Consumer Insights
Datassential forecasts 2023 macro trends for the food industry
The market researcher unveils the tentpole themes that will impact the food industry in the coming year.
Results for "menu%20labeling"
Consumer Insights
5 food and beverage trends to watch for 2023
Five of the top food and beverage trends to watch for 2023 include a beverage category that will continue to gain popularity and the social media platform that experts think will most influence where and what consumers want to eat.
Consumer Insights
“Plant-based” has not peaked, but rather grown into a lifestyle
Will demand for plant-based food fall as fast as it grew? Far from it, according to Datassential.
Food
Q&A: CIA faculty discuss challenges, opportunities facing the culinary industry in 2023
Many of the issues that mattered most to chefs and other culinary professionals this past year will continue to shape the culinary industry in 2023, according to faculty members at the Culinary Institute of America.
Infrastructure
The Economics of EVs in Low- and Middle-Income Countries
With an eye toward decarbonizing an important sector of the global economy, Nicolas Peltier-Thiberge from the World Bank shares details of a recent report that analyzes the economics of electric vehicles in low- and middle-income countries.
Food
Restaurants craft proprietary plant-based proteins that go beyond off-the-shelf products
In the quest to offer more meatless options, some restaurants are producing proprietary plant-based proteins, which allows them to tweak recipes to suit customers’ palates and values, and can offer more control when it comes to costs and product availability.
Educational Leadership
Unexpected leadership lessons from a comic convention
A personal adventure to New York Comic Con brought to mind several unexpected leadership lessons for educator Fred Ende.
Food
What do restaurant menu trends look like post-pandemic? Omelets, nachos hold clues
A Datassential analysis of restaurant menu trends reveals that the industry is on its way to normalcy.
Food
How chefs can reclaim the past, craft the future of Black foodways
Chefs discussed how to shape a culinary future that celebrates Black foodways at the Culinary Institute of America's Worlds of Flavor conference.
Food
Pet-friendly restaurants must consider both rules and rewards
The restaurant industry is facing increasing calls to make their establishments pet-friendly. But how does a restaurant grow more pet-friendly without alienating customers that want to dine with humans only?
Food
Datassential: The next big trend in BBQ is forgetting the “rules”
Restaurants have a new audience of BBQ enthusiasts, and restaurants and pitmasters are stepping up their game.
Consumer Insights
Consumer vs. restaurant: Hartman research on the challenges of eating out
Americans love to eat out, yet research from The Hartman Group shows how restaurant offerings often present challenges to individual eating approaches.
Technology
Exploring the next generation of plant-based innovation
Exhibitors at this year's Plant Based World Expo showed off the growing array of options designed to feed the cravings of all types of eaters.
Technology
SmartSummit: The role of vertical farming in efficient and sustainable food systems
AeroFarms, Frieght Farms and S2G Ventures discuss the state of the indoor growing industry during SmartBrief’s SmartSummit, “The role of vertical farming in efficient and sustainable food systems."
Technology
The changing face of plant-based dining in the digital age
Author and researcher Eve Turow-Paul shared insights into the way digital technology has influenced the way millennials and Gen Z experience food.
Restaurant and Foodservice
Q&A: MFHA’s president on the 2022 DEI Survey Report’s most surprising findings
We asked Gerry Fernandez, president of MFHA, a few questions about the survey, the state of DEI in the industry today and what’s next.
Consumer Insights
Plant-based foods that emphasize plants appeal to consumers seeking less-processed foods
As the plant-based category evolves, food manufacturers and foodservice operators would do well to keep in mind their customers who are craving plant-based foods that emphasize plants, rather than attempt to replicate the experience of eating meat.
Food
Checking in on 2021 Foodservice Innovation Awards winners
Last year’s Foodservice Innovation Awards winners ran the gamut from an automated cooking robot to biodegradable drinking straws, and in the past year many of the winning companies have seen their products adopted by new foodservice clients and expanded their product lines to build on their original offerings.
Food
The ingredients for a winning limited-time offer
Restaurant operators don’t have to create a new item from scratch to reap the rewards of increased sales and traffic from an LTO.
Sponsored
Q&A: How Chicken of the Sea is catering to customers’ evolving seafood needs
Bryan Rosenberg, president and CEO of Thai Union North America, parent company to Chicken of the Sea International and Chicken of the Sea Frozen Foods, discusses the findings of a survey of food executives and buyers, how Chicken of the Sea has adjusted amid the volatility of the last two years and how the brand stays connected to its customers.
