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Grubhub 'State of the Plate' Report

Mid-year report examines top food trends, forecasts ahead, and how quarantine has impacted America's dining habits

July 15, 2020

Grubhub, an online and mobile food-ordering and delivery marketplace, launched its latest report, "State of the Plate", looking at trends across the more than half a million orders placed a day. Grubhub's mid-year report checks in on the popular food trends to date and what quarantined Americans ordered through contact-free delivery, and predicts what we can expect to see more of in the second half of the year.

2020 Global Restaurant Trends

Plant-based “meats,” third-party delivery apps and social media-friendly dining spaces will be vital to the industry

December 20, 2019

Plant-based “meats,” third-party delivery apps, social media-friendly dining spaces—these were not much more than blips on the radar in 2010. But in 2020, they are essential and vital to the industry.

Off-Premise Meal Decisions

Changing consumer needs and wants—paired with advancements in technology—have created a climate in which off-premise offerings are a necessity to growing foodservice business.

Jill Failla

August 22, 2017

The advancements made in technology over the past few years have allowed restaurants to offer voice-recognition ordering, social media, and in-app ordering and delivery robots.

Retail Product Trends Annual | Meals & Sides

2017 Meals & Sides Trends: Mealtime Maneuvers

Prepared entrees, pizza, side dishes balance need for speed with health and appetite appeal

Robert Garrison

March 15, 2017

Although more consumers are opting for at-home eating, compared to years ago, CPG entrée manufacturers now compete for share of stomach with a much wider set at-home meal providers.

Consumers answer how likely they are to use a technology for to-go orders from any foodservice location

Delivery Service Key to Restaurant Growth

As delivery service picks up steam, some independents are considering delivery-only ventures to maximize profits

Darren Tristano

February 13, 2017

As takeout becomes a more widespread and engrained consumer habit, this service will steal a growing share of restaurant business.

Added Convenience in Food Business Models

Start-up companies from Blue Apron to UberEATS are developing new business models and demonstrating consumers’ willingness to pay for convenience

January 31, 2017

New business models are giving consumers more options for how they can obtain and prepare their food. The success of these approaches has demonstrated that consumers will pay an average of 11% more for each added layer of convenience in the food chain, from online grocery delivery to ready-to-eat restaurant take-out, according to Lux Research.

Consumers Seek Restaurant Meals at Home

Food delivery service is catching on as a hassle-free option

November 1, 2016

Only 12% of Americans say that they have used a third-party delivery service in the past three months.

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