Consumer Trends
Demand for gluten-free increases
An increasing number of restaurants are responding to the more than 18 million Americans with gluten intolerance. The National Foundation for Celiac Awareness states that only 3.5% of those with the disease have been diagnosed to date, but many more consumers have gluten sensitivities or are embracing gluten-free menu items and products for their “healthy halo.”
The Week in Franchising, March 27, 2012
A roundup of the past week's developments affecting franchisees and franchisors.
Healthy vs. indulgent: What do most restaurant customers choose when dining out? According to Unilever Food Solutions’ World Menu Report Global Research Findings 2012, 52% of diners worldwide look for healthier menu options but 72% of them decide to treat themselves instead with something that’s more appealing and not that nutritious.
If you're strolling down Santa Monica Boulevard in Beverly Hills and suddenly get a hankering for a snack, you won't have to settle for a candy bar spit out by a regular old vending machine. Instead, snag a fresh cupcake from the Sprinkles Cupcake ATM. It's restocked all day and night for continuous cupcake delivery.
There were a lot of clues at the National Restaurant Association Show: The crowds waiting to get into the healthcare reform education sessions. The full schedule the advisors at the NRA healthcare reform knowledge center faced every day. And the looks of frustration and bewilderment on operators’ faces—after they learned more.