Commercial
September 22, 2021
In 2020, the foodservice industry experienced its sharpest sales decline in history, due in part to the COVID-19 pandemic. Signs indicate sales are on the rise within the sector. However, ongoing labor shortages may be preventing some operators from reaching their pre-pandemic volume level. Turnover rates have reached 144% at limited-service establishments and 106% at full-service restaurants—which are operating with six fewer employees in the back of the house and roughly three less front-of-house workers than in 2019.Popular in Commercial
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Consumers want sustainable options—which micro market and vending service providers can supply via recycled, compostable and other types of packaging.
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Consumers’ taste for snacks has increased—find out how you can meet the demand for between-meal menu items.
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Discover which flavor, format and other breakfast trends today’s consumers want commercial and noncommercial foodservice, micro market and vending operators to provide.
Taking the Cake: Trending Flavors That Will Boost Dessert Sales
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Tapping into trending tastes and ingredients can help you offer buzzworthy desserts, which will make your menu stand out from the competition.
Under Wraps: What’s Next for Off-Premises Packaging?
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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
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Find out how ghost kitchens are helping both established restaurants and new dining concepts make delivery a cost-effective option.
A Downturn’s Upside: Coronavirus Crisis Causes Outbreak of Good News and Goodwill at Foodservice Operations
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Restaurants are stepping up to the plate during the COVID-19 pandemic to help others. Explore a few examples of goodwill that have emerged from the crisis.