The days of waking up before 10 a.m. to hurry to a restaurant to enjoy breakfast foods before the menu options change to lunch are over. According to Technomic’s recent Breakfast Consumer Trend Report, 30% of consumers say they are purchasing breakfast foods outside of morning hours more often, and
The middle of March through June is considered to be the best sports viewing season of the year. With March Madness coming to a finale with the Final Four, the NHL and NBA seasons nearing the final playoff push, and the MLB beginning a new season, sporting fans around the
Recent health food trends have turned cauliflower from a simple vegetable to a product with several useful functions. With more consumers searching for healthy options, cauliflower offers a low calorie option that can be consumed in different methods. It can be a healthy snack or a perfect side to a
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Breakfast is the restaurant industry’s fastest-growing daypart, making it an ideal environment for creativity and experimentation. As restaurants explore and bring new flavors, textures, spice levels, and ingredients to consumers, breakfast has intersected with another important trend: the all-important snack. Smucker® March 2018 Trend Report discovered that two-thirds of consumers
The breakfast market for been dominated for decades by a couple of staple foods. From bacon and eggs to pancakes and waffles, there are several favorites that immediately come to mind when consumers envision their favorite breakfast foods. However, in the age of consumer empowerment, the long-lasting list of favorites
If your restaurant is serving up dishes that are meant to be shared, or mini versions of popular menu items (think sliders!), you’ve already become part of the small plates trend. Small plates are tiny, bite-sized offerings that are often served in individual portions. Small plates restaurants take this idea to
Consumers expect options at each restaurant they attend. Every customer will have their own taste preferences, and by offering a wide variety of selections, an operator increases the likelihood of completely satisfying the majority of their customers. Food industry leaders have thrived on this principle. It has become evident in
Many Americans experience high levels of stress. This issue impacts students dealing with homework and exams all the way to older individuals working 50-60 hour work weeks. Being forced to handle stress is a feeling shared by many in our society. High stress is not only correlated, but has been
Restaurant operators are always searching for new and innovative ways to bring more customers to their locations. Because of the desire to meet the needs of as many potential customers as possible, restaurant managers must be hyper-aware and responsive to the eating preferences of local, regional, and national consumers. One
With Thanksgiving wrapped it’s time to look ahead and craft a winter menu that delivers both warmth and comfort to your customers. While traditional holiday dishes may have left their mark, winter menus present an exciting opportunity to introduce fresh flavors, showcase seasonal ingredients, and even experiment with unique techniques.
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