As the UK starts to reopen bars, pubs, and restaurants across the nation, its citizens continued to increase their grocery purchases. However, some worried that a no-deal Brexit could have lasting food security issues for the country, and food distributors feared their industry would collapse by end of year without...
read moreRestaurants are slowly reopening, but safety restrictions and social distancing measures are not making it easy.
read moreEighty-three percent of C-level executives feel that retail and dining will be changed forever, according to Cambridge Retail Advisors.
read moreSome parts of the economy are beginning to improve, as spending on hotels, restaurants, airlines, and other industries hurt by social distancing appears to be picking up, reported
The health of food delivery workers is weighing on the conscience of many Americans, according to a survey from read more
Although restaurant traffic declined 22% in March when compared to the prior year, digital restaurant orders increased 63% and delivery by 67%, according to The NPD Group. Visits to quick-service restaurants declined 3% during the month, but family or larger party size visits...
read moreAfter weeks of shutdown due to COVID-19, several states are slowly beginning to open, and some restaurants are even serving customers again.
read moreHealth and safety will remain a top concern for consumers once stay-at-home restrictions are lifted, according to a survey by Inspire PR Group.
read moreAlso known as virtual or cloud kitchens, ghost kitchens allow restaurants to prepare food solely for delivery, reported CNBC (April 15). Virtual restaurant brands are only found on third-party delivery apps, like DoorDash or Grubhub.
read moreWith continuous daily and even hourly news affecting our nation's food supply chain, business and capital markets for food and ag-centric private equity groups, operating companies, and their investors should expect highly volatile results and startling, unanticipated consequences for the foreseeable...
read moreThe coronavirus pandemic is going to create long-term changes in the restaurant industry, experts warned.
read moreMany food and beverage companies are doing their part to help others during COVID-19.
read moreDow Jones futures plunged on March 9, along with S&P 500 and Nasdaq futures as a crude oil price war adds to coronavirus fears, reported Investor's Business Daily (March 9).
read moreValentine’s Day could be coming at a hefty price tag for some this year.
read moreInstagram and food delivery are the future of restaurants when it comes to attracting Gen Z.
read moreDiners will see more alternatives in restaurants this year, according to the National Restaurant Association's (NRA) What's Hot Culinary Forecast.
read moreMerger and acquisition activity in the food industry isn't slowing down as 2019 comes to a close.
read moreAlthough overall use of coupons has been down since 2009, consumer use and redemption of restaurant coupons is up.
read moreDemands for health and flavor innovation will drive trends in the foodservice industry next year, according to Technomic's predictions.
read moreAccording to 28% of Americans, technology is not always welcomed in foodservice, Mintel data shows. Although technology is beginning to play a role in nearly every aspect of life, it won't be replacing human hospitality anytime soon given that just 17% U.S. consumers express interest in fully-automated restaurant concepts.
read moreConsumer desires, needs, and lifestyles are reshaping the grocery business and leading the way to next-generation grocery shopping, reported read more
There have been more additions to the growing list of mergers and acquisitions in 2019.
read moreAs Avengers: Endgame threatens to become the highest grossing movie of all time, food producers may be eyeing a way to get a piece of the pie. Or popcorn.
read moreU.S. retailers closed 5,994 stores, while opening 2,641, through the first 15 weeks of 2019, according to real estate tracking from Coresight Research.
read moreMcDonald's made a pair of key strategic moves over the course of 10 days.
read moreLooking to double in revenue once again over the next couple years, D'Artagnan will make sure it is set up with groups of farmers who are ready to grow along with it.
read moreThe foodservice industry has changed.
read moreToday's consumers are buying lower-fat foods, but they still enjoy eating at fast food outlets, according to studies from USDA and CDC. While this may sound confusing, it points to the complex relationships that people have with food and their reasons for choosing a particular food, whether it be health, convenience or indulgence.
read moreThey say true innovation comes from creating something consumers didn't know they needed before showing them why they do. Walmart and IBM filed patents for virtual reality shopping and a coffee-delivering drone, respectively, and while some may wonder whether these concepts would really be necessary to daily life, just the fact these ideas are out there is interesting all on its own.
read moreAs annual food loss and waste grows, U.S. foodservice chains and restaurant operators are increasingly committing themselves to breaking the cycle.
read moreAt Papa John's, Papa is gone. But will it stay that way?
read moreWhile some state and local governments have enacted a higher minimum wage in recent years, another round of hikes July 1 by several states and cities is putting even more pressure on local businesses.
read moreIf you've gone to the grocery store lately you've surely noticed the increased importance given to products that make mealtime easier. From pre-cut fruits and vegetables to meal kits to fully-prepared dishes, the supermarket is becoming a major competitor in the foodservice sector.
read moreMultiple salmonella outbreaks have been in the news lately. Most recently, the CDC reported 73 cases of salmonella linked to Kellogg's Honey Smacks cereal. The outbreak reached 31 states and resulted in 24 hospitalizations.
read moreDespite the warnings of Elon Musk, artificial intelligence is on its way. It's not a topic we've shied away from in the Food Institute Blog, either, but a few developments over the past few weeks have inspired me to once again dive into the technology of the future in hopes of determining how it will affect the food...
read moreWhen Domino's Pizza CEO Patrick Doyle first described his ambitions to make Domino's "a tech company that sells pizza," I'm sure that raised some eyebrows. Today, Domino's is still getting that same reaction, but this time, for a different reason all together: 28 consecutive quarters of positive comparable sales, with its last-quarter revenue topping off at $100 million more than expected, reported Forbes (April...
read moreKnown variously as Generation Z, Gen Z, the iGeneration and the Post-Millennials, the demographic cohort born in the mid-1990s to the mid-2000s is beginning to emerge as a powerful consumer group. And what this group wants to spend its money on is...
read moreArtificial intelligence, augmented and virtual reality, the Internet of Things, cryptocurrencies, voice assistants, 5G and biometrics: these technological advancements are already available or on the way. Each will affect commerce in their own way, but what each relies upon is rather simple:
read moreQuick-service restaurants are ramping up their digital capabilities to compete with fast-casual eateries, according to a study from L2 Research. The firm found that 95 out of 126 brands offered a mobile app, 57% of restaurant apps included pickup ordering and only 33% offered coupons that encouraged consumers to repeatedly visit.
