Downsized menus are a must for many operators re-orienting their businesses for less dine-in and more off premise sales. Major chains have been at the forefront of shrinking menus to achieve more manageable margins during the pandemic.
Foodservice operators are busy sorting through a mixed bag of opportunities and challenges as states reopen and dining rooms resume service. But while there’s been a feeding frenzy of attention focused on the commercial sector, noncommercial dining is also undergoing a transformation.
Snacking trends may evolve, but America’s appetite for snacks continues to feed the bottom line in a big way. The pandemic hasn't slowed our penchant for snacking, though it has changed what we consume—and when, where and how we do it.
In a foodservice marketplace where the appetite for value, quality and convenience seems to keep growing, meal kits offer time-strapped and homebound consumers welcome options for easy-to-prepare home-cooked meals.
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