At 2015's midway mark, Technomic tracks six foodservice industry-leading trends
With half of 2015 behind us, Technomic research experts have taken stock of the market forces and menu trends emerging in the foodservice industry. Overall, consumers are filling restaurant tables at pre-recession levels. However, some dining habits that emerged during that belt-tightening period continue to influence how consumers dine out in 2015 and beyond.
Canadian retailer meal solutions segment primed to steal share, Technomic says
Technomic's Canadian Retailer Meal Solutions Consumer Trend Report shows that Canadian consumers increasingly view retail foodservice as offering higher quality, fresher, and more unique and healthful food than its fast-food restaurant competition.
Poultry will battle other healthful alternatives for share of stomach
Vegetarian, vegan and seafood options continue to increase on menus; however, due to the flexibility that poultry offers operators to create innovative and premium dishes—and its lower price relative to beef—poultry is well positioned to remain a popular choice.
Consumers want food additives subtracted from menus, finds Technomic's Consumer4Sight
Every week brings new headlines about a national foodservice brand pledging to reduce or remove food additives from their menu or products.
Technomic's 7 Eater Archetypes define foodservice consumer landscape
There's little room for error in today's rapidly evolving foodservice consumer culture. Operators need to know who their customers are and what drives them to dine out.
The technology tide has turned for restaurant consumers
Brands Have Opportunity to Improve Guest Experience Through Digital Amenities, Technomic Finds
Industry same-store sales increase 4 percent in Q1, midscale outperform other segments
Rebound in Discretionary Income Drives Sales Growth, Particularly for Full-Service Restaurants, Technomic's Financial Dashboard Finds