News/Press

Sales of meat alternatives in restaurants have increased by 268 percent from 2018 to 2019 (compared to a 21.7 percent increase in the year prior), according to a recent analysis by food industry organization Dining Alliance.

We’re well past trendy status when it comes to diners eating less meat. In fact, while few consumers identify as vegetarian or vegan, 67% consider plant-based foods or beverages to be healthy, and these items can drive purchases among a majority (58%) of consumers.

The hospitality industry, including restaurants, was ranked in the bottom of the pack in terms of its application and broad usage of technology.

Christina Donahue of Dining Alliance shares insights and data from our members purchases to highlight industry trends and changes impacting the foodservice industry in 2019.

Customer demand means operators are pursuing more meatless alternatives

Restaurant C-Suite Magazine released its 2019 trends edition in its Winter 2019 issue. Learn about restaurant and food trends, including robots, Aussie influence, nutrition of the sea and coffee cascara brews. The future of foodservice is here and voice ordering tech is part of it. Read about 2019 supply chain trends and how franchisors and franchisees can improve their relationships.

US-based group purchasing organisation (GPO) for food service operators Dining Alliance has introduced Buyers Edge platform for the food service industry.

4 ways to outsmart your competition when you’re a David in a world of Goliaths. Dining Alliance works with Davio’s

Alex Stone of ABC News talks with President Christina Davie Donahue of Dining Alliance about the rise of technology in the restaurant industry and how Dining Alliance can help smaller restaurants during this change.

From Boston to LA: Labor Issues Top of Mind for Restaurant Operators