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Serving Up Diversity: Major Trends in the Foodservice SectorServing Up Diversity: Major Trends in the Foodservice Sector

Adventurous eating and well-being are shaping the foods and beverages offered away from home. Adapting to these consumer needs, foodservice operators are adding alternative options to their menu such as gluten-free, ethnic flavors and locally-grown produce to make their business thrive and satisfy their customers.

July 25, 2014

1 Min Read
Serving Up Diversity: Major Trends in the Foodservice Sector

The food-service sector must keep up with the constantly changing consumer preferences, lifestyle choices and demographic shifts. The trend toward health consciousness, coupled with an increasing interest in gourmet and high-quality cuisine, is inducing operators to adopt value-added options, such as gluten-free foods, farm-to-table restaurant models and locally sourced produce. In addition, as on-the-go consumers look to maximize their purchasing power without sacrificing food quality, they will continue to drive demand for niche food-service players like food trucks. The changing U.S. demographic continues to evolve, making the food-service marketplace adjust to its consumers. For more information on the latest market trends in the food and beverage industry, visit the Market Trends section of Food Product Design. The information was provided by IBISWorld Inc.

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