The foodservice industry’s best performers achieve 22% more sales and 20% more profits from their new products than their average performing counterparts. They also are seven times more likely to launch commercial successes than poor performers.
These aren’t just pie-in-the-sky numbers; these are real performance results realized by real companies. These, plus many other innovation performance realities, are revealed in IFMA’s newest research publication, “Foodservice New Product Development Process: Performance Benchmarks,” a ground-breaking research initiative.