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As consumers continue to use off-premises options in all dayparts, restaurants are looking to translate their dine-in experience outside the four walls of the restaurant with thoughtful packaging that maintains food quality, retains temperature, and is tamper-proof.
Data suggest restaurant menus can showcase new regional and global takes on chicken soup. This will give consumers new ways to enjoy an old favorite. As plant-based options continue to take off, soup provides both easy and innovative ways to incorporate more vegetables and meat alternatives.
Juices, smoothies and shakes suffered restaurant sales declines throughout the pandemic, but specific indulgence and health characteristics are garnering consumer interest.
The global, family-owned food company will use Dolly’s, its Buffalo, N.Y.-based world headquarters’ kitchen, as a ghost kitchen to bring three new virtual restaurants to Western New York: Grilled Cheese Society, Monster Mac and The Big Melt, with more slated to launch in the coming months.
These industry-altering products will shape what’s new and next for the future of food and beverage with flavorful and marketable items designed to satisfy customers’ taste and boost sales for years to come.
In many countries, including those in Europe and North America, COVID-related disruptions remain the most relevant driver of foodservice performance in the near term. The pandemic has accelerated several strategic elements of the foodservice industry, which will continue to drive agendas even after the current crisis ends.
Independent restaurants have always been the true innovation and trend engine in foodservice. Compared to larger regional or national accounts, these smaller operators look forward because they have a smaller base of consumers they seek to inspire and satisfy.