideas for how to integrate global flavor into a range of restaurant concepts.