Consumer Trends

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C3 partners with Lunchbox to create Citizens Go: a third-party delivery alternative

Apr 15, 2021

Lender objects to Meatheads bankruptcy, calling the filing ‘a stunt’

Apr 15, 2021

Paolo Dungca gives Filipino flair to the food at Pogiboy at The Block Foodhall & Bar in Washington, D.C.

Apr 15, 2021

Panera Bread got rid of in-house delivery: Here’s why that’s significant

Apr 15, 2021

Workers expand protests at Chicago-area Peet’s unit

Apr 15, 2021

Featured

Walmart to pilot in-store La Madeleine bakery cafés

Apr 15, 2021

Chipotle Mexican Grill is now 51% waste-free

Apr 15, 2021

Chipotle Mexican Grill is now offering to pay college tuition for employees

Apr 08, 2021

Dickey’s Barbecue Pit launches virtual smoked chicken concept Wing Boss

Apr 02, 2021

Highlights

Food sector poised for revival this year: COEX 2021

Apr 12, 2021

Federal Reserve Bank economist David Oppedahl tells International Foodservice Manufacturers Association gathering that consumers are...

Flavor of the Week: Fiddlehead Fern – the eye-catching vegetable

Apr 12, 2021

When spring blooms, it comes with a variety of unique fruits and vegetables. Fiddlehead ferns are one of those...

Viewpoint: Restaurants, change is coming to the salad bar

Apr 09, 2021

FDA sees ‘foreseeable hazard’ if leafy greens are grown near cattle or dairy farms

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Restaurants Adapt to Changing Consumer Trends

Apr 09, 2021

Diners have changed. Restaurants are changing with them.

Chick-fil-A continues to rank No. 1 in Piper Sandler teen survey

Apr 07, 2021

Spring 2021 ‘Taking Stock’ data find Gen Z top issues are racial equality and environment

Will cultured meat be the next big trend in protein alternatives?

Apr 07, 2021

The first chicken nuggets grown from animal muscle cells from San Francisco-based Eat Just are now being served at a restaurant in Singapore, and the technology could soon arrive at U.S. restaurants

Starbucks tests out reusable cup rental service at select Seattle stores

Apr 06, 2021

The sustainable Borrow a Cup Program is being tested at five stores through May 31 in partnership with Go Box

Flavor of the Week: Ramps — the wild onions of springtime

Apr 05, 2021

Ramps are a species of wild onion with green leaves and white and pink roots that, to many chefs, announce the arrival of...

Kitchen United founder Massimo Noja De Marco’s new venture is Piestro: a portable pizzeria powered by robots

Mar 30, 2021

Continuing on the contactless automat and vending machine trend, Piestro is now partnering with facial recognition payment...

From mochi to matcha, Asian influences are expanding on dessert menus

Mar 24, 2021

Pandan, cherry blossom and other flavors from across the Pacific also are getting sweet treatments

Flavor of the Week: The vegan MVP: Nutritional Yeast

Mar 22, 2021

As staple pantry items go, one would be hard pressed to find a vegan that wouldn’t call nutritional yeast an MVP. It is made from deactivated yeast and sold in the form of yellow flakes, granules, or powder and is a significant source of B-complex...

How restaurant menus are responding to changing consumer tastes in a post-COVID era

Mar 17, 2021

From digital-only items to delivery-friendly packaging, here are menu insights from Chipotle, Buffalo Wild Wings and Popeyes exclusively from CREATE powered by Nation’s Restaurant News

Flavor of the Week: Italian condiment Gremolata packs an herby zing

Mar 15, 2021

Gremolata is an Italian condiment made primarily with parsley, garlic, and lemon zest...

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