American diners are ordering alternative proteins when they go to restaurants, but don’t count out the hamburger. That’s one conclusion from the Chicago-based market research firm Mintel, whose foodservice team identified and analyzed five trends in the U.S. foodservice industry. The trends hold implications for dairy processors that serve, or wish to serve, this segment.
Mintel Director of Foodservice Paul Pendola said, “In 2016, we’ll see personalization, authenticity and revolutionary new food and drink concepts shape the industry with diner preferences and perceptions front-and-center. Restaurants and brands must continue to understand what motivates consumers to dine out and how to attract those who plan on spending less in the year ahead.”