Nine in 10 adults now snack more often than before the COVID-19 pandemic1—and due to efforts to limit close contact to reduce the virus’ spread, prepackaged items have become a popular choice.
Foodservice provider Morrison Healthcare, which works with more than 800 hospitals and healthcare systems, has seen a notable uptick in prepackaged snack interest during the past 18 months—although Jeffrey Quasha, Morrison’s director of retail culinary innovation, says customers have actually been drawn to prepackaged options for several years.
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Topics:
Snacking,
Vending,
Noncommercial,
Specialty Coffee Shop,
Business & Industry,
College & University,
Healthcare,
Lodging,
Commercial,
Snack,
Single-Serve,
belVita Breakfast Biscuits,
OREO,
Senior Living,
Grab-and-Go,
Labor,
Convenience,
Foodservice Industry,
Menu,
Customer Experience,
Flavors & Ingredients,
Food & Beverage,
Micro Markets & Vending,
Packaging,
Sales & Profitability,
Operations,
Coronavirus,
Indulgence,
Limited Time Offers (LTOs),
Prepackaged,
Safety & Sanitation,
Food Waste,
Waste Reduction,
Functional,
Healthful,
Micro Market,
Cafeteria,
Office Coffee Service (OCS),
Healthful Snacking,
Grocery,
State of SnackingTM Report
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.
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Topics:
Technology,
Noncommercial,
Promotions,
Family Restaurant,
Business & Industry,
Healthcare,
Commercial,
Casual Dining Restaurant,
Grab-and-Go,
Labor,
Foodservice Industry,
Menu,
Customer Experience,
Menu Strategy,
Retail,
Sales & Profitability,
Recruitment & Retention,
COVID-19,
Coronavirus,
Off-Premises,
Limited Time Offers (LTOs),
Prepackaged,
Digital/Online Ordering,
Touchless,
On-Premises,
Foodservice,
Workplace,
Contactless Payments
Over the past year and a half, operators have addressed emerging pandemic-related consumer preference, safety and other needs by introducing innovative menu and operational changes—and a number have shown some staying power.
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Topics:
Technology,
Promotions,
Marketing & Communications,
Mobile,
Independents,
Family Restaurant,
Takeout,
Business & Industry,
Quick Service Restaurant,
Casual Dining Restaurant,
Ice Cream/Yogurt Shop,
Delivery,
Meal Kits,
Donuts/Pancakes/Waffles,
Cookies/Bars/Snacks,
Ice Cream Desserts,
Cakes/Cupcakes,
Breakfast,
Dessert,
Snack,
Holidays,
Chocolate,
CHIPS AHOY!,
OREO,
Family,
Cookies,
Dessert Ingredients,
Grab-and-Go,
Labor,
Convenience,
Foodservice Industry,
Menu,
Creative Inspiration,
Customer Experience,
Consumer,
Flavors & Ingredients,
Menu Strategy,
Food & Beverage,
Sales & Profitability,
COVID-19,
Coronavirus,
Curbside Pickup,
Fast-Casual Restaurant,
Off-Premises,
Consumer Behavior,
Value,
Limited Time Offers (LTOs),
Nostalgia,
Digital/Online Ordering,
Touchless,
On-Premises,
Foodservice,
Sweet,
Fresh
Off-premises dining now comprises a larger portion of overall sales than it did pre-pandemic in all six major restaurant segments (family dining, casual dining, fine dining, quick service, fast casual, and coffee and snack).1 No doubt, the demand for takeout will remain strong in the coming months as summer temperatures and higher vaccination rates prompt consumers to seek a convenient way to dine outside—and take leftovers home.
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Topics:
Noncommercial,
Promotions,
Marketing & Communications,
Family Restaurant,
Takeout,
Regional,
Business & Industry,
Commercial,
Quick Service Restaurant,
Casual Dining Restaurant,
Fine Dining,
Delivery,
National,
Local,
Beverages,
Main Dishes,
Lunch,
Dinner,
Single-Serve,
Family,
Freshness,
Grab-and-Go,
Foodservice Industry,
Menu,
Customer Experience,
Consumer,
Menu Strategy,
Product Quality & Safety,
Social Responsibility,
Sustainability,
Food & Beverage,
Health & Wellness,
Packaging,
Sales & Profitability,
Delivery App,
Drive-Thru,
Consumers,
COVID-19,
Coronavirus,
Curbside Pickup,
Fast-Casual Restaurant,
Off-Premises,
Consumer Behavior,
Sandwiches/Burgers,
Design,
Digital/Online Ordering,
Third-Party Delivery (3PD),
Safety & Sanitation,
Mobile App,
Outdoor Dining,
Waste Reduction,
Touchless,
On-Premises
The challenges of 2020, including business closures and social distancing guidelines, catapulted the demand for takeout and delivery to new heights over the past year—and may have forever changed consumers’ relationship with the foodservice industry. Indeed, more than half (53%) of consumers surveyed by the National Restaurant Association say takeout and delivery have become "essential to the way they live.”1
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Topics:
Technology,
Marketing & Communications,
Independents,
Takeout,
Regional,
Pies/Tarts,
Business & Industry,
Commercial,
Quick Service Restaurant,
Casual Dining Restaurant,
Delivery,
National,
Local,
Social Media,
Family,
Labor,
Convenience,
Foodservice Industry,
Customer Experience,
Consumer,
Distribution,
Menu Strategy,
Packaging,
Sales & Profitability,
Delivery App,
COVID-19,
Coronavirus,
Curbside Pickup,
Fast-Casual Restaurant,
Off-Premises,
Consumer Behavior,
Ghost Kitchens,
Design,
Digital/Online Ordering,
Signage,
Shareables,
Third-Party Delivery (3PD)
