USDA 2003 OUTLOOK: ERS forecasts strong sales, prices
- Relative Salience in Consumer Decisions. Leclerc, France // Advances in Consumer Research;2002, Vol. 29 Issue 1, p59
Discusses the relative salience of information and the consumer choice outcomes in consumer decisions. Proposal of a status of an item within a category more salient than the status of the category; Comparison of affect-poor objects and affect-rich objects; Provision of salience of the position.
- A New Perspective On Choice. Rassuli, Kathleen M.; Harrell, Gilbert D. // Advances in Consumer Research;1990, Vol. 17 Issue 1, p737
A variety of consumer researchers have suggested changes in the way we approach the study of consumer behavior. Part of the discontent with the present approach may lie in the limitations of modeling brand choice ~ the definition of attributes, the approach to dymanics and in the directionality...
- FOOD. Binelli, Brianne // Foodservice & Hospitality;Jan2012, Vol. 44 Issue 11, p26
The article focuses on the food trends in the foodservice industry in Canada. Michael Bonacini talks about the idea of sourcing locally as the most viable option to cope up with the trends in the food sector while nutritionist Katie Jessop tackles on the importance of reducing the amount of...
- Proof Pays for Everyone. ISHMAEL, WES // BEEF;Apr2014, Vol. 50 Issue 8, p28
The article cites McDonald's Corp., fast food chain restaurant, which announces that it wants to start buying verified sustainable beef in 2016. According to the company's vice president of global sustainability, Bob Langert, beef is at the core of what they past, present and future. He mentions...
- SFM panel discusses, predicts future trends for foodservice. // Nation's Restaurant News;10/11/99, Vol. 33 Issue 41, p22
Presents an expert panel's views on future market prospects for the United States foodservice sector. Food profiles favored by consumers; Types of foods that will fit the profiles preferred by patrons; Types of venues where those foods will be prepared and served.
- Fast Forward. // Restaurant Business;01/01/2000, Vol. 99 Issue 1, p16
Discusses changes that are building in the United States foodservice industry in the 21st century. Where consumers want their restaurants to be; Changes in consumers' preferences on what to eat and drink; Technological advances that will help operators oblige to patrons' demands.
- KICKING IT UP A NOTCH. // Foodservice & Hospitality;Jan2012, Vol. 44 Issue 11, p5
The article reports on the result of the study conducted by Technomic research firm in Chicago, Illinois which reveals that more than half of the consumers prefer to visit restaurants that offer innovative flavours.
- Trainwreck food stall is a smash in China. // Grocer;8/22/2015, p57
The article features the trainwreck food stall in Changchun, China that is gaining popularity among passers-by.
- Consumption, preferences, and the evolutionary agenda. Metcalfe, J.S. // Journal of Evolutionary Economics;2001, Vol. 11 Issue 1, p37
Abstract. The purpose of this paper is to provide a preliminary evolutionary account of preferences, consumption and demand. This is particularly relevant for the study of innovation which offers consumers the opportunity to develop new behaviours. The paper approaches this question in two...