Trend Tracker

Bookmark and Share
Restaurant industry c. 2020? Deja vu.
The restaurant industry of your future may look and feel much like the restaurant industry of your past, according to new research from the National Restaurant Association, but familiarity isn’t likely to make the business any easier. Last fall, the association asked a panel of industry savants to envision and describe what the restaurant business would be like in 2020, a research process known as the Delphi Method. The crystal ball gazers offered projections on a variety of areas, including menus, operations, technology, personnel demographics, and customer preferences.
Read More
Sandwiches continue on the fast track
Sandwiches are the most menued item in restaurants, according to Technomic data. Fast-casual concepts are leading the charge, but sandwiches appear in every segment and cuisine. What's more, they are prevalent in every daypart: breakfast, lunch, dinner and snacks. Here's the latest on what's happening between the bread.
Read More
Clean restrooms can boost business
When it comes to attracting restaurant customers, restroom cleanliness may be as important as food, service and ambience. That finding was reported in a survey of over 1,000 adults by Clorox Professional Products Company.
Read More
Small plates fuel shareable meals
Shareable meals, fueled by the trends of small plates and communal tables, have proven to be more than just a passing fad. Seventy percent of consumers order shareable meals so they can try more than one item on the menu, reveals a report by Technomic. Sharing small plates with dining companions also creates a more party-like experience—another craving patrons are seeking to satisfy. More than any other factor, 69 percent of consumers report that dining with friends contributes to a fun, exciting restaurant experience.
Read More
Large selection boosts wine sales
Operators that offer a larger selection of wine brands sell more wine, especially at bars. So found a survey of 2,000 U.S. drinkers over the age of 21, reported by Alcoholic Beverage Demand/Tracker. • Among drinkers who visit restaurants regularly, 31% say they are more likely to drink wine and 23% would order more glasses of wine as a result of being offered a larger selection of wine brands • With more choices, 26% of wine drinkers are more likely to experiment by ordering wine brands they never tried before
Read More
Cleanliness tops diners’ list as most vital element
Cleanliness (96%), menu selection and variety (94%) and comfortable seating (91%) are the most important components of creating a visit-worthy atmosphere at a restaurant, according to a new report from Mintel.
Read More
Burger fans tell all
May is National Burger Month and many restaurants are celebrating with promotions of the all-American favorite. In addition to grilling up specials, Hard Rock Cafe conducted a survey of their fans around the globe to get a handle on international burger-eating habits. • 73% of people surveyed eat at least one and up to five burgers per month • 22% of fans cited cheese as the top topping choice. Cheddar was the favorite for more than 55% of respondents • 60% of eaters named the french fry as the perfect burger mate
Read More
Restaurateurs show signs of warming to E-Verify
With Congress eying proposals to update the regulation of immigrant workers, the National Restaurant Association has released data that shows the restaurant industry is warming to one of the main enforcement tools, the E-Verify system.
Read More
Salads speak fresh year-round
Fresh, healthy items are a big draw for fast-casuals and QSRs, say reports from a variety of industry groups, and nothing speaks fresh and healthier better than salad, especially if it’s topped with seasonal vegetables. In fact, according to Technomic's Left Side of the Menu: Soup & Salad Consumer Trend Report, restaurant customers are ordering more salad: Over the course of two years, diners are ordering salad—at least occasionally—76% of the time, up from 66% of those surveyed in the 2009 study.
Read More
Fresh fruit driven trends
Colorful, wholesome fruit is moving beyond its everyday snack and juice roles to inspire a host of new menu items and products that offer good health, flavor adventure or even an artisan experience. Fresh Takes on Fruit: Culinary Trend Mapping Report, a joint publication of the San Francisco-based strategic food and beverage agency CCD Innovation and market research publisher Packaged Facts, finds that fresh fruit has a welcome in every daypart, from breakfast to the late night snack.
Read More
The next Latin wave
Combined, the Hispanic and Asian communities now make up 22% of the U.S. population—a statistic that is having a huge impact on Americans' eating habits. Add to that the large number of additional Americans who embrace change and multicultural influences, and the result is a majority who seek out and appreciate authentic and flavor-forward global foods. This growth is paradigm shifting, states the Asian and Latin Culinary Trend Report published by Packaged Facts and CCD Innovation.
Read More
Study finds support for organics, not their prices
Heartened by signs of economic improvement, consumers are showing more interest in doing what’s right for the environment—as long as it doesn’t cost them more, according to the Harris Poll. And that’s especially true when it comes to buying food. The researcher discovered that three out of five Americans believe the designation of a product as organic is merely an excuse to gouge them.
Read More