Foodservice IP’s Blog
Don’t miss our expert perspectives on these hot industry topics:
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 That description is now outdated.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,...
Foodservice May Be Misreading the Protein Opportunity
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...
Breakfast Is Not a Daypart. It Is a Collection of Occasions.
Foodservice companies often discuss breakfast as though it were a single market. It is not. The commuter buying coffee at 6:30 a.m., the remote worker eating at 10:00, the college student grabbing something between classes and the family ordering brunch on Sunday are...
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