While Sriracha, gochujang and harissa continue to find favor with consumers and operators, the foodservice community awaits the next big global hit to transform menus.
IFMA believes that manufacturers need to optimize tried-and-true sales channels to reach their targeted operators. Even so, IFMA also encourages its food processor members to also use new digital forms of communication that do not rely on the current system of brokers and distributors.
Loyalty rewards have been successful for restaurant brands to keep consumers returning to apps
July 15, 2019
Although convenience is understandably the top reason consumers choose digital ordering, other top reasons include: no waiting; the ability to order, pay, and have it ready; ordering at my "own" pace; and earning rewards/feeling valued.
US Foods product lineup features delivery, take-out, grab-and-go and retail product offerings to assist foodservice operators in a changing landscape
June 25, 2019
US Foods' Summer Scoop also highlights the intersection of customer convenience and environmentally conscious practices for restaurant operators. It delivers on-trend menu offerings, services and disposables to reach new customers and create additional opportunities with regular diners.
Last year more than 80% of meals were prepared and eaten at home
August 3, 2018
Although foodservice spending has been increasing — up 2% in the year ending May 2018 —foodservice visits were flat in the period compared to year ago.
Our past industry overviews featured menu and operator segment trend reviews to give you more customer insights. This year, we’re actually covering more of your new product activities as highlighted at the annual National Restaurant Association (NRA) Show and the annual International Dairy-Deli-Bakery Association show.
2018 Fruit Pairings include recipes to invigorate dayparts and differentiate operations
May 1, 2018
This year’s theme, “Ancient Inspirations,” pairs frozen DOLE® fruit as blackberry, mango, cherry and pineapple with spices, grains and ingredients from around the globe. To ensure that the dishes are approachable and appeal to a wide range of patrons, the Dole culinary team has chosen to reinvent familiar menu items with these exciting flavor combinations.