Desserts can be a big draw—a third of consumers say they sometimes visit a restaurant specifically because of one it offers.1 Yet historically, only 35% of operators have included frozen treats on their menu.2
Topics: Millennials, Snacking, Global, Ice Cream Desserts, Gen Z, Better-for-You, Gluten-Free, Vegan, Menu Strategy, Branded Ingredients, Flavor Profiles, Indulgence, Customization, Limited Time Offers (LTOs), Nostalgia, Foodservice, Healthful, Sweet, Refrigerated/Frozen Foods, Shakes/Smoothies/Frozen Beverages
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.
As the chicken sandwich wars continue to reach new heights, it was inevitable that they would dovetail with another major foodservice trend: plant-based chicken. Protein alternatives in the category could rise fast in the pecking order of chicken sandwiches, given high demand for foods that are both flavorful and functional—a combination that COVID-19 has brought to the front burner of foodservice.
Given the heightened awareness of the importance of better-for-you and functional food options, it makes sense that demand for protein alternatives would grow exponentially during the pandemic.
As we reported in our 2021 Foodservice Trends: A Look at the Road Ahead report, 78% of consumers would like restaurants to menu more food and beverages with functional benefits.1 The consumer appetite for functional foods is robust, with 61% of those surveyed saying they're either extremely or very interested in them.1
As the better-for-you movement goes from the margins of the foodservice industry to the mainstream, consumers are showing a growing appetite for well-being food and beverage products. With all the emphasis on wellness and transparency, the upward arc of the well-being foodservice trend seems a natural progression.