Articles Tagged with ''restaurant trends''

According to a new Datassential Appetizers report, garlic bread tops the list of consumers "most loved appetizers."

Sluggish restaurant traffic growth and stalled sales in the center aisles at grocery stores are evidence that U.S. consumers’ eating behaviors are evolving. The growing influence of Hispanics, Millennials going through life stages, aging boomers, smaller households, and the need for fresh and non-processed foods are among the factors driving the shift in what and how consumers eat, reports The NPD Group, a leading global information company.

Editor’s note: Prepared Foods talks with Jeff Wirtz, corporate executive chef at Blount Fine Foods, a Fall River, Mass., processor of fresh and frozen soups, sides, sauces and entrees.

The 500 largest restaurant chains in the United States accelerated their cumulative sales growth in 2014 to a 4% increase, totaling an estimated $274.4 billion. But some of the biggest brands among them, namely Subway and McDonald's, lost ground to focused-menu competitors and emerging fast-casual chains and reported overall sales decreases for the year.

Prepared Foods talks breakfast with Christopher Hansen, corporate executive chef for OSI Group LLC. OSI Group, Aurora, Ill., is a $6 billion global meat and prepared foods processor and supplier to foodservice, contract and private label channels.

King & Prince Seafood® launched Small Plates/Bar Bites™ product line featuring Jambalaya Fritters, Crispy Southern Flounder and Lobster & Seafood Pups.

General Mills’ Convenience & Foodservice Division has created Pillsbury Mini Bagels for K-12 school foodservice operators.

Prepared Foods talks with Trevor Williams, a corporate chef with Kraft Foodservice, Northfield, Ill.

Technomic restaurant tracking data show chicken wings and chicken strips among the top 10 foodservice appetizers.

It may be cold around much of the nation but the National Restaurant Association (NRA) is talking about heat.