TRENDS

The foodservice landscape is changing rapidly as technology reshapes our world and the way we live. Pressured by rising labor costs and high turnover rates, operators have become accustomed to using foodservice-specific technology, especially software, to help run their businesses. Not only that, but many other disruptive innovations on the near and far horizons will be able to help operators keep pace with increased consumer demand for convenience and transparency.

This forward-looking white paper will identify and assess current and emerging technologies that could alter how foodservice providers operate their businesses both in the short and long term.

Eating has never been more personal than it is today. Self- or medically imposed dietary restrictions have led many (but not all) American consumers to be far more proactive—and selective—in what they choose to eat. Commonly discussed diet options include everything from Keto, Paleo and Whole30 to vegetarian, vegan and flexitarian.

Every generation assimilates the food and environmental ethos of its time. One-size-fits-all marketing may be tempting because it’s easy, but it can never adequately serve the unique demographic and psychographic variations that distinguish one generation from another.

Every generation assimilates the food and environmental ethos of its time. One-size-fits-all marketing may be tempting because it’s easy, but it can never adequately serve the unique demographic and psychographic variations that distinguish one generation from another.

Every generation assimilates the food and environmental ethos of its time. One-size-fits-all marketing may be tempting because it’s easy, but it can never adequately serve the unique demographic and psychographic variations that distinguish one generation from another.

Every generation assimilates the food and environmental ethos of its time. One-size-fits-all marketing may be tempting because it’s easy, but it can never adequately serve the unique demographic and psychographic variations that distinguish one generation from another.

Plant-forward eating is gaining steam. Propelled by a slew of research and documentaries touting the health and environmental benefits of eating fruits, vegetables, pulses and legumes, even A-list celebrities are promoting the trend with gusto.

The appearance of pork on restaurant menus is becoming increasingly prevalent, and that is creating strong revenue opportunities for independent meat processors that provide foodservice operators with insightful preparation and merchandising advice and a wide range of high-quality cuts.

Americans may spend well over $800 billion annually in restaurants, but these eateries aren’t the only foodservice game in town. The noncommercial segment feeds consumers in the environments they frequent regularly—college and university campuses, workplaces, and healthcare facilities, among them.