Acosta Finds Grocery Delivery and Non-Traditional Grocery Channels are Gaining Popularity

With residents of the top 50 most populous cities comprising nearly 16 percent of the total U.S. population and city growth rates consistently topping those of suburban and rural areas, urban grocery shoppers are becoming an increasingly influential demographic.

Research released today in The Urban Grocery Shopper, the latest Hot Topic report from Acosta — a leading full-service sales and marketing agency in the consumer packaged goods industry — provides insights into the grocery shopping world of city dwellers, which varies significantly from that of suburbanites and those living in rural areas.

"For urban grocery shoppers, crowded stores are the norm so convenience is a major priority," said Colin Stewart, Senior Vice President, Business Intelligence at Acosta. "City dwellers are more likely than...

Research and Markets: The Plant-Based Meat Market Poised to Grow 

The "Global Plant-Based Meat Market Analysis & Trends - Industry Forecast to 2027" report has been added to ResearchAndMarkets.com's offering.

The Global Plant-Based Meat Market is poised to grow strong during the forecast period 2017 to 2027.

Some of the prominent trends that the market is witnessing include creation of flavour components, alternative proteins and flexitarian diets and likemeat project serves as the base.

Based on product, the market is categorized into burger patties, meatballs, natto, sausages, strips & nuggets and other products. Depending on type, the market is segregated into...

Competition Heats Up in Canada as Emerging Channels Enter the Playing Field

Emerging channels in Canada are delivering a new wave of competition for traditional foodservice operators. Technomic’s 2019 Canadian Emerging Channels Consumer Trend Report explores these new players, covering everything from food halls to meal kits. While usage of these channels is currently low overall, there is strong appeal among younger consumers. This, along with future expansion plans, means that emerging channels are poised to steal share from restaurants moving forward.

“For younger consumers, a wider variety of need states compared to older consumers and a greater willingness to experiment and try new things leads to greater usage of emerging channels,” explains Bret Yonke, manager of consumer insights at Technomic. “Moving forward, the broad nature of these channels means competition on multiple fronts. Food halls and food trucks will be the greatest threat for lunch occasions, while eatertainment and meal kits will...

Monetizing the Munchies: How Legal Marijuana Use is Affecting the U.S. Snacking Industry 

In the U.S., interest in cannabis is growing—and laws are shifting to meet consumer demands. Most recently, the Illinois legislature approved recreational marijuana use for adults, with sales of cannabis products containing the psychoactive element, THC, anticipated to start in January 2020. With Illinois soon entering the mix, marijuana will be legal in 11 states and Washington DC, despite still being federally illegal.

The increased legalization of cannabis in the U.S. presents big opportunities for the American food and beverage market—particularly for the snack and confectionery category...

Affluent Food Shoppers More Likely to Purchase Natural and Organic Products

The belief that natural and organic practices produce foods that are tastier, more nutritious, and healthier continues to germinate in the minds of key consumer demographics. The result has created a pervasive and enduring trend that spreads to virtually every corner of the food and beverage industry.

Wealthy Americans are among the most influential and active participants in the natural and organic food market, according to Affluent Food Shoppers, a new report by market research firm Packaged Facts.

Packaged Facts’ consumer survey data found that affluent food shoppers are increasingly moving in the direction of eating more organic and natural foods. They are more likely than non-affluent food shoppers to respond that they are eating more natural foods or organic certified foods compared to...

While Restaurant Delivery gets All the Buzz, Digital Orders Overall Grow by Double-Digits

The growing access to foodservice delivery has garnered lots of attention from the marketplace and media, but while delivery grabs the spotlight, digital restaurant orders overall steadily grow by double-digits, reports The NPD Group. Restaurant digital orders, which are defined by meals or snacks ordered via mobile app, internet, or text message, have grown by 23 percent over the past four years and now represent 3.1 billion visits and $26.8 billion dollars. NPD forecasts digital orders to continue to grow by double-digits through 2020 with growth across all service modes including delivery, on premises, and carryout, according to NPD’s Delivering Digital Convenience report.

Although convenience is understandably the top reason consumers choose digital ordering, other top reasons include: no waiting; the ability to order, pay, and have it ready; ordering at my “own” pace; and earning rewards/feeling valued. In addition to these reasons...

Consumer Disloyalty is the New Normal

Assume the people you consider to be the most loyal customers on the planet are, in fact, disloyal. Because 92% of the time, you’ll be right. New Nielsen findings demonstrate that just 8% of consumers consider themselves to be firmly committed loyalists.

Yet the marketing tactics and investments rarely reflect these realities. A whopping 46% of consumers tell us they are more likely to try new brands than they were five years ago; a clear signal to a trend we should expect to intensify. Yet we see few signs that adjustments have been made to marketing initiatives or innovation pipelines to match these numbers.

The implications of not dramatically rethinking campaigns that focus on winning or retaining loyal customers are meaningful. The drag effect of consumer demand for choice and...

Technomic: Students’ Foodservice Demands Grow Both On and Off Campus

Delivery, technology and health trends are changing the foodservice landscape and younger generations are leading this charge. Technomic’s 2019 College & University Consumer Trend Report explores this segment in depth, providing actionable recommendations for operators and suppliers to get ahead of the challenges and competition.

“Students have high expectations from their foodservice experiences both on and off campus. Delivery, convenience and menu innovation are all top priorities for college and university students,” explains Anne Mills, senior manager of consumer insights at Technomic. “On top of this, they will choose companies that support causes they care about such as...

Good Eggs Releases Results of Family Food Fix Survey 

Good Eggs, the online market that delivers absurdly fresh groceries, today announced the results of its Family Food Fix Survey, which takes a pulse on the perspectives and behaviors of today's consumers when it comes to the necessary task of grocery shopping. Additionally, the findings reveal insights into meal kit usage, the reality of preparing multiple dinners every night, and what families across America want most for dinner.

"From grocery shopping to getting dinner on the table, feeding a family has become a time-consuming struggle for today's busy parents," said Jaime Nessel, Vice President of Assortment of Good Eggs. "Online grocery delivery services can provide significant time savings to families. At Good Eggs, we provide a complete, yet curated assortment of local products, absurdly fresh local produce and meat...

Mintel Announces Five U.S. Flavor and Ingredient Trends 

Mintel, the world’s leading market intelligence agency, announced from IFT19 the flavor and ingredient trends that are influencing the foodservice and packaged food and drink categories in 2019 and beyond. The five new trends link the relationship between consumer behavior and food and drink to dishes on restaurant menus and products on store shelves, and explain the significant momentum that has led to this moment.

Seeking out ingredients that provide sustenance for healthy eating is top of mind for Americans. However, consumers today are also looking beyond the balanced diet. Flavors that tap into relaxation and support a healthy gut are satisfying consumers that are looking for ingredients that will feed the mind, body, and soul...

