Packaging

Stop and Grow: Big Chains Put Brakes on Waste, Boost Digital

“Sustainable is attainable” seems to be the mantra of restaurant chains as waste reduction and earth-friendly innovation come to the foodservice forefront. Consumers’ appetite for sustainability is strong. They not only want food that tastes good; they also want to feel good about the foodservice options they choose. And not only will they favor operations that step up to the sustainability plate; they’re also willing to pay more for sustainable solutions. As noted in Mondelēz International Foodservice’s 2021 Foodservice Trends: A Look at the Road Ahead report, sustainability is so important to surveyed consumers that they're willing to pay up to $2 more for eco-friendly packaging.1 Four in 10 consider such packaging important.1

New Roads to Revenue: Delivery Innovations Fueled by Fast-Changing Market

Explore delivery innovations from Uber Eats and the earth-friendly, cost-effective foodservice trend of sustainable packaging and reusable containers.

How Noncommercial Operators Can Maximize Sales With Prepackaged Snacks

The demand for prepackaged snacks rose during the pandemic. Offering them after it will potentially increase healthcare and hotel operators’ sales.

Bite to Treat: Building the Best Between-Meal Snack Menu

Consumers’ taste for snacks has increased—find out how you can meet the demand for between-meal menu items.

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More in Packaging

New Roads to Revenue: Delivery Innovations Fueled by Fast-Changing Market

Explore delivery innovations from Uber Eats and the earth-friendly, cost-effective foodservice trend of sustainable packaging and reusable containers.

How Noncommercial Operators Can Maximize Sales With Prepackaged Snacks

The demand for prepackaged snacks rose during the pandemic. Offering them after it will potentially increase healthcare and hotel operators’ sales.

Bite to Treat: Building the Best Between-Meal Snack Menu

Consumers’ taste for snacks has increased—find out how you can meet the demand for between-meal menu items.

Stop and Grow: Big Chains Put Brakes on Waste, Boost Digital

Waste reduction and digital expansion are two major foodservice trends. Learn how top restaurant chains are leading the charge with innovative solutions.

Under Wraps: What’s Next for Off-Premises Packaging?

Restaurants met evolving off-premises packaging needs last year. But are they ready to address new outdoor dining demands this summer?

The Rise of Ghost Kitchens: What to Know

Find out how ghost kitchens are helping both established restaurants and new dining concepts make delivery a cost-effective option.

All in Good Time: What Makes for a Winning LTO in 2021?

The pandemic has altered operators’ approach to limited time offers. Find out why—and what consumers want from LTOs now.

Noncommercial Foodservice: Pandemic Prepared and Palate Pleasing

Communal dining is being transformed by COVID-19. Learn how noncommercial foodservice is adapting, from menu innovation to cafeteria reconfiguration.

Signed, Sealed, Delivered: Meal Kits Feed the Need for At-Home Family Meal Solutions

Meal kits a growing need for at-home meal solutions. Explore the evolution of meal kits and how foodservice operations can use them to help boost sales.

Fresh Perspective: C-Stores Strive for an “A” in Fresh Grab-and-Go Options

Learn how c-stores are driving a higher check average with menu innovation focused on the fresh foodservice trend and clean label snacks.

Snack Subscription Boxes Satisfy Millennial Appetite for Convenience

Snack boxes open new horizons in menu innovation for foodservice & restaurant operations. See how the foodservice trend taps into the millennial need for speed.

Brand Slam: Covering the Bases of Branded Snack Trends

Explore the challenges and opportunities facing big foodservice brands as they adapt to the millennial snack trends that help drive menu innovation.

Better-for-You Buzzwords: Hold the Sugarcoating

Break down the buzzwords and build your bottom line with insights into better-for-you snacking trends and wellness-driven menu innovation.

Free-From Snack Trends Not Allergic to Success

Trace the trajectory of the allergen-free movement from foodservice trend to the mainstream, with tips to drive menu innovation and a higher check average.

Thin Wins: Thin Snacking Trends, Fat Profits

Explore how thin-themed millennial snacking trends help drive menu innovation, lead to a higher check average and enhance foodservice customer service.

Who Chew? Gummy Snack Trends Feed Big Business

An exploration of the chewy candy category, gummy snacking trends and the growth of gummies as better-for-you millennial snack, with foodservice stats and tips.

Coming Clean: 5 Must-Know Clean Label Facts for Foodservice

A fresh look at the clean label evolution from foodservice trend to industry rule, with tips and insights to help foodservice operators adapt and thrive.

4 Ideas to Help Drive Better-For-You Sales

it’s important you have the strategies to grab more of this increasingly profitable business segment.

FDA Takes a Stand on Menu Labeling Guidelines

Learn more about menu labeling guidelines here.

Branded Snacks Add Oomph to Treat Selections

When it comes to snack selection, branded options have the upper hand.1 Recognizable brand names give consumers a sense of comfort.1

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