Product packaging matters to many of today’s vending and micro market customers—more than half of U.S. consumers, in fact, say they’re highly concerned about its environmental impacts.1
Topics: Vending, College & University, Healthcare, Commercial, Single-Serve, Grab-and-Go, Convenience, Social Responsibility, Sustainability, Micro Markets & Vending, Sales & Profitability, Prepackaged, Waste Reduction, Cafeteria, Office Coffee Service (OCS)
Consumers these days are hungry for more than food. They want foodservice operations to offer generous portions of goodwill along with good eats, and those that neglect to take action on behalf of shared values and high-profile causes are likely to leave a bad taste in the mouths of their customers.
Off-premises dining now comprises a larger portion of overall sales than it did pre-pandemic in all six major restaurant segments (family dining, casual dining, fine dining, quick service, fast casual, and coffee and snack).1 No doubt, the demand for takeout will remain strong in the coming months as summer temperatures and higher vaccination rates prompt consumers to seek a convenient way to dine outside—and take leftovers home.
Topics: Noncommercial, Promotions, Marketing & Communications, Family Restaurant, Takeout, Regional, Business & Industry, Commercial, Quick Service Restaurant, Casual Dining Restaurant, Fine Dining, Delivery, National, Local, Beverages, Main Dishes, Lunch, Dinner, Single-Serve, Family, Freshness, Grab-and-Go, Foodservice Industry, Menu, Customer Experience, Consumer, Menu Strategy, Product Quality & Safety, Social Responsibility, Sustainability, Food & Beverage, Health & Wellness, Packaging, Sales & Profitability, Delivery App, Drive-Thru, Consumers, COVID-19, Coronavirus, Curbside Pickup, Fast-Casual Restaurant, Off-Premises, Consumer Behavior, Sandwiches/Burgers, Design, Digital/Online Ordering, Third-Party Delivery (3PD), Safety & Sanitation, Mobile App, Outdoor Dining, Waste Reduction, Touchless, On-Premises
The pandemic marked one of the worst periods in the history of the restaurant business, but it brought out the industry’s best too. Sales sank and restaurants were shuttered, but while many operators struggled to make money, others managed to make a difference. Here are just a few of the standouts whose inspiring goodwill and creative thinking made an especially bad time better for many people.
Even as COVID-19 restrictions ease, foodservice operators must always be mindful of the insatiable (and understandable!) consumer hunger for safety and trust.
No surprise, then, that the National Restaurant Association (NRA) and ServSafe, the food and beverage safety training and certificate program it administers, have updated their guidelines to reflect the latest from the U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention.