Trends (5)

The Skinny on Foodservice Innovation: Trim the Fat, Beef Up Technology

Learn how the COVID-19 has compelled major restaurant chains to trim menus and integrate technology to manage margins more effectively and increase sales.

A Plateful of Potential: Foodservice Ingenuity Revives Revenue

COVID-19 continues to take foodservice in new directions. Explore the pandemic's far-reaching ramifications as foodservice operations adapt and evolve.

Can’t Curb the Enthusiasm: Foodservice Consumers Brake for Curbside Pickup

Curbside pickup is claiming a growing share of off-premise business. Learn how the trend is impacting the foodservice and how chains are adapting.

Who’s in the Driver’s Seat? The Demographics of Delivery and Takeout

Younger consumers are most receptive to restaurant takeout and delivery. Learn key demographics driving the growth of off-premise business during COVID-19.

Hungry for Digital Sales: Pandemic Continues to Propel Foodservice Innovation Forward

The pandemic continues to transform foodservice with a shift to off-premise sales. Learn how Chic-Fil-A and Captain D's are adapting to the new norm.

Safety Is Served: Foodservice Cooks Up Fresh Recipes for Success

New safety guidelines from the National Restaurant Association underscore the ongoing impact of COVID-19. Learn about them and other safety trends.

Devouring Digital: Major Chains Feast on Innovative Promotions

McDonald's, Chipotle and other top chains are cooking up creative promotions to power sales during the pandemic. Explore a few of the most noteworthy.

Drive and Determination: Big Chains Get Big Gains with Emphasis on Drive-Thrus

Drive-thrus help restaurant chains mitigate the falloff in foot traffic from the pandemic. See how McDonald's and others use drive-thrus to fuel sales.

Noncommercial Foodservice: Pandemic Prepared and Palate Pleasing

Communal dining is being transformed by COVID-19. Learn how noncommercial foodservice is adapting, from menu innovation to cafeteria reconfiguration.

Stacking Up: Snacks Hit Sweet Spot for Sales During Pandemic

Snacks continue to serve up sweet sales during the pandemic, though snacking trends are evolving. Explore how COVID-19 is changing snacking patterns.

Don't Worry, Be Hungry: Consumers Hanker for Worry-Free Foodservice

Research shows that while consumers hanker for foodservice, they demand reassurances and safeguards. Explore how restaurants feed the need for safety.

Success to Go: Cooking Up Incentives to Whet Appetite for Delivery and Takeout

Delivery is surging, but third-party platforms drain profits. Explore restaurant strategies to mitigate the costs of third-party delivery platforms.

A Hunger for Safety: Digital Foodservice Links to Consumer Confidence

As consumer confidence drops with the rise in COVID-19 cases, restaurants leverage digital innovations for contactless delivery. Explore key strategies.

Carried Away: Takeout and Delivery Continue to Pick Up Speed Despite On-site Dining

Delivery and takeout are increasingly tech-driven as dine-in service continues to stall. Explore a few of the latest off-premise trends from top brands.

Big Slice of Success: Pizza Chains Deliver Sales During Pandemic

Takeout and delivery are powering big profits for pizza chains during the pandemic. Explore the ways top brands are taking a slice of off-premise sales.

Second Helpings: Large Restaurant Chains Pile Up Sales Despite COVID-19

Learn why national restaurant brands are rebounding from the COVID-19 crisis while sales at small chains and independent restaurants remain sluggish.

A Downturn’s Upside: Coronavirus Crisis Causes Outbreak of Good News and Goodwill at Foodservice Operations

Restaurants are stepping up to the plate during the COVID-19 pandemic to help others. Explore a few examples of goodwill that have emerged from the crisis.

Sunny-Side Up: Breakfast Rises and Shines to Meet Growing Demand for Delivery

Restaurants are scrambling to meet growing consumer demand for breakfast delivery. Learn how operators are bringing delivery to the morning daypart.

Plant-Based Foodservice Market Grows, Sprouts Debate

The influence of the plant-based foodservice trend is growing . Explore the pros and cons of plant-based menu innovation for restaurant operations.

Oh Say Can You Z: Gen Z On Target to Bring More Traffic On Premises in the U.S.

Gen Z is emerging as a driving force in foodservice trends. Gain insight to help tailor menu innovation to its tastes and encourage a higher check average.

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