Indulgent Snack Food is Making a Comeback by Walking the Line Between Health and Enjoyment

U.S. consumers are giving themselves permission to enjoy indulgent snacks, reports The NPD Group. Their permission to enjoy savory and sweet snacks is the result of the wellness-driven acknowledgement that balance is the key. Brands are supporting their consumers’ quest for balance by offering snacks that walk the line between health and indulgence, like portion-control packs, thinner versions, or nutrient-enhanced savory and sweet snacks, finds NPD’s recently released Future of Snacking report.

“The role of snack food is changing in different ways in reaction to Americans’ desire for balance, portable snack foods, and holistic wellness,” says David Portalatin, NPD food industry advisor and author of Eating Patterns in America. “It’s no longer about depriving yourself of...

Technomic: Canadians’ Routines and Habits Present Challenges for Emerging Bakery and Coffee Cafes

In the 2019 Canadian Bakery & Coffee Cafe Consumer Trend Report, Technomic found that many coffee cafe customers stick to the same restaurant brand and, oftentimes, the same cafe location, due to their coffee preferences and demands for convenience. On the other hand, bakery-cafe customers are open to mixing up the brands they visit, challenging these operators to build up loyal customer bases.

“For emerging coffee cafes, the challenge is in getting consumers to break from their routines and try something new,” explains Charles Winship, manager of consumer insights at Technomic. “While specials and limited-time offers can help draw in new visitors, whether these guests habitually return will ultimately come down to value, convenience and, in many cases, coffee.”

Key takeaways from the report include...

Consumer Pent-Up Demand for Restaurants Remains Elevated

The trend line of restaurant sales was positive during the first four months of 2019, according to data from the U.S. Census Bureau. Eating and drinking place sales totaled $61.5 billion on a seasonally-adjusted basis in April, which represented the fourth consecutive monthly gain after a sluggish second half of 2018.

To be sure, there appears to be more room for growth in the months ahead, according to a national survey conducted May 9-12 by ORC International for the National Restaurant Association. When asked about their current restaurant usage, a significant proportion of the American public say they would like to be patronizing restaurants more often. Forty-two percent of all adults say they are not eating on the premises of restaurants as frequently as they would like, while 48 percent say...

Which Rules the Roost When it Comes to Restaurant Orders: Burgers or Chicken Sandwiches?

Burgers have been a top item ordered at U.S. restaurants for decades but chicken sandwiches have come on strong over the last several years. There are more chicken sandwich restaurant concepts and chicken sandwiches are appearing on more menus. So have burgers been knocked off their perch by chicken sandwiches? “No,” says The NPD Group, which daily tracks U.S. consumers use of restaurants and other foodservice outlets. Burgers still rule the roost and are the top sandwich ordered overall.

By the numbers, the average number of times a customer purchased a burger at a restaurant over the 12-month period ending February 2019 was 14.7 times and the customer purchase frequency of chicken sandwiches was 8.7, according to NPD’s receipt harvesting service, Checkout, which tracks...

Meal Kits: Why Older Adults Offer the Ideal Target Market

Think meal kits are a Millennial or Gen Z trend best suited to the novice cooking skills of adults under age 40? Packaged Facts encourages you to reconsider. The market research firm reveals in the report, Meal Kits: Trends and Opportunities in the U.S., 3rd Edition, that older adults provide a wealth of growth opportunities.

Many older consumers are experienced cooks who enjoy a homemade meal. However, as people age, their ability to use their hands and their ability to leave their home to shop for groceries may be diminished.

Older consumers are more likely to have developed conditions such as arthritis and tremors that make it difficult to engage in food preparation tasks, especially chopping and peeling vegetables. Meal kit delivery services can...

Canadians Choose Restaurants Based Upon the Best Online Reviews According to New Survey

A new Google survey of 1000 Canadians between the ages of 18 and 65+ explores the things that lead to restaurant selection with some interesting results. Canada is enjoying a culinary renaissance, and has become world-renowned for being the epicenter of a food revolution.

There has never been a more exciting time than now, to get out and experience the cornucopia of restaurants in any given urban area. As a result, restaurant owners find themselves in a highly competitive market, vying for customers' patronage.

There are several contributing factors that lead Canadians to choose one restaurant over another. However, regardless of demographics, the most important factor seems to be based upon the best online reviews...

Frozen Ready Meals Rising in Popularity and Demand

The global frozen ready meals market is expected to post a CAGR close to 5% during the period 2019-2023, according to the latest market research report by Technavio.

Owing to rapid industrialization worldwide the working population has increased at a significant rate. Hectic work schedules have increased the demand for readymade food as well. Besides convenience, consumers look for quality and taste before purchasing frozen ready meals. For example, frozen pizza is one of the most preferred variants of frozen ready meals as they are convenient and are available in a variety of toppings.

Furthermore, consumers that prefer frozen ready meals are the older millennials or the parents of children aged between 7 to 12 years. These consumers are mostly working professionals who prefer...

Eating with a Conscience: Ethical Food and Drink Sales Hit £8.2 Billion in 2018 

British consumers are increasingly eating with a conscience as latest research from Mintel reveals that last year the nation spent £8.2 billion on ethical food and drink, including organic, Fairtrade, Rainforest Alliance and Marine Stewardship Council (MSC) certified products. Over the past five years, sales of ethical food and drink have shot up by 43% from £5.7 billion in 2013. This year, sales are forecast to increase a further 4% to reach £8.6 billion. The sector’s ongoing popularity is set to continue, as sales of ethically certified food and drink are projected to rise by 17% to reach £9.6 billion between 2019-23.

This popularity is widespread, as today, a caring 83% of UK adults say they have bought food/drink with some sort of ethical certification. Proving a hit with more mature Brits, those most likely to...

The State of Millennial Dining

If you are wondering what attracts millennial customers to your restaurants, perhaps the No. 1 answer is the ability to provide an experience, new National Restaurant Association research finds.

According to the Association’s 2019 State of the Restaurant Industry report, millennial customers, aged 21 to 38 years old, said they would like restaurants to serve technology that improves the dining experience, offer more environmentally sustainable items, and create easier opportunities to order takeout and delivery.

Regarding the general dining experience, the report found millennials were willing to pay more to get more. Here are a few of the topline findings...

U.S. Consumers Return to the Convenience of Frozen Foods

After years of being in the shadows of the health-focused “fresh” movement that kept more consumers in the perimeter of the store where fresh produce is merchandized, consumers are returning to the frozen foods aisle, reports The NPD Group. Last year frozen foods were included in 9.8 billion eating occasions in home, up 2 percent from a decade ago, an increase that represents billions of meals, according to NPD’s daily tracking of U.S. consumers’ eating behaviors.

