Local sourcing, 24/7 culture lead food trends, says Mintel

Looking beyond beef and beverage innovations round out the list.

Jan. 10—Intelligence firm Mintel predicts there will be four trends in particular that will have the biggest impact on the restaurant industry in this year.

"Through extensive research and intelligence culled from our Menu Insights database and consumer surveys, we've narrowed down the four biggest foodservice trends that consumers and restaurant operators alike will be focusing on when it comes to nutrition, menus and new concepts," said Kathy Hayden, foodservice analyst at Mintel.

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Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

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Breakfast chili

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While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

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