Eating my way through NRA 2014
Senior Editor Pat Cobe shares 10 business-building food and beverage trends she spotted at the show.
Survey finds dieters forego chains
Although 70% of dieters still dine out at least once a week, they're eating less often at the outlets of big-name chains, according to a new survey.
Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket. But that strategy may be dampened in the months ahead.
As we head into the new year, the mega-trends driving menu and product development fall into three major buckets: health and wellness, big flavors and breakfast. Sound familiar? While there are many cutting-edge mini-trends emerging, those feeding the mainstream are sticking to what customers want right now. But both operators and manufacturers are offering unique twists to differentiate themselves within these buckets.