Trend Tracker

According to Mintel, more than half of consumers say it's more important to buy local than organic. A family farm advocacy group recently released the "2012 Locavore Index" that pegs Vermont at No. 1, surprisingly well ahead of California, who came in at 41. While the definition of "local" can vary from state to state and region to region, the two most common standards locavores use are food produced within 100 miles or within the same state that it's consumed.

Millennials' chain rankings pack some surprises

Which restaurant chains are valued most by Millennials for the brands’ social-responsibility efforts? Here’s a hint: Don’t waste a guess on Chipotle or Starbucks. The fast-food chain viewed by 19 to 34-year-olds as the most considerate toward the environment and employees is the throwback burger concept In-N-Out, according to new research from Technomic.

Moms Run the Show on Mother's Day

International Foodservice Recovery

According to The NPD Group, world foodservice markets have steadily and slowly gained traction without help from the global economy. Here’s a snapshot of those countries that were doing the best at the end of 2011. • China leads the world with 15% gain in foodservice visits and a 22% increase in spending over the same quarter of last year. • Canada posted the fastest growth rate among developed markets with a 3% increase in visits and 4% in consumer spending. Canadians visit restaurants 6.6 billion times a year and spend $47.6 billion.

Beginnings and endings spark the menu

Menu makers these days are placing more attention on the items that come before and after the main event. Originality, full flavor and familiarity with a twist are the keys to creating successful appetizers in 2012. “It’s worth noting that consumers are often willing to try an unusual ingredient or preparation as an appetizer, because it’s less of a commitment than ordering something they may or may not like as their entrée,” says Technomic’s Joe Pawlak. Take note of these trends:

Food preferences of vegans and vegetarians

Vegetarian cuisine is moving mainstream - there’s no denying that Meatless Mondays were only the beginning. Going one step further to a vegan diet – no meat, poultry or fish as well as no eggs, dairy foods and other animal-derived products such as honey – is gaining momentum as well, driven by health, animal welfare and environmental concerns. This lifestyle trend is not only growing, but doing so globally. For example, 2.5% of Americans, 2% of Britains and nearly half a percent of Dutch identify themselves as vegan.

Who are your beer customers and what do they want?

Forget about the frat boys of yesterday and today’s overly analytical craft beer snobs—beer consumers are quite a diversified group. At a breakout session held during Restaurant Business' Restaurant Leadership Conference in late March, Tom Burkemper, senior director of trade marketing for Anheuser-Busch, shared the company’s research, revealing that there are five major beer consumer profiles.

Flavor cravings

The majority of Americans take a middle road when it comes to flavor experimentation. According to a survey published in Technomic’s American Express MarketBriefing, restaurant customers have a certain “zone of creativity” and will accept menu innovation within that “zone.” Items too far outside the zone may be rejected. • 64% of American consumers say they like to try new flavors on occasion, while about 21% prefer to stick to familiar flavors. Only about 15% are truly adventurous, frequently seeking out new flavors.

The news in natural

“Back to basics” was the overriding theme at the most recent Natural Products Expo, held in March in Anaheim, California. Here are some of the health, organic and natural food trends spotted at the Expo.

Enticing diners with dinner values

Dinner business has seen better days. According to a recent Technomic survey, in the last year, 40% of consumers have significantly cut back on away-from-home dinner purchases because they have less money to spend on dining out. When weighing options, consumers look for value-based operations that offer ways to save money while still providing a quality meal. Some specific findings from the survey follow.

Pay attention to the growing force of Hispanic diners

Based on the 2010 Census, Hispanics currently represent 16% of the U.S. population, according to NPD's CREST Hispanic, and the birth rate of this group is four times that of the national average. Packaged Facts' Latino Foodservice Trends in the U.S. backs up this surge, noting that from 2005 to 2025, the U.S. Census has projected 78% growth in the Hispanic population, compared to 15% growth in the general population.

Feeding the entertained

Amusement park food and beverages sales are often an overlooked, under-appreciated opportunity. Yet, there's much more than cotton candy and corn dogs involved, according to a report by Packaged Facts, a division of MarketResearch.com. Sales of amusement park eats have increased steadily in the last four years, bringing figures that have surpassed pre-recession levels.