Spring berries brighten dessert menus

Nation's Restaurant News

Published: April 04, 2013

"Raspberries are in about a quarter of the berry desserts offered in March, April and May, according to the latest information from menu research firm Datassential. But strawberries dominate when it come to these seasonal treats, being used in about half of them."

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Seasonal Surge Drives Dispensed Beverages

Convenience Store Decisions

Published: April 03, 2013

"In interviews with 75 c-store decision-makers, Datassential research company found that nearly 60% offered some kind of non-coffee-based frozen dispensed beverage while around 40% offered some kind of coffee-based frozen beverage. Less than 20% offered smoothies or milkshakes."

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Primo pizzas: Papa Murphy's testing new 'gourmet' pies in Siouxland

Sioux City Journal.com

Published: March 27, 2013

"According to the restaurant market research firm Datassential, each of Papa Murphy's new ingredients has seen a spike on restaurant menus over the past five years."

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Artisanal doughnuts trend on menus

Nation's Restaurant News

Published: March 07, 2013

"According to research firm Datassential's MenusTrends data, doughnuts appear on 4 percent of all restaurant menus, an increase of 27 percent since 2008. Doughnuts are now available in nearly every segment, but the biggest increase has come from fine dining, where they appear on 6 percent of all menus — a 100-percent increase in the last four years."

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7 Innovations of Highly Imaginative Restaurants

FSR Magazine

Published: March 01, 2013

"In collaboration with Datassential, a Chicago-based firm that tracks foodservice trends, FSR highlights seven innovative practices that are entering or moving beyond the point of inception:"

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Papa Murphy's Goes Gourmet with Primo Pizza Line

QSR Magazine

Published: March 01, 2013

"Datassential, the restaurant market research firm, reports the ingredients on the Papa Murphy’s Primo Line are spiking on menus all over the country, as consumers with sophisticated palates crave more variety in their food."

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Checker's/Rally's Launches "Potato Skin It 2 Win It"

Restaurant News Release

Published: February 27, 2013

"The Loaded Potato Skins launch also taps into consumers’ growing affection for potatoes. According to a study released by Datassential, a leading food industry market research firm, and sponsored by Bayer CropScience, nearly half (43 percent) of consumers surveyed report they increased their potato consumption last year. Forty-six percent report eating potatoes several times per week at home or away from home, with 14 percent eating potatoes daily or more than once a day."

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Checkers/Rally's Shows Some Skin

QSR Magazine

Published: February 22, 2013

"A recent study by Datassential shows that 43 percent of consumers increased their potato consumption in 2012, and 46 percent of diners report eating potato products several times each week."

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Iced and hot teas are gaining a following among restaurant customers

NACS Online

Published: February 21, 2013

"Last year, tea appeared on 74% of restaurant menus selling drinks, behind only soft drinks among nonalcoholic drinks, according to Datassential’s MenuTrends."

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Oatmeal: Nutrition to savor

The Detroit News

Published: February 21, 2013

"Oatmeal is now on 15 percent more restaurant menus than it was in 2008, according to Datassential, a market research firm that tracks dining trends."

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10 emerging restaurant trends

Restaurant Hospitality

Published: February 20, 2013

"Those are just a few of the trends the market research analysts at Los Angeles-based Datassential have unearthed after sifting through a database of 7,000 restaurant menus, 4,500 of them from independent full-service restaurants."

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Inventive tea drinks multiply on restaurant menus

Nation's Restaurant News

Published: February 14, 2013

"In 2012, iced tea was offered on 74 percent of menus from restaurants that sold beverages, second only to soda among nonalcoholic beverages, according to research firm Datassential’s MenuTrends platform. Hot tea also saw a strong presence on menus, with 63 percent of restaurants offering the beverage in 2012, making it more prevalent than lemonade, milk, premium coffee, hot chocolate, iced coffee and several other beverages, Datassential found."

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Consumers, Restaurants Embrace Hot Chocolate

Forever yogurt

Published: February 7, 2013

"Hot chocolate has not only grown on Torres’ menu but also at restaurants across the country, now appearing on nearly 22 percent of all menus, according to market research firm Datassential."

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Bringing the Juice

QSR Magazine

Published: February 1, 2013

"Not surprisingly, orange is by far the most popular juice variety offered at restaurants, particularly during breakfast. Statistics from Datassential, a food industry market research firm, show orange juice on the menu at nearly two-thirds of limited-service eateries. This is followed by apple (42 percent) and cranberry (14 percent)."

