The COVID-19 pandemic prompted Americans to make a number of lifestyle changes—including altering what they eat.
Topics: flavor, menu, Farm Promise, transparency, consumer, disease prevention, cuts, consumer trends and insights, premium attributes, Food Quality and Safety, Health and wellness, Environmental best practices, Sustainable, Care and feeding, Environmental stewardship, Responsible sourcing, No Antibiotics Ever, No growth promotants, Quality standards, Nutritional information, Health benefits of pork consumption, Importance of a balanced diet, Lifestyle and dietary, Food quality standards, Fresh Pork, Product attributes (i.e., what to look for)
Breakfast foods are breaking out of the morning daypart. The pandemic changed how and when Americans enjoy breakfast favorites, with these shifts in preference expected to live long into the future. Access our Breakfast of Champions infographic to see how you can satisfy consumer demand for quick, convenient and protein-rich breakfast fare with everything from road-ready handheld options to hearty breakfast favorites.
Topics: formats, Creative Inspiration & Innovation, Flavor & Ingredients Trends & Insights, Consumer Trends & Insights, Sausage Patties, Breakfast, Menu Trends & Insights, Menu Strategy & Profitability, Bacon, Sausage Links, Sandwiches & Burgers, Limited Time Offers (LTOs), National, Coronavirus, COVID-19
Topics: menu strategy and profitability, formats, techniques, consumer trends and insights, premium attributes, Barbecue, Recipes, Menu Trends and Insights, Customer Experience, Food Quality and Safety, Creative Inspiration and Innovation, Flavor and Ingredients Trends and Insights, Creative Innovation, Ingredients Trends, Cuts and Flavors
The COVID-19 pandemic has disrupted many things, but pork’s popularity isn’t one of them. In fact, pork sales soared in 2020, posting steady year-over-year gains since March. (Sales were actually down 5% at the beginning of the month, but between March 8 and March 29, they jumped a whopping 56%.)
Topics: pork, menu, consumer, merchandising and marketing, culinary, recipe ideas, menu strategy and profitability, recipe and ingredients innovation, formats, cuts, flavors, upselling, trends and insights, cuisines, premium attributes
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.
Topics: pork, menu, consumer, packaging, merchandising and marketing, menu strategy and profitability, recipe and ingredients innovation, flavors, upselling, profit margin strategies, menu size, techniques, presentation how-to’s, consumer trends and insights
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.
Topics: Farm Promise