Top 2016 Foodservice Trends Roundup: What's Up?


Uber-delivered gourmet at your doorstep, a continued focus on hyper-local food sourcing, the emergence of a new segment called "Food Halls" and retailers tapping into "dwell time" to increase food sales -- just a few of the trends that will shake up the foodservice industry in 2016. 

Unit growth & technology drive restaurant optimism in 2016

Restaurant executives are highly optimistic about their growth projections for 2016 thanks to planned new unit development, same-store sales improvement and investments in technology, according to the first-ever restaurant company survey from accounting consulting firm RSM International. 

According to Nation's Restaurant News, the survey targeted executives from smaller concepts in the hopes of getting more growth-focused chains. Over 75 percent of the companies represented have fewer than 25 units. 

2015: The Year of the Clean Menu

Restaurant operators across the industry made 2015 the Year of the Clean Menu with many chains across the fast casual and quick-serve segments working to  continue industry efforts to clean up the foods they serve. Driven by consumer demand for food transparency and fresh ingredients, many operators over the last year have made movements or commitments to cleaning up their supply chain - and offering their consumers healthier and more socially responsible ingredients.  From committing to cage-free eggs to phasing out additives and antibiotics, here are just a few of the highlights of movement to clean up menu offerings in 2015: 

Fighting Food Fraud with Traceability Software

The largest international ocean conservation organization is calling for end-to-end traceability throughout the entire seafood supply chain following a study released involving the mislabeling of America’s favorite fish – salmon.  Oceana has released a new study that collected 82 salmon samples from restaurants and grocery stores and found that 43 percent were mislabeled. 

How Panera Cleaned Up their Supply Chain

“Sometimes simpler is better,” Panera’s Senior Vice President of Food Dan Kish told QSR Magazine in a feature on the rollout of their "No-No List" -- more than 80 ingredients that have been removed from their menu or are in the process of being taken out.  What did it take to get there? Rolling up their sleeves and doing a deep dive into their supply chain and understanding exactly where each and every ingredient on their menu was coming from.