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Breakfast: Waking Up to Bold Flavors and Healthy Fare

Food Service Director

Published: January 25, 2013

"In its report "The Breakfast Club: An Update on Morning Meal Trends," Datassential unveils the top five fastest-growing breakfast items as yogurt, frittatas, oatmeal, burritos, and huevos rancheros. These trends, according to the report, reflect widespread sub-trends impacting the industry, especially at QSRs and mid-scale establishments."

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Start the day right with sweet or savory oatmeal dishes

Knoxnews

Published: January 23, 2013

"Oatmeal is now on 15 percent more restaurant menus than it was in 2008, according to Datassential, a market-research firm that tracks dining trends."

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Egg Trends for 2013

Food Product Design

Published: January 17, 2013

"From egg sandwiches on brioche and flatbreads to meat proteins like pork belly and pulled pork being paired with eggs, to crepes, indulgent pancakes (red velvet, maple bacon) and donuts, consumers love the culinary exploration, and so do restaurant chains, who often get their inspiration from these trucks. (Source: Datassential Egg Menuing: Breakfast and Beyond Volume 9)."

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Nation’s Restaurant News Recent Article Confirms Americans Favorite Snack Is Fruit

In The Dish

Published: January 17, 2013

"According to Datassential, which tracks mentions of ingredients on menus at chain and independent restaurants across the country, the top five most popular fruits on menus are lemons, oranges, apples, pineapple and strawberries. The fastest-growing fruits are açaí, dried cranberries, pomegranate, cantaloupe and blueberry."

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All-Natural: It’s What Matters to Consumers

Nation's Restaurant News

Published: January 17, 2013

"When it comes to healthy eating, do you know what’s most important to your consumers? While low-calorie, low fat and high protein are important, all-natural foods, along with preparation methods like grilled and steamed and fresh vegetables, top the list of motivators for health-seeking consumers, according to new research from Datassential."

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QSRs tap consumer demand for snacks

Nation's Restaurant News

Published: January 17, 2013

"The quick-service segment uses the term "snack" most often on its menus, according to menu research firm Datassential, and is coming up with a variety of new menu items to grab its portion of the growing market."

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Savory oatmeal dishes for a winter's morning

Herald Extra

Published: January 16, 2013

"Oatmeal is now on 15 percent more restaurant menus than it was in 2008, according to Datassential, a market-research firm that tracks dining trends."

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Restaurants add pizza to breakfast menus

Nation's Restaurant News

Published: January 14, 2013

"According to Datassential, pizza is now on 5 percent of the breakfast menus of the chain and independent restaurants it tracks, with the highest penetration in casual-dining restaurants. The item appears on 18 percent more menus than in 2008."

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Consumers Crave More Potato Products

QSR Magazine

Published: January 14, 2013

"The research, conducted by Datassential, a leading food industry market research firm, and sponsored by Bayer CropScience, shows that nearly half (43 percent) of consumers surveyed report they increased their potato consumption last year."

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Breakfast sandwiches increasingly feature premium ingredients

Nation's Restaurant News

Published: January 3, 2013

"Portable and tasty, breakfast sandwiches continue to be a popular choice for early morning consumers on the go. They now appear on 7 percent more menus than they did five years ago, according to research from Datassential."

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Top Breakfast Trends Going into 2013

CSP Daily News

Published: December 28, 2012

"Datassential is monitoring the changes on breakfast menus that are impacting operator offerings and consumer purchases. Using its MenuTrends platform, which tracks more than 7,000 menus annually, Datassential has concluded that since 2008, the top five fastest-growing breakfast varieties are yogurt, frittatas, oatmeal, burritos, and huevos rancheros."

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Java Jive

QSR Magazine

Published: December 27, 2012

"Flavored coffee "is an offshoot of the demand for customization and increased options," says Maeve Webster, director of research firm Datassential."

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Yogurt tops list of fastest-growing breakfast menu items

Nation's Restaurant News

Published: December 19, 2012

"Restaurants are appealing to consumers’ increased desire over the past five years for more healthful food at breakfast, while also targeting their desire for slightly exotic tastes and food that travels well, according to menu research firm Datassential." - "Analyzing the more than 7,000 menus in its MenuTrends platform, Datassential reported that yogurt is now on 36 percent more breakfast menus than it was in 2008."

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Branzino: The fastest-growing seafood in restaurants

Nation's Restaurant News

Published: December 6, 2012

"According to Datassential MenuTrends, which tracks over one million different menu items at more than 7,000 chain and independent restaurants, shrimp, tuna and salmon are among the top seafood proteins put on menus."

