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
Breakfast sales are booming, and consumer demand is showing no signs of dropping. While the trend is clear, some restaurants are still reluctant to embrace breakfast due to the strain all-day breakfast can put on staff. Kitchens can become cramped and hectic when additional items are offered on menus, and
Breakfast food is currently trending in the United States. While traditional foods such as eggs, bacon, and pancakes remain staples of American diets, customers are searching for different options that satisfy their desires. Breakfast offerings can bring value to customers in many ways: taste, health benefits, convenience and many more.
2019 has arrived and the drive toward a “convenience economy” is in full swing, impacting all areas of business, especially foodservice. Foodservice customers want higher-quality items faster and customized on their terms. They’re also seeking foods that are healthy, high-protein, plant-based and easy to eat on the go. However, that’s
Encouraging news keeps coming for restaurant operators. Same-store sales were up 2 percent in January as the industry posted its eighth consecutive month of positive growth. January matched December’s growth, making those the best two months of industry same-store sales growth in more than three years. These insights come from
As temperatures rise and outdoor dining spaces fill up, summer presents restaurant operators with an opportunity to refresh their menus and capitalize on seasonal demand. Today’s guests are looking for fresh ingredients, lighter flavors, and memorable dining experiences that reflect the season. Whether you operate a restaurant, catering business, brewery,
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