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Jill Failla

Editor, Consumer Insights

Articles by
Jill Failla

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Consumer Trends

5 seafood menu items to avoid this Lent

Diners are eating seafood less frequently now than they were two years, according to new Technomic data. Operators may want to reconsider offering these five particular seafood items for Lent as diners’ interest in them declines.

Consumer Trends

6 ethnic pork concepts capitalizing on consumer demand

Here are six ethnic pork concepts to watch out for as consumers look to order more Asian and Mexican pork dishes at restaurants, according to new Technomic data.

Diners show willingness to eat a variety of less-common cuts of beef and pork at restaurants according to new Technomic research.

In addition to measuring chains’ operational attributes, Technomic also rated their connections to consumers through a series of questions designed to gauge loyalty and perception of a brand.

Restaurant trends change year to year, but one thing remains consistent: Service and hospitality are crucial to consumers. This year’s list reveals some shake-ups.

Just starting to get their own spending power, Gen Z is now in operators’ sights. Because of their limited budgets, this generation frequents QSRs the most.

Millennials are the most reliant on foodservice of all generations, finds Technomic. They also drive off-premise dining, including takeout and delivery.

Most of America’s favorite casual-dining concepts for 2017 are upscale or boast a specialized cuisine—only one is a traditional varied-menu concept.

Although trendy new breakfast-and-lunch-only eateries continue to pop up, they’ve yet to top legacy brands for consumers’ overall favorite family-style restaurants.

As expected, fast casual is still growing faster than other segments, though Technomic recently suggested its growth may be slowed in the coming years.

The QSR Plus subsegment continues to be a sweet spot, with chains such as In-N-Out Burger and Culver’s scoring well for made-to-order fare served at a value price.

New research reveals how consumers perceive restaurant technology, and how two operators are ahead of the pack in addressing them.

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