The first two documented Indian restaurants in the United States were established more than a century ago in New York City.

Category grows number of units and brands

“Do more with less” is becoming a common mantra for operators in this segment, as is leveraging technology wherever possible. 

It seems there’s very little that consumers don’t love about pizza — and very little that foodservice operators won’t do to keep that passion alive.

Is it Tuesday? If so, you may be headed to your local restaurant or on-site foodservice facility to order up the Taco Tuesday special. So ubiquitous and beloved have tacos become in the United States, thanks in part to mainstream chain restaurants and in part to the fact that we share a border with Mexico, that they have their own day of the week.

Golf and country club foodservice now caters to a wider demographic.

The emergence of new concepts and expansion of others keep this Hawaiian fare prominent.

“I’m from Virginia. We define barbecue as pork.”

Pent-up demand has consumers now looking for more upscale and/or unique experiences when hosting events.

There’s probably nothing more American than a good old-fashioned hamburger (although, admittedly, hot dog makers might disagree). They appear on 51% of menus, according to Mike Kostyo, trendologist for research firm Datassential. That makes them the sixth most common entree option on menus. And few other menu items match their popularity: 85% of customers say they like or love burgers, according to Datassential research.

As in other industry segments, trends already at work reshaping senior living foodservice prior to the pandemic have intensified in strategic importance over the past two years.

Menus expand with fusion mash-ups, plant-forward elements build, and operators seek equipment efficiencies now more than ever.

Two areas of concern: supply chain issues and labor shortages.

Shifting demographics, ingredient challenges and pricing impact fine-dining restaurants.

Three years ago, no one would have been able to tell you what a virtual foodservice brand was or what it was for. Today, many people still do not know. And yet, virtual brands continue to pop up all over the industry — so much so that they can be considered their own market segment.

Built-in flexibility, from vendors to equipment, add to the resiliency of food halls.

While there may be a more relaxed dress code and fewer white tablecloths at fine dining establishments today, the quality of service and the menus remain in the upper echelon of dining.

Despite challenges ranging from limited space to an inexperienced workforce and the stigma of low-quality offerings, the convenience channel continues to evolve foodservice operations.

Mix one part comfort food and one part sociability with two parts nostalgia and you’ll have the recipe for the success of diners. This formula has worked for decades, but will it work in the future?

The food station has become a standard design component of many foodservice operations over the past few years.

While ice cream shops continue to innovate and expand offerings, frozen yogurt concepts have experienced more challenges.

Foodservice in the gaming sector continues to evolve, pandemic or not.

New ideas, ingredients (healthy and not) and innovations keep the Mexican segment on-trend.

In the last several months, the events segment has faced more than its share of challenges.

While it may take on different iterations moving forward, brunch remains a differentiator for many operators.

With corporate feeding needs evolving in the face of COVID-19, operators react accordingly.

With health and food safety on the forefront of consumers’ minds today, salad would seem a safe and smart bet. Yet, when it is available in a self-serve format, diners may now take pause.

Sushi concepts and inclusion on menus keep growing across the country, as the on-trend, healthful cuisine continues to gain widespread appeal.

No longer relegated to Spanish-style fare, small plates have become ubiquitous on menus across a variety of foodservice segments. Chefs can experiment and be creative, while diners appreciate a lower-cost sampling opportunity.

Stadium food as destination dining? That is not a far-fetched notion. Selection, food quality, menu flexibility and customer service have become focal points for stadium foodservice operators. Many stadium facilities already have become food destinations, according to Los Angeles-based IBISWorld. Demand for food and beverages in this segment grew between 2014 and 2019, along with the steady increase in attendance at sports and other entertainment events.