read moreThe online restaurant delivery market is moving into an era of consolidation, as businesses discover that we may have hit a saturation point with the amount of third-party delivery companies in operation. Two trends are beginning to emerge in an effort to deal with the increased competition: merging with competitors and developing delivery-only restaurants.
read moreFast food chains have experimented with a lot of different variations of the dollar menu. A few years ago, most chains had some version of the value menu, either with items that were all $1 or less, or items that all hovered around that price. Then, they began to realize that check sizes were shrinking as customers were coming in and ordering solely off that menu. However, when they began to remove value menus, or create versions that were more like $5 menus, they faced customer...
read moreTechnology has become a major common thread here at the Food Institute Blog, as the tech industry and the food industry are becoming increasingly intertwined. We have noted how the advent of services like Instacart and AmazonFresh have changed the grocery industry, and how platforms like DoorDash, GrubHub and Amazon Alexa are shaking up the restaurant industry. We've even been surprised by the introduction of what I'll call "extreme convenience" programs, such as Walmart and Amazon's efforts...
read moreWith Thanksgiving only a week away, most Americans are beginning to prep their meals for the holiday. This year, many shoppers may be a bit happier with what they find at the checkout register, as many Turkey Day staples are seeing lower prices than previous years.
read moreAt a recent meal out, I took a look at the table-top tablet in front of me and took stock of changes affecting the restaurant industry. Customers are beginning to expect personalization in ways never before expected, whether it be in-store entertainment, dietary specifications or even ordering through...
read moreSelf-driving cars seem like a hyper-futuristic technology that many of us never expected to see in our lifetimes. It is technology reserved for The Jetsons and science fiction movies. However, the reality is that most people will likely live to see these vehicles on the road, and not too far into the future.
read morePlant-based foods have been a hot topic of conversation in the past year, as more companies are beginning to offer alternatives that more closely resemble animal meat. Just last week, I covered some of the up-and-coming companies in the sector right here on the FI Blog.
read moreA lot of research goes into figuring out how to market to Millennials because, let's face it, no one really understands them. As a Millennial myself, I can't even tell you what we want, mainly because I'm not sure who even qualifies as a Millennial (some say it ranges from those born between 1980-1995, while others say it goes from 1985-1999). In addition, given the...
read moreWith the growing popularity of fast casual chains like Chipotle and Panera Bread, full-service restaurants have begun to fall by the wayside. Casual, family sit-down restaurants such as Chili's or Applebee's have fallen victim to higher operational costs and lower grocery prices, making them less appealing than more affordable fast casual options, or even than just preparing a meal at home.
read moreConsumers now have more choices than ever when it comes to buying groceries, whether it be through an online delivery company, a meal kit service or a traditional brick-and-mortar supermarket. However, that doesn't mean that they are turning away from foodservice. In fact, it may be just the opposite.
read moreIt is high... it is far... it is... off the wall for a double.
read moreIn a few days, the vast majority of Americans will sit down for a meal with their loved ones and give thanks for a nearly-completed year. However, how those Americans will celebrate varies greatly by region and background. It would be impossible to fully articulate all of the differences, but luckily, a few recent news reports shed some light on the subject.
read moreWhat's for dinner? This timeless question has haunted Americans for ages. For many American consumers, the answer involves traveling out of the house to enjoy a meal prepared by someone else in a business setting, but recently, they've seemed to shift from sit-down restaurants to other options that offer more convenience and a better bang for the buck.
read moreAmid slowing sales and pressure from investors, Olive Garden unveiled its Never Ending Pasta Pass three years ago to create interest in its brand and get diners back into its restaurants. The first year, the chain offered 1,000 passes for $100 allowing purchasers to order as much pasta, soda, soup or salad, and breadsticks as they wanted over the course of several weeks. The pass was extremely popular, selling out in a...
read moreMost maple syrup producers across North America are reporting a banner year in 2016. Increased production is both attributed to excellent weather and an increase in operations extracting and refining the product. But with increased production comes an...
read moreChances are you've heard of Pokémon Go, the hugely popular mobile game that has taken the world by storm. The game builds off the popularity of the Pokémon universe that was made popular in the mid-90s with its original video game, which then spun off into trading cards and other merchandise, and is based on the concept of catching and battling creatures called Pokémon. The new Pokémon Go is essentially an augmented reality app in which players go out into the real world to "catch"...
read moreAfter enjoying a long weekend for Independence Day, I feel most Americans would agree there are a few inalienable rights. We are entitled to the rights of life, liberty and the pursuit of happiness. Our forefathers may not have had the foresight to add it to the Declaration, but current day Americans would probably be in favor of adding another to that list: the right to coffee.
read moreThe Specialty Food Association's Summer Fancy Food Show is a gigantic affair, and one that no single person can fully encapsulate. I was lucky enough to spend a good portion of my day yesterday attending the show, and over the course of a few hours, I was able to meet a variety of specialty food producers, try some interesting new products and even spot a few trends that seem to be on the rise.
read moreEarlier this year, we spent a lot of time talking about the fast food wars. McDonald's was pushing to regain it's crown, Burger King was trying new products to keep its fans coming through stores, and up-and-comers like Shake Shack, Five Guys Burgers and Fries and Smashburger were pushing to enter the mainstream. But as the fast food wars...
read moreEvery morning about this time, she gets me out of my bed a-crying. Get a job! After breakfast every day, she throws the want ads right my way, and never fails to say. Get a job! So goes the first verse to the famous 1957 doo-wop song by the Silhouettes. While Get a Job was amazingly...
read moreFiguring out how to feed a family is no easy task. Often, it's a juggling act, with the needs of nutrition, variety, personal taste and cost all competing for what ends up on the plate. For millions of Americans, the daily costs of eating make up a significant portion of their overall budget. Conventional wisdom would hold that low-income Americans would be more likely to cook their own food at home in order to get some savings, but new research indicates this may not be the case.
