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Technomic Predicts 2016 Restaurant Trends for the U.K.

Fast-casual revolution, focus on vegetables and global-inspired mash-ups lead upcoming trends

November 19, 2015

After identifying the top emerging trends in the U.S. and Canada, leading food research and consulting firm Technomic zeroed in on the U.K. market and sees these five trends impacting restaurants in the coming year.

How often do you order a side when you visit the following [food establishment]

Spotlight on Menu Sides

More than half of consumers order sides at full-service restaurants

Darren Tristano

November 18, 2015

At both limited- and full-service restaurants, sides often come with an entrée or in a combo meal and can be more of an afterthought in the minds of foodservice providers and consumers.

Emotional Factor to Further Influence Value in Canadian Restaurants

Technomic Inc. study reveals that consumer desire for feel-good dining experiences is a key element to foodservice value

November 18, 2015

While price will always play a major role in the value proposition, Canadian consumers' definition of foodservice "value" is comprised of many factors, including service, ambiance and, most importantly, the quality of menu offerings.

Innovative Desserts Boost Restaurant Checks

Restaurants can seize opportunity to indulge diners' appetites for new flavors at meal's end

November 13, 2015

The study encourages foodservice brands to strike a balance between traditional and more innovative offerings, such as miniature desserts that appeal to younger consumers ordering them as snacks, meal replacements or a lower-calorie treat.

Millennials' Evolving Adult Beverage Choices

Millennials are highly engaged individuals that continue to combine adventure and increasingly sophisticated tastes in adult beverages

October 23, 2015

Nearly three in 10 adults in the U.S. are Millennials and of legal drinking age. The sheer size of the Millennial generation, (born between 1977 and 1992), makes it a crucial demographic for the adult beverage industry.

Small Plates to Rise in Popularity

Evolving foodservice usage and behavior drives left side of menu opportunities, while replacing meal-parts

October 13, 2015

According to Technomic's Starters, Small Plates & Sides Consumer Trend Report, the LSM offers incomparable opportunities for personalization, socialization and flavor experimentation, providing fun, unique and memorable experiences both during and between traditional mealtimes.

Percentage of where the burgers consumers eat are purchased/prepared at

Burger Consumer Trend Report

Health attributes, beef alternatives are important when buying burgers

Darren Tristano

October 12, 2015

Burgers are a staple in most Americans’ diets, with the majority eating burgers at least weekly, according to Technomic’s most recent “Burger Consumer Trend Report.”

College student meals: menu attributes most important at on- and off-campus foodservice locations

Students Seek Tasty, Fresh

Students today are more interested in healthier options, ethnic cuisines and trying adventurous foods

Darren Tristano

September 10, 2015

About three quarters of students purchase food/beverages on campus at least once per week or more, and 67% of students order food from an off-campus restaurant, up from 63% in 2013, according to Technomic’s recently released “College & University Consumer Trend Report.”

Winsight Acquires Technomic

Technomic will continue to operate under its brand name, and will serve as Winsight's information and advisory services platform

September 3, 2015

Technomic was acquired from its founder, Ron Paul, who spent much of the last 50 years establishing the business as the "go-to" source for food and foodservice industry insights and strategic advice.

Consumer Insights on Healthy Eating

Consumers’ definitions of healthy fare are constantly changing, and companies need to know which health issues are top of mind in order to make informed business decisions—from sourcing to menu planning—before it’s required by law.

Jill Failla

August 14, 2015

The impact of consumer health perceptions on the foodservice industry is evident as of late.