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 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
In our grab-and-go world of quick bites for busy consumers, the line between snacks and meals is easily blurred. But research data on the dinner daypart is serving up interesting insights into the staying power of the traditional meal.