More in Market Trends

Foodies are more likely to choose menu items with bitter, sour or umami flavors, according to a new study by The Culinary Visions Panel...More

Food bars have experienced double-digit sales growth, with most of it coming from the energy/nutrition bar category....More

According to a survey conducted by GO Airport Express, a Chicago-based ground transportation provider, just two percent of travelers say they purchase food on the plane. The company,...More

A study of more than 1,200 seniors suggests that consuming over 2,100 calories a day may double the risk of memory loss, reports GoLocalProv.com. It followed 1,233 people between...More

The operating cost/contribution squeeze is growing more intense....More

B&I operators are focused on growing participation and accommodating the habits of a new generation entering the workforce....More

The National Restaurant Association expects self-operated onsite foodservice to post an aggregate increase of 3.7% (0.9% after inflation) in 2012 to reach $54.2 billion in sale...More

Reputation management has taken on vastly new significance in an era of social media....More

Simple print campaigns may be an affordable and effective alternative to reduce food waste, according to an analysis conducted by Kelly Whitehair, an assistant director at Kansas...More

A poorly-written news release tars the reputation of California hospital cafeterias....More

The management opportunities for chefs in onsite segments are distinctly open-ended today....More