read moreWe're back in action over here at the Food Institute following a much-needed Memorial Day weekend, and it seems like summer is finally here for good. Despite some up-and-down weather this spring across the nation, most Americans are starting to settle into their summer routines. Now, we can cue up the deluge of college commencements, high school graduations, weekend barbecues and summertime vacations. And for Americans, that usually means one thing: hot dogs.
read moreDigital ordering kiosks are all the rage, with restaurants from McDonald's to Panera installing tablets and touch screens to make the quick-service restaurant experience even more simple. These ordering systems make lines move quicker, enable more customization, and appeal to young consumers who prefer ordering from a screen rather than talking to an actual...
read moreWhen consumers are pleased, they may tell a few people about their experience with a store. When they are dissatisfied, you can count on that number increasing exponentially. In the case of food-borne illness, you can expect the stories to continue ad...
read moreMcDonald's released it's first quarter earnings report on April 22, and although we've pondered what changes could be coming for the brand, we now have a look at how some of the company's earliest changes under CEO Steve Easterbrook turned out. From increasing profits thanks to all-day breakfast to increased scrutiny on the drive-thru and kitchen staffs to refranchising efforts across the nation, McDonald's appears to be in the midst of a...
read moreIn 1990's Teenage Mutant Ninja Turtles, Michaelangelo gives his delivery man some sage advise: "Forgiveness is divine, but never pay full price for late pizza." Although he was speaking to a local pizza delivery man, he was right: Americans want their pizza, and they want it now. According to Technomic's Darren Tristano, fast-casual pizza chains are on the rise across the nation.
read moreQuick service restaurants (QSRs) have really been employing any method they can think of to steal customers away from the competition. With the level of saturation were are seeing in the segment, it really is necessary for chains to hone in on what makes customers choose their restaurant over another, and what makes them keep coming back.
read moreIn the food industry, like many industries, trends are of the utmost importance. Businesses need to know what caused past price increases or decreases, how other companies are faring, what consumers expect, and what that all means for future profitability. It is also vital to understand the concerns of the industry, and what the smallest and largest business believe will be important going forward.
read moreGrocery shops, drug stores, restaurants and fast-food stores are all battling for a share of consumers' stomachs, and in this battle, retailers seem to have the upper hand, according to an updated study from Technomic. The group's 2015 Retailer Meal Solutions (RMS) Consumer Trend Report finds that consumers are purchasing RMS more often, many times at the detriment of fast-food outlets.
read moreJust two days ago I called Chipotle's 2015 "tumultuous." I think it's fair to say that 2016 has also seen a whirlwind of news activity regarding the popular Mexican quick-service chain, with information leaking about food-safety changes, co-CEO pay, outstanding burrito coupons and even a new food safety executive.
read moreIf you take a look through past editions of the Food Institute's Today in Food daily newsletter, you won't run out of stories concerning meal delivery, grocery shopping and other food-related technology. For example, our Feb. 8 edition includes a story on Kroger looking to expand its digital shopping service to new markets, our Feb. 5 edition includes a story on GrubHub and...
read moreIf you are food company, you need to think about switching to cage-free eggs. Animal welfare is becoming increasingly important to consumers, and the cage-free movement is at the forefront. While other concerns (like removing gestation crates for sows or stopping de-horning of cattle) are still important, making the change to cage-free poultry and eggs has become a necessity for all types of food business, from restaurants to manufacturers to retailers. As more and more companies convert, the...
read moreMcDonald's has been working to bring customers back into its stores and increase sales. It recently released a new value menu, is experimenting with self-service kiosks and customization, and is even testing table service. One of its most successful changes has been expanding its breakfast menu to be served all day, which was initially questioned, as people worried if it would help or hurt...
read moreIt's an oft-cited cliche, but it's often cited for a reason: Americans love to make New Year's resolutions every January 1, and those resolutions are usually tied to weight management in some form. New diets, renewed gym memberships and a focus on healthy living figured prominently...
read moreWhether you've noticed or not, there's a price war going on between the top quick service restaurant chains (QSRs). Customers are becoming more critical of the foods they eat, and value is definitely becoming an increasingly important factor in purchasing decisions. QSRs are realizing that in order to win back customers, or retain the ones they still have, they need to offer a price point that attracts diners. And after one company begins offering more value, others are quick to follow suit in order to compete.
read moreIt's almost the end of 2015. Companies are finishing up their holiday parties, employees are setting their out-of-office notices and business takes a short-yet-needed respite. The month of December brings with it ugly sweater contests and holiday contents, and perhaps most of all, lists letting us know what's going to be big in 2016. Fortunately, we at the Food Institute aren't the only ones...
read moreBy many accounts, 2015 was the year of the gig economy. Instead of relying on yellow cabs, we turned to Uber. Instead of buying groceries ourselves, we turned to food delivery companies. Instead of handling online orders themselves, restaurants turned to services...
read moreConsumers expect a lot from food companies. No longer is it enough to just have a good tasting product at a competitive price point. Businesses are held to a higher standard of environmental awareness, social responsibility, animal welfare, and product quality. Many consumers need to trust the brands they purchase, and they may even pay more for products that come from companies with ideals that match theirs. Now, regardless of whether or not brand transparency seems like as a good or bad...
read moreAs the "better-for-you" trend continues, consumers are looking to replace once-popular items with healthier versions. Some sectors have suffered more than others, such as packaged foods and artificially sweetened beverages. Carbonated soft drink makers in particular are seeing slumping sales, and they are continually struggling to keep consumers interested.
read moreHere at the Food Institute, we tend to find that some food industry stories have more staying power than others. Whether it's a merger deal that goes on for months or a trend that has long-lasting appeal, there are some things that we just seem to keep talking about. Now it looks like we can add the subject of all-day breakfast to that list, as even though the idea has been around for years, it has been quite the hot topic in 2015.
read moreOft-maligned, poorly understood and apparently a powerhouse in spending, once again the Millennial generation comes into focus with the release of a report by market research group Turn, noting that advertisers spend up to 500% more when trying to reach the generation. The spending is mostly concentrated in digital avenues, which makes sense, given the generation's...
