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

What the “New Normal” for Foodservice May Look Like

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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.

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Topics: transparency, consumer, disease prevention, supply chain management, labor costs, packaging, foodservice