For its annual What’s Hot Culinary Forecast, the NRA surveyed nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – to find which foods, cuisines, beverages and culinary themes will be hot trends on restaurant menus in 2015.

Technomic predicts a 2.3 percent unit growth rate over 2013 among the Top 500 largest U.S. restaurant chains. The increase is slightly higher than the 2.1 percent growth rate from 2012 to 2013 and much greater than the 0.5 growth rate in 2009.

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.

The National Restaurant Association released new research during its second annual Restaurant Innovation Summit that shows overall technology use in restaurants is increasing.

The lunch bunch is becoming more discriminating

The gap between high- and low-income groups is the widest it has been in 100 years, and the share of U.S. consumers who identify with the middle class has never been lower.

Anyone keeping an eye on foodservice over the past couple of years has certainly charted the ongoing progression of snack options on the menu

It’s a familiar refrain by now: Fast-casual is, yet again, the restaurant industry’s fastest growing segment.

Prepared Foods talks with Erin Gilgan, whose title is Nutrition, Health and Wellness (NHW) Champion within the Nestlé Professional North American culinary division.

Prepared Foods talks with Joy Dubost, PhD., RD, CSSD. With more than 15 years of experience, Dr. Dubost has worked in the areas of clinical nutrition, research, public health intervention, education and communications.