read moreThe food industry is constantly changing as new trends emerge, consumer tastes change and government regulations are updated. History is usually a good indicator of what is to come, and past trends are bound to lend themselves to future shifts. So it's important that businesses look back at the past year to determine what moves they should make in 2016.
read moreIt's that time of year again: as the end of 2015 looms closer, we start to speculate on what's to come in 2016. Most of us can guess what types of food trends will drive consumers in the upcoming year based on what has been popular in the past (i.e. non-GMO, local, less processing), but fresh, emerging trends may be harder to predict. Thankfully, some of the first food trend reports for 2016 are beginning to be released, and can shed some light on what the industry...
read moreMcDonald's has had its ups and downs in the past few years, and it's no secret that its sales have been struggling. The chain has made many attempts to bring customers back to its restaurants, but one in particular may be its most popular: all-day breakfast.
read moreThe fight over whether workers for delivery companies like Instacart, Caviar and DoorDash should be considered independent contractors or traditional employees has been going on for quite some time. Some companies claim they are not technically employing the delivery personnel, but simply facilitating the interaction between the customer and the courier. Others believe that argument is just a way for companies to save money.
read moreQuick-service restaurants used to be the go-to place for American meals. They provided a fast meal, at a low price, in a time when people were just getting used to the idea of serving a meal to their family that they didn't prepare themselves. However, as American ideals change and "foodie culture" grows, these restaurants are rapidly being replaced by fast-casual chains. Fast-casual restaurants still provide convenience, but with higher-end ingredients, a more polished...
read moreFast casual restaurants are quickly becoming one of the most popular foodservice segments, especially among young consumers. While burgers have always been popular in the segment, and chains with fresh, artisanal or organic items are gaining more market share, one other...
read moreCoopetition: an amalgamation of cooperation and competition. Two companies that collaborate, despite their rivalries, to achieve a common goal or attain mutual benefits are taking part in coopetition.
read moreStudents complain when the back to school items start gracing store shelves as early as July, but there's another fall item that keeps popping up earlier and earlier: pumpkin. It seems Americans can't get enough of this fall flavor, and this year is no different. Manufacturers, restaurants and retailers are all cashing in on the pumpkin craze, with loads of new products and some changes to old favorites.
read morePeople love a good comeback story. Not just as the plot of a cheesy movie, but also for their favorite food products. When an item makes its way back on the shelf after a long hiatus, consumers get excited. However, companies seemingly have good reasons for removing products in the first place, with reasons ranging from "the item was too time consuming to assemble" to "it wasn't selling like we thought it would." So what makes...
read more"Fight for $15" has become a popular rallying cry for laborers looking to increase their wages across the country. Although some proposals want to raise the minimum wage across the board, a surprising portion of legislation is aimed directly at foodservice outlets. Could this be a side-effect of "The Great Convergence?" As Americans spend more and more of their food dollars outside of the home, it would make sense that they have...
read moreCollege students tend to exhibit the traits associated with Millennials, but to an extreme. They are more likely to start their day later, try unique and foreign cuisines, snack throughout the day and put an emphasis on environmental and social responsibility when making purchasing choices. And as anyone who has put in the four (or five) years necessary for a bachelor's degree knows, college students are heavily...
read moreSeveral trends stood out at the 2015 Summer Fancy Food Show as companies capitalized on consumer demand. Some long-running flavors also made an appearance, whether continuing their existing trajectories or becoming slightly altered as consumers look for new flavors.
read moreU.S. consumers are spending less time eating and drinking in the average day than a decade ago. The overall population spent 1 hour and 14 minutes eating per day in 2004, but in 2014, we spent only 1 hour and 10 minutes eating and drinking, according to the...
read moreFoodservice spending is rising because of increased food and operation costs, but that has not translated into more restaurant visits, according to The NPD Group. Foodservice operators are trying to get consumers to dine out more, but four out of five meals are still prepared and consumed at home.
read moreOne of the most popular sectors for food industry startups is meal delivery. Every week another company is completing a large funding round, expanding into a new market or creating a new service. Research group PitchBook recently noted that online delivery represents a $9 billion market. In that market, meal ingredient services are especially popular as consumers look for more healthy options and opt to play a stronger role in how their...
read moreWhat do Jimi Hendrix, Nirvana, Pearl Jam, Modest Mouse and Bing Crosby have in common? They were either from, or at some point lived in, Seattle. As strong as Seattle's music history is, its coffeehouse culture rivals it in popularity. And it seems Starbucks has found a way to marry the city's two major cultural forces in a brand new way.
read moreAll industries are seeing the need to increase advancements in technology, and the food retail and restaurant business is at the forefront. Consumers are always interested in services that save them time and money, and technology is one obvious way for companies to deliver on that expectation. One of the most popular types of technology are smartphones, which open the door to all sorts of mobile apps and services.
read moreDifferent fast food chains are finding success in different aspects of social media, according to a study by Unmetric. While all the major chains have a presence, they vary in how they respond to messages, where their fans are located, and how many users they have, reported The Wall Street...
read moreSome of the hottest stories in the news today center around genetically modified organisms. Some companies are removing them, some are developing new products using them, and some states are passing legislation to label products that include them.
read moreConsumer demand for healthier and more transparent products is shaking up the entire supply chain, from producers through retailers and foodservice outlets. Sales of Non-GMO Project Verified products topped $11 billion in 2014, while Chipotle Mexican Grill eliminated all GMOs from its offerings as of April 27, reported Denver Post....
read moreThe fast-food landscape in America has changed. Powerhouses like McDonald's are losing their market share as younger consumers begin to demand food products beyond the traditional fare that their parents ate. Struggling operations have been keen to pounce on the rising demand for artisanal products and healthier fare, but it would appear they are now primed to take on another Millennial favorite: spicy food.
read moreAmericans are not spending more dining out than for groceries, contrary to a report by Bloomberg. They are, however, not always doing so at their local supermarket. The 87-year old Food Institute has been tracking retail sales of food for decades and restaurant and bar sales in March did outpace sales at grocery stores by about $2.54...
