Here are five areas to keep in mind when targeting the plant-based consumer.

Everything's connected. That’s the central theme that emerged as Technomic considered the patterns, hurdles and opportunities that are poised to affect the restaurant and foodservice industry in 2020.

Plant-based “meats,” third-party delivery apps, social media-friendly dining spaces—these were not much more than blips on the radar in 2010. But in 2020, they are essential and vital to the industry.

Restaurant kids' menus often seem like an afterthought across restaurant segments—with the same hamburgers, chicken strips, and French fries commonly offered. These fried options are likely why a lack of healthy kids' menu items is a top concern among parents.

As American tastes shift faster than ever before, both restaurants and food manufacturers are looking for new ways to pivot quickly to meet demands.

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.

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' 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.

To kick off the festivities, a 1,000-pound cheesecake, courtesy of Eli’s Cheesecake, will be sliced and served to Show attendees.