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November 20, 2017

Smucker's Trend Briefing: Traditional Coffee

A collaboration between The J.M. Smucker Company and Technomic designed to provide the latest consumer and trend insights around this growing segment.
November 17, 2017

Technomic's Take: The Real Impact of Hurricanes Harvey and Irma on the Restaurant Industry

By Sara Monnette, Vice President ofInnovation on November 17, 2017

Not every day is business as usual in the restaurant industry. Operators and their suppliers understand the influence that cyclical events such as Christmas, Mother’s Day and Super Bowl Sunday have on their brands, the brands they service and the industry at large. Read more »

November 14, 2017

Foodservice Operators Challenged by Slow Third Quarter Sales

Technomic’s tracking of quarterly public chain performance shows slower sales performance for many leading restaurant operators
November 13, 2017

Technomic launches Transaction Insights

New sales-performance tracking technology allows restaurant operators, suppliers and equity markets unmatched insights into consumer spending and trends.
November 9, 2017

Technomic to spotlight ‘The Power of Change’ at upcoming foodservice event

Forecasting critical changes to the foodservice industry over the next five years will be the central topic of discussion at Technomic’s upcoming 2018 Foodservice Planning Program conference. Read more »
November 2, 2017

Consumers Demand Crave-able Flavors and Customization

Thinking of all the reasons that people select which restaurants to visit—convenience, the experience, healthy offerings, etc.—the top driver always comes back to crave-ability. Offering crave-worthy flavors is key to winning over your customers. Read more »
October 31, 2017

Technomic appoints new senior principal

Leading foodservice industry company strengthens its position in the marketplace.
October 26, 2017

Preferences for new flavors increasingly vary by generation

Study conducted by Technomic reveals the latest trends and data needed to better understand consumers’ shifting flavor behaviors and attitudes