AVAILABLE RESEARCH

Foodservice research you can put to work now.

Foodservice IP’s completed research provides primary data and strategic insight across the issues shaping food-away-from-home. Purchase individual studies for immediate access, or contact us to discuss how the findings apply to your business.

2026 Research

Report Delivery: Purchased reports are delivered electronically within one business day. Questions or need assistance? Contact info@foodserviceip.com.

NEXT GENERATION OF CHEFS: 2026 UPDATE

How Millennial and Gen Z chefs are reshaping product evaluation, menu innovation and supplier expectations.

Primary research among 200 foodservice culinary professionals across restaurants and non-commercial foodservice, examining how the next generation of chefs thinks, works and influences purchasing decisions.

Key areas explored include:

• How Gen Z and Millennial chefs differ from Gen X and earlier generations
• What chefs prioritize when evaluating manufacturers and new products
• How decision authority and product approval vary across foodservice
• The role of labor, value, consistency and ease of execution in product selection
• Digital, social media, food shows and other sources of culinary inspiration
• What turns product awareness and interest into actual trial and adoption
• How manufacturers can better equip chefs to champion products internally

Includes: National quantitative research with 200 culinary professionals plus in-depth operator and distributor interviews.

Published: 2026
$12,500

GROWTH DRIVERS IN K-12 FOODSERVICE

How regulation, labor, procurement and changing operator priorities are reshaping the K-12 opportunity.

This study examines the forces shaping growth and manufacturer opportunity in U.S. K-12 foodservice, including evolving nutrition requirements, labor and execution challenges, purchasing structures, student and parent expectations, and the realities of gaining product adoption within school districts.

Based on primary research with 200 K-12 foodservice directors, qualitative interviews with 25 foodservice directors from large U.S. school districts, and market and regulatory analysis, the report translates operator behavior into actionable guidance for manufacturers.

The report includes:

• U.S. K-12 market size, enrollment trends and growth outlook
• Federal and state nutrition requirements and regulatory impacts
• Foodservice budgets, staffing constraints and operational challenges
• Preparation methods and changing approaches to menu execution
• Formal bidding, off-bid purchasing and procurement dynamics
• Decision-makers, distributors, GPOs and other influences on product adoption
• Student, parent and operator priorities in product selection
• Barriers to new product trial and drivers of manufacturer consideration
• Packaging, labeling, nutrition and product-format requirements
• Menu gaps and emerging growth and improvement opportunities
• Executive summary, strategic implications and recommendations for manufacturers

Published: 2026

$12,500

DIGITAL ORDERING PLATFORMS IN FOODSERVICE

How digital ordering is changing product discovery, distributor relationships and manufacturer strategy.

This study examines how digital ordering is reshaping the foodservice purchasing environment—and what manufacturers need to do to compete as more influence moves inside distributor-controlled digital workflows.

Based on primary research with 200 foodservice operators, along with interviews with distributors, manufacturers and digital platform companies, the report combines marketplace analysis with actionable guidance for manufacturers.

The report includes:

• Digital ordering ecosystem and channel structure
• Operator adoption, purchasing behavior and product discovery
• Search, promotions, sampling and digital shelf visibility
• Impact on DSR roles and distributor relationships
• Pepper, Cut+Dry, Choco and broadliner portal perspectives
• Manufacturer digital maturity and peer benchmarking
• Five strategic recommendations for manufacturer activation
• Executive summary, implications and recommended actions

Published: 2026

$12,500

CAPTURING NEW OPPORTUNITIES IN SENIOR LIVING: 2026 UPDATE

How evolving resident expectations, operating pressures and purchasing dynamics are reshaping senior living foodservice.

Primary research among 200 senior living foodservice decision-makers across Independent Living, Assisted Living and Skilled Nursing Facilities, supported by in-depth industry interviews.

Key areas explored include:

• How purchasing decisions are made at the corporate and facility level
• Menu development, product approval and who holds veto power
• Why new products fail to gain approval
• Labor challenges and demand for labor-saving solutions
• Food cost targets and the balance between premium products and value
• GPO participation, distribution and supplier selection
• Menu trends, service formats and changing resident expectations
• Product categories where operators are seeking greater innovation
• Opportunities for manufacturers to provide stronger support and build supplier relationships

Includes: National quantitative research with 200 senior living operators plus approximately 15 in-depth interviews with GPOs, food management companies and multi-unit senior living systems.

Published: 2026
$12,500

EMERGING BEVERAGES IN FOODSERVICE

Where consumer demand and operator opportunity are creating the next wave of beverage growth.

A comprehensive look at emerging and evolving away-from-home beverages, combining research among 500 consumers and 230 foodservice operators across eight major segments. The study examines where beverage growth is developing—and where consumer interest aligns, or fails to align, with operator execution.

Key areas explored include:

• Emerging beverage categories and growth opportunities by foodservice channel
• Consumer beverage occasions, preferences and purchase behavior
• Functional beverages, energy, hydration, protein and wellness
• Smoothies, frozen/blended beverages, specialty coffee and refreshers
• Customization, flavors, toppings, foams and functional add-ins
• Consumer willingness to pay for premium features and enhancements
• Operator expansion plans and barriers including labor, equipment, space and complexity
• Where emerging beverage concepts have the greatest potential to gain operator adoption

Includes: Quantitative research with 500 recent beverage consumers and 230 foodservice operators across QSR, Fast Casual, FSR, C-Store, College/University, Health Care, Business & Industry, and Travel & Leisure, plus industry and supply-chain input.

Published: 2026
$12,500

SELLING TO OFF-SITE COMMISSARIES: 2026 UPDATE

Who they are, how they operate—and how manufacturers can win their business.

