Foodservice is an industry known for being feisty and innovative. Over the last few years, it has been forced to display an even higher level of resiliency and an ability to evolve quickly. Those efforts have paid off, as foodservice has returned to enjoying a greater share of the consumer’s food dollar (versus retail) in 2023.
But next year promises to bring its own challenges, with high prices and sagging consumer confidence impacting consumer behavior. Foodservice stakeholders once again need to tap into their reserves of creativity to thrive. They will need to be ready for hurdles and develop contingency plans. Operators must lean into technology, menu and service innovation that avoids disruption of the consumer experience and, when possible, takes advantage of existing ingredients or resources.