7 Ways Restaurants Can Continue to Compete
Creative restaurateurs are tapping into culinary innovation and cultivating off-premises capabilities, making the best of a challenging market situation—and managing to offer grocery retailers some competition.
Confronted with consumer concerns about dining out as the Omicron-fueled pandemic rages on, foodservice operators continue to feel the impact of COVID-19. Half of adults are still eating out less often than before the pandemic; one-quarter say they are “definitely avoiding” eating out, Datassential reports. By late October 2021, 80.3% of all meals were prepared at home, up from 76.6% in July, according to an International Dairy Deli Bakery Association webcast.
The cost of doing business has incr…
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Back to Basics
New ingredient trends are increasingly driven by the desire for foods and ingredients consumers recognize--and that boast big health benefits--says food scientist and innovator James Gratzek.
Ozempic’s Effect on Food Innovation
Mattson’s survey of anti-obesity medication patients showcases the potential disruption these new weight-loss drugs may have on the food industry and what consumers will be looking for in their foods and beverages.
Taking Your Order
An infographic describing consumers’ dining and ordering preferences at restaurants.
Omnivore Study Seeks Optimal Whole Food Fiber Blend Pregnant People Not Getting Enough Omega3s
Innovations, research, and insights in food science, product development, and consumer trends.
Small Categories, Big Growth Potential
A look at small food categories with high growth potential.