Customers are seeking more flavorful, dynamic options in their dining selections, and operators have taken note, leveraging the small-plate trend as a way to showcase a range of flavors and cuisines in a small, approachable package. It's no surprise that small-plate menu items have risen 25 per cent on menus in a year-over-year comparison in the U.K., according to Technomic's MenuMonitor.

One surprising pattern: More than half of eating-out occasions are unplanned or decided on impulse. At 53 percent of all dining occasions, the frequency of "eating on the fly" accounts for more than twice as many routine occasions (25 percent); special occasions account for just 22 percent of dining occasions.

 One of the biggest takeaways from Technomic’s recently released “Healthy Eating Consumer Trend Report” is that health is very much a do-it-yourself concept for today’s American consumers.  

While bakery and coffee cafes have much in common, consumers have distinct preferences towards one over the other for certain types of visits. For example, bakery cafes have a stronghold on midday occasions, whereas coffee cafes win with breakfast and beverage occasions.

Sandwiches are the cornerstone of lunch and dinner menus at both limited- and full-service restaurants, where they are offered more than any other entree.

Starbucks vaulted past two heavyweight burger chains to come in third in U.S. sales in 2010, a research firm said.