“Demographic shifts, like Millennials moving into the busiest times of their lives juggling spouses, kids, and a career, are fueling a greater need for the convenience that frozen foods offer,” says David Portalatin, NPD Food Industry Advisor and author of Eating Patterns in America. “Manufacturers are also doing their part in...

TripAdvisor: Where Mom Really Wants to Dine on Mother's Day 

TripAdvisor®, one of the world's largest restaurant sites, today announced how mom really wants to dine on Mother's Day. A survey of over 7,900 U.S. participants1 revealed telling results: Her idea of a great Mother's Day dining experience may not be what you think.

Mother Knows Best:

• 70% of family members believe they anticipate their mom's Mother's Day dining preferences "extremely" or "very" well, while only 46% of moms...

U.S. Consumers' Awareness of Buying Local Increases 

While we used to associate reading with the library and famous novelists, it’s quickly become a big part of the shopping experience. That’s because as consumers seek out products that align with their personal beliefs, inspecting labels and assessing product attributes is on the rise. And as a result, manufacturers and retailers are amplifying the attributes of their offerings by touting their key attributes.

As a result, tags boasting “locally made,” images of farmers in their orchards from “upstate,” and QR codes inviting consumers to learn more about the farm their chosen steak is from are just a few ways manufacturers and retailers are appealing to budding consumer interests. And in a recent Nielsen study, buying local had the highest awareness among U.S. consumers, topping the charts at...

Foodservice Operators Seek Ways to Compete in 2019 Business Environment

According to the National Restaurant Association’s new State of the Industry report, operators, though generally optimistic about business conditions, say they must increase foot traffic, while keeping loyal customers content and attracting new customers at the same time.

The research indicates this year’s business environment is increasingly competitive, thus operators are seeking solutions to ensure success.

The good news, the report states, is that the majority of consumers eating out at restaurants are satisfied with their dining experiences. More than eight in 10 adult customers, or 85 percent, say they are satisfied with the service, food quality and...

Technomic: Restaurants Brace for Increased Competition as Emerging Channels Continue to Expand

While usage of emerging channels is still low overall compared to traditional foodservice segments, strong appeal among younger consumers and continued nationwide expansion by these channels means increased competition for restaurants moving forward. Technomic's 2019 Emerging Channels Consumer Trend Report explores primary and secondary emerging channels, and covers the unique challenges and opportunities that each channel faces.

"Restaurant operators will have to pick and choose how to compete as variety and uniqueness are currently competitive advantages for emerging channels...

U.S. Fast Casual Restaurant Chains Still Growing in Units and Customer Visits

Fast casual restaurant chains have been growing both in units and customer visits for the last decade, finds The NPD Group. The number of fast casual chain restaurants rose by 1 percent to 25,312 total units, based on NPD’s Fall 2018 ReCount® restaurant census, which includes restaurants open as of September 30, 2018. In the year ending February 2019 compared to year ago, fast casual customers increased their visits by 3 percent while the total quick service restaurant category, under which the fast casual category falls, were up 1 percent and total U.S. foodservice traffic remained flat, according to NPD’s ongoing foodservice market research.

The top five city metro areas with the most fast casual chain units based on the Fall 2018 ReCount are in rank order ...

Consumers Expect to Keep Protein on their Shopping Lists as Part of a Healthy and Sustainable Diet

Meat, fish and eggs can be an important part of a healthy and environmentally responsible diet, say consumers in new global research from Cargill. And they plan to keep eating them too—along with plant-based dietary protein. More than two-thirds of respondents say they intend to maintain or increase their consumption of animal protein in the next year. Four-fifths of participants express interest in plant-based or alternative sources of protein.

“We’re pleased consumers see animal protein as an important part of a healthy diet,” said Chuck Warta, president of Cargill’s premix and nutrition business. “Dietary guidance consistently emphasizes the benefits of adequate protein intake from ...

Global Poultry Eggs Market Shows Growing Prominence of Private Label Brands 

The global poultry eggs market is expected to post a CAGR of over 4% during the period 2019-2023, according to the latest market research report by Technavio.

Eggs are a popular choice of protein for a majority of the global population, as they are affordable and healthy. Moreover, egg yolks are a significant source of vitamins, minerals, and fat. They contain fat-soluble vitamin D and are naturally high in choline. Choline promotes normal cell activity, liver function, and the transportation of nutrients throughout the body. It also contributes to ...

Survey Finds Nearly Half of U.S. Diners have Tried a New Restaurant Because of Social Media Posts

MGH, a full-service restaurant marketing agency, today announced the results of a study that examined how influential a brand's social media marketing can be when it comes to driving restaurant trial and customer loyalty.

The survey determined that nearly half (45%) of U.S. diners said they've tried a restaurant for the first time because of a social media post made by the establishment itself, while 21% claimed posts could be a deterrent. Further, 22% said a restaurant's social post enticed them to return.

Results from the study demonstrated that positive restaurant-to-consumer social media engagement often leads to ...

Technomic: Shifting Consumption Impacts Menu Offerings in Canada

While red meat continues to maintain strong interest among consumers, growing concerns for health and sustainability are having an increasing impact on these staples in Canada, Technomic reveals in the 2019 Canadian Centre of the Plate Consumer Trend Report. The growing popularity of alternative proteins will increasingly encroach on beef and pork’s share of the plate.

“We are seeing a rise in vegetarian or vegan dishes which have primarily impacted beef and pork consumption. But the impact will broaden going forward as plant-based substitutes emerge for other categories,” explains Anne Mills, senior manager of consumer insights at Technomic. “Consumers are far more likely to ...

NRA Examines State of the Restaurant Industry

Restaurant businesses are growing despite some operational challenges, such as workforce development issues, demand for increased technology, and serving Millennials, according to new National Restaurant Association research.

The 2019 State of the Restaurant Industry Report, a comprehensive look at trends and sales projections for the industry, culled and analyzed economic data, along with responses to surveys sent to restaurant operators and consumers.

Hudson Riehle, Association Senior Vice President of Research & Knowledge, shared takeaways from the report, discussed how he expects business to perform throughout 2019 ...

Tech Trends Driving Changes in Restaurants, Report Says

Gen Z and millennial expert Jason Dorsey says people refer to Gen Z and millennials as “tech savvy.” But that’s not necessarily true, says Dorsey. He says they’re actually “tech dependent” -- and that’s a different thing altogether.

That may be how they engage with restaurants too. From baby boomers to Gen Xers, generational attitudes toward restaurant technology notably differ, according to National Restaurant Association research delivered in a recent webinar.

• When asked if restaurant technology -- which can include everything from smartphone apps to tableside tablets and order kiosks -- increases convenience, 60 percent of all ...

