July 27, 2015

Technomic decodes foodservice consumers with Eater Archetypes

EAT Segments Key to Unlocking New Growth for Brands
July 23, 2015

College & University Foodservice: Off-campus demand fuels on-campus innovation

As off-campus options become increasingly accessible and appealing, on-campus operations find innovation and flexibility necessary to stay competitive.
July 21, 2015

Technomic names Margot Swindall, Canadian Director, Business Development

Technomic Inc., the leader in food industry research, announces the addition of Margot Swindall to the Canadian Business Development Team. Swindall will be responsible for the expansion of Technomic's footprint in the Canadian market and will focus on the Technomic service portfolio.
July 20, 2015

Technomic names Sara Monnette Vice President

Consumer behavior expert brings edge to leadership team.
July 16, 2015

The growing U.S. hispanic population increasingly relies on foodservice

By 2060, Hispanics are expected to make up nearly 30 percent of the total U.S. population. As this demographic grows, so too will its impact on the foodservice industry.
July 15, 2015

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.
July 1, 2015

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.
July 1, 2015

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.
June 24, 2015

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.