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A Little Salty With Your Sweets

Fare Digest

Published: December 5, 2012

"Once exclusive to upscale and independent eateries, desserts featuring savory ingredients are now showing up regularly at major restaurant chains, according to research firm Datassential. Operators are adding trendy ingredients such as salted caramel and bacon to cakes, shakes, cookies, pies and other traditional desserts."

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The Fifth Meal

QSR Magazine

Published: November 21, 2012

"I think brunch becomes a difficult occasion for [quick-service] operators to effectively address because this is typically a sit-down event for consumers," says Maeve Webster, director of food industry market research firm Datassential."

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Time to Get REAL

QSR Magazine

Published: November 5, 2012

"It’s certainly a valid point that the restaurant industry needs to be more cognizant of its role in the United States’ challenges with obesity," says Maeve Webster, director of Datassential, a market research firm that focuses on the foodservice industry."

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Pumpkin pie spice - it's everywhere

Chron

Published: November 4, 2012

"According to restaurant trend tracker Datassential, this year could top 2011 when more than 60 pumpkin-related dishes saw their way onto the menus of America's top restaurant chains."

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Inventive soups boost incremental sales

Nation's Restaurant News

Published: October 29, 2012

"Creativity and health seem to be key drivers in soup sales, according to Datassential MenuTrends, which has found that formerly popular varieties like clam chowder or French onion today have less menu penetration than they did in 2008, thereby leaving room for the addition of signature items."

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Local food still rules

The Packer

Published: October 26, 2012

"The research was presented by Datassential Director Maeve Webster in September at Charleston Orwig’s third-annual "thought leadership event" in Milwaukee, according to Jenell Loschke, account supervisor, for Charleston Orwig."

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Fall vegetables flourish on restaurant chain menus

Nation's Restaurant News

Published: October 25, 2012

"From beets and sweet potatoes to a variety of squashes, the penetration of fall vegetables on restaurant menus has seen a significant increase in the past four years, according to market research firm Datassential MenuTrends."

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Fair Fowl

QSR Magazine

Published: October 23, 2012

"If you are going to menu sandwiches, you probably are going to be menuing turkey," says Maeve Webster, director at Datassential, which tracks menu trends and conducts other restaurant market research. "You can do so much with it."

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What’s for Dessert? Baking Mixes Replicate Restaurant Treats

Supermarket News

Published: October 23, 2012

"Such flavors are a common addition to restaurant menus. Chocolate hazelnut, for instance, is featured on 33% more restaurant menus in 2012 vs. 2011; red velvet, 40% more, S’mores, 33% more and pumpkin pie, 27%, according to Datassential, Los Angeles, which tracks menu trends in U.S. chain and independent restaurants."

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Pumpkin is the New Bacon

New York News & Features

Published: October 14, 2012

"According to a seven-page PowerPoint from the MenuTrends database of the firm Datassential, "This year is on track to be one of the most active years for seasonal pumpkin menuing" and could top the 2011 record, when more than 60 pumpkin-related dishes appeared on the menus of America’s top 250 chain restaurants."

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The New Healthful: Culinary Trend Mapping Report

Packaged Facts

Published: September 28, 2012

"To further enrich our already industry leading analysis, our reports now include new charts, listings, and other features based on results culled from Datassential MenuTrends, a database that tracks 7,000 distinct U.S. restaurants and over one million menu items."

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Beverage menus increasingly feature pumpkin flavors

Nation's Restaurant News

Published: September 26, 2012

"According to market research firm Datassential MenuTrends, the penetration of pumpkin on beverage menus at the top restaurant chains and independents in the U.S. has increased steadily over the last 5 years. And since 2007, it has increased by 400 percent, Datassential found."

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Opportunities Abound as Consumers Hunger to Understand the Food System

Food System

Published: September 20, 2012

"One of the speakers, Maeve Webster from consumer research firm Datassential, shared some results from a consumer research study that revealed some interesting insights regarding how consumers feel about critical food issues."

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Quinoa & yacon increasingly on the menu

Organic & Wellness News

Published: September 19, 2012

"Datassential said: "As health becomes a top priority among the public, restaurant operators will meet consumer demand for more healthful menu options in 2012 by focusing on high-flavor ingredients that increase the healthful perception or reality of the item. This approach has already been adopted at some establishments by way of the Meatless Monday campaign."

