Restaurant

Source: Wegmans

Fresh prepared food elevates groceries, drives foot-traffic

By Elizabeth Crawford

Fast-growing and increasingly sophisticated fresh prepared food services at supermarkets are a double-edged sword for consumer packaged goods with one side defending against competition from restaurants and the other cutting into center-store sales by...

Increased snacking reshapes marketing strategies

Increased snacking reshapes marketing strategies

By Elizabeth Crawford

Consumers’ shifting preference for snacks as meals are changing how retailers, restaurants and packaged food manufacturers market food, according to data from Packaged Facts and Dupont Nutrition & Health.

Restaurants will balance local and global in 2015

Restaurants will balance local and global in 2015

By Elizabeth Crawford

Restaurants in 2015 will act locally when it comes to sourcing ingredients, but think globally when incorporating flavors into new dishes, the National Restaurant Association’s annual What’s Hot culinary forecast reveals.

How much fast food do children eat?

How much fast food do children eat?

By Maggie Hennessy

A custom algorithm developed by University of Washington researchers that breaks down fast food restaurants (FFRs) by segment and meal type finds that children get most of their fast food calories from burger restaurants, though just 14% of children’s...

Blurred lines? Where retail meets foodservice

Supermarket insights from the 2014 NRA Show

Blurred lines? Where retail meets foodservice

By Maggie Hennessy

Just because you sell your products at retail doesn’t mean you aren’t also competing with the restaurant industry. 

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