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What do restaurant and bar patrons think about adult beverages? Do their actions reflect their attitudes? By all accounts, the glass is more than half-full. says foodservice researcher Technomic Inc. [...]

The article reports on a competition among restaurant chains in the sandwich segment as of March 2006. Four big chains dominate the segment including Subway, Arby's Panera Bread and Quiznos Sub. According to Bob Goldin, vice president of Technomic Inc., there is a continues growth in the sandwich market. He adds that consumers perceive sandwiches to be healthy, quick and a respite for the menu fatigue that sets in at burger-and-fries restaurants. Many growing sandwich chains are implementing the same types of creative marketing, menu innovation, store renovations and value-driven pricing to get a slice of the sandwich market.

Features several delicatessens sold in U.S. supermarkets as of September 2004. Trend in consumers' buying habits according to Brad Kochenour, director of operations for Kennie's Market group; Tips for deli retailers from Robert Goldin, executive vice president of Chicago, Illinois-based Technomic Inc., in a presentation regarding supermarket delis at the International Dairy-Deli-Bake 2004 show; Actions taken by Arthur's Fresh Market, a concept store by Marsh Supermarkets, regarding the position of delicatessens in the market.

Presents the views of Technomic Inc. executive vice president Dennis Lombardi about the food service industry in Chicago, Illinois. Description of restaurants and eateries in the city; Career background of Lombardi. INSET: BIOGRAPHY.

Reports on the repositioning of the concept of Red Hot & Blue barbecue restaurant chain in Arlington, Virginia and its effect on consumers. Improvement made by the company to boost frequency and eliminate veto vote; Effect of converting the menu and decor; Reasons for the resturant's low systemwide sales during 2001; Recommended repositioning strategy of Technomic Inc. to expand Red Hot's customer base.

This article focuses on the changes adopted by various Italian restaurants. The casual-Italian segment is both crowded and dominated by big chains. But there are some aggressive small chains, both local and regional, that are carving out their own niches. Some, like Crugnale's Red Sauce in Boston, are counting on more authentic menu selections to set themselves apart. Darden's Olive Garden chain opened 28 new stores in its third quarter and now operates 510 across the U.S. Olive Gardenreported $1.86 billion in sales for its fiscal year ended in May 2002, with 34 consecutive quarters of same-store salesincreases. Brinker International continues to grow its Romano'sMacaroni Grill concept as well. Plans call for adding 22-24new units this year to the 194 already open. INSET: READER ROI.

The article talks about the demand for pastry chefs and desserts in the U.S. restaurant industry as of July 2001. According to estimates by Technomic Inc., sales of desserts in 2000 totaled $2.3 billion, an increase of four percent from the previous year. Many casual dining operations buy their desserts from companies that have also raised the bar to meet growing sophistication on all levels, such as Boston Market. Jacquy Pfeiffer, co-founder and chef instructor at the French Pastry School in Chicago, Illinois, is well aware of the difference between supply and demand for pastry chefs.

Presents the forecasts of the Technomic Inc. and the National Restaurant Association on the performance of the foodservice industry in the United States for the year 2001. Impact of school population on the industry; List of trends for school foodservice; Stability of the growth of disposable personal income.

Deals with the increasing number of steakhouses in the United States. Reasons behind the flourishing of the steakhouse segment of the restaurant industry; Percentage of increase in steak sales from 1993 to 1998 according to Technomic Inc., a food service consulting firm; Impact of the bone-in-filet cuts on the steakhouse segment. INSETS: Steakhouse Sides Share the Spotlight;Prime Time Reading.

Stage set for first real decline in a decade CHICAGO--Squeezed by an economy that began stalling during the third quarter, the foodservice industry likely will finish the year with its [...]

CHICAGO -- Consulting and research firm Technomic Inc., based here, purchased a partnership interest in McMillan Doolittle LLP, a 15-year-old firm also headquartered here. McMillan Doolittle offers services specializing in [...]

CHICAGO -- Technomic, Inc., the Chicago-based foodservice consulting firm, has announced a partnership interest in McMillan Doolittle, L.L.P. Also based in Chicago, McMillan Doolittle serves major retailers, including restaurant and [...]

SCHAUMBURG, Ill. -- Drug stores and mass merchandisers are taking a bigger bite out of deli sales from supermarkets, according to the Fourth Annual ACNielsen Consumer and Market Trends Report. [...]

CHICAGO -- Alan Hyatt, a former vice president of sales and marketing for the Chinet Co., joined industry research and consulting concern Technomic Inc. A 20-year foodservice veteran, Hyatt also [...]

Technomic, Inc., Chicago, IL, and Instill Corporation, Palo Alto, CA, have signed an exclusive agreement to allow Technomic to develop and offer Instill Market Intelligence data to provide manufacturers category [...]

The article focuses on the report "The Hospital Power Players" by the journal and research firm Technomic which provides a detailed look into both patient and retail foodservice operations at the 50 largest hospitals in the U.S. along with a chart providing capsule summary of hospitals. Topics include the list including Baptist Medical Center, Florida Hospital, Orlando, Florida and Cleveland Clinic Foundation, and profiles of foodservice operations at Florida Hospital and Napa State Hospital.

The article focuses on restaurants making profit by selling desserts. Topics discussed include difficulty faced by restaurants to sell desserts as consumers focus just on lunch or dinner, research firm Technomic which helps clients to increase their profits by making them aware of trends, views of Gillian Howard, culinary student at Johnson & Wales University, on increasing desserts sale through creativity, chef Casto Unson focusing on seasonal foods and a recipe for carrot cake whoopie pies. INSET: CARROT CAKE WHOOPIE PIES.

THE FOODSERVICE INDUSTRY TENDS TO BE A LEADING INDICATOR OF HOW well the economy is going to perform, says Joe Pawlak, vice president of Chicago-based Technomic Inc. 'When a recession [...]

In a marketplace battered by slumping sales and traffic and rising commodity and fuel prices, restaurateurs are turning to their beverage programs to help boost business and profitability. While creative [...]