Foodservice IP’s Blog
Don’t miss our expert perspectives on these hot industry topics:
Are Food Industry Professionals the Worst Tippers?
I have written way too much lately about inflation, the economy, wages and the grim realities of wrestling employment in our industry back to normalcy. As we continue to navigate a climate where the effects of the pandemic are still bringing very real challenges, we...
Takeout Packaging Legislation: Fostering Consumer Adoption
Customers, policy makers, and foodservice providers alike are concerned about reducing their environmental impact and mitigating climate change. While this has affected menus (e.g., plant-based diets, farm-to-table dining), another key impact of this concern is...
By Chat gpt: The Importance of Foodservice
(This is Foodservice IP to Start): The world is aglow with the power of AI and its ability to replace the thought workforce. Many consulting firms count on experts to use knowledge and skills that are tacit and only available through fees and budgets. The mantra...
Quiet Quitting, Great Resignation: Has Foodservice Retired?
Foodservice IP blogs a lot about labor shortages in foodservice. The causes are multifaceted: more than one million Americans died from COVID-19, many more struggled to work with long COVID, and parents (especially women) had to leave the workforce during school...
Lent: Seasonal Preferences and Long-Term Protein Alternatives
On Wednesday, February 22, a majority of Christians started Lent, the 40-day season leading up to Easter. While Lenten observance varies across Christian traditions, one commonality is fasting and abstaining from certain foods. Fasting traditions also vary, but one of...
The Golden Age for Senior Living is Here, with Challenges We Hadn’t Foreseen
The graying of America and the vast impact on the fabric of our society has been a growing topic of conversation since well before the first Baby Boomers began ringing in their 65th birthdays in 2011. The Boomers have kept our industry on our toes throughout...
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