One outcome of this push for more menu assortment is that operators are experimenting with mix-and-match bundles of smaller items—such as offering a sampling of appetizers and small plates as alternatives to traditional entrées.

While price, quality and portion size of course remain primary factors in this equation, new research from Technomic’s “2017 Value & Pricing Consumer Trend Report” shows that consumers are placing increasing importance on sustainability and social responsibility at the dining venues they visit.

Restaurant operators continue to face what seem to be contradictory demands from consumers. Responding to each of these demands can be difficult, but the task is critical for brands that aim to differentiate and capture return visits.

Most college students are now members of Generation Z, a group that favors healthful, inexpensive, and flavorful food and beverage options. This generation of snackers is currently influencing not only college dining programs, but the restaurants that expand onto college campuses, as well.

As takeout becomes a more widespread and engrained consumer habit, this service will steal a growing share of restaurant business.

Tea is one beverage already offered at many restaurants, and specialty teas and flavor variations are growing on both limited- and full-service chain menus.

This spring saw the National Restaurant Association (NRA) recognize progressive new food and beverage products with the association’s 2016 Food and Beverage (FABI) Awards.

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.