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
Nestlé launched its Sweet Earth brand plant-based Awesome Burger in the U.S. earlier this year
Today, 22% of consumers embrace a flexitarian diet, which means they consume meat only some of the time, according to Datassential.
At a special International Baking Industry Exposition (IBIE) presentation by Qualisoy, Datassential’s Colleen McClellan shared consumer dessert trends
What will the next generation of restaurant diners request or demand?
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
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
“If you look at menus, you can predict food trends at restaurants and at home,” Li said.
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.
Classic toppings get global makeovers
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.
From candy to kombucha to our national mood, acidity is everywhere.
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.
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.
Half of restaurants menu seasonal dessert varieties or flavors, according to Datassential’s 2019 Dessert Keynote report.
Though this product still has a clear line to the original Soylent drink, Soylent Squared brings chewable fare back to its product portfolio.
What brand of tortilla chips should you buy? We tried 16 to find the best one for your next watch party
On menus, tortilla chips have grown — 8 percent in the last four years — and Kostyo predicts a 3 percent growth in the next four years.
It’s not just your imagination. Just about every fast-food chain, from McDonald’s to Carl’s Jr. to Burger King, is introducing more bacon items to their menus.
About 70 percent of fast food transactions happen at the drive-thru, Ashbrook said, and this is the first major innovation a chain has undertaken to improve that experience.
Datassential’s menu trend shows that 50.8% of U.S. restaurants offer avocado plus guacamole on their menus, an increase of 26% since 2008.
Mike Kostyo, trendologist and senior publications manager at Datassential, agrees rules have gone out the window.
Consumers say they’d like to eat more fish and shellfish
Whether you’re an operator or manufacturer, you should be concerned with how products are packaged.
The winner of the taste test was a surprise to every single participant.
Nontraditional cuts are also popular because they “keep the meaty side of the menu interesting at a time when plant-based dishes and proteins are trending
The key, then, to maintaining dinner traffic and sales in an increasingly competitive landscape is to stay on top of trending global dishes and consider how they might be adapted to suit your menu.
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.
Datassential features mangosteen, yuzu and mamey sapote in its report on flavors to watch for 2019.
Fast food overall has become more expensive in the past decade—and not just to keep up with inflation.
Consider this list of flavors and ingredients to watch for in the year ahead, which we’ve broken down by three cuisines, as more than a list that should be on your radar, but as tools for your culinary toolbox.
Some say breakfast is the most important meal of the day, but don’t be so quick to dismiss the impact of lunch and dinner.
There’s really no overstating the importance beverages have on the foodservice industry or how monstrous the market is.
It won’t be from a cow, or even plants.
With summer in full swing, turn to vacation towns for menu and product line inspiration.
Datassential estimates that consumers eat about four to five snacks a day now, which means the opportunity extends well beyond the grocery shelves