COVID-19 (a.k.a. the coronavirus) may be an astonishing outbreak, but foodservice is far from broken. Though the dark clouds of coronavirus continue to gather, there have been bright spots that show the industry's resiliency and resolve.
Topics: Restaurant Operations, Trends, Independents, Family Restaurant, Regional, Commercial, Quick Service Restaurant, Casual Dining Restaurant, Meal Kits, National, Local, Breakfast, Lunch, Dinner, Restaurant
As they scramble to make the most of the delivery phenomenon, foodservice operations seem to be waking up in a big way to the sales potential of breakfast delivery.
Topics: Technology, Millennials, Trends, Mobile, Brunch, Casual Dining Restaurant, Delivery, Breakfast, Snack, Grab-and-Go, Convenience, Foodservice Industry, Menu, Distribution, Menu Strategy, Food & Beverage, Sales & Profitability
Plant-based foodservice alternatives continue to flourish in the fertile ground of rising demand for sustainable, wellness-oriented menu options. Survey results from the market research firm Datassential show that the plant-based phenomenon is growing.
Millennials may be giving operators the most food for thought when it comes to adapting to the shifting foodservice landscape, but Gen Z is poised to bite off more and more market share. Born between 1995 and 2012, the Gen Z population is projected to reach a peak life stage for restaurant patronage by 2024.1
Given millennial demand for bold, adventurous flavor profiles and eclectic culinary experimentation, more chefs and operators are focusing on menu innovation in hopes of driving a higher check average.