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REMEMBER WHEN SRIRACHA was the buzzword dominating restaurant kitchens? Then we watched Korean gochu-jang and Tunisian harissa pepper-based sauces overtake menus. The widespread popularity of these ingredients has helped foodservice [...]

Competition is fierce in the food service sandwich space as grocers compete with quick-service and fast-casual restaurants, convenience stores and others for a greater dollar share of this frequently purchased [...]

Where's the beef, chicken and seafood? For a growing number of consumers, it's at their local supermarket deli. Retail foodservice--one of the food industry's fastest-growing segments--is booming, as evidenced by [...]

RESTAURANT OPERATORS continue to face what seem to be contradictory demands from consumers. Patrons want to be able to customize dishes, but oftentimes they're in a hurry and can get [...]

At-home and restaurant chefs alike are employing age-old methods of food preparation techniques to create globally influenced marinades and cuisines. [ILLUSTRATION OMITTED] Marinades, brines and spices are important companions for [...]

In a merchandising environment in which healthy attributes are increasingly powerful meat and poultry sales drivers, fried proteins remain prominent. While shoppers typically see fried foods as containing large amounts [...]

MORE NOW than ever before, consumers have the ability to impact menus. Diners are much more opinionated and vocal about their restaurant preferences, and operators need to constantly adapt menus [...]

Who's up for a starter of bone marrow and boar jerky before dinner? Apparently, more hardy souls than one would expect. Upcoming trends for snacks, sides and appetizers are leaning [...]

Consumers are becoming more interested in breakfast meats and sandwiches--either eaten at home or on the go. In turn, breakfast has seen a resurgence in savory recently, giving rise to [...]

Meat is increasingly ubiquitous. Once confined to the center of the plate, beef, pork, chicken, turkey and other proteins are emerging as popular snacks, appetizers and side dishes. The dispersion [...]

The best of both woks. ORANGE CHICKEN WITH BACON SHIITAKE KALE CHICKEN BREAST NEW MENU ITEMS FEATURE influences from around the world, particularly Asia, but ingredient sourcing and preparation are [...]

Across the board, consumers want more flavor, especially with their protein dishes. Many protein categories are saturated with product offerings, so much so that consumers are looking for new flavors [...]

From one end of the menu to another, some noteworthy trends stand out. Although restaurants and their menus can't be everything to everyone, there has still been a broad attempt [...]

While times have been rough for some bakery categories, frozen pizza manufacturers continue to find their sweet spot by introducing products with creative flavors, premium toppings and affordable prices. Nearly [...]

Browsing through the appetizer menu and socializing over small bites of food can help set the stage for a memorable meal--while giving operators the chance to boost the check. But, [...]

DRIVEN TO INDULGE When consumers are looking to indulge, a bit of an indulgence can go a long way. 'They really are in the mindset that moderation and occasional indulgences [...]

... for the researchers who compiled it. 'Determining what's for dinner was once a simple decision, but today consumers' path to the plate is chock full of intricacies,' says Colin [...]

[ILLUSTRATION OMITTED] When it was announced that the American economy was in recession, it surprised absolutely no one. In fact, certain segments of the economy had already seen the approaching […]

[ILLUSTRATION OMITTED] On the constantly-changing stage of the $558-billion restaurant industry, it is no secret that casual dining is evolving. Most notably--and to the alarm of many--the middle of this [...]

The article focuses on the economic aspects of middle meat business. Topics discussed include decline in beef items on restaurant menus as per the consulting firm Technomic's MenuMonitor report, increase in sale of beef at retail in 2013, as per the "Power of Meat" survey by the American Meat Institute and the Food Marketing Institute, and increase in sales in the red meat category from 2008 to 2013 as per the Red Meat report released by market research firm Mintel in September 2013.

The article focuses on the "Canadian Burger Trend Report" issued by the research firm Technomic Inc. which reveals that Canadians consume burgers at least once a month. As per the report, there is increase of 46 percent in the sale fast-casual burger since 2012. The report states that increase in burger consumption is due quality, variety and customization. It also presents the views of Kelly Weikel, senior consumer research manager at Technomic, on the report.

Pork has been the fastest-growing protein in foodservice since 2011, according to Technomic Inc.'s 2017 Volumetric Assessment of Pork in Foodservice. Over the past six years, pork use has grown [...]

More than 250 industry leaders were in attendance at FE&S' second annual market-analysis meeting, which featured research presentations by Technomic and the industrial performance group, two industry-member panels and a [...]

Armed with a Waffle Taco and a few years of Millennial-driven momentum, Taco Bell is taking a bold step into the morning daypart with its national rollout of breakfast March [...]

The article focuses on the findings of "Healthy Eating Consumer Trend Report" published by a food service research company Technomic Inc. The report reveals that 43 percent Canadian families prefer visiting restaurants which serve healthy foods for children. The report further states that people avoid taking lunch and dinner outside their home because of the availability of less healthy dining options in restaurants and hotels in Canada.

The article focuses on the popularity of beef products in the U.S. According to Technomic Inc. survey entitled "Canadian Center of the Plate: Beef & Pork consumer Trend Report" in 2011, steak consumers has increased since 2008 and beef prices are also increasing. It also mentions that beef remains the Canadian comfort food and it also gives opportunity to chefs to create dishes.

The article offers information on the findings of Technomic Inc. showing that consumers are willing to pay up to five percent more for pork products that are tagged with descriptors referring natural production methods or eco-friendly practices in Canada. It mentions a new twist of cooking pork being served at several restaurants. Moreover, it notes that pork tenderloin is more popular in 2012 compared in 2008.

The article offers the insight of food industry experts regarding burgers. The Burger's Priest owner Shant Mardirosian says that the burger is an unstoppable force in the food industry. Technomic Inc. editorial manager Laura McGuire states that the burger trend is strong with room for growth. Smashburger founder Tom Ryan mentions that the lion share of the growth in the burger industry is from the so-called better burger category.

In May the National Transportation Safety Board surprised many in the restaurant industry when it recommended that the legal threshold for drunken driving be reduced from the current 0.08 percent [...]

The article reports on independent restaurants and their challenges in the U.S. It mentions the closure of restaurants including the Four Seasons, Colicchio & Sons and Spice Market which led to the decline in the initial growth prediction of consultancy Technomic Inc. for the industry in 2017. An overview of the perspective of Alan Rosen, owner of Junior's Cheesecake, on the issue induced by increaseing rents is also presented.

The article focuses on the growth of retail foodservice in the U.S. It mentions that Technomic Inc., supermarket is anticipating 6 percent food and beverage real sales growth in 2017, with convenience stores (c-stores) expects the 1.3 percent real growth. It mentions that the majority of c-stores offer basic foodservice. It mentions that breakfast sandwiches are preferred in the morning, with pizza for dinner.

The article discusses the "Healthy Eating Consumer Trend Report" from management consulting company Technomic Inc. It elaborates how restaurant operators satisfy their health seeking guests. It notes the percentage of diners who said that certain healthy callouts have more of an impact on their visits and purchases than others and the percentage of people factor health into restaurant choice.