Consumer Trends

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The latest news and data on what restaurant consumers really want.

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Here are some of the biggest restaurant recipients of Paycheck Protection Program loans

Jul 07, 2020

How restaurants should prepare for a second wave of COVID-19, according to a disaster planning expert

Jul 02, 2020

States begin to make cocktails-to-go laws permanent

Jul 02, 2020

5 key takeaways about the future of Jack in the Box from new CEO Darin Harris

Jul 02, 2020

Menu Tracker: New items from Arby’s, Chick-fil-A, Church’s Chicken and Papa John’s Pizza

Jul 02, 2020

Featured

Lazy Dog CEO Chris Simms talks about mask controversy, California’s new indoor dining restrictions

Jul 02, 2020

Texas and Florida shut down on-premise service at bars as coronavirus case counts soar

Jun 26, 2020

Jun 25, 2020

Singapore-based TiffinLabs plans U.S. delivery brands

Jun 23, 2020

Highlights

Flavor of the Week: Calamansi, the aromatic citrus of the Philippines

Jul 06, 2020

Calamansi is a citrus fruit mostly grown in the Philippines that has long been used in the West as an ornamental tree, usually under the...

Flavor of the Week: Tzatziki, a refreshing Greek condiment

Jun 29, 2020

A Greek condiment, tzatziki is simple in preparation that offers a refreshing pop of flavor. It’s made with...

Flavor of the Week: Shiso, mint’s East Asian cousin

Jun 22, 2020

Shiso, also called perilla, is part of the mint family, but it has a distinct spiciness and pungency. It is a...

Coronavirus Updates

The latest updates on coronavirus and COVID-19 for restaurants, operators and the food service industry.

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5 consumer insights impacting the future of on-premise restaurant dining

Jun 17, 2020

The NPD Group offers data on consumer behavior during coronavirus

Flavor of the Week: Black rice, a brown rice that turns deep purple

Jun 15, 2020

Black rice is actually a type of brown rice, which is to say rice without the bran and germ removed. It gets its deep color, ranging from dark purple to black, from high levels of the antioxidant pigment anthocyanin. There are many different...

Flavor of the Week: The hot and tangy Peppadew pepper

Jun 08, 2020

Peppadew actually is a trademarked pickled pepper from the company Peppadew International. Originally from South Africa’s Limpopo Province, it is a bright red de-seeded fruit in sweet-and-spicy pickling liquid that entered the market of its home...

Consumers are excited to return to restaurants, but they want a safe and relaxing experience, Datassential says

Jun 05, 2020

In his Restaurants Rise keynote, Jack Li said restaurants should focus on safety and menu innovation over recession-like meal deals

Flavor of the Week: Morning daypart embraces the breakfast burger

Jun 01, 2020

Burgers are already the nation’s most popular entrée in restaurants at lunch and dinner, so it stands to reason that they would...

Restaurant consumers may favor delivery and carryout even as dining rooms reopen

May 29, 2020

Habits forged while sheltering at home during the pandemic will be here for the long term, research firm The NPD Group says

Olive-Garden-family-style-take-and-bake-lasagna-bundle.jpg

Nancy Kruse and Bret Thorn on the direction of post-pandemic menu development and how restaurants will focus on safety

May 28, 2020

Value and craveability will still matter — and consumers will embrace things wrapped in plastic

Flavor of the Week: Shrubs bring sweet and sour elements to beverages

May 26, 2020

Shrubs may just become the quintessential sip of summer...

Christine Specht, CEO of Cousins Subs, on how coronavirus is changing what consumers want from restaurant brands

May 20, 2020

In a post-COVID era, consumers will seek out companies that treat their employees well, reward customer loyalty and give back to their communities, Specht said

Flavor of the Week: Smoky meets tangy in chipotle aïoli

May 17, 2020

It's not exactly surprising to hear that chipotle and aïoli have seen consistent growth on menus. Traditionally, aïoli and mayonnaise are quite different. Mayonnaise is made with egg yolks, olive oil and a little citrus or vinegar, and aïoli is a...

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