Foodservice trends - Articles - Page 2 | The National Provisioner

Cover Story | November

2021 Consumer Trends Report: heading toward the 'new' normal

November 5, 2020

Not too long ago, consumer trends were leaning toward health and wellness and plant-based alternatives. But with the arrival of the coronavirus (COVID-19), consumers shifted their focus to safety, individually wrapped packages, value-added family bundles and comfort foods. Now, it’s hard to imagine eating any other way.

National Restaurant Association Show announces 2019 SuperSession: The Future of Restaurants

Industry News

April 22, 2019

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Unlock huge potential through digital innovation.

Retail Consumer Looks at Package of Beef

Consumer Trends Report

2019 Consumer Trends Report: Making connections

Consumers continue to seek high-protein options and are willing to pay for them, but they don't always associate meat and poultry as high in protein.

Megan Pellegrini

November 7, 2018

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The good news? Consumers say protein content is important. The bad news? They aren't always aware that meat, chicken and seafood are good sources of protein.

New study finds Millennials want more ethically-sourced foods on the go

Industry News

March 19, 2018

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5 ways foodservice operators can leverage the demand for ethically-sourced food options.

An Antibiotic-free Chicken Protein Bowl Encapsulates All of the Hot Trends in Food Right Now

Consumer Trends Report

2018 Consumer Trends Report: Going long

Millennials continue to drive long-standing demand for better-for-you foods, transparency, convenience and exotic flavors.

Megan Pellegrini

November 16, 2017

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Consumers still want protein, but are more willing to experiment with healthy, preservative-free choices.

Chefs predict “What’s Hot” for menu trends in 2017

Industry News

December 8, 2016

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National Restaurant Association surveys American Culinary Federation Chefs.

Formulation Strategies

Dinner gets casual, creative

Consumers are looking for more creative dining formats and entrees at upscale casual restaurants, and at home.

Megan Pellegrini

November 17, 2015

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Is the time right for foodservice operators, particularly upscale casual restaurants, to adjust their menus to a post-recession reality?

Formulation Strategies

Breakfast meats grab the spotlight on foodservice menus

Richard Mitchell

November 6, 2014

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Foodservice outlets are helping to drive — and then capitalizing on — greater consumer interest in breakfast meats.

2014 Consumer Trends Report: For the love of protein

Rising meat prices have changed consumer shopping patterns, but meat and poultry remain on the menu.

Sam Gazdziak

November 4, 2014

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Newspapers and news Web sites have spent considerable ink (or kilobytes) this year talking about the rising prices of meat and poultry products, and some pundits questioned if there would come a price point where consumers had to stop buying meat altogether.

Processing Tech