Articles Tagged with ''restaurant industry''

Arby’s released its first PurposeFULL report highlighting progress across its Corporate Social Responsibility (CSR) platform.

Featuring the taste, texture, and nutritional power of the whole grains sorghum, amaranth and teff, these naturally gluten-free hamburger buns are hearty enough for a thick meat or veggie patty and have mass-market taste appeal.

For many consumers, choosing a meat and poultry dish at a restaurant revolves around "keeping it real": they seek all-natural choices that reflect their desire to keep human intervention they perceive as negative out of the process, according to market research publisher Packaged Facts in the report Meat, Poultry and Seafood: Restaurant Trends and Opportunities.

Since 1985, a lot has changed in the food industry, when about 60% of food sales took place in the grocery aisle, and only about 40% of sales occurred in foodservice outlets. Today, the foodservice share of spending now accounts for more than half of all food sales, surpassing grocery retail by 1.2 percentage points.

Papa John’s announced that it will remove high fructose corn syrup from its entire food menu. The change has been fully implemented and includes all pizza ingredients, pizza toppings, dessert items, and sauce selections.

New research from Mintel reveals half (48%) of consumers agree that finding healthy items at restaurants is too difficult, with 25% of Americans looking for nutritional claims on menus more in 2015 than the year before.

While four of the top five chains in the ranking improved their performance from the prior year, the fast casual segment continued to lead the pack with 11.4% sales growth, almost doubling the growth rate of any other dining segment.

BURGER KING® restaurants introduced the Angriest WHOPPER® sandwich, a new take on the previous limited time only ANGRY WHOPPER® sandwich, amped up with a red-hot bun, flaming onion petals, spicy angry sauce and jalapeños packed into every infuriating bite.