The Hartman Group’s weekly food and beverage industry newsletter delivers the latest data, insights and thought-provoking analysis about the trends and consumer behaviors reshaping todays – and tomorrow’s food and beverage culture.

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Center Store Alert: Chipotle "Simply Leads the Way" Again

Chipotles recent decision to reformulate its tortillas to a 100 percent natural standard poses an interesting question for makers and marketers of ingredients, sauces and other meal staples in retail grocery.

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Millennial Food Shoppers And Diners: Spontaneous. Flexible. Contradictory.

The Hartman Groups national syndicated research details how Americas Millennial generation has become a barometer for the future of food and beverage culture.

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Now Here's A Trend That Could Be Cool: Premium Ice

Mention ice and one might conjure up images of conventional bags of ice sold in grocery or convenience stores. It seems like a category frozen in cultural time as well as within its distribution system.

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When Food-Shopping Habits Converge With Dining-Out Habits: The Rise in Demand for Fresh, Healthy and Sustainable Options

Whether eating in home or away from home, consumers today, pursue new experiences and food and flavor distinctions such as fresh, local, organic and natural.

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The Sharing Economy Is Now Invading Our Kitchens

There are alternatives to not having to cook at home or leave the house for a restaurant-quality meal, but would you allow a total stranger into your home and kitchen, even if he or she is a trained chef? Food culture is not immune to disruptive...

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Innovation and Digital Food Landscape, Part Two: Home Meal Delivery

Industrialization led to the creation of an entire category of household appliances, and labor-saving devices, tools and gadgets, all designed to make domestic life easier and less burdensome.

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Innovation and Digital Food Landscape, Part One: Lessons of Dinosaur Entertainment Industries and Digital Food Start-ups

Digital-based food start-ups (currently the media darlings of the investment community) generated more than $200 million in venture capital investments in Q1 of 2014 alone.

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Where to eat? Food service enters the knowledge economy

“Where to eat?” That’s the question we ask now, often before “what to eat?” There’s also a set of questions that tend to come after “what to eat?” They are: “Where was my food grown, how was it grown, who grew it, and what will it do to my health...

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Sustainability when eating out: A Q&A with a food service industry visionary

The Hartman Group’s ethnographers head into the field for the syndicated research “Diners’ Changing Behaviors: Sustainability, Wellness and Where to Eat” with the progressive food consultancy Changing Tastes, we sat down with its founder, Arlin...

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Adventures in food service dining: “Tastes of the World”

FEAST was one of dozens of food service venues featured during a weeklong inspirational gathering of culinary professionals at UMass Amherst this summer called “Tastes of the World Chef Culinary Conference.” Some shared stories about successes...

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FOOD SHOPPING IN AMERICA 2017

As leaders in the study of American food culture, The Hartman Group has been tracking how Americans shop for food since the 1990s. From one-stop shopping to multichannel shopping to online markets and click-and-collect, we continue to track consumers’ evolving perceptions, needs, habits and relationships with food retailers. New to the 2017 report is a special section on the expansion of the discount grocery channel, the emerging fresh-format channel and smaller-footprint retail formats.

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