Grass-fed beef is an increasingly popular menu offering at establishments around the country. According to a Datassential report released earlier this year, 55 percent of Americans favor beef over all other animal protein sources.
Diners have grown increasingly health conscious over the past few years, and seafood holds a prime place in the nutritional landscape for their lean qualities, functional benefits, and great flavor. And research suggests that seafood also gives restaurants a prime opportunity to entice guests.
Unless you’ve been in hibernation for the past 18 months, you’ve most likely seen a fair bit activity around the “plant-forward” movement. It’s not just hype! Consumers are what’s keeping the plant-forward engine running, and they consider increasing vegetable consumption – and limiting animal proteins – an ongoing lifestyle choice or even a necessity for their health.
For centuries, coffee and tea have been a mainstay on American menus and there’s no sign that either is slowing in popularity. Instead, consumers’ unwavering demand for both of these beverages provides great evidence to the contrary.
Success in the restaurant industry is a moving target. From the challenges of training and managing a mercurial workforce to ensuring customer satisfaction with every transaction, operators across segments know that every day will inevitably present new hurdles to overcome.
For most diners these days, it’s all about the “wow” factor. Whether that comes from taste, sight or experience, diners today are looking for something else, something extra, something that makes them sit up and take notice—something like wild blueberries.
Consumer habits are changing quickly as technology continues to provide ever more options for how they can purchase food. Delivery is now a fact of life for full-service restaurant customers who want options beyond the basics of pizza and Chinese food.
There’s no denying that food delivery is on the rise. For the past 20 years, consumers have been eating at home more and more, according to Scott Rosenberg, director of marketing and customer service for Unibake.