Datassential — page 3

The COVID-19 vaccine may signal a shift in the pizza and fast food boom, with sales potentially declining.

Filta Environmental has launched a new disinfectant and sanitation service, Filta Shield, to protect employees and guests against COVID-19 and other bacteria and viruses in Northeast Ohio restaurants.

7-Eleven stores now offer gingerbread lattes and peppermint mocha drinks at their hot beverage bars.

Hawaiian food, including loco moco, is gaining traction on the mainland, according to Nation's Restaurant News.

Baked goods can lead to sweet success for limited-service restaurant concepts, with a focus on highlighting and marketing sweet treats.

While restaurants' nonalcoholic beverages sales continue to decline, there are still growth segments that operators are tapping into.

Chiles, fermented foods, and ethnic flavors dominated menus in 2016, with chile peppers being a common addition to dishes.

Breakfast bowls gain popularity among consumers, with restaurants offering healthier options to meet demand.

Fast-casual brands like Plated Dishes are fine-tuning their menus to offer plated meals with entrees and sides, according to a recent QSR Magazine article.

90 percent of limited-service restaurants mention cheese on their menus, with various types of cheese being used in menu items.

Food Management featured Brian Jaeger, a Vice President of Media Relations at No Limit Agency.

Buffalo Wings & Rings introduces an Indian-inspired dish as part of its menu, reflecting a trend of incorporating bold flavors into menus.

Famous Toastery is focusing on making breakfast bolder to attract and retain an audience, with a trend of 20 percent more restaurants adding breakfast options.

QSR brands innovate their chicken dishes to appeal to a more discerning Millennial generation.