Consumer Trends

Consumer trends, insights and preferences

Consumer Trends

Customers confused about sustainability claims

Shoppers are continuing to buy products that are sustainable and eco-conscious, but few are familiar with the meanings of the terms on the packaging. Though words like “recycled” or “eco-friendly” are common to consumers, newer terms like “fair trade” or “wind powered” are more difficult for them to define.

Consumer Trends

Customers skeptical of "green" restaurant practices

When large restaurant companies implement sustainability policies, customers seem to react in a contrary way—and their evaluation of those companies may actually diminish. In a new study from the Cornell Center for Hospitality Research, researchers Michael Giebelhausen and Helen Chun conducted two experiments to examine this contrary behavior.

A survey of U.S. chefs conducted by the National Restaurant Association (NRA) indicates healthier kids fare and local sourcing of food will be the hottest trends on U.S. restaurant menus in 2012, UPI reports.

Which restaurant chains are valued most by Millennials for the brands’ social-responsibility efforts? Here’s a hint: Don’t waste a guess on Chipotle or Starbucks.

C-store operators have a valuable demographic to target, according to “Making the Grade: Student Consumer Impact on the Retail Fuels and Convenience Marketplace,” by the NPD Group. The report, which collected 12 months of data ending in June 2012, found that the 19 million college student population accounts for billions of dollars spent each year on C-store products.

With Congress eying proposals to update the regulation of immigrant workers, the National Restaurant Association has released data that shows the restaurant industry is warming to one of the main enforcement tools, the E-Verify system.

Find out which chain restaurants reigned supreme—and what they’re doing right.

Restaurants’ latest outreach efforts take a more nuanced approach to reaching Latino consumers.

Learn how bad of a week it was for some fellow operators.

Bread isn’t the only thing on the rise at cafe concepts. As traffic to this restaurant type increases, here are the draws bringing customers in the door.

  • Page 79