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Our blog, tenacious plate serves up the latest insights, expertise and trends in the food industry, as well as our own proprietary research on cutting-edge topics.

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special edition: tfgTouchpoints™ 2021

how to reach noncommercial operators with content

This special report brings together survey results from a broad cross-section of noncommercial operators and looks at what noncommercial operators want to know, where they seek information, how they like to receive content and more.

Download tfgTouchpoints report.

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pros seek information across channels

PRINT vs ONLINE

Commercial and noncommercial operators seek information in print and online in equal measure. Podcasts and webinars are growing quickly. Two-thirds attended a webinar in 2019, compared with one-third in 2018.

plant-based options grow

61% of OPERATORS

61% of operators offer “meat-like” options that mimic the taste and texture of meat. Noncommercial operators, especially at colleges, hospitals and offices, are significantly more invested in plant-based menu items than commercial operators. Download tfgTouchpoints report.

Age matters

SOCIAL DIFFERENCES

Generational differences affect operators as well as consumers, who have distinct preferences for receiving information. Operators who use social media as a source of information: 55% under 40 and 35% over 40. Download tfgTouchpoints report.

inspiration pays off

TOP FIVE FACTORS

The top 5 factors that motivate foodservice operators to inquire about or purchase a food and beverage product seen in an advertisement are:

look of
the product

Inspires
them

Demonstrates
versatility

Introduces a
new product

Provides
recipe ideas

1 US Census Bureau data via Quartz, “No one cooks anymore,” 6/14/2015