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Among the U.S. Hispanic population, Millennials’ food choices reflect cultural preferences, according to the NPD’s NET (National Eating Trends) Hispanic research. This 22- to 35 year-old age group, which comprises 65% of the Hispanic population in the United States, includes Hispanic dishes in 7% of all meals. The research shows that they gravitate toward ready-to eat, fresh and from scratch foods both away from home and at home. NPD found these to be the preferences of Hispanic Millennials compared to non-Hispanics:
The adult beverage industry is using technology, new packaging and fresh ingredients to entice imbibers in 2013.  According to extensive industry research by Technomic and its team of experts, these are the top 10 trends to watch in 2013:  
Beef, chicken and pork are the most menued meats, says a recent report from Mintel on "Meat Preparations and Trends." The reports notes that more complex techniques increase opportunities for value-add menu copy, such as concepts like “fire-seared,” “fork-tender,” “braised for hours,” and “smothered." Slow-cooked meats have proven popular; not only are they convenient, versatile and a value-add for restaurants, they are also perceived by consumers as an healthier option than burgers and fries.
From landmarks like the Grand Central Oyster Bar in New York City offering a traditional Christmas Eve seafood feast, to QSRs like Burger King’s promotion of gingerbread sundaes and shakes, operations of all stripes are developing special menus for the holiday season.
What makes the sale for restaurant patrons?  According to the NPD Group’s Crest foodservice market research, consumers are less enthused by combo-meals and dollar menus of the past. “On-a-deal” spending decreased for the second year in a row since 2008. The NPD research looked at the year ending August 2012:
New research suggests the Grinch won’t find many sympathizers among restaurateurs this holiday season. A survey of corporate HR specialists shows considerably more companies are planning to hold end-of-year parties next month, and many plan to spend more than they have in the past. Restaurants are commonly the sites of such corporate bashes.
Snacking is good for you, according to the Chicago-based NPD Group. In its recent report titled “Snacking in America,” the market research company looked at Americans’ eating habits over a two-year period. The results suggest that the most health-conscious consumers snacked most often and chose from a wide variety of healthy snacks.  
Global cuisines and flavors will continue to play an integral role in consumers’ restaurant choices. Industry studies reveal that customers are increasingly driven to try unique flavors. In its Flavor Consumer Trend Report, Technomic finds that 52% of respondents express a preference for restaurants that offer unique or original flavors, up from 42% of those polled in 2009.
C-store operators have a valuable demographic to target, according to “Making the Grade: Student Consumer Impact on the Retail Fuels and Convenience Marketplace,” by the NPD Group. The report, which collected 12 months of data ending in June 2012, found that the 19 million college student population accounts for billions of dollars spent each year on C-store products. The report focused on college students 18-24 years of age:
American street food is big news. In the United States, street food has been reinvented and reinterpreted to reflect the changing ways Americans eat. This ongoing street food renaissance will both influence and reinforce consumer eating habits for years to come, according to Street Food: Culinary Trend Mapping Report from the Center for Culinary Development (CCD) and Packaged Facts.
More Americans are abandoning the traditional "family dinner" and group restaurant meal to eat alone, according to a recent report by Bellevue, Wash.-based The Hartman Group. The conversations across the table with family and friends are being replaced by social media, claims the report. 
Sandwiches are the cornerstone of lunch and dinner menus at both limited- and full-service restaurants, where they are offered more than any other entrée. More consumers report purchasing sandwiches away from home today vs. just two years ago, due in large part to operators' innovative responses to consumer demands for lower prices, greater variety, fresher fare, flexible portions and healthier items.