Peanut butter is one of those perennial favorites that brings back fond childhood memories yet stays forever fresh and contemporary, lending itself to an endless array of flavorful pairings. With so many applications, from cookies to confections, donuts to delicacies, chicken to burgers and beyond, it’s no wonder consumers keep going nuts for peanut butter and find new ways to enjoy it.
Two ex-Googlers are going big with a new concept that could challenge the small mom-and-pop shops from which it takes its name. Bodega has arrived, and it could help drive the digitized gentrification and automation of foodservice.
Donuts are on the rise. Though a longtime traditional staple of the breakfast daypart, they’re sweetening sales numbers at later hours too with endless varieties and flavor combinations. Innovative donut shops and donut-driven foodservice operations are baking big business across the country, and U.S. retail sales are soaring.1
Given the huge millennial snack market for bold flavor adventures, it can be easy to emphasize novelty over traditional snacking favorites. And yet nostalgia feeds an emotional need to re-experience food products from a time consumers long to relive. Harkening back to the good old days can make consumers yearn for the snacks and comfort foods of yesteryear. For savvy foodservice operators, memory lane can be the road that leads to big snack sales.
Millennials can’t get enough of snacking; and foodservice operators can never seem to get enough information and insight about millennial snack preferences to feed their bottom line. With millennials often snacking four or more times per day,1 it makes sense to want to get inside their heads and figure out the best ways to serve their insatiable snacking appetites.
Once upon a time, before snacking became a daily activity for 94% of Americans surveyed1 and a convenient meal replacement for on-the-go millennials,2 the snacking landscape seemed populated predominantly by little kids with big appetites for tide-you-over treats. With so much attention focused on millennials and their transformative impact on the foodservice industry, we can lose sight of the fact that kids still help drive snack sales and foodservice trends.
Millennial mania is typically associated with the trend-setting youth market, but now millennial moms, all grown-up and responsible, are taking a star turn on the snacking scene. Having given birth to a feast of foodservice trends, from the better-for-you, clean label and farm-to-table movements to the grab-and-go craze and eclectic flavor fusions, millennials are now having kids and shaping the next generation of snackers.
In-store bakery sales are on the rise—so much so, sales exceeded $13.54 billion in 2015 and the market is expected to reach $18.4 billion in sales by 2020, a 45% jump over the course of a decade.1 Confidence among retailers is high, with 56% of those surveyed reporting that they consider in-store bakeries a leading driver of traffic and an important point of differentiation for their stores and the way they market to consumers.2
Pumpkin spice sure is nice, signaling the start of the holiday season and boosting business for foodservice operators across America, where the love affair with the perennial fall flavor seems to pile up sales like so much foliage.
Given the insatiable millennial appetite for exciting new flavor experiences and interesting twists on traditional favorites, a fresh idea in ice cream should be milked for all it’s worth—and it could be worth a lot. According to the International Dairy Foods Association (IDFA), about 1.54 billion gallons of ice cream and related frozen desserts were produced in 2015 alone, and the average American consumes more than 23 pounds of ice cream yearly.1