Snack foods making their way onto plates

U.S. consumers are eating traditional snack foods, particularly snacks with a perceived health benefit, in between and at meals, and this behavior will drive the growth of snack foods eaten at main meals over next five years, reports The NPD Group.

FEATURES


A thing for wings

From QSRs to sports bars, wings are on menus everywhere. Why?

How do you become the Uber of food?

When an idea comes along like UBER or OpenTable, you have to challenge the status quo and create a better way to serve the customer.

5 Lessons Learned From Recent Retail Data Breaches [infographic]

Here are some hard lessons learned for retailers concerning data breaches.

Are Millennials really that hard to please?

Exceeding expectations on food taste is the best way to assure a great experience across generations.

Why is the speakeasy bar concept growing internationally but not in the US?

Colombian-based Wingz's customers require an electronic key to gain access to its restaurants.

Holy jalapeno! How hot will menus get?

Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.

Fresh To Order CEO: Fast casual concepts need to 'elevate up'

Panos believes many brands in the segment are not delivering on true, fresh, made-from-scratch products.

Consumer Reports: Low chain restaurant scores should be a ‘wake-up call’

Food quality now trumps location convenience for restaurant consumers.

Burger Lounge CEO: Almost any food type can be 'fast casualized'

J. Dean Loring believes the 'better burger' bubble is here.

Millennials want more than brand familiarity

Younger consumers are willing to pay extra for products from companies with positive social, environmental impacts.

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NEWS


Taste trends: fermented flavors riding in on the heat wave

Consumers are developing a taste for fermented foods like kimchi, craft pickles and fish sauce, according to the newest Culinary Trend Tracking Series (CuTTS) from Packaged Facts.

Consumer traffic, unit growth low in 2014

Quick service restaurants grew units to 337,667, up 2 percent, and unit counts for full service restaurants, which include casual dining, midscale/family dining and fine dining, declined by 2,156 units (down 1 percent) to 297,827 total units.

More consumers eating meals alone

New research from The NPD Group shows that consumption behaviors in the U.S. are shifting and are more individualized than previous generations.

Financial analysts predict downward spiral of QSR burger brands

Are burgers and fries no longer American staples? Some financial analysts predict that will soon be the case. According to a note published this week by Janney Capital Markets, McDonald’s is expected to be the only burger-related restaurant chain in the top five U.S. restaurants by 2020.

Restaurant industry adds nearly 19K jobs in July

The National Restaurant Association's Chief Economist Bruce Grindy announced today that the restaurant industry added a net 18,600 jobs in July on a seasonally-adjusted basis. This marks the 53rd straight monthly increase and 25th consecutive month with gains of at...

Restaurant traffic slips in June, same-store sales continue to rise

The National Restaurant Association’s monthly Restaurant Performance Index reported a moderate decline in June, driven largely by softer traffic. The RPI was 101.3 in June, down from a level of 102.1 in May and the first decline in four months.

McDonald's, Starbucks cited as Millennials' 'guilty pleasures'

A new report from mobile financial services company Level Money examines how Millennial consumers spend their money on "guilty pleasures." According to a news release, the report analyzed spending activity of Americans aged 18 to 35 during the first half...

Younger consumers prioritize speed of service and technology

Generation Z, Millennials, Generation X and Baby Boomers total about 74 percent of the U.S. population, and make up a majority of foodservice consumers.

More consumers opting for takeout meals over hotel room service

Recent data from PFK Hospitality Research shows that hotel room service revenues fell 9.5 percent from 2007 to 2012, with some hotels discontinuing operations altogether. At the same time, takeout orders to hotels are growing exponentially, according to GrubHub Inc....

U.S. restaurant traffic remains stagnant with no tailwind in sight

U.S. consumers made approximately 61 billion visits to restaurants in the year ending May 2014, which is a stagnant number and remains below pre-Recession traffic levels by about 1.3 billion visits, according to new research from the NPD Group.

Multiunit franchisee growth outpacing restaurant industry growth

According to new data from the Restaurant Finance Monitor’s annual "Monitor 200" ranking, the 200 largest restaurant franchisees in the country saw their total revenues grow by 9 percent in 2013. This growth "easily" outpaced the overall restaurant industry’s growth,...

Kronos outlines three trends transforming workforce management

Kronos Incorporated recently hosted an event with retail and hospitality executives, including those from Starbucks, Dick’s Sporting Goods, Forever 21 and more. According to a news release, attendees held discussions about trends – such as gamification, omni-channel, and global readiness...

Without weather to blame, restaurant industry's Q2 results 'lackluster'

The Restaurant Industry Snapshot for Q2, released this week by Black Box Intelligence and People Report, reports a 0.3-percent growth in same-store sales, which was 0.5 percent higher than the first quarter, which was affected by adverse weather conditions. Still,...

Ethnic cuisine expected to play a larger role in next five years

New research from IBISWorld takes a look at some of the trends emerging in the foodservice industry, and suggests where operators must adapt. According to the report, changing population demographics and more health-conscious consumers are driving these trends.

Consumers showing less concern about sodium intake

New research from The NPD Group finds that U.S. consumers are less concerned about their sodium intake than they were a few years ago.

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Research the latest restaurant industry trends and statistics. Understanding the trends driving the industry and how to leverage that knowledge for future growth will keep you ahead of your competition.