Datassential reveals a sneak peek into food and beverage trends anticipated for 2027, highlighting emerging flavors and influences that will shape the industry landscape.

Datassential reveals that although beef production costs have risen by 44% since 2023, the cost of a restaurant burger hasn’t increased as dramatically. Experts say this is because food costs only det...

Datassential elevates Megan Lynberg and Amanda Torgerson to strengthen its commercial leadership, focusing on customer-centric strategies in the food industry.

In-N-Out was just named America’s most craved chain in a new Datassential poll for its quality, service, and loyal fanbase.

Texas Roadhouse was just named America’s best restaurant experience in a new Datassential poll for 2025.

Chick-fil-A was just named America’s favorite restaurant chain in Datassential’s new 2025 ranking report.

目前没有针对“美国非连锁（独立）汉堡店或三明治店”接企业团餐（corporate catering）的精确、权威统计比例，以及团餐在其营收/盈利中的具体占比数据。 公开的行业报告（如National Restaurant Association、Technomic、Datassential、IBISWorld、CHD Expert等）很少按“非连锁 + 汉堡/三明治细分 + 企业团餐”这样细粒度拆分。以下是最接近、可参考的权威或行业数据汇总。 接团餐（尤其企业团餐）的比例 National Restaurant Association（NRA）数据：约70%的快餐（quick-service）餐厅提供场外catering；家庭/休闲餐饮约一半，高端餐饮约2/3。汉堡和三明治店多属有限服务（LSR）或快休闲（fast casual），可参考这一区间。 TouchBistro 2024 State of Restaurants报告：约54%的餐厅计划新增catering服务（当时作为提升营收的首选方式之一），反映独立店也在积极跟进。 ezCater等平台观察：独立和小连锁餐厅兴趣明显上升，平台每周接到约250家小餐厅咨询；企业客户更偏好本地独立店。独立店因菜单灵活、可定制，更容易承接企业订单。 汉堡/三明治细分：连锁主导（汉堡连锁占比极高，三明治连锁约90%+），独立店数量少但灵活性高。企业团餐需求随回办公室趋势回升，独立店参与度在增加，但无精确“已接入比例”。 团餐占营收和盈利的比例 全行业：NRA估计catering约占美国餐厅总营收约10%（2023 State of the Restaurant Industry）。对企业团餐占比更高的城市/写字楼周边店会更高。 独立/类似业态（如deli三明治店）： 行业基准约15-25%营收来自catering（城市店可达20-30%，郊区10-20%）。 独立店通常高于连锁（独立常超25%，表现强的可达30%+），因为可灵活定制、建立企业客户关系。企业客户常占catering的50-80%（城市更高）。 具体例子与区间： 快休闲/三明治相关：Panera约8%，Corner Bakery约20%；部分独立或小品牌目标/实现15-20%。 QSR整体：积极做catering的店常见5-10%营收，高密度写字楼区域或专注店可更高。 三明治店财务模型常见假设：catering占5-20%营收，能显著提升客单价和吞吐量。 盈利贡献：团餐通常利润率高于普通堂食/外卖。原因包括：订单大（平均常$300-400+，是普通订单的9-10倍）、固定成本分摊好、人工占比相对低（虽有配送/包装成本）。行业反馈常称其为“高margin渠道”或“revenue gravy”；独立店通过直接渠道（而非高佣金平台）可进一步提升净利。无统一“盈利占比”权威数字，但多数报告强调其对整体利润贡献显著高于其营收占比。 权威来源与局限 主要参考： National Restaurant Association（行业营收占比、提供服务比例）。 Technomic / Catersource（catering市场规模约$40-70亿级别，餐厅占一部分）。 TouchBistro、ezCater、BusinessDojo等（独立店和deli基准、增长趋势）。 其他如IBISWorld、CHD Expert提供整体独立餐厅或汉堡/三明治店数量/结构，但不拆分catering。 局限：数据多为整体餐厅、快餐或deli，而非精确“非连锁汉堡/三明治”。独立店定义通常为少于10家店。疫情后回办公室推动企业团餐增长，独立店参与度上升，但细分统计仍稀缺。若需更精准，可查阅付费报告（NRA Operations Data Abstract、Technomic catering专项）或联系行业协会/市场研究公司定制。 总体来看，非连锁汉堡/三明治店接企业团餐的比例估计在半数以上（参考QSR 70%区间），积极运营的店团餐常占营收10-25%（独立店偏高），并对利润贡献突出。实际因位置（城市写字楼周边更高）、运营投入差异很大。

Once known as a regional Mexican food, birria now appears on 3.7% of U.S. menus, according to Datassential.

What is Gen Z craving on campus? Discover the latest global cuisines and “gateway flavors” driving college and university foodservice trends in this episode of “Cooked or Cooking.” In this video, Renee Wege (Strategist and Senior Publications Manager at Datassential) shares exclusive menu analysis data […] The post Gen Z Food Trends: Global Flavors in College & University Dining appeared first on CIA ProChef.

Global food and beverage data intelligence firm, Datassential, has outlined three key beer trends for the coming year.

Once known as a regional Mexican food, birria now appears on 3.7% of U.S. menus, according to Datassential.

Once known as a regional Mexican food, birria now appears on 3.7% of U.S. menus, according to Datassential.

This eliminates the traditional disconnect between what consumers are talking about and what is actually gaining traction in restaurants and retail, replacing guesswork with a clear, data-backed understanding of when and how to act.

Once known as a regional Mexican food, birria now appears on 3.7% of U.S. menus, according to Datassential.

‘If we’re not talking to consumers about seafood, and those LTO promotions aren’t there, it becomes a lot harder to get them excited about it’ — Datassential vice president of customer experience Kelley Fechner

According to a February 2026 report from food industry research firm Datassential, more than 7 in 10 consumers skipped at least one traditional meal in the past month. That’s not a small subset of busy professionals or college students surviving on coffee. It’s the majority of American adults.

Although ube has been a staple ingredient in Filipino cuisine for generations, the purple root vegetable has recently proliferated across social media and café menus worldwide. Ube was named the 2024 Flavour of the Year by major flavour and fragrance producer, T.Hasegawa, and bright purple drinks are now making even a bigger splash. Datassential predicted […] The post Is ube a lasting flavour trend in coffee shops? appeared first on Perfect Daily Grind.

Once known as a regional Mexican food, birria now appears on 3.7% of U.S. menus, according to Datassential.

Seaweed has grown significantly on U.S. menus over the past four years, according to Datassential menu trend data. The shift reflects growing demand for ingredients that deliver both flavor and function. For operators, the takeaway is clear: versatile ingredients with strong flavor payoff... The post Seaweed Moves Beyond Sushi appeared first on Total Food Service.