Foodservice IP’s Blog

Don’t miss our expert perspectives on these hot industry topics:

Sandwiches: The Best Thing Since Sliced Bread

In spite of the productivity gains remote workers had during the pandemic, more and more companies are transitioning back to the office—at least part time. Last fall, commercial building occupancy rates in major cities ranged from 40-60%. So, while there are fewer...

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Foodservice Success Favors Predicting Consumer Spending Shifts

As Foodservice IP caveats each year, 2024 brings both challenges and opportunities. The angle we’ll take on this edition is the impact of consumer spending on the industry - after all 75% of GDP is consumer spending and DPI is the lifeblood of foodservice. Despite...

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What Will Foodservice Segments Resemble in 2024?

  As we enter this new year, news outlets, clients, and inquiries from industry forums consistently seek our insights into the upcoming trends in the foodservice sector. The resounding response is that 2024 is poised to resemble its predecessor closely—much like...

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Ditch the Jell-O: Rethinking Hospital Food

Hospital food is notoriously gross. But chefs who are interested in serving patients while maintaining a flavor-focused approach to foodservice are working on changing that stereotype. Some, such as the chefs at the Virtua Hospital in Voorhees, New Jersey, have...

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IFMA’s President’s Conference: Five Observations

Foodservice IP, among a record 450,000 others, attended the International Foodservice Manufacturer's Association President’s Conference in Scottsdale, Arizona from November 5-7. Our intention was clear - to educate ourselves on the current industry happenings, see...

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Innovation Session? Better Questions Lead to Better Answers.

Innovation is one of those terms like “strategy.” Unless one is an academic, the definitions and shared understanding are rather abstract. Just ask someone to put together a “strategy” document, and see how many colleagues indicate it is either a tactical, operating...

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