Food Service Market Reports

(74 Reports)  

Find the information you need on the foodservice industry. The Packaged Facts collection of market research reports provides insights into market trends, analyses, projections, and sales and marketing strategies. Packaged Facts signature culinary trend reports, which map specific ingredients from their earliest emergence to their appearance in mass market retail outlets, along with our annual food flavor and ingredient trend reports, offer industry insider views on what's hot and what's not when it comes to flavor profiles and changing consumer tastes.

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Tea and Ready-to-Drink Tea in the U.S.: Retail and Foodservice, 5th Edition
Tea and Ready-to-Drink Tea in the U.S.: Retail and Foodservice, 5th Edition Packaged Facts forecasts that sales of tea will reach $25 billion in 2014. Of this amount, we expect $6.2 billion (or 25%) to come from retail sales and $18.8 billion  |  more...
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Mar 31, 2014 $3,995.00
Boomer Wellness: Culinary Trend Mapping Report
T he Baby Boomers, the generation of those born between 1946 and 1964,number 80 million and account for 44% of the households with annual incomes over $75K, representing a significant amount of disposable income and purchasing power. Boomer  Wellness Culinary Trend Mapping report  |  more...
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Jan 9, 2014 $3,300.00
Foodservice Breakfast Trends in the U.S., 2nd Edition
Foodservice Breakfast Trends in the U.S., 2nd Edition The breakfast daypart continues to help drive sales at full-service restaurants and limited-service eating places. In Foodservice Breakfast Trends in the U.S., 2nd Edition , Packaged Facts estimates restaurant breakfast sales will reach $47.4 billion in 2013, up 5% from  |  more...
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Oct 28, 2013 $3,995.00
Eco Eating: Culinary Trend Mapping Report
Across America, consumers are tuning in to new food choices to support their evolving values around sustainability and ecology. We have learned enough in these last few years about food scarcity, climate change, population growth, water shortages, crop failure and the health of the oceans to recognize that the norms  |  more...
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Jul 31, 2013 $2,475.00
Mediterranean Rim: Culinary Trend Mapping Report
Mediterranean Rim: Culinary Trend Mapping Report The Mediterranean Rim diet is not only a delicious, commonsense approach to eating and cooking, it also gets the thumbs up for its health benefits from the scientific community. This diet typically features a small but potent group of ingredients prepared  |  more...
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Sep 27, 2013 $2,475.00
Foodservice Landscape in the U.S.: Chain Limited-Service Restaurants
Driven by incremental improvement in macroeconomic drivers, a brighter consumer outlook, aggressive operator menu innovation and LTO experimentation, quick-service (including fast casual) and snack and beverage restaurant sales are on track for moderate growth. But among consumers, price sensitivity is still top of mind: 68% of limited-service restaurant (LSR) users  |  more...
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Aug 27, 2013 $4,995.00
Foodservice Landscape in the U.S.: Chain Full-Service Restaurants
Chain Full-Service Restaurants in the U.S. Driven by aggressive menu innovation, value-driven price point strategies, positive momentum from macroeconomic drivers, and a brighter consumer outlook, full-service restaurant sales will increase 3.4% in 2013. The recovery is bypassing more “middle class” casual chains, such as  |  more...
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Sep 13, 2013 $4,995.00
Foodservice Landscape in the U.S. Bundle: Chain Limited-Service Restaurants & Chain Full-Service Restaurants
Foodservice Landscape in the U.S. Bundle: Chain Limited-Service Restaurants & Chain Full-Service Restaurants This food and beverage industry bundle consists of the following reports: Foodservice Landscape in the U.S.: Chain Limited-Service Restaurants Driven by incremental improvement  |  more...
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Sep 13, 2013 $8,000.00
The New Healthful: Culinary Trend Mapping Report
It’s time to redefine healthful foods, starting with the positive-sounding word “healthful.” This notion of promoting good health also focuses on the presence of beneficial nutrients and the use of inherently nutritious foods, instead of just the absence of certain ingredients that may negatively affect health when over-consumed. The New  |  more...
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Sep 28, 2012 $2,970.00
Fresh Takes on Fruit: Culinary Trend Mapping Report
In Fresh Takes on Fruit , the latest culinary trend report from CCD Innovation and Packaged Facts, we examine a number of new ways fruit is inspiring innovation, whether because it’s a wholly novel item, as is the case in New  |  more...
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Mar 29, 2013 $2,475.00
Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 7th Edition
In the mature U.S. marketplace for ice cream and frozen desserts, marketers, retailers, and foodservice providers can grow their businesses by creating and marketing products that speak to today’s consumers on an emotional level. Along with localized strategies and niche products representing true differentiation, integrating new media into the  |  more...
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Apr 30, 2012 $3,375.00
Food and Beverage Vending Trends in the U.S.
While food and beverage vending has suffered from years of significant sales declines, Packaged Packs believes the industry is turning the corner. We forecast 1.5% market growth in 2015, on the heels of vending machine innovation that promises higher food and beverage quality, increased consumer interaction, increased cashless payment acceptance,  |  more...
