Foodservice is constantly evolving, and each year brings a fresh set of forecasts for what’s new and what’s next. The stakes are high as operators strive to overcome challenges and maximize opportunities.
Catering is stepping up to the plate as a reliable way to feed the foodservice bottom line. The market research firm Technomic reports that in 2017 the booming U.S. catering market topped $58 billion—more than $22 billion of which was eaten up by business catering, with the balance (nearly $36 billion) attributed to social catering.1
High tech is increasingly high profile as the pace of innovation continues to accelerate across industries—and foodservice is no exception. Consumers eat up the speed and convenience it offers; operators hunger for the higher margins it could provide.
Snacking is taking up a commanding space at the table when it comes to food consumption. Survey data shows that snacking gobbles up 50% of all eating occasions,1 and one in four millennials snack four or more times a day.2
In the endless blur of restaurant concepts vying for market share among millennial dining enthusiasts, bringing meaty differentiating factors to the table is a must.