Trend Tracker

Happy Hours have become a fourth daypart in many establishments, boosting food and beverage sales during the slower late afternoon-early evening time slot. With competition for Happy Hour customers heating up, Technomic's American Express MarketBriefing looks at the the factors that bring in traffic and keep guests happy.

Vegetables are stealing the show

Americans are expressing an increased desire to consume more vegetables, according to “Vegetables & Sides: Culinary Trend Mapping Report,” based on research by the Center for Culinary Development (CCD). And we’re not just talking lettuce and tomatoes here; veggies like kale and brussels sprouts are steadily claiming larger portions of the dinner plate, popping up in menus across the country. Nutritional concerns, a more varied supply, booming farmers’ markets and chefs’ creativity are all driving the trend. Here are a few sub-trends to watch.

Feeding teens and tweens

Teens and tweens (preteen children) play a large role in the family’s decision of where to eat. Technomic and C3 have released data that suggests 58% of teens and 54% of tweens report that the family decides together which full-service restaurant to visit. This age group also impacts the dining-out decisions of their friends. Here’s more on the eating behavior of this influential demographic.

The Week in Franchising, March 6

A roundup of developments affecting franchisees and franchisors.

Health concerns are impacting restaurant menus

Pressure by the government, mandatory calorie labeling and the rise in obesity-related health problems are pushing restaurants to make their menus healthier. According to Packaged Facts, the timing is right, as consumers become more receptive to dietary guidance.

Pizza profits during tough times

While not exactly rolling in dough, the pizza category is experiencing modest growth, according to a 2011 report from Mintel. Pizza is affordable, convenient and a canvas for variety—three favorable factors in today's challenging economy. • In 2012, Mintel projects a healthy gain of 2.9% in pizza sales, followed by 2% growth in 2013. Last year, sales rose by 2.2%, compared to 0.5% in 2010.

Visits to indies decline

The sluggish economy of the past few years has led to a steady loss of traffic share by independent restaurants, according to research by The NPD Group. But the indies' loss equals a small gain for the major restaurant chains.

Hitting the breakfast sweet spot

Among certain demographic groups, lack of appetite and time constraints are leading to a growing population of breakfast skippers. These and other emerging trends spell opportunity for operators and manufacturers, who can fight back with quicker, more efficient breakfast options. Convenience seems to be the main factor in determining breakfast consumption.

Soup sales heat up

Restaurant customers are ordering more soup, according to Technomic's Left Side of the Menu: Soup & Salad Consumer Trend Report. By the cup or bowl, as a side or entree, 61% of consumers now order soup at least occasionally during restaurant visits, up from 52% just two years ago.

The back-of-the-house looks forward

The seven experienced chefs at the Kraft Culinary Centre joined together to craft their own 2012 predictions. The food trends they chose are bolstered by their working in the trenches every day—along with year-long analysis of internal food casts and menu insights. Their back-of-the-house predictions range from reimaging the past to a rededication to simplicity.

CIA Career Fair Points to Economic Recovery

The Culinary Institute of America holds four career fairs a year at its Hyde Park, NY campus. On February 7, the CIA hosted its largest fair in four years—a sign that indicates the economy is on it's way to recovery and the food industry is leading the surge in job creation, so the college believes. Here are some stats to support that belief: • 275 recruiters from 106 companies participated in the career fair • 75% of the recruiters indicated that they will be adding even more jobs this year than in 2011

Less is more in healthier feeding, study finds

Providing smaller portion options could do more to curb calorie consumption in restaurants than the now-widespread approach of posting nutrition information on menus, according to a new study.