The plant-based eating movement brings more meatless options to dining.

People want to choose their food while dining out.

Operators adjust to meet portability options for their customers.

“Off-Premise Dining” takes off.

Today’s Generation Z students want diverse and customizable offerings

 Profitability is shifting among the various segments of the foodservice industry.

People with higher incomes are more likely to buy foods labeled as “clean,” but the movement is becoming more mainstream overall.   

Macroeconomic Overview

Operators must stay in tune with menu trends, increasingly discerning consumer demands, and macroeconomic trends in order to make sound strategic decisions for their business. 

High school and college-age consumers are the most sophisticated and diverse foodies ever!

Kids are finally eating their vegetables!

What the numbers say about food for spring and summer camps.

Operators are looking for ways to meet dining-on-demand needs – and that means going digital.

Want to know the latest in foodservice?  

22% of consumers say they would order a breakfast pizza if it was on the menu!

Making healthy options available between main meals helps seniors feel at home.   

49% of consumers want to see more ‘authentic’ pizzas, but what does this really mean?  

Hungry for hues? There’s nothing more enticing than a colorful dish on display.  

Resorts and leisure operations keep food choices healthy.

Serving whole, minimally processed foods in foodservice operations contributes to both human health and sustainability.

What the numbers say about senior segment trends.

These mini-foodservice stations are a great place to debut and test out new flavors while keeping things exciting for your guests!

Consumers want a transparent food label with recognizable ingredients listed.

Not your mother’s health food.

What the numbers say about leisure segment trends.

Children of millennial parents are inheriting their higher expectations when it comes to food choices.  

Blurring dayparts drive the need for fast but healthy snacks.

Plant-forward dining is healthy, sustainable and actually ‘traditional’.

The classic taco is getting a cultural makeover and consumers are eating it up.

Technology has been instrumental in the pizza industry, perhaps more so than any other foodservice segment.