read moreLast winter's snowfall in the Northeast was bad enough that it could hurt more than regional chains, with Dunkin' Brands Group Inc. expecting its same-store sales down by 1 to 1.6 percentage points thanks to slower sales in major markets such as New York City and...
read moreIt seems as if supermarket chains and restaurants are constantly being rated as "the top chain in America." In the past two months alone, four different consumer rankings have been released touting their results as finding America's favorite chain or...
read moreWithout federal aid, 85% of independent restaurants could permanently close, according to a report commissioned by the Independent Restaurant Coalition (IRC), reported read more
Since the start of the pandemic, delivery developments have continued to make headlines in foodservice and retail with a renewed interest in investments.
read moreLarger orders are on the rise at restaurants, as customers aim to feed their whole family and have leftovers for future meals, reported The Wall Street...
read moreThe hybrid restaurant-grocery store has become a viable business model for struggling locations, reported Bloomberg (May 20).
read moreNew York City restaurant owners expressed concerns that proposed guidelines for reopening dining rooms will be unsustainable for business, reported New York Post (May 14).
read moreSysco, Performance Food Group, and US Foods are the three largest foodservice companies in the U.S., representing a third of the industry collectively. In the past week, all three reported quarterly earnings and shared their views on the current state of their businesses and of the overall food industry. Their CEOs shared how the industry has changed due to the pandemic, and how their business models have shifted as a result. These are the key takeaways from their reports.
read moreDine Brands Global Inc. and Brinker International Inc. said diners are increasingly turning to delivery and takeout, providing some relief to casual dining chains, reported The Wall Street...
read moreChipotle Mexican Grill will pay a $25 million criminal fine to resolve allegations by federal prosecutors that its food sickened more than 1,100 people across the U.S. from 2015 to 2018, reported
Although Americans sheltering in place might seem like it would benefit food delivery companies, such as Grubhub, that is not the case.
read moreIn the aftermath of COVID-19, the food industry as a whole will likely see changes and be forced to adapt to "the new normal."
read moreTo make up for loss of restaurant sales, some restaurants are turning to retail operations. Restaurants are bundling in-demand consumer products with food and drinks to reach out to their communities, reported
Nearly 3.3 million Americans applied for unemployment benefits last week—more than quadruple the previous record set in 1982, reported CBS News (March 26).
read moreThe American Egg Board launched the Made with REAL Eggs certification seal.
read moreFrom dairy to seafood to plant-based, lawsuits were top of mind across various food categories on Monday morning at the Food Institute offices.
read moreConsumers spend an average of $281 a month eating outside of their homes, according to data from RetailMeNot.
read moreConsumers in the Seattle area took the lead for money spent on food away from home among America's metropolitan areas, reported the National Restaurant Association.
read moreIn 2019, diners continued to crave a healthier lifestyle as mentions of alternative diets in reviews skyrocketed, according to OpenTable.
read moreRestaurant sales growth continues to outpace total retail sales growth, according to CBRE's 2019 U.S. Food in Demand Series: Restaurants.
read moreQuick-service, fast-casual and full-service used to be three distinct restaurant categories. Now, as consumer preferences for convenience and value change, foodservice outlets are beginning to blur the lines between their respective sectors.
read moreThere have been 515 executive changes in the food industry during the first eight months of 2019—30% more than a year ago, according to Food Institute data.
read moreThe movement to replace single-use plastics has gained momentum in the past few years, with most restaurants and retailers making an effort to replace plastic bags, cutlery, dishware and straws. However, several reports are beginning to surface that show many of the alternatives are not much of an improvement.
read moreWith quit rates among food workers at record highs, employers are looking for new ways to attract and retain employees.
read moreIt's not often you see a company announce that it will double its reach just before unveiling it has a supply issue. But Impossible Foods accomplished this feat in the span of a few days.
read moreTwenty-one states will see increases in their minimum wage in 2019.
read moreMcDonald's just made its largest acquisition in decades with an aim on improving its technological prowess.
read moreMcDonald’s is looking to the technology investments and new value offerings it developed in 2018 as major drivers for growth in 2019.
read moreThe food industry is facing a slew of new pressures in today's environment, but none may be as prolific as the labor shortage.
read moreFood companies like Weight Watchers and Papa John's are putting rebranding at the forefront of their corporate strategies.
read moreCava Group is ready to acquire Zoe's Kitchen. The question is: will it be allowed to do so?
read moreIn an increasingly crowded restaurant space, everyone wants to know how to get more customers through their doors. Particularly important is the Millennial generation, which is seen as a key cohort to win over, as it has some of the biggest buying power.
read moreIt looks like Chipotle is back in a big way.
read moreMore information on the possible cause of the recent romaine lettuce E. coli outbreak has been brought to light, as several samples of canal water in the Yuma, AZ, area were found to contain E. coli O157:H7, a genetic match of the strain that caused the outbreak, according to FDA.
read moreAlthough a maelstrom of issues have compounded at Starbucks Corp., one thing seems certain: profits will be lower than previously expected in 2018.
read moreAs more U.S. and international cities take steps to ban plastic straws and other plastic items in restaurants, and grocery retailers from France to Australia taking a hard line on the issue, it's clear that sustainability and environmental consciousness are becoming essential to the food business.
read moreNow, more than ever, the issue of food waste is top of mind for the food industry. Despite retailers, foodservice operators and manufacturers trying to tackle it head on, many challenges lurk around the corner. Despite this, innovative and impactful approaches abound to tackle this complex...
read moreThe entire food industry is faced with the need to increase its technological innovation, from manufacturing to retailing to foodservice. Many of the hot topics of conversation in the Food Institute Blog revolve around tech, whether it's e-commerce grocery, AI integration or food processing automation. But one of the sectors most impacted by new tech is foodservice, and more specifically delivery.
read moreThe fast food value menu has experienced quite the transformation over the past few years. Starting with the dollar menu, quick service chains used the low-price offering as a way to bring customers in the door, hoping they would purchase more items, or be upsold.
read moreThere once was a time that I remained skeptical that Taco Bell would be able to successfully pair tacos and French fries, but those days have passed. You can now call me a believer.
