It’s comforting to think that however much the foodservice landscape shifts, comfort food retains its appeal and can be counted on by operators to serve up sales.
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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Driven by a need for nourishment, distraction and other factors,1 in recent years, snacking has become somewhat of a national pastime.
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As the chicken sandwich wars continue to reach new heights, it was inevitable that they would dovetail with another major foodservice trend: plant-based chicken. Protein alternatives in the category could rise fast in the pecking order of chicken sandwiches, given high demand for foods that are both flavorful and functional—a combination that COVID-19 has brought to the front burner of foodservice.
The pandemic deprived the food and beverage industry of nearly $240 billion in sales in 20201—but it couldn’t bring breakfast down—at least, not completely.
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