by Tim Powell | Aug 22, 2026 | Blog
Every year around this time, clients, industry publications and others ask us what foodservice will look like in the year ahead. Our answer for 2027 is not particularly dramatic: foodservice will probably look a lot like 2026—but the economics underneath it are...
by Tim Powell | Aug 19, 2026 | Blog
College and university foodservice has always been more complicated than it appears. A campus may look like a single account, but it contains multiple populations, service formats and eating occasions. A first-year student living in a residence hall has little in...
by Tim Powell | Aug 15, 2026 | Blog
Artificial intelligence has become the foodservice industry’s newest answer to nearly every question. How can operators reduce labor? AI. How can manufacturers improve forecasting? AI. How can restaurants personalize marketing, develop menus or manage inventory? AI....
by Tim Powell | Aug 15, 2026 | Blog
For years, convenience-store foodservice was discussed as an emerging opportunity. That description is now outdated. The strongest c-store operators have already moved beyond roller grills and emergency snacks. They offer made-to-order sandwiches, premium coffee,...
by Tim Powell | Aug 15, 2026 | Blog
Protein is everywhere. Restaurants are adding protein bowls, beverages are promising protein boosts and manufacturers are reformulating products to place a larger number on the label. The industry has largely concluded that consumers want more protein. That may be...
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