Acosta Report Finds Multicultural Americans are Reshaping US Grocery

With the U.S. multicultural population projected to grow by 98 million people in the coming decades, Acosta expects multicultural shoppers will continue to have significant influence on the grocery shopping experience. Research released today in the first-ever Multicultural The Why? The Behind The Buy™ from Acosta — a leading full-service sales and marketing agency in the consumer packaged goods industry — provides insight into the preferences of U.S. Hispanic, African American and Asian American shoppers.

"The growing multicultural population will drastically impact the grocery industry, and we have already noticed key differences between ...

Affluence in America: Baby Boomers Control Nation’s Wealth, but Shifts are Underway

By a wide margin, Baby Boomer households control more wealth than any other generation, according to market research firm Packaged Facts in the brand new report The Financial Services Market: Affluent and High Net Worth Consumers, 8th Edition.

Packaged Facts estimates that in 2019 Baby Boomer households garner 54% of total U.S. household net worth, followed by Generation X and Silent Generation/Senior households. Well behind, Millennial households contribute only 4% of total U.S. household net worth.

Despite current trends, Packaged Facts’ research reveals that major generational shifts are underway ...

Worldwide Market Insights Study: Online Food Delivery Services Sees Rapid Growth 

The "Global Online Food Delivery Services Market Size, Market Share, Application Analysis, Regional Outlook, Growth Trends, Key Players, Competitive Strategies and Forecasts, 2018 To 2026" report has been added to ResearchAndMarkets.com's offering.

The Online food delivery services market was valued at US$ 81.56 Bn in 2017 and will be growing at a CAGR of 9.8% during the forecast period from 2018 to 2026.

In recent years, online food delivery has witnessed rapid growth. The rise of the digital technology has reshaped the food delivery services market and consumers expect ...

Retail Feedback Study: Grocery Shoppers Digital Interaction Strengthening

The Retail Feedback Group (RFG), a leader in providing actionable stakeholder feedback, today released the 2019 U.S. Supermarket Digital & Social Engagement Study.

Digital Interaction with Supermarkets Strengthening

More than six out of ten (63%) of supermarket shoppers interact with their supermarket digitally, up from the 56% found in 2017. More than half check a digital circular (55%), while smaller percentages are building...

Technomic's Take: Five Ways Legal Marijuana Impacts Restaurants

Recreational marijuana is legal in 10 states, with as many as 12 more expected to approve in the next 18 months. Pressure from changing social norms, product marketers and the mind-boggling tax revenue potential is likely to prompt the federal government to change marijuana’s classification by 2023 at the latest, opening the door for a cannabis boom.

Current recreational use regulations largely prohibit marijuana and cannabis consumption in public spaces, including away-from-home establishments, particularly those where ...

U.S. Plant-Based Meat Market to Reach $3 Billion by 2024 

According to a new study by Research and Markets, the U.S. plant-based meat market is expected to reach a value of around $3 billion by 2024, growing at a compound annual growth rate (CAGR) of over 24% during 2018 to 2024.

The growing traction towards the wellness consumer trend is fueling the demand for plant-based products, creating lucrative opportunities in the U.S. plant-based meat market. Brands are becoming more health-focused, and the exponential growth of food trucks, delivery, and takeout along with ...

Convenience Meets Healthy: New Grab and Go Trends Emerge

Consumers who shop at convenience stores want fresher, healthier food options, according to new research from facilities management leader Vixxo. In the nationwide survey of more than 1,000 consumers, 1 in 3 Americans would frequent a convenience store more if it offered healthy snack items.

The study also found that Americans tend not to be loyal to a specific location, but rather visit multiple convenience stores on a regular basis, emphasizing the value of desired products to drive growth. In expressing their desire for more variety ...

The Emerging Foodservice Brands of 2019 

A recent report by Fishbowl has defined emerging brands in the restaurant industry as chains with 5-75 units that exhibit a strong promise of potential growth in the future and embrace developments that are innovative and unique. These locations generate excitement, and consumers express interest in discovering these restaurants as the brands grow. The 2019 list was developed by survey analytics to obtain nominees from industry experts, food enthusiasts, executives, and advisors. Fishbowl then leveraged proprietary social data software to analyze more structured reviews, check-ins, and ratings. The Fishbowl Social Score was also used to rank the brands, using key performance indicators to rate restaurants on a score derived from the mining of consumer feedback. The algorithm is calculated on each brand's sentiment score, consumer ratings, check-in frequency, an enthusiasm index, and ...

Spring Into 2019 Food Trends

What’s hot in 2019? When it comes to food, consumer cravings tend to vary by season and continue to evolve year to-year. In order to keep up with an ever-changing consumer palette, it’s important to always be forward-thinking in foodservice. Enter the National Restaurant Association.

The National Restaurant Association conducts an annual survey to determine trends in foodservice. The organization turns to chefs to rank 140 items—from global flavors to zero-waste cooking—as “hot, yesterday’s news, or perennial favorite.” The results provide an insight into the types of...

Technomic: Growing Chains Keep Chicken in the Spotlight while Turkey Struggles with Momentum

Technomic's 2019 Center of the Plate: Poultry Consumer Trend Report shows that innovation is necessary for turkey dishes to be at the forefront of consumers' minds year-round. Craveable preparations, particularly outside the holiday season, could encourage more diners to consider turkey dishes, according to the report. Meanwhile, chicken remains a staple of the American diet, and consumers' love for the protein shows no signs of slowing.

"At a time when growth is hard to come by, the limited-service chicken category is performing exceptionally well," explains Charles Winship, senior research analyst at Technomic. "The category's growth has ramifications across ...

Millennials with Kids Are a Growth Group for U.S. Restaurants

Millennial parents, just like parents from the generations that preceded them, are increasingly looking to restaurants to take on the task of cooking for their families. Millennials with children increased their restaurant visits by 5 percent in 2018 compared to prior year, reports The NPD Group. Their visit increase is in comparison to flat traffic growth for the total foodservice industry in 2018, according to NPD, which tracks on a daily basis U.S. consumers’ use of restaurants and other foodservice outlets.

Millennials overall make the most restaurant visits per capita although their visits have been slowing. As teens and young adults they influenced the growth of the fast casual category, the “fresh” movement, and were early adopters of the hottest sauces and an assortment of ethnic flavors. Now as parents with hectic lives they’re turning to restaurants for ...

St. Patrick's Day is the Highest Grossing Day of the Year for U.S. Bars and Restaurants

While St. Patrick’s Day is known for an array of things ranging from four-leaf clovers to leprechauns and all things green, it’s also a holiday that’s most frequently associated with alcohol consumption among the 21+ crowd in the U.S. And when we look at the data, we see that St. Patrick’s Day is the equivalent of a pot of gold at the end of the rainbow for U.S. bars and restaurants.

