High tech is increasingly high profile as the pace of innovation continues to accelerate across industries—and foodservice is no exception. Consumers eat up the speed and convenience it offers; operators hunger for the higher margins it could provide.
More mouths to feed, different foodservice needs. While millennials may seem renowned primarily as a coveted youth demographic, the fact is they’re maturing—and their foodservice needs are evolving.
Bakery products continue to make a lot of bread for retailers and foodservice operators who rely on them to help feed the bottom line. In fact, bakery products compose 2.1% of the U.S. gross domestic product—about $311 billion in total economic output.1
Consumer demand for ice cream never seems to cool down. Summer may be the season when it’s an especially hot seller, but the perennial favorite seems to scoop up tons of business all year round.
Breakfast is on roll, with sandwiches normally limited to morning menus serving up sales across dayparts,according to the market research firm Datassential. From French toast sandwich concepts to croque madame varieties, sandwiches crafted with ingredients typically associated with breakfast are making sales sizzle round the clock.