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Trends & Insights

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Communicating the Power (and Profitability) of Menu Claims

To ensure guests understand that your chicken or turkey is high quality, operators should include menu descriptors in the name or description of the dish.

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Streamline the Menu with Innovation as Your Guide

Menus must constantly evolve to keep pace with the changing times and emerging consumer preferences and flavor trends.

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Turn Menu Claims Into Profit

Being a restaurant operator is no easy task. Now more than ever, you’re challenged to grow traffic, stay competitive, keep up with consumer expectations and find ways to cut costs without losing menu integrity. But you can’t cut your way to prosperity.

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How to Turn Street Food into Craveable Snacks

As consumers react to the coronavirus pandemic—and foodservice providers adjust to offer carry out- and delivery operations—inherently mobile dishes are gaining popularity.

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Why You Should Consider Premium Claims

In the midst of today’s climate, foodservice operators are evaluating every aspect of their business and menu. But whatever happens in the world around them…

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Menu Claims Help Increase Profit

Consumers are still interested in premium ingredients and transparency on the when choosing where to go and what to order when dining out. To earn the trust (and repeat business)…

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Consumers Crave Healthy, Functional Ingredients

When dining out, more than half of consumers (58 percent) say it’s difficult to eat healthy.¹ While the U.S. Department of Agriculture and Food and Drug Administration regulate…

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Premium Ingredients Increase Profits and Brand Loyalty

As consumers continue to become more educated about the foods they consume and how they are produced, transparency is becoming increasingly important.

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How To Meet Consumer Expectations in a Post-Pandemic World

Among other lessons, COVID-19 has reinforced the evergreen value of menu transparency and the importance of sourcing premium ingredients.

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Healthy School Menus, Front and Center

In a world that showers children with pizza and macaroni and cheese, one thing parents and K–12 school foodservice operators can agree on is the need for better school lunches—meals that are more nutritious and made with cleaner ingredients that are free of artificial flavors, colors and preservatives.

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Distributors Play a Key Role in Consumer Demand for Clean Foods

Today’s consumers are more interested in food transparency than ever before, and their appetite for “clean” foods is on the rise.

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Plant-Based Meat: Making a Move to Mainstream

Thanks to product developers and suppliers, better-for-you, plant-forward food has been made more accessible at retail and foodservice. The plant-based meat market has quickly become a $4.6 billion industry and it’s expected to continue growing, climbing to $85 billion by 2030, according to UBS.

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Maximizing the Value of Convenience

As operators navigate this difficult time, there’s a new way of thinking to capture limited dining dollars. They are finding creative ways to capture consumer traffic more than ever before.

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How to Heat Up Your Barbecue Menu

With restaurants still recovering from the COVID-19 pandemic, it’s imperative to adjust to this new normal. Adding a proven winner like barbecue to your menu can help drive traffic to a variety of operators.

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6 Creative Ways to Drive Sales During Tough Times

While every foodservice outlet has suffered from the shock of the COVID-19 pandemic, some have been able to “rebound” more easily than others. In a few rare instances, operators are doing even better than they had pre-crisis.

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How to Avoid Food-borne Cross-Contamination Back of House

As the world responds to the coronavirus pandemic—and foodservice providers adjust to carry out- and delivery-only operations.

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These Sanitation and Hygiene Best Practices Can Minimize Coronavirus Risks in Your Operation

Food contamination, sanitation and employee hygiene should be an ongoing priority for businesses.

Fired Up by Southern Classics: Eric Gabrynowicz

Tupelo Honey Executive Chef Eric Gabrynowicz talks about the importance of using premium proteins like premium, no-antibiotics-ever chicken in his inventive Southern cuisine.

Fresh Takes on Turkey for 2020

Turkey is a lean protein for all seasons. Read on for innovative ways to give traditional comfort foods a healthy makeover.

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Be a Plant-Forward Player

Media and industry buzz around plant-based meat alternatives has reached a fever pitch.

Refine Your Premium Message

Behind the scenes, you’re working tirelessly to source premium ingredients to serve your guests. But do your customers know that?

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Fast Casual Restaurants Command Attention

Fast casual emerged as a key foodservice segment just 11 years ago, yet its sales performance hovers well above other sectors.

How to Train Staff to Communicate Premium Attributes

How to Train Staff to Communicate Premium Menu Attributes

When premium-ingredient sourcing is one of your operation’s core values, it’s not enough to simply state the commendable attributes on the menu.

