Articles Tagged with ''restaurant industry''

The Spirit of Innovation Award is designed to recognize product development teams for excellence in creating an innovative new product. The winners are acknowledged for each step of the process: from ideation and development to design, creation and launch of the product.

The food retailing and foodservice industries are experiencing major changes because of technology, mobile, and social media. These all are contributing to the way consumers interact with restaurants and grocery stores.

More customers are sitting down and eating their meal in the restaurant than are carrying it out or using the drive-thru, reports The NPD Group, a leading global information company.

Hispanics comprise approximately 17% of the US population, making them the nation’s largest minority group.

To help industry stakeholders get ahead of consumer expectation, Technomic's Consumer4Sight established the 7 Eater Archetype (EAT) segments that compose the foodservice consumer landscape.

The Voice of Hispanic Marketing, the Hispanic advertising share in the restaurant industry has soared to 11.4% from 2010 to 2014.

Vie de France introduced two new products that will enhance operators’ offerings across all day-parts. Vie de France Gourmet Burger Buns and Pre-Portioned Scones are the two new items.

Every week brings new headlines about a national foodservice brand pledging to reduce or remove food additives from their menu or products. Consumer demand is driving these changes, and the experts at Technomic's Consumer4Sight research group have timely data detailing why consumers want to know more about the food they eat, and what exactly they want to know.

In only a few short years, digital amenities like online ordering and mobile payment have gone from futuristic novelties to modern necessities for restaurant consumers, and new research from Technomic Inc. confirms that people expect more from a brand's technology offerings than ever before.

As consumers’ definition of health evolves, so do their dining demands.