According to a recent Nielsen CGA analysis, St. Patrick’s Day is the highest grossing day of the year for U.S. bars and restaurants. In 2018, compared with the average day, beer sales grew 174% on St. Patrick’s Day, and spirits sales rose 153%. In fact, one-third of 15,000 U.S. consumers surveyed through Nielsen CGA’s on-premise user survey (OPUS) said they visit a ...

NPD Group: Millions of US Adults have Yet to Use a Meal Kit but are Interested in Giving Them a Try

The meal kit market is quickly evolving from nearly exclusively online and subscription-based, home delivery services to on-demand availability in-store and online. Consumers are trying out the different ways to purchase meal kits, with over a quarter of recent users purchasing kits both in-store, including restaurants, and online, finds The NPD Group. While meal kit marketers and meal kit users are experimenting to find the right fit, there is a large group of consumers, 93 million, who have never tried a meal kit but are interested in giving them a try, which points to a market opportunity, according to NPD’s What’s Next for Meal Kits report.

“There is an untapped market for meal kits and it’s up to meal kit providers and retailers to find out ...

Canadian Retailers are Set to Compete with a Wider Array of Restaurants Via Prepared Food Offerings

Retailer meal solutions are transforming the foodservice landscape, Technomic reveals in the 2019 Canadian Retailer Meal Solutions Consumer Trend Report. With increasingly upscale offerings and even in-store restaurants offered by some, lines continue to blur between retailers and restaurants as competition heats up for both limited-service and full-service operators.

“For retailers, on-demand offerings such as the ability to order prepared foods online for pickup or delivery will be key to keeping pace with the restaurant industry as consumers increasingly expect these offerings from foodservice in general,” explains Bret Yonke, manager of consumer insights at Technomic. “Retailers will also need to strike a balance between offering affordable grab-and-go options and increasing efforts to become ...

MorningStar Farms Announces Plant Based Commitment, Introduces Vegan Cheezeburger 

MorningStar Farms has announced its commitment to convert the entire portfolio to be completely plant-based, or vegan, by the year 2021. This conversion includes products available to 25,000 restaurants and eating establishments within schools, colleges and universities, and hospitals. This decision by MorningStar Farms comes at a time when consumption of meatless dishes remains strong as consumers are increasingly following restrictive or specialty diets. According to a recent report by Technomic, 50% of consumers eat vegetarian or vegan dishes at least once a month, while only 27% of those who eat such dishes say restaurants do a good job of providing options that taste good.

"This is a very exciting opportunity for us – by making this change, MorningStar Farms favorites can be enjoyed by even more people at home and ...

Technomic Reports Consumption of Meatless Dishes Remains Strong

More consumers now than in 2016 say they are following restrictive specialty diets, Technomic discovered in the 2019 Center of the Plate: Seafood and Vegetarian Consumer Trend Report. While a significant majority of consumers do not follow a specialty diet, those who do are most likely to classify themselves with flexible terms such as “semivegetarian” or “flexitarian.”

“This desire for flexibility highlights the fact that dietary lifestyle choices are often not all-or-nothing decisions for consumers,” explains Bret Yonke, manager of consumer insights at Technomic. “Semivegetarian and flexitarian diets appeal to those who aspire to eat healthier while still providing leeway to splurge on meat or seafood occasionally. To cater to shifting behaviors, operators can offer protein substitutes for certain dishes or create a handful of build-your-own options that give consumers an even greater level of control.” 

Key takeaways from the report include ...

Chilled & Deli Foods Market Size Worth USD 267.70 Billion By 2025

The global chilled & deli foods market size is likely to reach USD 267.70 billion by 2025, according to a new report by Grand View Research, Inc., exhibiting a CAGR of 5.2% during the forecast period. Chilled & deli foods are witnessing increasing demand in the food & beverages industry, mainly owing to growing acceptance among consumers. The popularity of these products is largely associated with their ease of preparation, storage, and availability in retail outlets, which is expected to influence the global consumption patterns over the forecast years.

Pre-packaged products are likely to be the largest product segment for the chilled & deli foods market throughout the forecast horizon. Chilled & deli foods are among promising segments in the food & beverage sector with its increasing acceptance among consumers since the available product range caters to a wide range of requirements such as Kosher and organic. Moreover...

U.S. Food Market Outlook 2019: 4 Key Trends

What’s in store for the food industry in 2019? Market research firm Packaged Facts predicts “disruptive innovation” that will shake up years of subtle stagnation in the mature food industry and spur growth over the foreseeable future.

In U.S. Food Market Outlook 2019, the latest edition of its best-selling series, Packaged Facts examines “disruptive innovation” across 14 essential food categories: Cereal, Chocolate Candy, Cookies, Fresh Bread, Fresh Packaged Salads, Frozen Dinners/Entrees, Frozen Pizza, Ice Cream/Frozen Novelties, Meal/Snack Bars, Meat/Poultry, Natural & Specialty Cheese, Salty Snacks, Soup, and Yogurt.

Packaged Facts identifies several key disruptive trends to watch for in 2019. Four of these top trends involve...

Wendy's Draws Dieters with Low-Carb Menu Hacks 

Following a growing demand for health conscious menu offerings, fast food chain Wendy's is putting a healthy spin on menu classics. Wendy's offers low-carb menu options along with keto-friendly items. These items include half-size salads, grilled chicken sandwiches, and hamburgers either served without a bun or as a lettuce wrap.

In addition to appealing to today's health-conscious consumer, the chain is also appealing to the consumer demand for convenience as these menu hacks are also available for mobile ordering through DoorDash. Now, consumers can receive ...

Gen Z Adults Seek Foods Fitting Their Busy, Yet Health Conscious Lifestyles

Gen Z young adults have been caught up in the change in America's food culture that has moved consumers away from three sit-down meals at fixed times and in the direction of multiple eating experiences that occur throughout the day. As a result, today's 18- to 24-year-olds are more likely than their Millennial predecessors to say they often snack between meals (74% vs. 66%). When they do slowdown to prepare a meal, Gen Z young adults are much more likely to prefer simple, easy-to-prepare meals (58% vs. 40%). The findings were published in Looking Ahead to Gen Z: Demographic Patterns and Spending Trends, a report from Packaged Facts, a leading market research company.

Data published in the report further reveal that households headed by adults under age 25 are 29% more likely to ...

Technomic Finds Sustainability Concerns and Alternative Proteins Shift Dynamic for Beef and Pork

Beef and pork have long been staples of Americans’ plates but with growing sustainability and health concerns, shifts are taking place in this category. Technomic’s 2019 Center of the Plate: Beef and Pork Consumer Trend Report explores how the rise of popularity in alternative proteins and the transparency of animal treatment are affecting consumers’ preferences.

