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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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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When the cupcake crumbles

Blinded by its lines out the door, Crumbs and its investors forgot a cardinal rule of specialty food. While it’s not nice to shake a finger at nascent public companies whose dreams have been cast against the rocks, there are a few things food...

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Millennial Consumers: A Barometer for the Future of Food Culture

Millennials are leaving indelible footprints on the marketplace. They are eclipsing Baby Boomers in numbers and importance. As a demographic group, Millennials (27 percent of the population) are more numerous than Boomers and are projected to...

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The Snack Opportunity for Restaurants

In the past 24 hours, 92 percent of the U.S. adult population had a snack. These formerly minor events now represent half of all eating occasions, and although food is available on almost every corner from food trucks to clothing stores, 80...

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Food Trucks: Harbingers of Flavors on the Horizon

It’s not like they’re new. Food trucks have been around for more than a century, initially as chuck wagons for ranchers driving cattle. They were popularized decades ago by Californians smitten with the taco truck culture imported by Mexican...

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Snacks Become Mini-Meals: How Food Companies Can Keep Up

At first glance, modern American eating patterns appear to be all over the place. People decide in the morning to eat leftovers for dinner, then change their minds midday and look forward to takeout instead, after which they see a coupon for a...

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FOOD IS EVERYWHERE: Fine Dining by Ralph Lauren, Brooks Brothers…What Next?

Remember when it was really cool to get Swedish meatballs at Ikea and a hot dog and soda at Costco Wholesale for $1.50? Okay, those things are still cool.

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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.

DOWNLOAD REPORT OVERVIEW AND ORDER FORM »

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