Foodservice is in the midst of a feeding frenzy of interest in wellness and sustainability, and younger consumers are occupying a large place at the table. In a shift toward food choices that are better for the planet as well as people, 36% of Gen Zers can be considered meat limiters, and Gen Z has a higher proportion of vegans, vegetarians and pescatarians, according to survey results from the market research firm Datassential.1
Given such interest, it makes that investors have served up another heaping helping of funding for True Food Kitchen, “The only restaurant fundamentally based on science which ensures all of its craveable dishes and drinks work to increase the longevity of our people and planet,” as the brand’s website states.2
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Topics:
Snacking,
Trends,
Menu,
Menu Strategy,
Sustainability,
Sales & Profitability,
Operations,
Indulgence,
Healthful Snacking
Climate change isn’t limited to the planet. Concern over global warming has turned up the heat on foodservice operators to sharpen their focus on sustainability, and the business climate has shifted to recognize that what’s good for the planet is good for the bottom line.
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Topics:
Trends,
Plant-Forward,
Menu,
Sustainability,
Sales & Profitability,
Operations,
Plant-Based
As on-demand culture and digitally driven services grow, so do innovative and diversifying delivery options. To meet accelerating demand, off-premises channels need to deliver an ever-expanding range of services.
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Topics:
Technology,
Trends,
Delivery,
Sustainability,
Packaging,
COVID-19,
Coronavirus,
Off-Premises,
Third-Party Delivery (3PD)
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
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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)
Driven by a need for nourishment, distraction and other factors,1 in recent years, snacking has become somewhat of a national pastime.
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Topics:
Snacking,
Noncommercial,
Promotions,
Salads,
Side Dishes,
Beverage,
Business & Industry,
Commercial,
Cookies/Bars/Snacks,
Beverages,
Appetizers/Snacks,
Breakfast,
Lunch,
Dinner,
Dessert,
Snack,
Better-for-You,
Bars,
Single-Serve,
Grab-and-Go,
Foodservice Industry,
Menu,
Consumer,
Menu Strategy,
Sustainability,
Food & Beverage,
Packaging,
Sales & Profitability,
Brownies,
Drive-Thru,
Dessert Pizza,
COVID-19,
Coronavirus,
Fast-Casual Restaurant,
Branded Ingredients,
Consumer Behavior,
Value,
Indulgence,
Limited Time Offers (LTOs),
Dips/Spreads/Sauces,
Sandwiches/Burgers,
Prepackaged,
Design,
Functional,
Healthful,
Sweet,
Breads/Muffins/Pastries,
Fresh
