Operators have increasingly turned to limited time offers in recent years to entice customers and spur sales. In fact, Technomic research indicates that LTO launches among the biggest 500 chain restaurant and retail operations grew 64% from 2014 to 2019.1
Topics: Merchandising, Promotions, Independents, Family Restaurant, Takeout, Quick Service Restaurant, Casual Dining Restaurant, Delivery, National, Custards/Cheesecakes, Cookies/Bars/Snacks, Ice Cream Desserts, Main Dishes, Dessert, Chocolate, CHIPS AHOY!, OREO, Cookies, Dessert Ingredients, Grab-and-Go, Convenience, Foodservice Industry, Menu, Creative Inspiration, Customer Experience, Consumer, Flavors & Ingredients, Menu Strategy, Food & Beverage, Packaging, Sales & Profitability, Drive-Thru, COVID-19, Coronavirus, Curbside Pickup, Fast-Casual Restaurant, Branded Ingredients, Flavor Profiles, Consumer Behavior, Indulgence, Limited Time Offers (LTOs), Dips/Spreads/Sauces, Sandwiches/Burgers, Prepackaged, Nostalgia
COVID-19 (a.k.a. the coronavirus) may be an astonishing outbreak, but foodservice is far from broken. Though the dark clouds of coronavirus continue to gather, there have been bright spots that show the industry's resiliency and resolve.
Topics: Restaurant Operations, Trends, Independents, Family Restaurant, Regional, Commercial, Quick Service Restaurant, Casual Dining Restaurant, Meal Kits, National, Local, Breakfast, Lunch, Dinner, Restaurant, Social Responsibility, Sales & Profitability, COVID-19, Coronavirus
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.
Say hola to the Hispanic snack surge. A richly diverse population expected to reach 106 million by the year 2050 (a 57% increase from 2015) according to the U.S. Census Bureau,1 Hispanic consumers constitute a large, coveted segment of purchasing power for the foodservice industry. The Selig Center for Economic Growth projects that their purchasing power will hit nearly $1.7 trillion by 2019.1
There’s a lot of buzz these days about snack trends. A smorgasbord of juicy buzzwords, including grab-and-go, wellness, mash-up, hybrid, clean label, international inspiration and numerous others, feeds the need for foodservice operators to keep pace with consumer demand for menu innovation.