“While demand for beef and pork still remains strong, consumers report a slight decline in consumption of these proteins over the past two years due to the growth in health and sustainability concerns,” explains Anne Mills, senior manager of consumer insights at Technomic. “Adjusting to consumers’ evolving approach to beef and pork consumption will be vital to growing sales. Focus should be placed on innovative and ...

British Foodservice Industry Falls as Consumers Increasingly Prefer ‘Off-Premise’ Dining Options

Based on recent NPD research, after reaching its peak of 11.35 billion visits in 2017, we’re expecting the out-of-home or eat-out foodservice market will fall over the next two years in Britain. The pressures affecting on-premise eating and drinking is a big theme in British foodservice. The old habit of going shopping and finding a place to sit down is waning as more people shop online and opt for faster and more convenient ways of dining.

All of the meaningful growth in foodservice will be ‘off-premise’, which is where the industry will address the decline on the high street. The modest growth in the large takeaway and grab ‘n’ go channel, supported by the continuing delivery revolution, is enough to provide a significant majority of the growth in spend over the next two years for the entire British foodservice industry ...

Half of Canadians Believe It's Healthier to Snack Than Eat Three Large Meals

It seems the traditional three meals a day are facing an evolution in Canada, as new research from Mintel reveals that nearly half (46%) of better-for-you (BFY) snackers* feel that it is healthier to snack throughout the day than to eat three large meals. In need of constant fuel, many Canadians have snacks at the ready with two-thirds (65%) of BFY snackers believing it’s important to always keep healthy snacks on hand.

Keeping up with their interest in snacking throughout the day, more than half (51%) of Canadians agree that they’d like to see more healthy snacks packaged for eating on the go. What’s more, it seems there’s potential for anything to be considered a snack among younger consumers, as 45% of Canadians aged 18-24 are interested in snack-sized portions of regular foods as compared to...

Mobile Apps Now Represent the Bulk of Restaurant Digital Orders and Restaurant Branded Apps Dominate

Restaurant digital orders have grown at an average annual rate of 23 percent since 2013 and will triple in volume by the end of 2020, and the majority of digital orders, 6 out of 10, are by mobile apps, reports The NPD Group. A restaurant’s app or website represents 70 percent of digital orders and the remaining orders are through third-party apps or other types of apps or websites, according to the findings of NPD’s recently released Delivering Digital Convenience report.

Among the reasons why restaurant branded apps are accessed the most is that customers of some of these brands are more drawn to rewards and savings, while other restaurant brands appeal to consumers who want to customize their order or ...

How U.S. Millennials Are Shaping Online FMCG Shopping Trends

There’s no denying the impact and influence that digital technologies have on our lives, particularly among younger generations. But even in a world that is steadily heading online, it’s important for manufacturers, brands and retailers to understand that brick-and-mortar environments are not fading in importance—even among Millennials.

According to the latest Nielsen Category Shopping Fundamentals study, as detailed in our recent Millennials on Millennials report, 60% of U.S. consumers’ FMCG decisions are still made at the shelf. This is a key insight for retailers, but so is understanding the influence that digital has on influencing consumers on their way to the shelf. Not surprisingly, Millennials are more active on social media than older generations, and this affects the way they look for information as they shop. For example...

The Evolution of Super Bowl Consumption

To many football fans, the Super Bowl may feel like Groundhog Day (which, coincidentally falls one day before the NFL championship on Feb. 3), as the year’s biggest sporting event brings another round of family and friends gathering together to eat wings, drink beer, engage with ads and watch the New England Patriots vie for the championship (yet again).

And while that remains true to some extent, today’s viewing experience is far different from the one you enjoyed with your parents while you were growing up.

Yes, beer and wings are a staple of any Super Bowl, but a range of other categories are joining the party due to evolving tastes and the growth of the female football fan base...

U.S. Realizes Double-Digit Growth in Case Shipments of Plant-Based Proteins to Foodservice Operators

Case shipments of plant-based protein from broadline foodservice distributors to foodservice operators increased by 20 percent in the year ending November 2018 compared to year ago with all Census regions showing double-digit growth, reports The NPD Group. The West Census Region represents the most plant-based protein volume and case shipment growth followed closely by the South Census region, according to NPD’s SupplyTrack®.

About a quarter of the U.S. population, many of whom aren’t vegan or vegetarian, say that they eat and drink plant-based beverages and foods as well as animal protein on a regular basis. Among the reasons why plant-based proteins have ...

Niche Brand Positionings can Help Canadian Restaurants Combat Traffic Challenges

Canadian consumers are visiting full-service restaurants slightly less frequently now than they were two years ago, Technomic reveals in the 2019 Canadian Future of FSR Consumer Trend Report. Likewise, sales growth for leading family-style and casual-dining chains is trailing the Top 200 chain average. To drive traffic and sales, FSR operators may want to look internally to pinpoint unique offerings and points of differentiation that will help them stand out from the competition.

“With fast casuals still growing quickly and newer channels like food halls and retail foodservice emerging, full-service operators are facing higher levels of competition ...

Starbucks Delivers Expands in U.S. Powered by Uber Eats

Today, Starbucks Coffee Company (NASDAQ: SBUX) announced the expansion of its successful Starbucks Delivers pilot to an additional six cities across the United States. The expansion, in partnership with Uber Eats, begins today in San Francisco, the first of six new markets to offer the service to customers. Following an initial test in Miami, the company remains on track to bring Starbucks Delivers to nearly one-quarter of U.S. company-operated stores, with planned expansion to select stores in Boston, Chicago, Los Angeles, New York and Washington, D.C., in the coming weeks. In total, Starbucks Delivers will be available in seven U.S. cities this spring.

The U.S. expansion of Starbucks Delivers follows success of the test in Miami that began in fall of 2018. The test, also powered by Uber Eats, saw strong demand, including repeat business throughout the day and...

Hofmann Sausage Company Launches Grab-n-Go Items in Stores

Hofmann Sausage Company added pork hunter sticks and beef jerky to its product mix. The new Hofmann products debuted in late December with a soft introduction in select SavOn and Maple Leaf Market convenience stores in Upstate New York. According to Statista, 126.34 million Americans consumed meat snacks and beef jerky in 2018.

"For the first time, we are offering grab-n-go snack items. Hunter sticks and beef jerky are just another way for fans of our iconic New York brand to enjoy the great taste of Hofmann," said William Hulley, Chief Operating Officer of Hofmann Sausage Company. "Initial sales were ...

Technomic's Take: 4 Global Trends for 2019

In order to keep up in foodservice, it’s important to always be forward-thinking. What will be the next big trend? What flavors are on the rise? What’s the next packaging enemy after plastic straws? Technomic recently released the top seven flavor trends to keep an eye out for in 2019, but we decided to take our predictive abilities beyond that, looking at what’s in store for restaurants on a global level this year.

