Restaurants are balancing a host of need states ranging from consumer safety and financial concerns to a crowded restaurant landscape... How can operators better engage consumers in this new.

  Consumers put “clean and sanitary” as their top consideration in choosing a restaurant after the COVID-19 pandemic, ahead of great taste, value, and service, said Jack Li during a session at the.

A detailed report incorporating survey results from 502 operators in the business dining market found challenges based on customer counts and safety concerns combined with opportunities in areas like delivery and onsite grocery stores.

We’re looking at some of that PULSE data combined with some insights from Datassential’s COVID-19 research to understand how restaurants, supermarkets and other segments can drive consumer traffic.

  Operators have a chance to flatten the daypart curve as guests try to avoid each other.

Burgers and ice cream are as American as any cuisine, and they’re as popular as ever.

...there’s a growing movement in the c-store space toward integrating trend-forward concepts

Among the top foods predicted to post strong growth over the next four years are cultured butter, hard seltzer, turmeric and Tajin seasoning, according to Datassential.

No, we’re not talking about New Year’s diets – though those may be in your future. We’re looking at the food trends on the nearing horizon.

Datassential found that 42% of college and university foodservice operators are serving The Blend and 83% either are serving or are interested in doing so