Articles Tagged with ''restaurant menus''

Despite the rise in interest in plant-based or lab-grown protein, market researcher Packaged Facts finds that actual consumption is very low compared to demand for beef, pork, chicken and turkey.

From coffee to "crafted" and floral to functional, this year's National Restaurant Association (NRA) Show featured a wide variety of foodservice beverage trends.

Here's an example of flour power. When the National Restaurant Association (NRA) announced its 2018 annual Food and Beverage (FABI) award honorees, nine of the 36 winners were bakery products and/or baking companies.

Although they often take second billing on menus, it's clear that appetizers, soups and side dishes represent a main course of new product development in foodservice.

If only a minority of consumers are following meatless diets, then why is there continuous growth of plant-based food at restaurants?

Plant-based proteins aren't just for vegans and vegetarians anymore as US consumers seek more protein in their diets and plant-based foods become more available and tastier.

Today, the internet and the popularity of social media has shortened the timeline to only two or three years from restaurant menus to materialization of new products on grocery shelves.

At PepsiCoFlavorWorks.net, operators can access a bevy of information and tools to help design experiential eating solutions.

As Packaged Facts notes, each of these egg specialties is super-adaptable, playing well with scads of other ingredients, from breakfast to late-night, and for carnivores and vegetarians alike.

For McDonald’s, their primary business objective was to bring back customers that they lost over the past few years  when they moved away from value via their Value Menu.  Other QSR chains, like Taco Bell and Jack in the Box, introduced a value offering of their own to compete directly with that of McDonald’s with the objective of retaining their customer base.