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How to Adapt to Today’s Top Healthy Dining Trends

When dining out, health-conscious consumers used to gravitate to low-fat, low-calorie and low-carb menu items.

8 Ways to Boost Profitability in Your Foodservice Operation

Food costing is an important profitability indicator for any restaurant.

Restaurant Patrons Demand Options

Consumer attitudes toward health, nutrition, animal welfare, the environment and social corporate responsibility are changing.

How Menu Design Can Increase Sales and Customer Loyalty

Gallup reports that restaurant customers spend less than two minutes looking at the menu.

Menu Transparency Can Drive Sales and Increase Customer Loyalty

Hippocrates said, “Let food be thy medicine,” and these days, consumers are putting this mantra into practice.

These Global Cuisines Will Heat Up on US Menus This Year

US chefs will continue to draw inspiration from cuisines from all over the world in 2019.

How Animal Care Impacts Quality

Using responsibly raised protein is not just a nice thing to do; it can be better for your menu and your business.

The Rise of Responsibly Raised Products

Answering both consumer demand for animal welfare and chefs' demand for quality

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5 Business-Building Ways to Embrace Evolving Ethnic Cuisines

Menus featuring global flavors provide restaurant patrons—including those at fast casual spots—with the opportunity to experiment.

Five Factors to Help Drive Shareable Sales

There’s never been a better time to expand your menu with social-friendly shareables.

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Satisfy Consumer Appetites with Focus on Transparency, Premium Products

Transparency and premium are two buzzwords that mean different things to different people. But in today’s competitive foodservice market, both are essential ingredients in winning over growing ranks of consumers.

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The One Crucial Factor That Can Enhance Your Customer’s Image

With the foodservice industry expanding every day, it’s essential for your customers to find ways to set themselves apart.

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What’s Behind the All-Day Dining Trend and How Can You Benefit From It?

With Americans’ increasingly busy schedules and demand for convenience and customization, it’s no surprise that all-day dining is growing in popularity.

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The Surprising Ingredient That’s Driving Menu Sales Everywhere

Animal based proteins are more popular than ever. When asked to think back to their last meal or snack containing any meat or poultry, more than half of consumers said they had eaten meat or poultry that day, while 41 percent said they had eaten animal proteins within the past two to three days.

What a Chicken Wants: Windows, Wing Space, Outdoor Living and More

For the third consecutive year, Perdue Farms continues its collaborative and transparent journey to change the way it raises chickens, addressing growing public concerns over broiler welfare.

Easy Ways to Help Boost Customer Traffic

Customer traffic to restaurants and other foodservice operations today demands healthy menu options, sustainable practices and up-to-date technology. Here are a few ways you can leverage these trends to boost customer traffic.

Three Ways to Encourage Servers to Sell the Menu

A front-of-house staff that knows how to sell the menu can be the key to crucial upsells that add profit to your foodservice business. Teach your staff to sell the menu more effectively with these three tips.

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Creating a Successful College and University Foodservice Program

Today’s college and university students have high expectations when it comes to their food. From locally sourced and organic ingredients to dietary restrictions to the growing demand for convenience, C&U foodservice directors have their work cut out for them.

Drive C-Store Foodservice Sales with On-Trend Products from Perdue Foodservice

C-store foodservice is a critical sales area, driving even more profit than bottled beverages. Learn about emerging trends in c-store foodservice, including grab-and-go meals and ethnic-inspired options.

4 Mistakes To Avoid When Designing Your Menu

Effective menu design can be one of your strongest marketing tools as an operator, helping guests form an impression of your establishment before they’ve even placed an order. Avoid these four common mistakes when designing your menu and stand out from the competition.

Consumers Seek Out Antibiotic-free, Hormone-free Products

Customer favorites, like antibiotic-free chicken and turkey, can be leveraged in on-trend, flavorful dishes while still meeting customer demand for healthy, clean ingredients. Learn more about evolving consumer demands for antibiotic-free and hormone-free products.

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Winter Is Coming – Leverage These Four Tips to Drive Sales

Boost your winter menu to attract customers and drive sales during the cold months. Check out these four tips for boosting your winter menu sales, from seasonal menu offerings to special promotions.

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Take Advantage of High Value Menu Items

High value menu claims satisfy consumer demand for transparency and better-for- you ingredients. Learn how you can boost profits with high value menu claims!

