Delivery may be the revenue engine du jour, and it may even be here for the long haul, but bumps in the road show it’s no one-way street to success. Instead of a shortcut to sales, delivery has proven to be a challenging segment to navigate.
The eyes have it! Social media has become a feeding frenzy for visually interesting culinary concepts. Starbucks Unicorn Frappucino may be the quintessential example of a concept that the eyes couldn’t help but drink in. The neon purple and blue concoction—so snap-worthy in its rich, colorful, almost confectionery appearance—seemed ready-made for the age of Instagram, where it generated 155,000 posts over the short course of its April 19-23, 2019 run dates.1
The better-for-you foodservice movement may seem ready-made for the salad business. But it looks like salad is generating less green at the cash registers than you might expect, according to the market research firm Technomic.
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.
With all the buzz generated by third-party platforms like GrubHub and DoorDash, not to mention the inroads in-house fleets are making into the market (think Panera), it’s no wonder online food delivery is projected to fuel $200 billion in sales by 2025.1