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FoodService

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Research - Personalized Nutrition Now and Into the Future

The market for personalized nutrition is widespread, fragmented and here to stay, according to Personalized Nutrition – Today and into the Future, PMA’s new report by the Hartman Group, commissioned exclusively for PMA members. This overview provides insights about: • How consumers currently personalize their diets, including technologies they use. • What the future holds for personalized nutrition and how produce marketers can capitalize on this growing trend.

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US Foodservice Industry Trends

Commercial foodservice establishments accounted for the bulk of food-away-from-home expenditures in 2010. This category includes full-service restaurants, fast food outlets, caterers, some cafeterias, and other places that prepare, serve, and sell food to the general public for a profit. Some are located within facilities that are not primarily engaged in dispensing meals and snacks, such as lodging places, recreational facilities, and retail stores.

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Big data

Big Impact of Big Data

Part of the challenge of big data is finding where the sheer volume of data and insights available about foodservice intersect with the more narrow data and insights that matter to your business, Massa said.

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Flavor Trends Overview

Flavor is the No. 1 driver for all food purchases, according to Technomic’s 2015 Flavor report. While classic flavors certainly still appeal, many of today’s consumers are increasingly driven to try new flavors, and saying new flavors can influence them to visit a restaurant. New, unique flavors drive traffic because consumers like to experiment with foods and beverages, and flavor plays a large role in experimentation.

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GS1 Store graphic

Foodservice GS1 US Standards Initiative

Foodservice GS1 US Standards Initiative is a cross-industry initiative aimed at increasing efficiencies, improving data accuracy, reducing waste and improving food safety through standardized traceability enabling faster and more accurate recalls.

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Where the Foodservice Industry is Headed

By 2025, the food industry will see major shifts in the distribution of consumers’ food dollars. As a result, the structure of the foodservice and retail sectors will continue to evolve into having large market shares for premium products as well as affordable items and a small market share for mid-tier foods and venues once marketed to the middle class.

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Chef

How to Work with Menu Developers to Increase Sales

Customer demand for healthier items and lower costs is encouraging food operators to add more produce to their menus. Menu developers are responding by adding produce that increases flavor, lowers cost, adds color as well as nutritional value according to Technomics.

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U.S. House of Representatives Passes Bill Providing Menu Labeling Flexibility

The Common Sense Nutrition Disclosure Act gives food establishments, including restaurants and retail outlets, greater flexibility in calorie disclosures. Supporters of this legislative measure criticized the recent actions taken to require posting calorie information on menu boards in retail locations. The bill eases those requirements by allowing establishments that receive most orders by phone or online to post web-based calorie disclosures or digital tables.

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Foodservice demand in Mexico

Not only have foodservice sales recovered from Mexico’s 2009 economic crisis, they are growing faster than the overall economy. Improved security and consumers’ increasingly busy lifestyles, is resulting in many meals eaten away from home, especially during the week generating opportunity for for the fresh produce industry. This article is for executives wanting to expand their business in Mexico.

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Food Service Experts

Eileen O'Leary

Market Research Manager

+1 (302) 607-2158

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