Manufacturers can increase foodservice profitability through new technology and transparency
September 18, 2019
The report delivers a big-picture view of operator attitudes and behaviors, including how they’re responding to customer demands, what types of information and resources they’re seeking, and how they’re navigating the purchase process.
Dip into Adventure: New products help operators address ethnic tastes, premium appeal, health and more.
August 26, 2019
Before this year arrived, there were many signs pointing to global flavors as a key, dominant trend for 2019. And of course, sauces, spreads, dressings and condiments are the leading ambassadors of new flavors.
Looking more closely at new product trends, it's clear that meat, poultry and seafood processors are addressing consumer interests in flavor and new food experiences. Still more new products help operators address back-of-house labor issues and consumers' concerns about ethical sourcing and sustainability.
Manufacturers' new offerings need to fit their customers' menu trends and operational demands. Those two requirements are standard. And then there's a third dimension—the true reason that makes a new item stand out for customer and consumer.
Foodservice manufacturers have two primary sales channels to reach operator customers. The first, e-commerce, is the emerging channel and the second, the distributor sales representative (DSR), is the more traditional. Both channels present unique challenges and opportunities.
Among many processors addressing this need is General Mills Foodservice. The past 12 months have seen this Minneapolis-based company launch a range of Pillsbury frozen baked goods that can be baked fresh on site to give restaurants, retail bakeries and foodservice operations added versatility and creativity.
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.
Check out the October 2019 issue of Prepared Foods, featuring our cover story on new gums, fibers and starches that are adding function and on-trend appeal, the growing popularity of portable, on-the-go eating, and much more.