Case Studies and Insights

Included below are the case studies and surveys from both the 2015 and 2016 Menus of Change reports. We encourage you to share on Twitter, simply by clicking on the Twitter icon. You'll be able to include your comments in your tweet.

If you have suggestions for future case studies, please feel free to contact us.

Business Strategy

A remarkable 87 percent of respondents to the 2016 survey had acted on the guidance provided by Menus of Change.

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Lifestyle of Health and Sustainability (LOHAS) is already a $150-billion supermarket business and is resonating with at least one third of American consumers.

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The Produce Marketing Association finds a perfect partner in Hollywood. Get ready to see how your kid’s favorite TV shows will encourage them to eat their vegetables!

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With a well-trained service staff; good stories about fresh, local products; and superior quality, Luke’s Lobsters finds that customers are willing to pay “what the food is really worth,” even in a fast casual setting.

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Consumers receive information about nutrition and sustainability from an often overwhelming number of sources . . . the ideas are often at odds, and it’s easy to understand why confusion runs high.

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Chefs have long looked at opening casual restaurants as a way to support their flagship fine-dining institutions. In the Last year, however, many of the country’s leading chefs have turned to fast food, often with a plant-forward focus.

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The leading foodservice management and support services company announced in February that it has adopted four new initiatives based on the Menus of Change Principles of Healthy, Sustainable Menus.

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Will diners continue to spend more of their money at restaurants that carefully select the food they serve, feature more plant-forward dishes, and cook it fresh? The smart money says they will. The fast money does as well . . .

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It seemed that 2014 would go down as “The Year of Food Waste Awareness,” but then 2015 hit, and reducing food waste is now even more firmly mainstream.

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Each year, we survey conference attendees to learn how they use the insights gained at the conference. Below are the results from the 2014 conference.

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Stanford’s culinary team plans its menus and messages to students with their performance at both their mental and physical peak in mind. Toward this end, Residential & Dining Enterprises developed the Performance Dining @ Stanford initiative as it was gearing up to build the school’s first new dining hall in 20 years.

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CAVA GRILL


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Cava Grill admittedly targets health-conscious consumers, but it does so in a unique way. Its marketing is not focused on eating a light meal, or eating its food because it seems like something one should do, but rather something one wants to do, thanks to an emphasis on flavor (that happens to come from many plant ingredients).

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