Food
Personal, planetary health drive appetite for plant-based foods
Concerns about personal health and climate change are key drivers for consumers to choose plant-based food and beverage options, according to Datassential's “2022 Plant-Forward Opportunity” report.
CPG
How fancy food brands are faring amid the shifting supply chain
(Image credit: Angel Planet Foods) Sign up for Restaurant SmartBrief today, free. The specialty food industry is still growing and winning new startups,...
Sponsored
Why innovation in blood testing matters
How innovations in blood testing can improve patient experience, care
Restaurant and Foodservice
Labor-saving tech, plant-based chicken and eggs among restaurant show’s top trends
Plant-based poultry and egg alternatives, sustainable packaging items and technology tools aimed at reducing labor needs were among the top trends on the show floor at the 2022 National Restaurant Association Show.
Food
Do more with less using the 5 Ps of menu innovation
Menu innovation doesn’t require a huge menu overhaul if new options are introduced in a strategic way, a panel of experts said during a session at the National Restaurant Association Show.
Food
Chef Spike Mendelsohn on the magic of mushrooms for plant-forward cooking
Chef and PLNT Burger founder Spike Mendelsohn spoke about the versatility of mushrooms for creating craveable, plant-forward dishes during the Global Plant-Forward Culinary Summit at the Culinary Institute of America.
Food
SmartSummit: How chefs and restaurants are working toward a more sustainable food system
A panel of experts discussed what is driving the call for a more sustainable food system and how restaurants can be a part of it during SmartBrief’s virtual SmartSummit, “The Future of Food: The Role of Restaurants in Creating a Sustainable Food System.”
Restaurant and Foodservice
Most consumers want QR codes as a restaurant order, payment option
The challenge will be showing consumers all the benefits of QR codes and figuring out the balance between those who want to use the technology and those who don’t.
HR
Win the war for talent with 4 simple questions
The war for talent doesn't have to be a losing battle, especially if leaders ask these 4 key questions of their employees.
Social Media
A guide to TikTok marketing strategy
TikTok marketing should be a priority for brands as the platform continues to grow. Here's why it matters and how to do it.
Restaurant and Foodservice
Global flavors are hitting US restaurant menus in a big way
Consumers want to experiment with different cuisines in an authentic way, and while US operators are starting to catch on, there’s still huge potential for growth in authentic and global flavors.
Consumer Insights
Consumers, restaurant operators feel the pinch of rising prices
Datassential’s Five in Focus Post-COVID inflation report reveals how consumers and restaurant operators have perceived rising prices.
Food
Local sourcing can alleviate restaurant supply chain struggles
Supply issues are making it difficult for restaurants to stock their kitchens and supply closets. Some operators have found that partnering with local suppliers and distributors can help them avoid some of the weak links in the restaurant supply chain.
Food
Plant Based World Conference & Expo returns to New York
Plant-based brands continue to innovate with businesses that meld social responsibility and commerce.
Food
Top 10: Schools’ supply chain woes, Hy-Vee’s new COO, restaurant menu prices inflate
This week’s top 10 touched school nutrition, foodservice, food retail and CPG news with school nutrition news being widely read and taking three spots on the list.
Restaurant and Foodservice
10 future-forward foods & flavors to watch in 2022
Every December, as part of Datassential’s list of the trends to watch in the year ahead, it also release its list of the 10 foods, flavors, ingredients and dishes that should be on your radar.
Food
Top 10: Snack trends, Burger King’s drive-thru, a Skittles bed
SmartBrief’s food and beverage readers were drawn to a bevy of different stories this week, especially news focused on snacks and sweets.
Food
How climate change and inflation are affecting coffee prices
Factors including climate, inflation and supply chain delays have sent coffee futures soaring and led to modest increases in retail coffee prices.
Consumer Insights
A food brand’s values can be key to long-term success
Many customers, especially younger ones, want the foodservice and restaurant brands they interact with each day to speak up.
Food
Top 10: Meijer’s recycled pavement, record menu price increases
Top news included Meijer's recycled pavement, rising restaurant menu prices and J&J's Consumer Health business spinoff.
Sponsored
Consumer demand for carry-out, drive-thru remains high, Acosta report finds
The pandemic continues to influence how consumers purchase and consume food away from home and shape restaurants’ road to recovery, according to Acosta’s The Why? Behind the Dine report.
Food
Top 10: Onion outbreak, supply chain issues continue, Wegmans voted a great place to work
Food retail stories, along with food safety and supply chain news, made appearances in this week’s top 10, with supply chain taking almost a third of the spots on the list.