Emerging Trends

The latest foodservice industry trends, insights and innovations
The Den
Here are six restaurant concepts and formats that crept onto our radar in 2015—and that noncommercial operators in all segments will want to scout for stealable ideas.
Sad Santa
We asked noncommercial operators to share their requests for Santa that would benefit the industry in 2016.
Chefs and industry folks aren’t the only ones who blend pleasure and profession over restaurant meals. Winsight Media is tracking foodservice trends.
cafeteria tray line
Lunchtime atmosphere is shifting from tray lines toward family-style dining at 10 K-12 schools in the Philadelphia area, thanks to the Eatiquette program.
When it comes to capturing the attention of America’s young consumers, Starbucks reigns supreme, according to Piper Jaffray’s Fall 2015 survey of 9,400 teens.
induction cooktop
While induction cooking’s safety, speed and efficiency appeals in modern kitchens, the technology itself isn’t new. Induction only started in the mid-1990s.
students lunch money
By taking advantage of federal programs and partnering with their communities, K-12 foodservice operations are tackling food insecurity in their districts.
50 great ideas
Not only are these ideas imaginative and inspiring, they work hard to improve business and drive trends. They are easy to steal for noncommercial as well.
Here are three currents that could splash into college foodservice and other noncommercial sectors.
composting legislation
Operators share how they’ve adjusted their waste-management programs to meet the spread of composting legislation.

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