Consumer Trends

Consumer trends, insights and preferences

Consumer Trends

3 trendlettes to watch for April

Springtime signals changes in the industry for operators.

Consumer Trends

This week’s restaurant nightmares: Pumpkin spice abominations

Has the pumpkin spice craze gone too far? Check out these examples before you answer.

Get to know the consumers spending on booze at restaurants—and those who aren’t.

As off-premise continues to grow, an omnichannel approach may be on the horizon.

Kids’ menus are proliferating, and many chains have started programs expressly to address childhood obesity. But it’s not clear how much of an impact they might have on the one-third of American children who are overweight, according to speakers who shared new insights during the RLC on promoting childhood health.

The 56th Summer Fancy Food Show, organized by the National Association for the Specialty Food Trade (NAFST), took place from June 27-29 in New York City. It’s the largest marketplace for specialty food and beverages in the U.S., with 2,400 exhibitors from 80 countries showcasing 180,000 products. The NAFST picked a panel of food experts to spot the major trends at the show. Here's what stood out.

Hispanics make up 16 percent of the U.S. population, according to 2010 census figures. This group makes 9.8 billion restaurant visits a year, but how and when they visit depends on their primary language. Recent NPD foodservice research revealed the following differences.

A recent study by Technomic and C3 Brand Marketing finds that regardless of ethnicity, moms are the most likely members of their families to make decisions on restaurant patronage.

In its just-released 2012 Restaurant Industry Forecast, the National Restaurant Association reports that there is an increasing consumer interest in high tech interaction in restaurants. The NRA's statistics show that consumers up to the age of 55 support new restaurant technologies. But the majority of the restaurant industry does not seem to be keeping pace.

Year round, hot coffee is the most frequently purchased beverage in foodservice operations; 49% of consumers buy it regularly, according to a survey by American Express MarketBriefing. But as the weather gets hotter, the sale of cold beverages also heats up.

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