Articles Tagged with ''restaurant menus''

Despite the growth of consumers at or over the legal drinking age, the share of consumers drinking alcohol with any regularity is declining. Interestingly however, although alcohol consumption in the glass declines, alcohol is increasing as a flavor in savory and sweet items.

The products are trans fat free and contain no high-fructose corn syrup, and almost all are also clean label, gluten free and vegan.

While there's good reason to have plenty of chocolate chip cookies and vanilla ice cream on hand for the 93% of consumers who have had a dessert in the past week, the appeal of things like savory ingredients and ethnic varieties will continue to grow for this eating occasion.

In the year ahead, the foodservice landscape will evolve, driven by increased awareness around social and environmental responsibility and innovation in technology-enabled customer service.

Consumers’ lifestyles across the world are becoming busier and their needs are more demanding. From functional menu items to eco-friendly packaging, let’s look at the broader view of foodservice trends.

“The FABI Awards showcase the creative companies helping chefs and foodservice operators innovate in their businesses,” said Mike Hickey, executive vice president and president, Ecolab Inc. and 2019 Co-Chair of the National Restaurant Association Show. “The products showcased as 2019 recipients represent ‘what's new and next’ in foodservice.”

Welcome to 2019 and the future of food. There's a growing emphasis on foods that can improve and maintain their health: known as "functional foods."

Grilled food preparations are heating up at foodservice, with grilled preparations on US menus growing 4% from Q2 2015-Q2 2018, according to Mintel Menu Insights.

Foodservice industry trends and data observer Technomic looked at a wide range of factors affecting the restaurant industry and compiled a list of its top seven key trends for 2019 and beyond.