2016 Food Trends Series: #8 Eating Out is the New Eating In

Millennial experimentation in the kitchen is hitting an all time high.

For the first time, expenditures on away-from-home eating are higher than food at-home ($50.4 billion on foodservice vs. $50.2 billion on groceries). Grocery stores and c-stores are starting to leap ahead in the “away-from-home” category. Trends include expanded food courts in grocery stores
and meal starter kits that add convenience, but still allow
for customization. The farmers’ Market boom is leveling
off with the introduction of home-delivered meals from companies such as Door to Door OrganicsTM, PlatedTM and Blue ApronTM. The focus is on more fresh, healthful foods, hyper-personalization and less waste as you receive only the portion you need to make the meal.

This is part #8 of our 2016 Millennial Food Trends Series. As we introduced in week 1, the emergence of the Millennial Mindset® is starting to shape how all generations look at products being consumed today.  With this in mind, our team read through piles of trends reports including Huffington Post, Food Navigator, Nation’s Restaurant News, Kantar, Fuse Marketing, Convenience Store Decisions, Mintel and many more to pull forward the trends worth paying attention to. It all leads to one extremely important insight: Brands and manufacturers must strive to have “sympathy,” which is deeper than just having “empathy.”


Brad is an expert in private label and challenger brand food marketing for Barkley, an integrated marketing and advertising agency. He specializes in working with manufacturing-driven food companies that have aspirations to develop a consumer insight-led strategies to help drive innovation and growth.

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