Consumers’ lifestyles across the world are becoming busier and their needs are more demanding. From functional menu items to eco-friendly packaging, let’s look at the broader view of foodservice trends. Explore four key trends we predict will be showcased within restaurant menus, service strategies and best practices in 2019 ...

Mintel Announces Four U.S. Foodservice Trends for 2019

Mintel, the world’s leading market intelligence agency, has today (January 14, 2019) announced four trends set to impact the US restaurant industry in 2019. In the year ahead, the foodservice landscape will evolve, driven by increased awareness around social and environmental responsibility and innovation in technology-enabled customer service.

You Are Where You Eat

Where you choose to dine says more about you than just your food preferences; it’s a reflection of who you are. With more restaurants extending their reach beyond the dining table, diners are supporting restaurants with cultures and values that align with...

Mintel: Americans Prefer to Excercise Over Eating Healthy

However, Nearly Half of Consumers say They are Purchasing More Healthy Food Than a Year Ago

As Americans look to start 2019 off on the right foot, it seems this year’s resolutions are more likely to see consumers hitting the gym than improving the quality of their diets.

While consumers recognize the importance of a healthy diet, with 60% saying eating healthy food is important as compared to 57% who say the same for exercising, new research from Mintel reveals that Americans prefer to jump-start their healthy lifestyles through exercise. Consumers are more likely to say that exercising is worth the effort (48% vs 31% eating healthy), fun/enjoyable (28% vs 17%), empowering (27% vs 16%) and a source of pride (21% vs 15%) than eating healthy.

When it comes to the actions consumers take to stay healthy, a healthy diet falls farther down the list. The top ways consumers say that they stay healthy is by... 

Whole30 Approved Pop-Up Café Offers a Fresh Start to Living your Best Life in 2019

Applegate Farms, LLC, the nation’s leading natural and organic meat company, today announced it is teaming up with Whole30® to bring The Clean Slate Café, the first-ever pop-up dining experience serving only Whole30 Approved® and compliant options, to New York City for a three-day event. Opening to the public on January 23rd, The Clean Slate Café will fuel attendees with complimentary meal, snack, and drink options that are made with clean, simple ingredients from Applegate, Spindrift, Kettle & Fire, Primal Kitchen, CHOMPS and Vital Farms.

Millions of people have participated in the Whole30 program, a nutritional reset that eliminates added sugar, grains, legumes, alcohol, and dairy for 30 days. When hitting the food reset button, eating out and buying packaged foods and beverages can be tricky. The Clean Slate Café will offer something for everyone – from the person who resolved to ...

New Pork Board Research Reveals how Americans are Eating Tonight

National Pork Board Shares Key Opportunities for Industry Innovation and Growth

Today, the National Pork Board released the first report from its ambitious and comprehensive Insight to Action research program. The report, Dinner at Home in America, examines the contextual occasions in which Americans are eating dinner in the home. The research identifies areas of growth opportunity for pork, serving up a bold new challenge to the pork industry: innovate or risk losing relevance with today’s – and more importantly tomorrow’s – consumer.

“People live, shop and eat differently today. The pork industry has tremendous momentum with consumers, and that can be leveraged further through innovation in product development, bringing contemporary eating solutions to consumers ...

Zion & Zion Study Reveals the Usage and Demographics of Food Delivery Apps

Restaurant food delivery services like Grubhub, UberEATS, DoorDash, and Postmates are transforming the way people get their meals from an enormous number of restaurants without leaving home. To understand how prevalent the use of these multi-restaurant delivery websites/apps is, as well as their relative popularity, the market research team at Zion & Zion conducted a new study.

The study reveals interesting findings that have numerous implications for both restaurants and food delivery website/app companies ...

Expect more Veggie-Forward Menus in 2019 as Plant-Based Cuisine Moves to Center of the Plate

Vegetables and plant-based cuisine take center stage in this year’s “What’s Hot Culinary Forecast,” after years of being relegated as side dishes or vegetarian entrees. Veggie-centric/vegetable-forward cuisine ranked No. 8 of 140 trends, showing that vegetables can play a starring role. Plant-based sausage/burgers ranked second in the protein category, behind new cuts of meat.

Why have carrots, rutabagas and radishes suddenly become sexy? Partly because chefs have found techniques that draw out their rich and nuanced flavors. Take “Rutabaga Fondue,” a signature menu item at Philadelphia’s Vedge and Washington DC’s Fancy Radish, both owned by Chefs Rich Landau and Kate Jacoby. The chefs coax out an unexpected cheesy flavor by using nutritional yeast. “You can take the humblest of vegetables, like the rutabaga, and turn it into something ...

Online Tribes Are Defining Health for Consumers in America

U.S. consumers are seeking their echo chambers of health or tribes through blogs and social media, much in the same way they use them for lifestyles and politics, reports The NPD Group. Health professionals, friends, and family were once go-to sources for information on health, but the rising number of bloggers and online communities enable consumers from anywhere on the planet to find like-minded individuals. And just like other echo chambers, oftentimes consumers will follow plans promoted by a blogger or online community as opposed to sound science.

An example of the internet’s influence on health is that nearly 60 percent of consumers who engage in clean eating, research their foods online. More than a quarter of adults rely on social media for information on GMOs and in which food they’re found. Consumers engaged in the lifestyles like paleo, Whole30, and plant-based often...

When it Seemed People were Growing more Detached from Farming, “Generation Yum” Delivered a Surprise

Young people are living up to the “Generation Yum” label coined by author Eve Turow with their connection to the people, places and practices that raise our food—according to new research from Cargill.

“I’m thrilled that people are deepening their understanding of agriculture,” said Hilary Maricle, co-owner of Maricle Family Farms in Nebraska, U.S., and mom of five. “By creating harmony between farmers and consumers, we can help people appreciate where their food comes from—and how innovative practices are creating healthier, more sustainable farms ...

Kroger and Microsoft Partner to Redefine the Customer Experience and Introduce Digital Solutions 

The Kroger Co. (NYSE: KR) and Microsoft Corp. (Nasdaq: MSFT) today announced a collaboration to redefine the customer experience using Kroger Technology products powered by Microsoft Azure, the retailer's preferred cloud platform for Retail as a Service (RaaS). Through this innovative partnership, Kroger will pilot a connected store experience and together with Microsoft, jointly market a commercial RaaS product to the industry.

"Kroger is building a seamless ecosystem driven by data and technology to provide our customers with personalized food inspiration. We are identifying partners through Restock Kroger who will help us reinvent the customer experience and create new profit streams that will also accelerate our core business growth. We are excited to collaborate with Microsoft to redefine ...

