Valentine Desserts
It’s all about sweet endings this Valentine’s Day. From creamy crème brûlées to dreamy chocolate cakes, here’s how restaurants are playing Cupid with dessert.
Consumer Trends
Fast casuals lead in off-premise catering
Catering continues to be big business for restaurants; as a group, they capture almost five times the revenue of retailers for off-site events—$19.3 billion annually versus $4.0 billion, reports Technomic’s recent Parties Off Premise study.
Do customers really eat the low-fat, low-calorie, low-sodium foods they claim they want restaurants to serve? According to the 2010 Healthy Eating Consumer Trend Report developed by food industry consulting group Technomic, almost 50% of the 1,500 consumers surveyed claim to want healthier foods, but only 25% actually consider nutrition when dining out.