Operators have increasingly turned to limited time offers in recent years to entice customers and spur sales. In fact, Technomic research indicates that LTO launches among the biggest 500 chain restaurant and retail operations grew 64% from 2014 to 2019.1
Topics: Merchandising, Promotions, Independents, Family Restaurant, Takeout, Quick Service Restaurant, Casual Dining Restaurant, Delivery, National, Custards/Cheesecakes, Cookies/Bars/Snacks, Ice Cream Desserts, Main Dishes, Dessert, Chocolate, CHIPS AHOY!, OREO, Cookies, Dessert Ingredients, Grab-and-Go, Convenience, Foodservice Industry, Menu, Creative Inspiration, Customer Experience, Consumer, Flavors & Ingredients, Menu Strategy, Food & Beverage, Packaging, Sales & Profitability, Drive-Thru, COVID-19, Coronavirus, Curbside Pickup, Fast-Casual Restaurant, Branded Ingredients, Flavor Profiles, Consumer Behavior, Indulgence, Limited Time Offers (LTOs), Dips/Spreads/Sauces, Sandwiches/Burgers, Prepackaged, Nostalgia
Snacking has become increasingly popular in recent years—and shows no signs of slowing down.
In 2018, 80% of consumers snacked at least once a day.1 Two years later, 88% of adults surveyed for Mondelēz International’s 2020 State of Snacking™ report said they were noshing between meals just as much as—or more than—they did in 2019.2
Topics: Millennials, Trends, Promotions, Marketing & Communications, Side Dishes, Quick Service Restaurant, Appetizers/Snacks, Snack, Gen Z, Gen X, Baby Boomers, Gum & Candy, Single-Serve, OREO, Dessert Ingredients, Foodservice Industry, Menu, Consumer, Demographic, Flavors & Ingredients, Menu Strategy, Retail, Operations, COVID-19, Coronavirus, Fast-Casual Restaurant, Branded Ingredients, Mashups, Flavor Profiles, Personalization, Consumer Behavior, Value, Indulgence, Customization, Limited Time Offers (LTOs)
As government restrictions on restaurant operations loosen, the industry seems to have shifted focus from eating as few losses as possible to feeding the bottom line. Opportunities and challenges abound in this transitional period of social distancing, hypervigilant hygiene, and dependence on delivery and takeout. The “new normal” of modified operations and changing consumer demands is here for the long haul, even as much of it continues to evolve.
Pumpkin spice sure is nice, signaling the start of the holiday season and boosting business for foodservice operators across America, where the love affair with the perennial fall flavor seems to pile up sales like so much foliage.
America is the land of the free and the home of the snackers, where snacking has undergone such explosive growth that nearly half the country consumes two to three snacks daily.1 According to research from NPD Group, millennials and baby boomers snacked a combined total of 173.5 billion times in 2015 alone.1
With such a spectacular, ooh-and-ahh-worthy display of consumption, it makes sense for foodservice operators to explore the consumer segments that have made snacking so prevalent it has started to replace traditional meals, as shown by the steady rise of on-the-go breakfast bars.1 SmartBrief reports that snack bar sales skyrocketed nearly 50% between 2014 and 2016, helping to give rise to the trend of high-protein meat- or seed-based snack sticks—part of the larger trend of portable foods with better-for-you appeal.2