read moreMost people eat at hotel restaurants out of convenience rather than desire, but that may be changing. As the foodie culture evolves, travelers are looking for top-notch food in every aspect of their vacation, even at their hotel.
read moreWhen ordering tacos from a foodservice outlet, the last thing you might expect would be this phrase: "Would you like fries with that?"
read moreWhat do you do when you announce you are about to close nearly 400 stores, but then find out through the legal system you are obligated to keep more than 75 of them open? Starbucks Corp. is developing the answer to this question in real-time in regards to its Teavana...
read moreAmazon is not only becoming a major player in the grocery industry, but it is having a surprisingly big impact on the restaurant industry as well. Aside from its growing Amazon Restaurants business, which offers restaurant delivery in various areas across the country, its Alexa voice-control software and subsequent Echo devices are offering a unique platform for chain restaurants to grow their business.
read moreFor anyone who goes out to eat somewhat regularly, it's pretty obvious that full-service restaurants are becoming a thing of the past, while fast casual, counter-service locations are becoming the norm. Restaurant customers are more interested in value than ever, and that is being reflected in the type of establishments they choose to frequent. Most restaurant operators are taking note of this, and trying to update their companies to align...
read moreThe third wave coffee movement is described by the industry as an effort to promote high-quality, artisan coffees and increase the general public's coffee knowledge from a standard cup of coffee to the world of cascara and French press. An increasing number of high-end independent coffee shops are seeing success due to consumers' boosted interest in specialty coffees, and even chains like Starbucks have entered the movement with its Reserve Roastery concept. However, with each new movement comes pros...
read moreA lot of time and marketing dollars are spent on appealing to the Millennial generation. We even spend a good deal of time on the cohort here in the FI Blog. However, most companies have focused on the younger, single members of the...
read moreFor a myriad of reasons, consumers are starting to look for ways to reduce their meat consumption. Some look for meat alternatives to improve their health, while others are concerned about the environmental impact of traditional meat production. Regardless of their motivation, one thing seems to be a common factor among consumers: they don't want to give up the experience of eating meat.
read moreFood halls are one of the biggest trends in the industry right now; a mix of high-end food court and specialty food market. It seems every city is getting their own version, with many of the biggest chefs signing up for the opportunity to develop one. One of the most anticipated halls may be Bourdain Market, the brainchild of celebrity chef Anthony Bourdain, which is expected to bring authentic Asian street food to America. However, there are many other...
read moreTechnology has been a part of the food industry for quite some time, in all areas from manufacturing to retail to foodservice. But it is now taking over more of operations, moving from just helping cashiers scan grocery items and taking restaurant diners' orders to actually cooking food and running every aspect of the supermarket.
read moreFast casual restaurants have been the darling of the food industry for the past few years, as chains like Chipotle, Blaze Pizza and Panera are redefining what fast food should look like. However, as more and more fast casual chains start to emerge, and...
read moreConvenience stores have been experiencing a bit of an identity crisis. They used to be a place where people could stop on a road trip to fill up their gas tank, grab an inexpensive coffee and maybe a bag of chips or a doughnut. Now, c-stores have become more of a destination, becoming a fusion of grocery store, restaurant and healthy snack stop. They now not only face competition from other c-stores...
read moreTechnology is developing at an exponential rate, and it's not isolated to Silicon Valley startups. Food companies across the globe are starting to grapple with the use of artificial intelligence, virtual reality, and robotics in the production, marketing, and distribution...
read moreSupermarkets offering prepared foods is not a new concept, but the scale at which it is now done, and the quality that customers have come to expect, is increasing at a rapid rate. The "grocerant" is a new alternative to quick service restaurants, offering a way to bring home dinner for the family while also shopping for items to stock up the pantry. Despite all the positives of this growing trend, though, it has also created some headaches, mainly in the form of food safety issues.
read moreWhen it comes to eating habits, conventional wisdom notes that Millennials as a group are more likely to eat out than to cook their own food. There are tons of reasons for this line of thinking: they value their time differently, they work different types of jobs with different hours, and are often looking for the next big thing when it comes to food. But is this line of thinking actually true?
read moreMore often than not, consumer demand dictates market conditions. Today's consumers are more interested in eating cleaner, healthier foods, and that's not just from a nutrition perspective. This focus on healthier foods translates outside the realm of health: the socio-economic impact of food choices also...
read moreThree words heard round the world: All-Day Breakfast. After years of clamoring for fans, McDonald's finally introduced a limited breakfast menu available all day in October 2015, and fans rejoiced at the news. And now McDonald's seems ready to capitalize on it's popularity by expanding its All Day Breakfast options.
read moreIt seems like we can't go a week without talking about the state of Chipotle's business. That may be because even though the chain's E. coli outbreak was officially declared over by the FDA just about six months ago, it is still dealing with the repercussions. Many customers are still not completely ready to return to the chain, and some may have decided to turn to one of the many other Mexican fast casual chains that are popping up instead.
read moreDiners today are different beasts than those encountered in the past. Previously, major foodservice chains were able to create empires across the nation by cooking foods that changed little no matter where you ate them, from Florida to Washington state. However, today's diners are a bit more interested in experimenting with new flavors and experiencing new tastes. To keep up, foodservice is trying to cash in on the "local foods" trend.
read moreToday's foodie society has cleared the way for all sorts of specialty and artisan foods to hit the mainstream culture. What was once considered high-end and exclusive can now be found at retailers and restaurants ranging from Whole Foods to Walmart to McDonalds. Cold brew coffee...
read moreThe Department of Labor released the final rule updating the overtime regulations, which will automatically extend overtime pay protections to over 4 million workers within the first year of implementation. Starting on Dec. 1, 2016, the initial increases to the standard salary level and HCE total annual compensation requirement will go into effect. Future automatic updates to those thresholds will occur every three years, beginning on January 1, 2020.
read moreThe Harris Poll released The Harris Poll 2016 EquiTrend Study on June 9, its listing of the top restaurant brands for 2016. While some winners are customary favorites, there were a few surprises in this year's listing. Without further ado, let's dig into the winners and losers for 2016.