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Winning the Blame Game

QSR Magazine

Published: September 17, 2012

"I think the industry is fighting a bit of an uphill battle because they are an easy scapegoat, because it’s out there and very highly visible, and it is an easy target—people don’t necessarily take responsibility for their own eating behavior," says Maeve Webster, director of Chicago-based research firm Datassential."

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Chefs, consumers embrace seafood charcuterie

Nation's Restaurant News

Published: September 12, 2012

"Though seafood charcuterie is not yet on enough menus to show up as full-fledged trend in the databases of market research firms such as Datassential MenuTrends, which tracks menu items at more than 7,000 chain and independent restaurants, many chefs are confident the practice will catch on."

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Back In: Black Angus Beef

Fare Digest

Published: September 5, 2012

"Angus beef is a hit in restaurant limited-time offerings (LTOs), according to the latest MenuTrends Insider update from Datassential."

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Your Market, Your Critics, Your Brand

QSR Magazine

Published: September 5, 2012

"It is the one segment that touches the vast majority of the U.S. population, to some degree or another," says Maeve Webster, director at food industry market research firm Datassential, about the quick-serve industry."

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Tracking Latin trends on restaurant menus

Nation's Restaurant News

Published: August 23, 2012

"Ingredients that are introduced to American consumers can take a while to become truly mainstream. Exactly how long that takes can depend on many factors, but menu research firm Datassential, after surveying the more than 4800 menus in its database, has figured out how far along different items in Latin American cuisines are in becoming household words."

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Today’s top four food trends

Nation's Restaurant News

Published: August 3, 2012

"Experimentation with more unique flavors and the use of healthful, sustainably sourced ingredients are trending among American diners today, according to menu research firm Datassential."

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Emerging ethnic flavors

ID Report

Published: August 1, 2012

"Asian, Latin and Mediterranean have dominated the "ethnic" category on menus for at least a decade. Now, Datassential's data analysis of U.S. Chains and Independents in 2012 revealed that niche ingredients and flavors within these big three are emerging."

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Vegetables grow more interesting

Monkey dish

Published: August 1, 2012

"In its compilation of data from U.S. Chains and Independents in 2012, Datassential reports that eight vegetables are among the top 30 fastest growing ingredients on menus"

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Pickles pop on restaurant menus

Nation's Restaurant News

Published: July 30, 2012

"In fact, according to menu research firm Datassential, pickles appear on more than a third of the country’s menus today — which is 13.2 percent more menus than they appeared on in 2008."

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Ice cream trends: Restaurants go beyond vanilla

Nation's Restaurant News

Published: July 26, 2012

"Among restaurants in the frozen treats category — which includes ice cream, yogurt, gelato and Italian ice — unique flavors are a clear trend, according to Jana Mann, director of menu trends for Datassential. After examining a database of more than 4,800 chain and independent restaurants, Mann found nontraditional flavors such as mango, green tea and key lime pie were showing up on more restaurant menus in 2012 than they were the year prior."

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No Fizz, No Problem

QSR Magazine

Published: July 23, 2012

""There is absolutely more consumer interest in a wider array of beverages, and restaurant operators have realized that," says Maeve Webster, research director at Datassential."

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Prepared foods market to reach $32.45 billion in 2012

Food Business News

Published: July 19, 2012

"Specifically, the Nielsen Perishables Group said supermarket deli prepared foods generally come in at a price point between $4 and $5 for prepared chickens, salads, entrees and sandwiches with pizza, deli snacks, sides and soups priced between $3 and $4. In contrast, the average price of a sandwich at a quick-service restaurant is $7.52 and at a family restaurant it is $8.40, according to Datassential."

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Lobster rolls trending in restaurants

Nation's Restaurant News

Published: July 12, 2012

"According to market research firm Datassential's MenuTrends, which tracks over one million different menu items at more than 7,000 chain and independent restaurants, lobster rolls have grown steadily and appear on 52 percent more menus that just four years ago. They can now be found on 2 percent of menus where sandwiches are offered."

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Trendwatch: Hot and spicy, from Hatch Chiles to Gochujang

Food Navigator

Published: July 7, 2012

"According to Datassential MenuTrends, buffalo sauce penetration is at about 33 % overall."

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Food trucks see success with frozen treats

Nation's Restaurant News

Published: June 27, 2012

"During the summer and beyond, frozen treats such as gelato, frozen yogurt and customizable sundaes are trending on food truck menus, according to data compiled by research firm Datassential."

