Topics: flavor, menu, consumer, culinary, cuts, flavors, profit margin strategies, menu size, cuisines, premium attributes, Health and wellness, No Antibiotics Ever, Health benefits of pork consumption, Lifestyle and dietary, Pricing, Commercial segments, Global influences
![] NAE and Other Premium Claims Matter Now More Than Ever: Here’s Why](https://programs.clemensfoodservice.com/hs-fs/hubfs/AdobeStock_173161234.jpg?width=684&name=AdobeStock_173161234.jpg)
The COVID-19 pandemic prompted Americans to make a number of lifestyle changes—including altering what they eat.
Topics: flavor, menu, Farm Promise, transparency, consumer, disease prevention, cuts, consumer trends and insights, premium attributes, Food Quality and Safety, Health and wellness, Environmental best practices, Sustainable, Care and feeding, Environmental stewardship, Responsible sourcing, No Antibiotics Ever, No growth promotants, Quality standards, Nutritional information, Health benefits of pork consumption, Importance of a balanced diet, Lifestyle and dietary, Food quality standards, Fresh Pork, Product attributes (i.e., what to look for)
The COVID-19 pandemic has disrupted many things, but pork’s popularity isn’t one of them. In fact, pork sales soared in 2020, posting steady year-over-year gains since March. (Sales were actually down 5% at the beginning of the month, but between March 8 and March 29, they jumped a whopping 56%.)
Topics: pork, menu, consumer, merchandising and marketing, culinary, recipe ideas, menu strategy and profitability, recipe and ingredients innovation, formats, cuts, flavors, upselling, trends and insights, cuisines, premium attributes
Most states have begun to allow restaurants to offer outdoor and dining room service. But with COVID positivity rates rising in many areas, 58% of consumers remain very concerned about its resurgence—and public sentiment about dining out is mixed. In mid-July, more than half (52%) of consumers told Datassential they were avoiding eating out; another 28% said they’re dining at restaurants but feel nervous doing so.
Topics: pork, menu, consumer, packaging, merchandising and marketing, menu strategy and profitability, recipe and ingredients innovation, flavors, upselling, profit margin strategies, menu size, techniques, presentation how-to’s, consumer trends and insights
The global coronavirus pandemic has dominated headlines for most of the year—especially since March 13, when the U.S. government declared the outbreak a national emergency. Fears about the health crisis have now been matched by fears of the economic crisis it has spawned.
Topics: transparency, consumer, disease prevention, supply chain management, labor costs, packaging, foodservice
