The Growing Focus on Foodservice Packaging

Packaging and disposables are not necessarily top-of-mind for consumers relative to other aspects of a foodservice experience. For that reason, the category is one that can receive less operator attention, particularly during the extended post-recession industry...

Identifying and Managing Central Kitchens

By Julie Heseman, Principal, Foodservice IP Central kitchens have become a critical link in the foodservice supply and value chains. Convenience stores have considered prepared foods a priority, because of traffic and margin increases. Non-grocery retailers such as...

Meal Kit Companies: Evaluating Long-Term Opportunities

Meal kits have quickly grown in consumer awareness and usage, with the arrival of Blue Apron in 2012 marking the first U.S. meal kit company. For roughly $60 per week, consumers receive three two-serving meals of their choice with easy step-by-step recipes at their...