Organic Sales Continue to Outpace Previous Years—Nielsen

While organic products have been available for decades in the U.S. fast-moving consumer goods (FMCG) industry, they’ve become more accessible than ever in the last few years. Despite this growing popularity, organic products are not necessarily a fad. Sales of organic FMCG haven’t waned, and given sales trajectory across the store, organic appears to be an age-old growth driver that’s here to stay.

While it shouldn’t come as a surprise to hear about the prominence of organic products, it might be interesting to learn that sales continue to outpace previous years. In fact, they now account for more than $21 billion in sales and are up nearly 9% in dollars and 8% in units. And at a time when the FMCG industry overall has experienced flat volume consumption, this growth is...

Whole Foods Market Unveils Top 10 Food Trends for 2019

Whole Foods Market’s global buyers and experts revealed the most anticipated and innovative food trends for 2019 in their fourth annual trends predictions announcement. Pacific Rim flavors, eco-conscious packaging, faux meat snacks and new varieties of hemp-infused products are among the food influences expected to take off in the next year. The retailer’s seasoned trend-spotters thoughtfully compiled this report based on more than 100 years of combined experience in product sourcing, studying consumer preferences and participating in food and wellness industry exhibitions worldwide.

Whole Foods Market’s top 10 food trend predictions for 2019...

A Few Nonconventional Grocery Trends Expected in 2019

Robots in the store and cashier-less checkout are emerging nonconventional trends for grocery in 2019, says John Karolefski, supermarket analyst and purveyor of www.GroceryStories.com.

Karolefski also predicts more subscription shopping and surprising new products on supermarket shelves.

"In 2019, grocers and manufacturers will aim to appeal to a new generation of customers," he says, "by making shopping easier and more enjoyable."

Karolefski's unconventional grocery trends for 2019 are...

Technomic: Increased Delivery Usage Shows Potential for Driving Incremental Occasions

Consumers who are relying more heavily on delivery than in the past report a net increase in the number of orders they are placing overall, according to the 2018 Takeout & Off-Premise Consumer Trend Report. For operators, this may ease concerns with regards to the potential cannibalization of dine-in or carryout occasions.

“Among those who have increased their usage of takeout since 2016, ease of use with regards to mobile apps and websites is increasingly cited as a driving force behind this,” says Bret Yonke, manager of consumer insights at Technomic. “Moving forward, look for third-party delivery companies to seek out greater brand loyalty from consumers by offering subscription-based packages that provide exclusive perks beyond simply waiving delivery fees.”

Additional key takeaways from the report include...

Chomping at the Bit for Food trends? Feast on This!

If you’re wondering what consumers will eat when they dine out next year, think alternative proteins, ethnic-inspired breakfasts or veggie-carb substitutes, and you’ll be on the right track, according to our new research on food trends for 2019.

The National Restaurant Association’s 2019 What’s Hot Culinary survey found that guests are looking for great tasting foods that also are healthful and sustainable at the same time. The survey, produced annually in partnership with the American Culinary Federation, is a barometer of food and beverage trends around the country. This year, we looked at the responses of approximately 650 professional chefs – all ACF members.

“These foods, already popular in consumers’ own homes, are now poised to ignite sales at restaurants and foodservice operations,” said Hudson Riehle, the Association’s senior vice president of research. “It’s no secret restaurant customers seek new food experiences when dining out. Chefs are listening to that request and offering them the foods they want. That’s good for guests and business.”

Here are a few of the food trends chefs say customers will be asking for ...

Meet Serve, the Newest Member of the Postmates Fleet

A revolution just arrived at your doorstep.

After combing through millions of deliveries, researching customer interactions, and testing multiple autonomous delivery modes, we are proud to unveil the first robotic delivery device created from the ground up by an on-demand delivery company.

Meet Serve.

7 years and hundreds of millions of deliveries later — we realized that we are in a unique position to create our very own autonomous delivery vehicle, that pairs a patented Socially-Aware-Navigation system with the proprietary Postmates software that customers around the country know and love. By developing an in-house, design-first approach, Serve was built to respect cities, meet customer demands, and help local businesses sell even more.

By leveraging data to model the modern way in which food and goods move around our cities ...

November Retail Sales Increase 5 Percent Over 2017, Holiday Spending to Meet NRF Forecast

November retail sales were up 0.7 percent seasonally adjusted from October and increased 5 percent unadjusted year-over-year, completing the first half of the holiday shopping season with spending on track to easily meet the National Retail Federation’s forecast, NRF said today. The numbers exclude automobiles, gasoline stations and restaurants.

“Consumers have the capacity and confidence to spend this holiday season,” NRF Chief Economist Jack Kleinhenz said, citing the influence of stronger employment, improved wages, tax cuts and increased net worth. “This is a good start to the holiday season and consistent with our outlook. Consumer spending remains solid and clearly provides evidence that the economy is healthy as we head into ...

AAA: One in Three Americans Will Travel this Holiday Season, the Most on Record

AAA forecasts that more than one-third of Americans will travel this holiday season. The record-breaking 112.5 million travelers taking to the nation’s runways, roads and rails for the year-end holidays represents a 4.4 percent increase over last year and the most since AAA has been tracking holiday travel. For the more than 102 million people who will pack up their cars for a holiday road trip, INRIX, a global mobility analytics company, predicts travel times in the most congested cities in the U.S. could be as much as four times longer than a normal trip.

“’Tis the season for holiday travel, and more Americans than ever will journey to spend time with friends and family or choose to take a vacation,” said Bryan Shilling, managing director, AAA Travel products and services. “Strong economic growth fueled by robust consumer spending continues to drive strong demand for seasonal travel. With a record-breaking one-third of the country choosing to travel this holiday, roadways and airports are sure to be busy...

Virtual Reality Offers a Far-Out Future for Restaurants

What if you could create a restaurant experience in virtual reality and then apply what you learn to a real-life restaurant? Jinsoo An is trying to do just that.

An, the founder and CEO of startup company Project Nourished, is experimenting with using augmented reality (AR) and virtual reality (VR) to try to alter a consumer’s eating and drinking experience.

He explained his theory in detail at our recent Restaurant Innovation Summit, held Nov. 7-8 in Dallas.

An has had a fascination with the restaurant experience from the time he first learned about American food by...

Restaurants Up the Ante on Healthier Menu Options

Consumers are telling restaurateurs they’re looking for menu items lower in calories, more nutritious and, in some cases, smaller sized, and restaurateurs are listening.

Earlier this year, the National Restaurant Association released its annual What’s Hot Culinary Survey of more than 1,000 U.S. chefs and restaurateurs. The research found that eight in 10 operators said customers pay more attention to nutritional content than they did two years ago. The survey also discovered 71 percent of consumers said availability of healthy menu choices made it more likely they’d choose one restaurant over another. As a result, restaurateurs planned to add more of those options to their menus. For example...