2016: A Happy New Year On-Premise?

Restaurants, bars, hotels, nightclubs, fast-casual – the on-premise is a diverse and vibrant channel in the alcohol industry. Where’s it headed? Good question. Its growth trajectory is fairly reliant on consumers’ comfort level with discretionary spending, but their desire to relax, socialize, indulge and explore also plays a key role, as our recently released BarTAB […]

Premium Goes Beyond the Beef

Increased demand for burgers in the past several years combined with a dwindling beef supply have resulted in higher prices that are forecasted to increase even further. Consumers are feeling the effects: 51% say they have noticed that burger prices have increased over the past year, according to Technomic’s 2015 Burger Consumer Trend Report. Operators […]

Retail Foodservice Primed to Steal Share From Restaurants

Technomic’s Canadian Retailer Meal Solutions Consumer Trend Report shows that Canadian consumers increasingly view retail foodservice as offering higher quality, fresher, and more unique and healthful food than its fast-food restaurant competition. Due in part to increased focus on fresh prepared food at retail outlets and the expansion of these offerings to new retail channels, we estimate […]

Rethinking Refranchising in the Restaurant Industry

Over the past few years, refranchising has been a big theme in the restaurant industry. Chain executives reason that they can generate cash from sales, spread risk and reduce capital expenditures while retaining most of the potential future profits. And without day-to-day operational responsibilities, they can focus on marketing the brand. So they have gone […]

Build-Your-Own Drives Industry Growth

Today’s younger consumers are more entitled, involved and engaged with controlling the food they order and eat at restaurants. That includes greater control over the kitchen. Today’s service models have moved the back of house into the front of house, giving customers more interaction and insight into what happens as their food is made. In […]

Craft Beer: Keep Up or Commit?

Discussing how to craft a craft beer menu during an educational session at the recent BAR15 event at the National Restaurant Show in Chicago, Vice President of Beverage at Craftworks Restaurants & Breweries Stuart Melia posed a crucial question to the audience, “Are you just keeping up or making a statement?” Faced with the recent […]

House Beers Bring Distinction, Depth to Restaurant Menus

Chefs and restaurants are teaming with local brewers to craft house beers that can serve as signature brews. House beers have a long tradition in brewpubs of course, but only more recently have independent and chain restaurants really gravitated toward creating their own beers—attributed in part to the rise of local craft brewers. But why bother […]

Millennials Propel the Tech Revolution

In just a few years, technology at restaurants has evolved from a novelty into an expectation for consumers. As technology can no longer be overlooked as a key element of the guest experience, we have revised the 60+ attributes tracked in our Consumer Brand Metrics (CBM) program to include several new ones related to technology. […]

Canadians Call for More Nutritional Information on Menus

Consumers’ desire to be more informed about health and nutrition extends beyond reading nutritional labels at grocery stores. Many Canadians today indicate that health and nutrition influence the items they order at restaurants, as cited in Technomic’s latest Canadian Consumer Update Report. Additionally, parents are especially conscious of health when ordering on behalf of their […]

The Future of ‘Local’

Locally sourced foods have been trending for years. But as more consumers look for an emotional connection with brands that offer these foods, suppliers are taking note and investing in supply practices that support demand for the movement. Technomic MenuMonitor data shows that “local” callouts on menus rose 367% in the past five years for […]