Plant-Based
April 5, 2022
It’s comforting to think that however much the foodservice landscape shifts, comfort food retains its appeal and can be counted on by operators to serve up sales.
February 15, 2022
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Consumer Snacking Is Mindful, Not One-Size-Fits-All
February 23, 2023
Consumers are taking a more mindful approach to determine their snacking preferences. Our State of Snacking report studied consumer preferences from around the world.
Do-Gooders: Sustainable Restaurant Concepts Are Good for the Planet and the Bottom Line
September 27, 2022
Sustainability is not only good for the planet, it's also good for business. Learn how Next Level Burger and Sixty Vines boost profits sustainably .
Robots, Plants, Profits: A Fresh Recipe for Success in the New Age of Foodservice
September 6, 2022
Two trends--robotics and plant-based meat alternatives--are fusing to move foodservice forward. Learn how they are transforming the foodservice landscape.
Growth Spurt Alert: Flourishing Plant-Based Foods Sure to Keep Mushrooming on Menus
April 5, 2022
Plant-based foods keep flourishing as consumers balance health and indulgence. Learn how the trend has taken root with celebs and new product releases.
Food for Foresight: Plating More Plants and Tapping More Tech
February 15, 2022
Learn why in 2022 and beyond rising consumer demand for wellness and safety will result in more plant-based items and tech integrations.
Battle of the Burgers: Meaty and Meatless Menu Innovation Makes Sales Sizzle
November 16, 2021
Burger varieties continue to beef up sales for major restaurant brands. Explore a few new burger concepts from McDonald's, Wendy's and Burger King.
Functional Meets Flavorful: Plant-Based Concepts Keep Growing
August 10, 2021
Plant-based chicken and burgers satisfy the growing appetite for flavor and function. Learn how Project Pollo and Odd Burger are meeting consumer demand.
Power Breakfast: What Consumers Want (Now) from This All-Important Meal
July 29, 2021
Discover which flavor, format and other breakfast trends today’s consumers want commercial and noncommercial foodservice, micro market and vending operators to provide.
