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ingredients

Beverage

Time for tea

According to the U.S. Tea Association, the tea market has grown from $1.8 billion to $10.4 billion in just over 20 years.

Food

What healthy means now

Three-fifths of consumers now believe restaurants can offer food that is both healthful and tasty, reports Chicago research company Technomic.

Fewer variations will be offered, but the deletions amount to eight fewer food options and five fewer Value Meals.

Although sandwich consumption is high—people eat more than three per week, reports Chicago research firm Technomic—there’s a lot more competition to differentiate with flavors and ingredients in the quick-service and fast-casual sandwich segment.

“What’s on tap?” no longer is a question only beer-loving customers ask, as restaurant operators realize they can make their concepts buzzworthy and more efficient by adding unexpected beverages to the bar tap.

When the Nutritious & Delicious menu debuted at Lazy Dog Restaurant & Bar in 2012, it immediately boosted traffic and frequency of visits during lunch and dinner, attracting both millennials and empty nesters, men and women, says Gabe Caliendo.

For the milk-averse, soy products had been the only coffee-creamer option at mass-market chains like Dunkin’. Not anymore.

This summer, Denver-based Qdoba Mexican Grill introduced sweet heat to its menu with the debut of two mango sauces.

Regional barbecue is moving into the national arena, with fast casuals leading the way.

Starved for growth at other mealtimes, as companies battle to change how American's start their day, who will win the day?