Culinary Visions® explored the future of food in America through multiple comprehensive consumer studies, including the Mindful Dining Initiative®, Understanding Pandemic Era Consumers, New World Dining Trends, Conference Beat®reports and collected insights from in-depth interviews with culinary professionals.
Original research, long term study initiatives and insights from Culinary Visions have been presented at global trade conferences and are often published by leading trade publications, the business press and industry associations.
The Dining Evolution
Culinary Visions® surveyed over 2,000 consumers in March 2022 about specific aspects of their food and dining experiences at home and away from home. Insight from the study provides a glimpse at post pandemic food and dining lifestyles. Consumers are enjoying food adventure and looking to professional chefs for inspiration.
Deli Trends to Watch Post-Pandemic
Culinary Visions® fielded a series of studies beginning in early summer 2020 and continuing through winter 2022 to assess consumers’ experiences and changing habits related to food and dining at home and away from home. More than 2,000 consumers were surveyed in each wave of the study. Findings pointed to some significant opportunities for supermarket delis that are likely to stand the test of time.
New World Dining Trends
Culinary Visions® conducted a series of surveys beginning in the early days of the global pandemic to assess its impact on food and dining trends. Since summer of 2020, over 6,000 consumers have been surveyed. This latest nationwide study sheds lights on trends likely to define the new normal and influence the future of food and dining in America.
Understanding Pandemic-Era Consumers 2021 – Expanded Insights for Foodservice Professionals
Culinary Visions® began surveying consumers nationwide in summer 2020 to gain a better understanding of the dining expectations, attitudes and tendencies of pandemic-era consumers. Since then over 4,000 consumers have been surveyed. This report focuses on the second wave of the study that included a nationwide sample of 2,000+ consumers. Current plans are to reach out to consumers again in Spring 2021.
The Mindful Dining Initiative® – Covid-Conscious Consumers Drive A Dining Evolution
Culinary Visions® surveyed 2649 participants ranging from ages under 18 to 55+ from across the United States about their attitudes towards healthy diets, ethical eating, and dining attitudes as part of the Mindful Dining series. This study uses cumulative data from two prior waves of the study to track the evolution of consumer behaviors and attitudes.
Covid-Conscious Consumers Drive A Dining Evolution
Culinary Visions conducted a nationwide consumer survey with more than 2000 consumers to gain a better understanding of the dining expectations, attitudes and tendencies of pandemic-era consumers away from home. The survey delves into the ways in which pandemic-related restrictions are likely to continue to affect consumers’ lives and the ways in which foodservice providers can meet their evolving needs. The first wave of this study was fielded in June 2020 and successive waves are planned for late fall 2020 and early 2021 to track evolving behaviors and attitudes of U.S. consumers.
Catering For Food Centric Lifestyles
Culinary Visions launched an online survey to 1,528 U.S. consumers who were responsible for ordering catering for a group of more than six people in the past year to explore their experiences. Results from this study were compared to results of the same study conducted a decade earlier in 2010 with respondents who met the same profile. Culinary Visions found that more people than ever are ordering food for group occasions, and with that increase comes a rise in expectations for the convenience and quality of catered food options.
The Modern Hospitality Study surveyed 2,000 Americans, ages 18-55+, about their preferences and interest regarding modern hospitality trends dealing with technology, community and atmosphere, and the personalization of food. In-depth secondary research and consumer interviews were conducted to focus areas of inquiry. This study from Culinary Visions explores how modern hospitality and foodservice trends drive consumer preferences to patronize hotels and resorts for business, pleasure, and everyday.
Hot Spots & Hidden Treasures Restaurant Guide 2019
A CHICAGO CULINARY ADVENTURE
We are delighted to welcome you to Chicago for the National Restaurant Association Show, and we want to share some of our favorite places with you to help you enjoy our city even more. There are always plenty of hot new restaurants, and we cut through the clutter to tell you about the places worthy of your attention.
Our 2019 edition includes a special section on Atypical Concepts where you will find restaurants, gourmet retail stores and fast casual concepts to explore for inspiration, indulgence or relaxation with your friends in the industry. Feel free to tell us about your adventures and favorites you’ve enjoyed during your stay.
Cottage Cheese Reimagined
This project was created to demonstrate Culinary Visions’ unique ability to reimagine time-honored products with on-trend culinary ideas that appeal to modern consumers in a whole new way. The project explores the possibility that cottage cheese may be the next trendy food, similar to the rise in popularity of yogurt and hummus. Culinary Visions chefs created the recipe concepts that were tested with more than 1,800 consumers nationwide.
The Cannabis Products project was created to reveal insights on the future of cannabis in the food industry by surveying 1,938 consumers. The study reflects Culinary Visions’ distinct ability to anticipate trends in foodservice. This report explores consumers’ interest in various cannabis-infused products and cannabis-related experiences, while also gauging consumer knowledge and motivations.
Culinary Visions collected insights from culinary professionals, scoured more than a dozen trade conferences and surveyed over 5,000 consumers to learn about the foods and flavors most likely to captivate consumers this coming year. This year, the conversation was as much about the ingredients and those involved in bringing food to the table as it was about the meal itself. Using consumer studies, Culinary Visions found that consumers believe that food and beverage play a crucial role in their never-ending quest for healthy balance with a hectic lifestyle.
The 2018 Fresh Perspectives Study examines existing consumer perceptions on what defines freshness when shopping for groceries, eating away from home and while on the go. In this study, 1,500 US consumers nationwide reported their opinions and purchasing motivations toward fresh food. Topics from The Fresh Perspectives Report include an analysis of fresh definition, fresh merchandising cues and the importance of convenience.
The Global Indulgence Study examines various choices consumers make w hen eating desserts outside the home and what influences these choices. With 2,000 total survey respondents, data was collected from five countries: the United States, the United Kingdom, France, Italy, and Germany. The study further provides a cross-country analysis of consumer behaviors and attitudes that reflect global differences in indulgence preferences.
Ethics On the Go
The Mindful Dining™ Initiative, an ongoing body of work from Culinary Visions, examines consumer attitudes towards ethics-based dining choices outside the home. In this study, over 1,500 US consumers were surveyed about their attitudes towards ethical eating choices that impacted their behavior for convenience and portable food purchases. Topics from the “Ethics On the Go” report include snacking, quality ingredients and natural foods.
The 2018 Mindful Dining Study examines consumer attitudes towards ethics-based dining choices outside the home and is part of the Mindful Dining™ Initiative. In this study, over 1,500 US consumers were surveyed about their attitudes towards ethical eating choices that impacted their behavior for food purchase and dining decisions. The study, titled “Mindful Dining,” was published in March 2018. Topics include healthfulness, quality ingredients, natural foods and group dynamics.