How to Keep Takeout and Delivery Business Strong Post-COVID

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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.

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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 Sow Factor: Bacon’s Exciting Menu Effect

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For years, bacon has been a beloved ingredient in the United States: more than 266.5 million Americans consumed it in 2019 alone. Their love for it seems to know no bounds, in fact.

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Topics: pork, merchandising and marketing, culinary, recipe ideas, operations, menu strategy and profitability, recipe and ingredients innovation, formats, cuts, flavors, upselling