Foodservice IP’s Blog
Don’t miss our expert perspectives on these hot industry topics:
This Labor Day, “Labor-Saving” Deserves a Broader Definition
Labor Day seems like an appropriate time for the foodservice industry to reconsider a phrase we use constantly: labor-saving. For manufacturers, labor-saving often gets translated into a fairly simple equation. A product eliminates a prep step, reduces cooking time or...
Operator Interest Is Not the Same as Operator Adoption
A manufacturer presents a strong product. The operator likes it. Culinary sees a menu application. Marketing believes consumers will respond. Everyone leaves the meeting encouraged. Then nothing happens. Manufacturers often interpret this as a change of mind or a...
What Will Foodservice Segments Resemble in 2027?
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...
College Dining Is No Longer Built Around the Dining Hall
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...
AI Won’t Fix a Bad Foodservice Strategy
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....
C-Stores Have Earned a Place at the Table. Now They Have to Win the Meal.
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 That description is now outdated.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,...
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