The future of the foodservice supply chain
Technomic and Deloitte Advisory research assesses what’s next in supply-chain logistics.
Employers encouraging healthy menu choices, finds Technomic's MenuMonitor
Employers are taking steps to emphasize healthy lunch options on-premise, according to Technomic's MenuMonitor. On-campus menus are featuring more salads – 65 percent more than last year – while heartier, indulgent fare like Mexican and pizza saw declines.
Technomic finds strategic implications of continued GPO growth for foodservice operators, distributors & manufacturers
The 2015 GPO Assessment and Outlook Update report, is available from Technomic Inc., with key insights from operators, distributors, manufacturers and GPOs.
Technomic decodes foodservice consumers with Eater Archetypes
EAT Segments Key to Unlocking New Growth for Brands
Seafood, vegetarian & vegan options provide healthy alternatives and minimize the Veto Vote, Technomic finds
While chicken still holds its status as the centre-of-plate star for both consumers and operators, demands are shifting. More consumers are looking past poultry to seafood, vegetarian and vegan options. Utilizing proprietary intelligence and exclusive consumer data, Technomic's Canadian Centre of the Plate Consumer Trend Report identifies and analyzes menu and consumer trends impacting the foodservice industry today.
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.
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.
Technomic names Sara Monnette Vice President
Consumer behavior expert brings edge to leadership team.
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.
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.