COVID-19 (a.k.a. the coronavirus) may be an astonishing outbreak, but foodservice is far from broken. Though the dark clouds of coronavirus continue to gather, there have been bright spots that show the industry's resiliency and resolve.
Topics: Restaurant Operations, Trends, Independents, Family Restaurant, Regional, Commercial, Quick Service Restaurant, Casual Dining Restaurant, Meal Kits, National, Local, Breakfast, Lunch, Dinner, Restaurant
Summertime is snack time. As America’s appetite for snacks grows from sea to shining sea, operators have to be ready to answer their quest for taste, quality and most importantly, variety.
Sometimes a little comfort food is in order. And when anxiety levels hit Mach 5, it’s pretty improbable that a salad will satisfy. More likely, many will reach for a less-than-wholesome option when trying to cure what emotionally ails them. About half of Americans admit they choose foods that are high in fat and calories when they’re stressed out.1 Maybe the other half just doesn’t want to own up?
Snacks are no longer the stuff of sporadic bites to satiate a desire. Today, they’re moving from between-meal munchies to main event. People are replacing entire meals with snacks or even skipping main meals all together in favor of all-day snacking,1