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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.

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.

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.

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.

Every week brings new headlines about a national foodservice brand pledging to reduce or remove food additives from their menu or products.

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.

Brands Have Opportunity to Improve Guest Experience Through Digital Amenities, Technomic Finds

Rebound in Discretionary Income Drives Sales Growth, Particularly for Full-Service Restaurants, Technomic's Financial Dashboard Finds

Whiskey accelerates while vodka struggles to find new footing as consumer shift to dark spirits continues