An in-depth look at the growing role of off-site commissaries and central kitchens across foodservice. This study goes beyond the operator perspective, combining a quantitative survey of 100 commissary-using operators with in-depth interviews with commissary owners, senior management and sales personnel to understand both sides of the relationship.

The research examines how operators use and select commissaries, what commissaries produce and source, how they evaluate manufacturer partners, and where suppliers can create greater value. It covers C-stores, retail foodservice, QSR beverage concepts, college & university, hotels, airlines and K-12.

Also included is a companion commissary database identifying 150+ local, regional and national commissary operations, with detailed listings of capabilities and category focus—giving manufacturers a practical resource for identifying and targeting potential customers.

Key areas explored: commissary purchasing and sourcing, prepared-food categories, production models and capabilities, operator reliance on commissaries, manufacturer selection criteria, innovation, packaging and logistics, and strategies for selling directly to commissaries as customers rather than simply treating them as a channel.

Published: 2026
$12,500

CAPTURING OPPORTUNITIES IN CONVENIENCE STORE FOODSERVICE

How c-stores are evolving into foodservice destinations—and where manufacturers can capture growth.

A comprehensive assessment of the convenience-store foodservice market combining primary research with 500 consumers and 150 c-store retailers, market sizing, competitive analysis and an extensive review of foodservice innovation across leading chains.

Key areas explored include:

• Consumer attitudes, purchasing behavior and c-store visitation
• How c-store foodservice competes with QSRs for meals, snacks and beverages
• Grab-and-go versus made-to-order preferences
• Prepared foods, breakfast, pizza, chicken, sandwiches, bakery and snacking opportunities
• Dispensed, packaged and emerging beverage opportunities
• Operator priorities for new products, innovation and differentiation
• Daypart growth, delivery, pickup, catering and foodservice formats
• Labor, equipment, sourcing and operational considerations
• Market sizing and growth forecasts across major food and beverage categories
• Examples of leading c-store concepts, menu innovation and competitive strategies

Includes: Nationwide research with 500 recent c-store consumers and 150 chain and high-volume independent c-store retailers, plus FSIP market sizing, category forecasts and analysis of current foodservice innovation.

Published: 2025
$4,500

OUTLOOK & OPPORTUNITY FOR PIZZA IN FOODSERVICE

Where pizza is growing—and how changing consumer preferences, operator needs and menu innovation are creating new opportunities for manufacturers.

A comprehensive 2025 assessment of the foodservice pizza market combining primary research with 500 consumers and 400 foodservice operators, market sizing, category forecasts and analysis of emerging pizza formats, ingredients and operator innovation.

Key areas explored include:

• Size, growth and outlook for pizza and major pizza product categories
• Consumer pizza purchasing frequency, venues and changing behaviors
• Pizza styles, toppings, crusts and quality perceptions
• Prepared pizza, dough/crust and pizza cheese purchasing
• Operator product and brand selection criteria
• Distributor and sourcing dynamics
• Grab-and-go, handheld and snacking opportunities
• Breakfast pizza and emerging daypart opportunities
• Premiumization, global flavors and regional pizza styles
• Delivery, off-premise and operational challenges
• 10 trends highlighting operator innovation and competitive strategies
• Strategic implications and growth opportunities for manufacturers

Includes: Nationwide research with 500 recent pizza consumers and 400 foodservice operators that sell pizza, plus market sizing, growth forecasts and analysis of category and menu innovation.

Published: 2025
$4,500

UNDERSTANDING AND SELLING TO MICROMARKETS

How consumers use micromarkets—and where manufacturers can find growth in the expanding unattended foodservice channel.

This 2024 study provides a comprehensive look at micromarkets from the consumer, operator/distributor and supplier perspective, examining how the channel works, where opportunities exist and how manufacturers can build an effective go-to-market strategy.

Key areas explored include:

• Size, growth and structure of the U.S. micromarket channel
• The micromarket value chain and key trading partners
• Consumer purchase frequency, occasions and daypart behavior
• Product preferences across food, beverage and snack categories
• Freshness, variety, value and other purchase drivers
• Ready-to-eat versus ready-to-heat preferences
• Brand importance and better-for-you opportunities
• Micromarket technology and self-service preferences
• Operator sourcing, product mix and supplier selection
• Prepared foods and the role of commissaries
• Opportunities across B&I, college, healthcare, hotels and other segments
• Go-to-market recommendations for food and beverage manufacturers

Includes: Primary research with 510 micromarket consumers, 75 operators and additional in-depth interviews with micromarket operators/distributors and companies, plus channel sizing and strategic recommendations.

Published: 2024
$2,500

ROLE OF SANDWICHES AND HANDHELDS IN U.S. FOODSERVICE

How consumer demand, operator priorities and changing occasions are shaping the $196 billion sandwich and handheld market.

This 2024 study examines sandwiches and handhelds across the foodservice landscape, combining consumer and operator research with market sizing, category forecasts and an extensive review of menu and marketplace activity.

Key areas explored include:

• Market size, category segmentation and growth outlook
• Consumer sandwich purchasing behavior and frequency
• Breakfast, deli, hot sandwiches, burgers, wraps, subs and other handheld formats
• Consumer perceptions of quality, value and convenience
• Grab-and-go, takeout, delivery and portability
• Menu innovation, customization and emerging flavors
• Breakfast and other growth occasions
• Operator menu expansion and pricing strategies
• Labor, food costs and operational challenges
• Product purchasing criteria and desired supplier support
• Opportunities across restaurants, retail and non-commercial foodservice

Includes: Nationwide quantitative research with 500 consumers and 200 foodservice operators across restaurant, healthcare, education, B&I, lodging, convenience store and supermarket foodservice segments, plus market sizing and strategic growth recommendations.

Published: 2024
$2,500