Business & Industry
The Breakroom: A Social and Business Destination
March 16, 2023
Employers look to operators to promote social connection and business engagement.
Consumer Snacking Is Mindful, Not One-Size-Fits-All
February 23, 2023
Consumers are taking a more mindful approach to determine their snacking preferences. Our State of Snacking report studied consumer preferences from around the world.
Leveraging TikTok’s Influence in the Foodservice Industry
November 3, 2022
With short videos and a sizable foodie fan base, TikTok can be an effective way to promote their menu items and other dining experience aspects.
Time-Honored Elements from Latin Cuisine Are Enhancing Dessert Menus
July 5, 2022
Find out what traditional flavors from cuisine that originated in Mexico and other Latin countries are being incorporated into today’s desserts.
How Noncommercial Operators Can Maximize Sales With Prepackaged Snacks
November 18, 2021
The demand for prepackaged snacks rose during the pandemic. Offering them after it will potentially increase healthcare and hotel operators’ sales.
Bite to Treat: Building the Best Between-Meal Snack Menu
October 28, 2021
Consumers’ taste for snacks has increased—find out how you can meet the demand for between-meal menu items.
Labor Challenges and the Impact They’re Having on the Road to Recovery
September 22, 2021
Commercial and noncommercial foodservice sales seem poised to increase—if labor issues don’t derail operations and profitability.
Time-Tested: Which Pandemic Practices Could Become Permanent?
August 26, 2021
Find out what adjustments operators across the country made during the pandemic—and how those moves are now helping them increase business.
Power Breakfast: What Consumers Want (Now) from This All-Important Meal
July 29, 2021
Discover which flavor, format and other breakfast trends today’s consumers want commercial and noncommercial foodservice, micro market and vending operators to provide.
Under Wraps: What’s Next for Off-Premises Packaging?
May 20, 2021
Restaurants met evolving off-premises packaging needs last year. But are they ready to address new outdoor dining demands this summer?
The Rise of Ghost Kitchens: What to Know
April 29, 2021
Find out how ghost kitchens are helping both established restaurants and new dining concepts make delivery a cost-effective option.
Restaurants Shift Gears on Reopening, Turn to Off-Premises as COVID-19 Cases Pick Up
August 11, 2020
The resurgence of COVID-19 in some states has made restaurant operations rethink resuming dine-in services. Explore the ramifications of re-closing.
Reopening and Rethinking: Foodservice Steps Up to the Post-Coronavirus Plate
June 16, 2020
While restaurants are reopening, COVID-19 has long-term ramifications for the industry. Learn how foodservice operations are adapting to the new normal.
Forward Thinking for Healthy Back-to-School Food Options
July 28, 2016
With the introduction of federally mandated policies and a growing public awareness of the importance of good nutrition, schools have been scrambling
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