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Jan 1, 2013 $3,995.00
The Pizza Market in the U.S.: Foodservice and Retail
Data from a Packaged Facts August 2012 survey show that 97% of U.S. adults eat pizza, and about 93% have gotten food from a pizza restaurant in the past 12 months. These levels of penetration both underscore how many people enjoy pizza and suggest the difficulty in growing this commoditized  |  more...
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Sep 14, 2012 $3,995.00
Collegiate Gen Y Eating: Culinary Trend Mapping Report
In 2008, Packaged Facts and the Center for Culinary Development (CCD) presented How Gen Y Eats , a report that profiled this much-discussed group as loving culinary mash-ups, craving big and layered flavors, and keeping an eye on nutrition and the health of the planet. These attributes haven’t changed and over  |  more...
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Jul 18, 2012 $2,970.00
The U.S. Market for Ice Cream, Related Frozen Desserts, and Frozen Novelties
The $20 billion U.S. frozen dessert business, which includes retail and foodservice markets, is the largest in the world, rendering it extremely aggressive as marketers battle for share of stomach. It is a dynamic industry with a history as rich as the United States. Marketers know they must be very  |  more...
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Aug 1, 2002 $1,500.00
Marketlooks: The U.S. Market for Frozen Novelties
MarketLooks , from MarketResearch.com, are concise 15-30 page summaries of popular full-length market research reports published by Packaged Facts. This MarketLooks report has been compiled from the following full-length study: Title: The U.S. Market for Ice Cream, Related Frozen Desserts, and Frozen Novelties  |  more...
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Sep 5, 2002 $299.00
MarketLooks: Foodservice Ice Cream
MarketLooks , from MarketResearch.com, are concise 15-30 page summaries of popular full-length market research reports published by Packaged Facts. This MarketLooks report has been compiled from the following full-length study: Title: U.S. Market for Ice Cream, Related Frozen Desserts, and Frozen Novelties , 5th  |  more...
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Aug 1, 2004 $299.00
Coffee and Ready-to-Drink Coffee in the U.S.: The Market and Opportunities in Retail and Foodservice, 6th Edition
As the U.S. economy slid deeper into recession during 2009, coffee marketers and foodservice operators moved in the opposite direction, digging out of the trench of 2008 with a variety of strategies designed to capitalize on the fact that even upscale coffee is a relatively thrifty luxury that offers comfort  |  more...
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Apr 1, 2010 $3,080.00
Emerging Food Concepts Trends in Foodservice
Boursin stuffed kangaroo nachos with roasted avocado corn salad and huckleberry habanero demi-glace. Chocolate-covered caramel topped with Welsh smoked sea salt. Hanger tartare, pickled Asian pear, amaro, Béarnaise ice cream. Roasted red pepper with goat cheese Kettle chips. Has it really all come to this? These actual  |  more...
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Jan 1, 2007 $1,500.00
Organic on the Menu: Healthy Eating Trends In Foodservice
In the last ten years, demand for organic foods has doubled, and is expected to more than double again in the next few years, increasing from just under $11 billion in 2004 to more than $30 billion by 2007. While organics represent only about 2 per cent of sales  |  more...
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Apr 1, 2006 $1,596.00
February 2006: Culinary Trend Mapping Report
Introducing the Winter 2006 issue of the Culinary Trend Mapping Report . Produced in collaboration between the Center for Culinary Development and Packaged Facts, the Culinary Trend Mapping Report is a new six-times a year report on food and ingredient trends and developments. Six times a year, subscribers will  |  more...
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Feb 15, 2006 $10,500.00
Sandwiches in the U.S.: Foodservice and Retail Market and Trends
What’s new in sandwiches? The question is valid because no food item - not pizza, not steak, spaghetti, ice cream, you name it - so clearly and closely mirrors the national psyche as do sandwiches. Whatever Americans can think of eventually winds up between two slices of bread… or  |  more...
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Dec 1, 2006 $1,596.00
Specialty Cafes: Culinary Trend Mapping Report
Specialty cafés reflect current trends. For example, smoothies reflect health and wellness trends; noodle joints point to the rise of Asian cuisine. Not all specialty cafés will be a success like Starbucks, but by examining emerging café trends found in college towns and urban centers, we can glean  |  more...
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Feb 1, 2007 $2,995.00
Revolution in Dayparts: Breakfast in the Foodservice Market
Many Americans love breakfast and say it’s their favorite meal: the only repast of the day that has its own distinctive menu items, characterized by lots of proteins and carbohydrates, some fruits and juices, and hardly any vegetables other than the potato.  |  more...
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Dec 1, 2006 $1,596.00
Hispanic Food and Beverages in the U.S.: Market and Consumer Trends in Latino Cuisine, 4th Edition
Burritos, enchiladas, quesadillas—you don’t have to go to Mexican restaurant or scour the ethnic foods aisle in your supermarket if that’s what you’re in the mood for.  Hispanic foods and beverages have become so common a part of the American menu many consumers would have to  |  more...
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Jul 1, 2010 $2,640.00
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Most Popular Research
Frozen Foods in the U.S., 4th Edition
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The Pizza Market in the U.S.: Foodservice and Retail
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