Technomic’s Take: 2016 Food Trends

The U.S. restaurant industry is evolving in profound ways, according to Technomic. The nation’s leading food research and consulting firm lays out 10 trends that may prove transformational in 2016, ranging from menu tweaks to technological and social upheavals. Technomic’s consultants and experts base their annual predictions on site visits in trendsetting cities plus interviews […]

What’s Next in Spicy Foods on Technomic’s Flavor Lifecycle

It’s no secret that spicy is an incendiary menu flavor right now. Technomic’s Flavor Lifecycle, which tracks flavors on their journey from innovation to ubiquity, shows many mature staples: Buffalo, chile, jalapeño, Cajun. But it also shows us what’s likely to come next. Menu categories see wide variation in flavor innovation. Aji amarillo, a South […]

The Sriracha Surge at U.S. Restaurants

The Thai hot sauce known as Sriracha is not a new condiment on American menus. In fact, the bright red sauce has been on Top 500 menus for the last decade and was profiled as a trend to watch in Technomic’s MenuClips in May 2013. However, we’re seeing Sriracha used now more than ever, and […]

At Midyear, Technomic Sees Six Trends Emerging

Technomic, the nation’s leading foodservice research and consulting firm, has identified trends emerging for the second half of 2014, including hot peppers and sauces beyond Sriracha, barbecue flavors in QSR handhelds, and classic snack brands incorporated into new menu offerings. Technomic brings together the best judgments of its consultants and editors to periodically identify and […]