As we head into the second half of 2015, industry forecasters already are talking about the trends that will be powering restaurants in Q3, Q4 and beyond. Presenters at Technomic’s Trends & Directions Conference, held June 24 in Chicago, propelled that discussion forward, as they shared their research and insights with the audience of restaurant operators and suppliers.
Patrick Noone, VP at Technomic, led off the conference with a reference to the trends that gained force this year and still will have clout: Food with a story, clean labels and shrinking menus. The fast-casual segment will continue to be the growth engine for the industry, projected to gain five share points on QSR, and build-your-own concepts remain the sweet spot in this category, Technomic reported.
GET THE WHOLE STORY
Why become a member?
Log in to Restaurant Business for free access to this story and unlimited industry news, analysis and information.
The parent of Olive Garden and Capital Grille has agreed to buy the Cheddar’s Scratch Kitchen chain for $780 million in cash from the private-equity firms L Catterton and Oak Investment Partners. The...
Knowing the cost of all of the food and beverage you serve is vital to maintaining good controls. When you cost a recipe accurately, you can be assured that the costs of the ingredients you serve are...