Modern Restaurant Management: Veganuary and Beyond- Capitalizing on Growing Plant-Based Trend
Posted: January 16, 2020
The evidence is clear: more restaurant guests are interested in plant-based and vegan menu items. Veganuary—the practice of going vegan for the first month of the year—began in 2014 and its numbers have doubled each year. Published by Modern Restaurant Management Written by: MRM Staff According to Tripleseat customers throughout the US, there was an increase […]
Read MoreThe Alaska Fish Sandwich Consumer Research Results
Posted: December 6, 2019
Do you have a fish sandwich on your menu? If it isn’t “Alaska” product, you should consider making a switch. “Alaska” branding positively impacts consumers’ quality, health, natural and premium expectations. Your customers are looking for new fish/seafood menu items. With consumer’s desire to have more great tasting, healthy menu alternatives—look to profitable fish sandwiches […]
Read MoreGrowing Off-Premise Demand Drives Major Industry Changes
Posted: October 7, 2019
A survey from Technomic and the National Restaurant Association shows rapid increases in off-premise sales—and a restaurant industry scrambling to keep pace. On-the-go consumers are using the drive-thru more frequently, ordering more takeout and getting their food delivered, keying a rapid, technology-infused shift in the industry that is putting pressure on operators to keep pace. […]
Read MoreFSR Magazine: The Functional Food Trend Fueling Restaurant Menus
Posted: July 16, 2019
TO WIN HEALTH-MINDED CONSUMERS, CHEFS ARE LEANING INTO NUTRIENT-RICH INGREDIENTS THAT DELIVER SPECIFIC, FUNCTIONAL BENEFITS. Published by FSR Magazine Written by: LEIGH KUNKEL | JULY 2019 It’s hard to remember now, but there was a time when the majority of diners couldn’t pronounce acai and kale was just the thing that filled in space on […]
Read MoreNRA – 2019 Restaurant Industry Factbook
Posted: May 23, 2019
An overview of the National Restaurant Association’s projected expectations for the restaurant industry in 2019. Click on image to download PDF.
Read More5 ways to win with limited-time menu items
Posted: April 10, 2019
Creating a winning LTO takes careful planning and consideration. These five tips from FoodService Director and Technomic offer great guidance on how to create an effective LTO that will help you reach your objectives. Click here to see the slideshow.
Read MoreMenu fonts can make restaurant customers think food is healthier
Posted: February 27, 2019
By: Jeanette Settembre – Market Watch Originally Published: Feb 26, 2019 A new study suggests that people are likely to order more from health-conscious restaurants with handwritten menus Here’s more proof that people eat with their eyes first. Diners are more likely to order food from a healthy restaurant where the menu font looks handwritten […]
Read MoreGenerational Insights – Gen Z
Posted: December 2, 2018
Get an introduction to today’s newest generation of consumers, Gen Z. These new consumers are already making their presence known and many operators will have to make changes to keep up with their needs. 7 insights for reaching Gen Z If you’re tired of hearing about millennials, here’s some good news: There’s a new group […]
Read More2019 Restaurant Trends
Posted: November 10, 2018
With a new year on the horizon, many operators want to get ahead of the next year’s trends. Check out what Technomic thinks will be important for operators to focus on in 2019. Technomic’s Take: 7 Key Trends for 2019 It seems that every shift to the restaurant landscape brings with it a whole host […]
Read More