As if there weren’t already enough incentive to maintain the momentum for takeout and delivery, the pandemic keeps pushing off-premises to the forefront of foodservice. As COVID-19 resurfaces at record levels in reopened states, restaurant operators again find themselves navigating this all-too-familiar roadblock on the road back to dine-in traffic.
COVID-19 (a.k.a., the coronavirus) may seem like a recipe for disaster for the foodservice industry, but operators are putting in extra servings of thought, time, and talent to help protect the safety of customers and employees.
As they scramble to make the most of the delivery phenomenon, foodservice operations seem to be waking up in a big way to the sales potential of breakfast delivery.
Topics: Technology, Millennials, Trends, Mobile, Brunch, Casual Dining Restaurant, Delivery, Breakfast, Snack, Grab-and-Go, Convenience, Foodservice Industry, Menu, Distribution, Menu Strategy, Food & Beverage, Sales & Profitability
Plant-based meat replacements are growing in popularity, and investors are sinking their teeth into their market potential. With consumers hungry for better-for-you meat alternatives that address their moral concerns about animal welfare and the environmental impact of meat consumption, it’s no wonder that plant-based protein has become fertile ground for capital funding.
Consumer demand for convenience seems to be picking up more and more speed in the foodservice industry. According to Mintel’s Foodservice Trends 2018, a quarter of consumers surveyed are dining out because they just don’t have the time to cook at home.1 What’s more, the shift away from traditional office environments to a remote workforce could help drive demand for all-day dining and delivery, especially with nearly one in 10 survey participants dining out to work remotely.2