Plant-based foodservice alternatives continue to flourish in the fertile ground of rising demand for sustainable, wellness-oriented menu options. Survey results from the market research firm Datassential show that the plant-based phenomenon is growing.
Given millennial demand for bold, adventurous flavor profiles and eclectic culinary experimentation, more chefs and operators are focusing on menu innovation in hopes of driving a higher check average.
Restaurant operations always seem to be serving up generous helpings of menu innovation as they dig deeper into a market hungry for bold flavor profiles and new taste experiences. Add wellness, local sourcing and sustainability trends to the mix and you have a robust recipe for culinary ingenuity that can help feed the consumer appetite for a more holistic foodservice approach across segments.
Today’s fast-paced lifestyle calls for quick eats, making smaller bites a big deal. With 6 in 10 adults surveyed globally preferring to eat many small meals throughout the day instead of a few large ones,1 snackable menu options have become a must for operators looking to boost business.
The better-for-you foodservice movement may seem ready-made for the salad business. But it looks like salad is generating less green at the cash registers than you might expect, according to the market research firm Technomic.