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Four Ways to Market to the Baby Boomer Generation

Baby Boomers hold immense purchasing power within foodservice, representing 23% of the population. Learn how to market to the Baby Boomer generation at your restaurant with these four valuable tips.

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Easy Ways to Take Advantage of the Small Plates Trend

Learn how to take advantage of the small plates trend and satisfy customer demand for shareable appetizers. The small plates trend also provides operators with check-boosting opportunities on profitable shareable plates.

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How Do You Plan to Exceed Expectations For Menu Transparency?

Today’s consumers expect menu transparency and premium attributes. attributes. In fact, 86% of consumers would like to see more menu transparency at restaurants. Find out exactly what attributes diners are seeking on restaurant menus.

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How to Navigate Healthy Menu Claims to Best Satisfy Your Customers

Consumers are choosing to dine at restaurants with healthy menu options. But what exactly defines “healthy”? Before redesigning your menu, find out what healthy menu descriptors are most appealing to today’s consumers.

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It’s Trending: What You Need To Know About African Cuisine

The flavors and ingredients of African cuisine are expected to become more popular on menus across the United States. Learn about the flavors of African cuisine now and stay ahead of the curve.

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Elevate Protein Offerings to Satisfy Growing Consumer Demand

It should come as no surprise that 86% of consumers would like restaurants to be more transparent about what’s in their food. This is especially true when it comes to animal protein. Terms such as “No Antibiotics Ever” and “organic” can boost transparency and customer trust.

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Colleges & Universities Adapt to Changing Trends

College foodservice directors are tasked with offering familiar foods to students, while also staying on top of health and flavor trends. Learn how college foodservice directors can meet these challenges.

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Successfully Satisfy the Increasing Demand for On-the- Go Foodservice

Grab and go menus are evolving as more Americans adopt on-the-go lifestyles, with c-stores improving the quality and range of their grab and go offerings. Learn how to capitalize on the grab and go trend in this article.

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Five Ways To Help Boost Fall Sales—From Seasonal Specials to Premium Menu Mentions

Create an appealing fall menu with these five tips for boosting seasonal sales. With a little bit of planning, your fall menu can drive more orders and increased check averages.

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Five Easy Ways to Refresh Your Menu

Menu innovation is key to staying competitive and satisfying your customers needs. Here are 5 easy ways to refresh your menu.

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The Next Wave of Menu Transparency

Transparency can make or break consumer’s decision of where to eat. Click here to learn how to create trust among your customers.

Three Ways to Drive Traffic This Season

Looking to increase restaurant business? Here are three ways to attract customers and help drive sales.

Three Surprising Benefits of Going Organic

Demand for organic food continues to grow within the restaurant industry. Here are three surprising ways you can benefit from going organic.

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The Profit Potential of Free-From Foods

From gluten-free to non-GMO, consumers are proactively seeking clean, free-from foods. Discover how free-from foods can satisfy demand and help boost sales.

C-Stores Become Food Destinations as Consumers Seek Convenience

As consumers seek out on-the- go meal convenience, c-stores become food destinations. Click here to learn how to tap into the profit potential of c-store foodservice.

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Four of the Hottest Global Cuisines to Impact 2018 Menus

Authentic global fare continues to grow in popularity. Here are four of the hottest ethnic cuisines to influence menus in 2018.

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K–12 Foodservice Is Evolving—Here’s What You Can Expect in the Year Ahead

K–12 foodservice operators must respond to a range of challenges everyday. Here are three of the top issues impacting school foodservice and what to expect in 2018.

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How Gen Z Is Influencing College and University Foodservice Programs

Gen Z’s influence is growing in college and university foodservice. As the most ethnically diverse population group in American history, this generation has high expectations when it comes to their food. Learn how to satisfy them with your C&U foodservice program.

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Healthcare Segment Embraces New Culinary Trends

As a healthcare foodservice director, you might be taking a cue from restaurant culinary trends in order to add to patient satisfaction and the bottom line—while banishing the stereotype of tasteless hospital food. Consider these key trends as you rethink your healthcare foodservice program.

Meet the Demands of Parents and Kids with Enhanced School Menu Offerings

School foodservice has evolved in the past few years, influenced by a growing number of Gen Z students and millennial parents. Learn how you can raise the quality of your school foodservice offerings.

Better-For-You Claims to Attract Health Conscious Consumers

Consumers expect healthy menu options and better-for- you ingredients. Here’s what you need to know to attract health-conscious diners.

Profit More With Organic Chicken