Go Pig and Go Home: How Pork Can Drive Takeout, Delivery and Other Sales

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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%.)

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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

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