Pre-pandemic, build-your-own was on the verge of becoming a big foodservice trend as operators strove to satisfy millennials’ appetite for culinary experimentation and customization. But fallout from COVID-19 forced restaurants to trim menus and refocus on core offerings, leaving little room for mix-and-match varieties and personalized mashups.
The pandemic deprived the food and beverage industry of nearly $240 billion in sales in 20201—but it couldn’t bring breakfast down—at least, not completely.
Topics: Noncommercial, Family Restaurant, Global, Business & Industry, College & University, Healthcare, Lodging, Commercial, Quick Service Restaurant, Casual Dining Restaurant, Fine Dining, Donuts/Pancakes/Waffles, Breakfast, Better-for-You, Breakfast Biscuits, Single-Serve, belVita Breakfast Biscuits, OREO, Senior Living, Grab-and-Go, Convenience, Micro Markets & Vending, COVID-19, Coronavirus, Fast-Casual Restaurant, Off-Premises, Branded Ingredients, Flavor Profiles, Personalization, Consumer Behavior, Indulgence, Customization, Prepackaged, Nostalgia, On-Premises, Functional, Foodservice, Healthful, Sweet, Micro Market, Breads/Muffins/Pastries, Plant-Based, Fresh, Workplace, Cafeteria
The pandemic put the brakes on in-store traffic for a protracted and painful stretch of time, but it also amplified an already ravenous hunger for social and digital engagement with foodservice. Pre-pandemic, visually appealing items became viral sensations. (Think Starbucks' limited time Unicorn Frappucino, which showed almost unlimited viral appeal.)
Snacking has become increasingly popular in recent years—and shows no signs of slowing down.
In 2018, 80% of consumers snacked at least once a day.1 Two years later, 88% of adults surveyed for Mondelēz International’s 2020 State of Snacking™ report said they were noshing between meals just as much as—or more than—they did in 2019.2
Topics: Millennials, Trends, Promotions, Marketing & Communications, Side Dishes, Quick Service Restaurant, Appetizers/Snacks, Snack, Gen Z, Gen X, Baby Boomers, Gum & Candy, Single-Serve, OREO, Dessert Ingredients, Foodservice Industry, Menu, Consumer, Demographic, Flavors & Ingredients, Menu Strategy, Retail, Operations, COVID-19, Coronavirus, Fast-Casual Restaurant, Branded Ingredients, Mashups, Flavor Profiles, Personalization, Consumer Behavior, Value, Indulgence, Customization, Limited Time Offers (LTOs)