read moreUsually when we think of meat, we picture juicy beef burgers and sizzling bacon, but some food manufacturers would like consumers to think of a different image. How about chicken tenders that don't contain any chicken, or a burger made out of pea protein that still "bleeds"? Well, that may become the new normal if Hampton Creek and Beyond Meat have anything to say about it.
read moreRestaurateurs are constantly looking for new concepts to increase their popularity, and ultimately, their bottom line. With the advent of social media, the demand for these unusual locales and the unique experiences they offer is only amplified: Pop-up shops, innovative test kitchens and food trucks are all the rage today in our social media-fueled world. Offering a unique spin on a traditional restaurant can pay dividends in...
read moreThese days, it seems we can't go a week (or sometimes, even a day) without an update on two of the nation's most important restaurant chains. Yes, I'm talking about Chipotle Mexican Grill and McDonald's. Both companies are in the midst of turn-around strategies. For McDonald's the company is trying to reinvent itself as a "modern, progressive burger chain." Chipotle, meanwhile, is searching for ways to restore its crown as the king of healthy, fast-casual cuisine.
read moreMcDonald's is constantly under the microscope, and rightfully so: as one of the largest fast-food chains in the U.S. (not to mention across the globe), the choices it makes can have reverberating consequences for competitors, customers and even the supply chain. Since March 1, 2015, when current CEO Steve Easterbrook took control of the company, many have praised McDonald's, but some shareholders seem to be expecting more from the company.
read moreRestaurants that are perceived as healthy are all the rage, with consumers requesting more menu items that are fresh, natural, and low in fat and calories. Many chains have begun to revamp their menus to accommodate these trends and many new concepts are popping up that claim to be better for you than those traditional restaurants.
read moreLast night, the Kansas City Royals defended their World Series crown against the New York Mets in a 4-3 game, officially launching the Major League Baseball season. As the 162-game campaign begins, fans round the world will begin to adjust their meals to match up with those iconic baseball foods...
read moreThis morning, the news broke that Chipotle Mexican Grill Inc. was seeking a trademark for the name "Better Burger," and the internet reacted in the way we've come to expect when it comes to the beloved chain. Bloomberg broke the news, noting that that the company applied for the trademark with the U.S. Patent and Trademark Office earlier in March. Chris Arnold,...
read moreTheme parks are not usually known for their food. Meals and snacks are usually an afterthought as a way to keep customers in the park all day and prevent that afternoon crash. However, as more people become self-proclaimed "foodies," consumers expect a higher caliber of cuisine wherever they go. This has led Walt Disney World and other large theme parks to up the ante on their food offerings and invest...
read moreQuick-service restaurants (QSRs) are constantly looking for ways to improve. Sometimes it's by sourcing more local and sustainable ingredients, or by adding new menu items. But one way a lot of QSRs are attracting attention is with digital integration. By that I mean installing ordering kiosks, incorporating mobile payment options, and improving online ordering. Smartphones and tablets have basically become extensions of the modern consumer, so it only...
read moreIn 2015, a number of major companies in the food industry were forced to deal with the backlash surrounding a foodborne illness tied to their products. Chipotle Mexican Grill was the focus of scrutiny following an e. coli outbreak surrounding its West Coast stores and a norovirus outbreak linked to a Boston...
read moreLast year, McDonald’s tested a breakfast bowl with kale in Southern California. It was not surprising, considering that the trendy vegetable has been added to the menus of numerous more upscale quick-serve restaurants like Panera and has been very...
read moreAs consumers change, so do companies. Staying relevant and in-touch with consumers is imperative for any brand, and recently, consumers have started to showcase a desire for dealing with companies that are environmentally and socially responsible. Those terms are fairly wide and include a variety of issues, ranging from GMO-free products to reduced carbon dioxide emissions to
The first week back after the holidays is sometimes a slow one. Everyone is just getting back into their regular routine, shifting their brains away from parties and presents. It also tends to be a slow week for company announcements and food industry news. However, this year seems...
read moreAs 2015 quietly passes into the record books and 2016 begins, we at the Food Institute are are settling back into the groove. In many ways, the first week of the year is a great time to reflect upon the past year, but it also serves as a great time to look towards the future.
read moreJust how health is the U.S. market for new meal delivery services? It's an interesting question posed in the December issue of Entrepreneur. In some ways, 2015 was the year of the meal delivery kit, with dozens of new ventures beginning operations with a unique take on bringing convenient, healthful food to consumers. However, the
We know that color plays an important role in food. Color is one of the first things we notice when we pick up a piece of produce or see our meal placed in front of us on the table. There are also studies showing that color can impact the way we perceive taste, in a pretty major way, both it in the food itself and in the packaging. Companies
The advent of the gluten-free diet is an interesting one. Although the science behind celiac disease has long been understood, in recent years consumers have begun to associate a gluten-free diet with a number of health and lifestyle benefits. The diet has impacted both celebrities and small-town America in equal force, and although the science is still being debated, many have argued that the removal of gluten from their...
read moreFood labeling can be a bit of a struggle in the United States. Consumer consensus rings fairly clear when it comes to what "all-natural" claims should mean, but that term can be considerably variable and often leaves consumers feeling confused. The upcoming Food Labeling Modernization Act and myriad other read more
Consumers are increasingly interested in where their food comes from, both for ethical and safety reasons. Traceability is a major reason why shoppers, especially Millennials, purchase the brands they do. If they could, many people would like to know every last detail about how their food was made, down to the name of the farmer who picked their produce. (Or the name of...
read moreChipotle Mexican Grill is facing a supply chain nightmare in the wake of a recent E. coli outbreak in Washington state and Oregon. The company's woes began as initial reports on Oct. 31 counted 22 illnesses connected to the chain. The company closed nearly 43 Chipotle sites in both states to help
Everyone has heard the phrase "we eat with our eyes first," suggesting that the appearance of food is just as important as taste. Of course this saying has merit (who would want to eat a meal that looks disgusting?) and if you've ever watched a cooking competition, you know presentation is one of the main aspects of a dish that chefs are judged on. That being said, the appearance, smell, and even sound of food may have an even greater impact on the way we taste food, actually making it seem sweeter, more bitter, or even...
