Trends & Tidbits
Trends & Tidbits gathers snippets of information that includes trends, spotlights new restaurants, highlights innovations and more.
On the Research Front: Millennials Will Influence Adult Beverage Trends
- Published on Tuesday, September 04, 2012
Millennials are a diverse and highly-educated group that continue to welcome new experiences and remain eager to explore new tastes, according to Technomic. While the majority of this generation will be of legal age to consume alcohol by 2018, many of these consumers (born after 1981) are already making their mark on the adult beverage industry, contributing to the popularity of craft beer, boutique spirits and sweeter flavor profiles in wine.
Segafredo Zanetti Espresso Café Debuts in New York
- Published on Wednesday, August 01, 2012
The Brothers Kang Group opened the first New York City location of Segafredo Zanetti (650 locations worldwide) in Greenwich Village, Manhattan.
Millennial Dining Needs Differ
- Published on Monday, July 02, 2012
Millennials (ages 19-34) communicate differently, are self-expressive, confident, liberal, upbeat, and open to change, but marketing to them continues to pose challenges, according to Technomic.
Kids’ Meals Decline, NPD Reports
- Published on Monday, July 02, 2012
Restaurant visits that included a kid's meal with a toy declined by 6 percent last year, The NPD Group reported.
Concept Closeup: Fresa’s Chicken Al Carbon
- Published on Monday, July 02, 2012
Created by Larry McGuire and Tom Moorman, this new Austin, Texas-based concept is named after the Spanish word for strawberry. Fresa's Chicken al Carbon features drive-thru or walk-up take-out service only for its Mexican-inspired, locally pasture-raised chicken, slow-grilled over hardwood charcoal.
Brinker Enlists PaYS in Employment Partnership
- Published on Friday, June 01, 2012
Multi-concept restaurant operator Brinker International, Inc. formed a partnership with the Army Partnership for Youth Success Program (PaYS).
Tips for Sous Vide Cooking
- Published on Friday, June 01, 2012
While not a new concept, sous vide cooking remains an emerging approach for foodservice operators from all segments. A sous vide pro, Paul Anthony Fario, executive chef at Extra Virgin restaurant in Arlington, Va., shares a few lessons he has learned while implementing sous vide.
Pizza Continues to Claim a Bigger Slice of the Market
- Published on Friday, June 01, 2012
Pizza consumption continues to rise with 41 percent of consumers polled saying they now eat pizza once a week, compared to 26 percent just two years ago, according to Technomic's Pizza Consumer Trend Report.
Ultra-Lounges Get in the Foodservice Game
- Published on Monday, April 02, 2012
Ultra-lounges and other late-night (but dance-free) bars have long been the source of bottle service, scantily clad servers and speed-pouring bartenders.
Radisson Blu Debuts First North American Luxury Hotel in Chicago
- Published on Monday, April 02, 2012
The Radisson Blu Aqua Hotel, which debuted the first upscale Radisson Blu brand hotel in the United States in Chicago late last year, is pursuing LEED silver certification.
Let’s YO Yogurt Teams up with Gyms
- Published on Thursday, March 01, 2012
Frozen yogurt, which saw a growth spurt during during and after the recession thanks to low price points and positioning as a healthy lunch alternative or snack, is still going strong.
