There has been substantial growth in cold brew coffee popularity, but its popularity is quite precarious. New research form Mintel has revealed that the popularity of cold brew coffee in the U.S. has exploded in the last year. The expanding role of cold brew coffee is reflected in the retail sales from last year, with
Demand for convenience calls for fast casual pizza offerings. Sales at U.S. pizza restaurants reached $41 billion in 2014, up 3% from 2013. Pizza is ranked as the second most popular cuisine at quick-service restaurants in the U.S., according to “Pizza Market in the U.S.: Foodservice and Retail, 2nd Edition,” a report by market research publisher Packaged Facts.
The right packaging should do more than put a pretty face on your “fresh-to-go” foods. It should also maintain product freshness and offer customers consumption convenience. By Marilyn Odesser-Torpey, Associate Editor As more convenience stores venture into the realm of foodservice, they are quickly learning that packaging has to be more than just an afterthought.
AdvancePierre Foods (APF) is adding a new breakfast sandwich to its BIG AZ line, featuring Schmidt’s famous Bahama Mama Sausage. The BIG AZ Schmidt’s Bahama Mama Spicy Split Sausage sandwich is served with egg and cheese on a homestyle, fresh-made buttermilk biscuit. Each hand-assembled sandwich is individually labeled and wrapped in crisp, white butcher paper […]
Tyson Fully Cooked Ground Chicken Crumbles are 100% all natural, which means no artificial ingredients or preservatives, allowing operators to elevate their menu offerings. Tyson Ground Chicken Crumbles are a simple solution to serving great-tasting food at a lower cost. Made with full-flavored ground whole leg chicken, it provides consistent flavor from case to case. […]
Foodservice stats, trends and takeaways dominate the closing sessions of the 2015 NAG Conference. By Erin Rigik, Senior Editor The fourth and final day of the National Advisory Group (NAG) 2015 conference kicked off yesterday with a presentation by Tampa, Fla.-based Study Hall Research. The session focused on Study Hall Research’s “2015 Foodservice Perception Study” and was
DeLuca began the Subway franchise when he was only 17. Subway Co-founder, Fred DeLuca, died at the age of 67 on Monday, Sept. 14, just weeks after celebrating the business’s 50th anniversary. DeLuca was only 17 when he and his business partner Dr. Peter Buck opened their first submarine sandwich shop in Connecticut in 1965.
From fresh foods to design changes, convenience store retailers outline how they are differentiating their offering and how other retailers can follow in their footsteps. The National Advisory Group (NAG) Conference in Santa Fe, N.M. continued Tuesday, Sept. 15. In a session titled, “Finding your foodservice niche: defining what it takes to be great at
One third of U.S. adults suffer from high blood pressure, and nearly 25% of cases are linked to sodium intake. The New York City board of health has unanimously approved a measure which mandates that menu items containing more than the recommended daily sodium limit will be required to be accompanied by a warning label. According to
It will soon be easier for consumers to make informed decisions about what they put in their bodies away from home. Menu labeling has been a topic of great discussion in recent years, and rules have now been finalized to soon make mandatory menu labeling a reality. The U.S. Food and Drug Administration has finalized
Ovention has introduced the new Ovention M360 Oven. Just like Ovention’s Matchbox and Shuttle stablemates, this new compact, award-winning oven is a full-menu capable, microwave-free, high-speed oven. The M360 offers front-facing autoload and unload—all in a compact, space-saving footprint. Ovention offers cool cover options that complement the M360’s vent-free, middle-of-the-house use. For More Information From […]
Ham and cheese on white bread used to be the go-to sandwich for grab and go. But now many consumers are expecting options that are unique, upscale and even unusual. By Marilyn Odesser-Torpey, Associate Editor It’s not often that customers express their approval when a retailer raises prices. But that’s exactly what happened when Englefield
McDonald’s customers have long desired breakfast to be served during all dayparts, and McDonald’s is finally delivering. In an effort to climb out of a two-year slump, McDonald’s officials have been working to devise a turnaround plan. CEO Steve Easterbrook proposed that McDonald’s expand its menu options by extending its breakfast menu to all dayparts.
Service men and women in Germany receive a “taste of home” as Hunt Brothers Pizza expands internationally. Hunt Brothers Pizza has announced its international expansion. Three months ago the company opened four German locations, which are listed below, and has now opened a fifth German location at the Pulaski Express on Vogelweh Air Force Base
Of all generations, Millennials are most concerned about harmful ingredients. As customers continue to seek out healthier and less processed foods, they’re more inclined to look for labels making claims such as “free-form.” New research from Mintel reveals that 84% of American free-from consumers buy free-from foods because they are seeking out more natural or
Sopexa has uncovered the secret behind attracting foodies. The new 2015 Foodie Study by Sopexa has been released, and it provides key insights that will largely impact food, beverage and retail marketing. The preferences, behaviors and epicurean influence of modern foodies in the U.S. and abroad have been revealed by the study. The data that was collected will
Whether it’s for dashboard dining or taking home to the family, during different times of the day chicken offerings are helping retailers satisfy customers’ cravings for delicious, economical and wholesome food options. By Marilyn Odesser-Torpey, Associate Editor Marinated, spiced, glazed, baked, broiled and especially fried, Americans seemingly can’t get enough chicken. In fact, 89% of
Customers are turning to whole grains—especially at breakfast—for the health benefits they provide. Health-conscious customers are eating their whole grains according to the “2015 Whole Grains Consumer Insights Survey,” a new study released from Oldways Whole Grains Council (WGC) just in time for September, which is Whole Grains Month. According to the study, nearly two-thirds
Burgers are helping fast casual restaurants level the playing field on price with QSRs. The fight for share of stomach during the lunch daypart continues between casual dining restaurants and quick-service restaurants (QSRs). Now burgers are becoming the weapon of choice, according to a report by The NPD Group, a global information company. Burgers have
Consumer health trends lead Target to reevaluate food offerings. In an attempt to keep up with emerging health trends, Target has announced that change is coming to its cafes. Although delicious, hot dogs, nachos are no longer at the top of the list for consumers. Target has received feedback from customers which displays a need
Coca-Cola looks to cold press juices, as Pepsi eliminates aspartame in favor of more natural ingredients. The retail market for natural and organic food and beverages is set to grow by leaps and bounds, according to a new report by MarketResearch.com, and major suppliers are tapping into this new growth area. The natural and organic
Award recognizes dedication of Manitowoc Ice and Merrychef brands. Manitowoc Foodservice received the Vendor of the Year award by SUBWAY during the brand’s 50th Anniversary Convention held recently in Las Vegas. This award was given in recognition for the hard work and dedication of the Manitowoc Foodservice brands Manitowoc Ice and Merrychef as a truly
Inspired by the Kentucky State Fair, new doughnut flavor is sure to ‘wow’ c-store customers. Thorntons Inc. has rolled out a new doughnut flavor: Cotton Candy! The new bakery item is available for a limited time through the end of August in Louisville, Southern Indiana and Lexington, Ky. Thorntons convenience store locations. Inspired by memories
Millennial and boomer foodies share remarkably similar attitudes. Foodies come in all ages and ethnicities. Yet foodservice companies continue to focus on foodies under age 35, also known as members of the Millennial generation—and with good reason. These are the findings of a new report “Foodies in the U.S.: Opportunities for Restaurants and Retail, 2nd
A new report by the National Restaurant Association finds U.S. consumers are willing to try more new foods today than in decades past. The National Restaurant Association (NRA)’s new report “Global Palates: Ethnic Cuisines and Flavors in America” surveyed U.S. customers and found more Americans are incorporating a wide array of ethnic cuisines into their