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Fine-dining chefs taking on casual dining

Restaurant Central.ca

Published: June 5, 2012

"According to Datassential MenuTrends, which stays on the cutting-edge of food-service news, high-end chefs in Canada are getting into the game as well, creating fast-casual restaurants that cater toward budget-conscious consumers while maintaining high quality and sophistication."

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Hot, spicy flavors growing in appeal

Meat and Poultry

Published: May 30, 2012

"According to Datassential MenuTrends, buffalo sauce penetration is at about 33 percent overall in restaurants, with casual leading at 37.7 percent and fine dining the lowest at 19.8 percent."

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Culinary World Embracing Hot, Spicy Flavors

Food Product Design

Published: May 29, 2012

"Chicken wings are the classic application, but buffalo flavor and its partner in crime, blue cheese, now seem to go hand in hand across the menu. According to Datassential MenuTrends, buffalo sauce penetration is at about 33% overall in restaurants, with casual leading at 37.7% and fine dining the lowest at 19.8%."

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Nutella Now Available in Foodservice

QSR Magazine

Published: May 24, 2012

"The popularity of Nutella continues to grow in America and nearly three-fourths of foodservice professionals revealed that hazelnut spread helps them "offer something unique to my patrons," according to a recent Datassential survey of more than 250 foodservice operators."

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The Surprising Gap Between What Operators And Customers Think About Coffee

Nation's Restaurant News

Published: May 15, 2012

"However, new research from Datassential reveals that customers are not nearly as satisfied with your coffee as you might think. In a recent survey of more than 1,500 consumers, a whopping 89% said that at least occasionally they have been served coffee that is stale, bitter, cold, acidic, weak or with unwanted coffee grounds. Yet 96% of operators rate the quality of their coffee as good or excellent."

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Seafood menus spotlight simple cooking methods

Nation's Restaurant News

Published: May 11, 2012

"Restaurants favored uncomplicated methods for cooking seafood in 2011, according to data compiled by research firm Datassential on the fastest growing seafood-preparation terms."

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What's hot on food truck menus

Nation's Restaurant News

Published: April 27, 2012

"Customizable carry-and-go foods are the items appearing most on food truck menus in 2011, as are high-end condiments or flavorings to dress up basic dishes, according to data compiled by research firm Datassential."

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Asian, Latin flavors hot trend for seafood dishes

Nation's Restaurant News

Published: April 12, 2012

"Looking at the most popular sauces, flavors and menu descriptors used at restaurant to illustrate seafood dishes, Asian and Latin-influenced flavors and ingredients were most popular, according to the latest data from Datassentials, a restaurant menu and marketing research firm."

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Culinary Trends:East West

Custom Culinary

Published: April 4, 2012

"Datassential reported that there is a strong Italian American influence in the region. Common words on the menu are "Parmigianino" and "ziti", while consumers surveyed favor dishes cooked with eggplant, plum tomatoes, veal and yes, let’s not forget lobster."

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Seafood menu trends highlight comfort, bold flavorings

Nation's Restaurant News

Published: March 9, 2012

"According to information on various seafood-related menu parameters pulled by research firm Datassentials, tilapia held the spotlight for growth in menu appearance between 2007 and 2011."

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This Is One Of The Fastest-Growing Cheeses Of All Time

Business Insider

Published: March 5, 2012

"Pepper Jack as a menu offering on fast food sandwiches has gone up around 37 percent over the past four years, and 56 percent on fast food burgers, according to Datassential."

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Panera Breaks Its Mold

Fare Digest

Published: February 15, 2012

"A recent menu addition from Panera is the Mediterranean egg white breakfast sandwich with white cheddar, spinach and roasted tomatoes. According to Chicago-based research firm Datassential, egg whites are the fastest-growing protein within the total quick-serve segment--indicating an interest in targeting breakfast and health-minded consumers."

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Boom Times for Macchiatos: Foodservice Coffee and Tea an $18.7 Billion Industry

Packaged Facts

Published: February 13, 2012

"While the percentage of restaurants that offer coffee rose across the board in the 2007-2011 period, especially notable is the increased presence of specialty coffee drinks such as cappuccinos, lattes, Americanos, and Macchiatos. Macchiato penetration has risen by over 50% since 2007, according to Datassential MenuTrends Direct data."

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Restaurants’ hottest herbs and spices

Nation's Restaurant News

Published: February 3, 2012

"Garlic handily reached the top spot as the most widely listed flavoring on restaurant menus, according to menu research firm Datassential, which monitors more than 4,800 restaurants across the United States."

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