Here at Food & Drink Resources (FDR) we’ve heard from many-a-brand about their forthcoming ghost kitchen concepts. There seems to be a clear pattern in what has arrived and what will be arriving at a commissary near you: nostalgic comfort food with a twist.Continue reading
Category: Food and Beverage Trends
Even before the COVID-19 pandemic hit the US in 2020, food delivery services had taken hold. The concept of ghost kitchens had also started to gain momentum pre-COVID, but now that we are nearly a year into the crisis, ghost kitchens are becoming commonplace.Continue reading
While bento boxes may have a reputation in the US of A as a creative way to pack a kid’s lunchbox, the history (and future) of bento boxes goes much further than that. Starting in Japan nearly a thousand years ago, bento boxes have been used to take food to work, to serve food on trains, bring lunch to school, then purchased at convenience stores and bento shops — yes, there are shops solely dedicated to selling bento boxes. Bento boxes are so big in Japan, you can even get them out of vending machines. Continue reading
In many parts of the world, there is a stronger convenience store culture than we see in most parts of the US, especially as it relates to food. That’s not to say there aren’t standout c-stores in some states (We see you Wawas and Buc-ee’s.), but we think there is much to learn from our international counterparts. Here are some of the global c-store trends we’ve taken note of.
With chain restaurants like Maggiano’s, Bonefish Grill, and True Food Kitchen holding strong with their brunch menus, and with at least two other large restaurant brands currently testing brunch menu options (that we know of), some might think brunch continues to be a lucrative daypart for large brands. However, Mintel recently reported that restaurant brunch orders are on the decline.
Which is it? Are consumers still inspired by brunch menus or is the trend fading? Continue reading
Hummus. Ask diners which foods they associate with the Middle East and the Mediterranean cuisine, consumers typically mention hummus, the once obscure garbanzo bean dip that is now a supermarket superstar. Pita bread, gyros, and olive oil often get listed, too. If Americans can name any dish associated with Israel, it is usually falafel. Continue reading