Food plays an integral role in a number of fall and winter celebrations—Thanksgiving, Christmas, Hanukkah and Kwanzaa are the top holidays consumers associate with special dishes, flavors and eating occasions.1
Food and beverage subscription programs may be going from feast to famine as the foodservice landscape shifts again.
After a surge of sales earlier in the pandemic, for example, the meal-kit segment has become a Pandora’s box of challenges now that rising food costs, supply chain snafus and returning restaurant traffic have resulted in a steep falloff of subscriptions.1
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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As we move into the new year, emerging data is driving home the sweeping impact COVID-19 has had on the restaurant industry.
As the consumer appetite for better-for-you and functional foodservice continues to grow during the coronavirus crisis, wellness-driven meal delivery can be expected to make more inroads into the market. Jumping on the better-for-you bandwagon seems an essential ingredient in any recipe for off-premises business success.