research

Operations

Much ado about millennials: An on-the-go generation grows up

When it comes to this much-discussed demographic, what gives?

Operations

From Gen Z to retiree, here's what today's diners want

Whether your customers are 18 years old or 68, find out how each generation is putting its stamp on the foodservice industry.

An uncertainty around money has affected how Gen X-ers choose where they eat.

Here's how two operations aim to appeal to young diners' on-the-move lifestyle.

Going out to eat is part of boomers' DNA, but they bring different expectations to the experience.

Here, we dive into those 50 standouts—and share some insight into what sets their foodservice departments apart.

New data shows changes in millennial behavior, which directly correspond to a need for convenience. 

These fast-growing small chains may be a good fit for a noncommercial operation.

Always trend-setting, innovating and testing the limits of their menus, college and university foodservice operators continue to grapple with changing tastes, demographics and expectations. Here's how they're doing it.

See which states serve the highest ratio of students compared to those participating in free and reduced-price meal programs throughout the year. 

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