NOURISH BLOG

The value data and technology provide is undeniable. Powered by data-driven insights, we can give our teams and clients actionable ways to improve consumer experiences.

What would it look like for a global brand to scale a boutique pizza operation? We sought to answer that question when we met a pizza we couldn’t resist.

While America has been focused on catering to millennials, Gen Z grew up quickly.  Our research reveals the acute differences in desires between the two generations that will soon encompass the workplace.

A company culture and the amenities offered can have an outsized impact on current and prospective employees. Read how workplace amenities impact employee attraction and retention.

Consumers love all things breakfast (and brunch), and they’re looking for it at all times of day. Read how our industry can capitalize on this growing trend—and its endless opportunities for innovation.

At Aramark, our c-stores have also evolved as we continue to uncover new ways to satisfy consumer needs. Over the years, our chief learning has been that adaptability is key. Consumer desires are constantly changing and our stores must be able to shift what they offer to match.

Threading a company’s mission and value into the business dining experiences builds upon the corporate culture as a whole. By bringing in local options, your business dining offering can help employees feel more connected.

As the U.S. grows more diverse, younger generations are embracing what’s known as second-generation American food. Our goal is to serve up authentic meals that strike the right balance of tradition and trend.

How do you focus on the convenience consumers want while not compromising on personalization? We focus on the experience surrounding the technology to guide our decisions, instead of letting the technology drive the consumer experience.

In our collaboration with Drexel University Food Lab, Center for Food and Hospitality Management, students created vegan and vegetarian recipes for our menus. We gained a fresh perspective straight from our target audience, while they learned how to innovate at scale.

When our customers experiment or adopt eating styles based on food groups, our offerings need to be flexible enough to deliver. We spoke with several chefs for their perspectives on personalization and current trends.

What do modern consumers think about plant-forward eating? We surveyed over 5,200 people across the country to understand their attitudes, current behaviors and decision drivers.