Millennials have now surpassed Boomers in numbers but Boomers remain a large population and their behaviors still have a significant influence on the marketplace.

While many shifts in the restaurant industry are slow to take hold, the use and availability of data is one trend that's quickly emerging.

Cheetos Popcorn features light, airy Regal popcorn that has been puffed and paired with warm, cheesy Cheetos flavor and Crunchy Cheetos.

The NPD Group forecasts flat to sluggish foodservice traffic growth for 2018, but the trajectory could change, according to NPD Restaurant Industry Analyst, Bonnie Riggs. Focusing on what consumers want will help foodservice marketers better align their strategies to maximize relevance in 2018 and beyond, says Riggs.

Making its debut under the company’s Culinary Solutions sub-brand, the new Plant Based Cooking Creme is a breakthrough for the foodservice industry, said Carolyn Tomlinson, the senior marketing manager in Rich’s Foodservice Division who steered the product’s development.  

Slowed consumer traffic at on-premise locations and stagnancy in occasions involving adult beverages translates to flat total alcohol volume in restaurants and bars in 2017.

Menu trends that will be heating up in 2018 include doughnuts with non-traditional filling, ethnic-inspired kids’ dishes, farm/estate-branded items, and heritage-breed meats. Trends that are cooling down include artisan cheeses, heirloom fruits and vegetables, and house-made charcuterie.

There is opportunity to grow brunch occasions, as 40% of consumers eat brunch at least once a week.

According to the survey, menu trends that will be heating up in 2018 include doughnuts with non-traditional filling, ethnic-inspired kids’ dishes, farm/estate-branded items, and heritage-breed meats.

In New Spins on Standards 2017: Culinary Trend Tracking Series, Packaged Facts identifies more than a dozen foods, beverages, and ingredients that will trend in 2018.