Archive for fastcasual SmartBlogs

What comes to mind when you imagine the eating habits of the average college student? Is it the stereotypically cash-strapped millennial stocking up on packets of ramen and macaroni and cheese, or is it the more modern foodie looking for new and exciting options at dining halls and at the hottest restaurants in town? The correct answer is both and everything in between – among other insights, Datassential’s newest Topical Keynote Report on Colleges & Universities found that while money is a concern for students, with expense being the top reason cited for not being on a meal plan (40%), most students would spend a gift of money on food over other items like clothes or electronics.[…] Continue Reading »

Consumers continue to reshape the food and beverage marketplace driven by desires for higher quality life experiences. Many of these desires translate in to a search for balance and energy when it comes to health and wellness and a curiosity for new food and beverage experiences with a “simpler,” cleaner ingredient profile. Here are four examples of trends from 2015 that will exert considerable influence in the year ahead on both the food industry and food culture itself.[…] Continue Reading »

After a great MURTEC keynote speech by Capriotti’s CMO/CIO Jason Smylie, I was inspired to read the futurist mainstay “The Singularity is Near” by Ray Kurzweil. In it, Kurzweil spends many of the early pages ruminating on the wonder of exponential growth. He references Moore’s Law in which Gordon E. Moore, co-founder of Intel, observed the exponential improvements in processing power of integrated circuits (because of a doubling of the density of transistors).[…] Continue Reading »

Just a few years ago, most Americans probably never heard of Nando’s or peri-peri sauce, but in the U.K., Nando’s was just as much of a household name as McDonald’s. The Portuguese grilled chicken chain actually originates from South Africa, and after gaining cult-like status in the U.K., Nando’s made a splash in the U.S. where it has had success in Chicago and Washington, D.C.[…] Continue Reading »

Menu boards are critical to many restaurant and foodservice operations: customers can’t order what they can’t see. And yet, we rarely consider their impact on the bottom line. Does the type of menu board matter — a digital board vs. a chalkboard? Do consumers really want photos? Have calorie counts had an impact?

To understand menu boards, Datassential surveyed over 1,500 consumers and 350 operators for our brand new Menu Board Keynote Report.[…] Continue Reading »