As the local sourcing and farm-to-table frenzy shows, consumers have fallen head over heels for fresh ingredients. “Freshness is a top snack attribute,”1 according to survey results from the research firm Technomic. In fact, 63% of consumers surveyed demand freshness first and foremost.2 Women in particular favor freshness (67%), compared to 59% of men.2
Consumer demand for ice cream never seems to cool down. Summer may be the season when it’s an especially hot seller, but the perennial favorite seems to scoop up tons of business all year round.
Let’s face it: The foodservice business dishes out a lot of punishment for operators who neglect off-peak traffic. Margins tend to be tight, and to improve them operators need a reliable recipe for jump-starting business during slow periods. But how to drive traffic between dayparts, when operators are often starved for sales?
The future looks sweet for the global confectionery sector, and foodservice operators stand poised to unwrap a world of opportunities.
The foodservice industry has become a feeding frenzy of options and channels, with competition for share of stomach heating up and operators scrambling for ways to stand out. Emerging concepts are already making an impact, and their momentum puts them on track to transform the foodservice landscape.