TRENDS

Most states have begun to allow restaurants to offer outdoor and dining room service. But with COVID positivity rates rising in many areas, 58% of consumers remain very concerned about its resurgence—and public sentiment about dining out is mixed. In mid-July, more than half (52%) of consumers told Datassential they were avoiding eating out; another 28% said they’re dining at restaurants but feel nervous doing so.

For years, bacon has been a beloved ingredient in the United States: more than 266.5 million Americans consumed it in 2019 alone. Their love for it seems to know no bounds, in fact.

Robotics and other automation technologies may be the answer to production, profitability, and employee and food safety concerns that existed even before the industry was stymied by the COVID-19 crisis.

The global coronavirus pandemic has dominated headlines for most of the year—especially since March 13, when the U.S. government declared the outbreak a national emergency. Fears about the health crisis have now been matched by fears of the economic crisis it has spawned.

The foodservice landscape is changing rapidly as technology reshapes our world and the way we live. Pressured by rising labor costs and high turnover rates, operators have become accustomed to using foodservice-specific technology, especially software, to help run their businesses. Not only that, but many other disruptive innovations on the near and far horizons will be able to help operators keep pace with increased consumer demand for convenience and transparency.

This forward-looking white paper will identify and assess current and emerging technologies that could alter how foodservice providers operate their businesses both in the short and long term.

Eating has never been more personal than it is today. Self- or medically imposed dietary restrictions have led many (but not all) American consumers to be far more proactive—and selective—in what they choose to eat. Commonly discussed diet options include everything from Keto, Paleo and Whole30 to vegetarian, vegan and flexitarian.

Every generation assimilates the food and environmental ethos of its time. One-size-fits-all marketing may be tempting because it’s easy, but it can never adequately serve the unique demographic and psychographic variations that distinguish one generation from another.

Every generation assimilates the food and environmental ethos of its time. One-size-fits-all marketing may be tempting because it’s easy, but it can never adequately serve the unique demographic and psychographic variations that distinguish one generation from another.

Every generation assimilates the food and environmental ethos of its time. One-size-fits-all marketing may be tempting because it’s easy, but it can never adequately serve the unique demographic and psychographic variations that distinguish one generation from another.