read moreAddressing climate change and instituting eco-friendly business practices are increasingly important to today's consumers. It is not only essential for food to be natural and sustainable, but for the company as a whole to implement environmental initiatives. Analysts at Mintel read more
If there's one thing Millennials hate, it's being lumped in with the rest of the cohort. Take it from me, your resident Millennial blogger. I'm sure Jennette agrees, too. It seems the neverending chorus constantly harks upon our buying power, our purchasing preferences, and our search for something authentic and artisan/craft/locally-made.
read moreToday is the Autumnal equinox, the official start of fall in the northern hemisphere. For the past few days in New Jersey, we've seen the indicators of the end of summer, with low humidity, falling leaves and crisp nights replacing the balmy, hot weather we've experienced the past few months. But with fall comes the inevitable onslaught of pumpkin-flavored, well, everything.
read moreAt about this time last year, Olive Garden unveiled its newest tactic to bring customers back and create a buzz around the company: The Never Ending Pasta Pass. The chain offered 1,000 passes for $100 that would allow diners to order as much pasta, Coca-Cola sodas, soup or salad and breadsticks between Sept. 22 and Nov. 9. While the pass was a hit, selling out in a little over an hour,
Breakfast is shifting from being the most important meal of the day to the most popular. Breakfast foods are increasingly being eaten more than just in the morning hours, and restaurants and analysts have begun to take notice.
read moreEarlier this year, I was lucky enough to spend a long weekend in New Orleans. It was my first trip to the city, and one of the first things that struck me was how beautiful the city itself was, followed closely by how friendly the locals were. By the time I was sitting down for my first meal, I also began to realize how important the food culture was to the city's inhabitants. From a signature...
read moreWorking for a food industry trade association comes with a lot of perks. I get to stay informed on agricultural market prices, restaurant chain expansions, new food product news and emerging trends from all over the food sector. Basically, my entire workday is filled with food, one way or the other. There is one major drawback, however. Talking, writing and researching about food all day can make a writer...
read moreThe history of the hidden menu is often contested, but by most accounts, it began with In-N-Out Burger in the early 60s. The company's bond with the public took on a life of its own as the chain tried desperately to meet it's guests' demands for customized burgers, and the "secret menu" was born, featuring Animal Style fries and a...
read moreCompetition is fierce between hamburger chains in the Japanese market, and each is trying to keep customers and set themselves apart from the others. As more restaurants expand to Japan or re-open in the country, three major U.S. chains each have their own approach to...
read moreConsumers have been steadily increasing their away-from-home eating ever since restaurant visits fell during the recession. As people become more and more busy and look for ways to save their valuable time, restaurants provide the benefit of convenience, which in many cases is more important to consumers than anything...
read moreWalmart is not the only competitor grocers have to look out for. When Darden Restaurants reported last week that it expects one-fifth of its Olive Garden chain’s sales will come from takeout as it initiates home delivery, grocery store operators near any of those nearly 850 locations should have taken note.
read moreMany large restaurant chains are revamping their interior decor as they try to compete with new, smaller concepts that offer healthy options and a contemporary environment. Studies have shown that ambiance can be as important as the food itself, and diners may judge a restaurant instantly by how it looks, even before taking the chance...
read moreIt's no secret that fast food restaurants are the most galvanized by the explosion of fast-casual restaurants opening around the country. As consumer tastes expand and develop, discerning customers are looking for a more gourmet experience without the price tag, filling a gap between tried-and-true fast service establishments and...
read moreNew food trends are always moving on to the scene, but some stick around longer than others. Healthy foods and exotic flavors both seem to stay popular with consumers, as year after year more products are released with natural, nutritious and unique taste claims.
read moreFood ordering has gotten increasingly simple over the past few years, as many companies specialize in apps and websites that let users order and get food delivered in just a few taps of their smartphone. Domino's is obviously aware of that trend, and has launched an even easier...
read moreDespite America's newly-found desire for healthier food, there is one facet of food retail that remains almost entirely stocked by high-sugar products and unhealthy choices: vending machines. But the tides are changing for the long-established industry as a number of start-ups are dropping the candy in favor of healthy options that meet rising consumer demand.
read moreMore and more major companies are turning away from palm oil as a bid to attract consumers concerned about environmental damage. McDonald's made the announcement in April, joining Dunkin' Brands and Yum! Brands Inc. in their pledges to source only sustainably produced palm oil. As the supply chain becomes more transparent, socially-conscious consumers are demanding different practices from food companies.
read moreBojangles' Inc., the Charlotte-based chicken chain with a loyal following in the South, plans to offer 6.25 million shares in its initial public offering. Some analysts believe it could generate more than $106 million with a target price of $15 to $17 per share, according to U.S. Securities and Exchange...
read moreEven with restaurant chains offering the same meals across the country, certain foods are more popular in some areas than other. Spread Sheet took a look at meal-ordering patterns on GrubHub across the country, analyzing the most common choices for affluent residents in eight urban areas. The results were each city having at least one item that was ordered at rates far above the national average, reported The Wall Street Journal.
read moreWhile sales of food for at-home consumption at $147.3 billion totaled over 50% more than eating and drinking place sales in the first two months of 2015 according to The Food Institute, eating and drinking places’ share of overall food sales did increase 1.5 percentage points in the two month period at the expense of at-home food sales. (See our earlier blog here detailing at-home food consumption.)
read moreU.S. fast casual chains are looking to move into Japan's market, aiming to not only gain domestic customers, but the masses of foreign visitors who will be visiting the country for the 2020 Tokyo Olympics, according to The Japan Times. Some of these restaurants are even partnering with local chains to attract...
read moreConsumers are increasingly looking for innovative items on menus, and breakfast at varying times of the day has become one way to accomplish that. McDonald's just recently announced plans to test an all-day breakfast at some locations in the San Diego area, which it previously said was logistically impossible. The company said the change is in response to customers who have said
Looking at the latest personal expenditure data from the government, in 2014’s final quarter, consumers spent 9% less than the prior year on gasoline for their vehicles than the year before – or about $33 billion on an annualized basis. At the same time, however,...
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