Foodservice IP’s Blog
Don’t miss our expert perspectives on these hot industry topics:
Covid-19 Will Forever Alter the Lunch Daypart
The traditional foodservice dayparts have been under fire for some time now. For the past 15 years, pundits (myself included) have claimed that three square meals per day no longer exist. Instead, we have become a nation of “grazers” who eat where and...
Foodservice Has Weathered Far Worse than Covid-19
Dr. Ian Malcom - Jurassic Park (This has been updated from an April 30, 2020 post) Headlines across the nation claim the foodservice industry will not be the same, or worse, not survive. We’ve even seen our own industry analysts comment that “people will find out they...
Essay: Is Pricing A Sustainable Advantage for Foodservice Manufacturers?
One of the cautions to managers addressed in any introductory marketing course is the importance of pricing. While price has not historically been a defendable or sustainable competitive advantage, why is it that one of our first factors in product selection...
Is Healthy Food Important for C-Stores During Covid-19?
While c-stores aren’t historically known for nutritious food options, many top-quartile chains are prioritizing healthy fare today amid growing consumer demand for healthful menu items. The convenience store channel is still a relative “newbie” to...
Patrons Want to Return to Restaurants, But Pandemic, Employment Pose Uncertainty
The interior of a Chili's. Linh Ta/Business Insider The Industry Will Look and Behave Differently Post-Covid The U.S. Foodservice industry will come out of the Covid-19 pandemic looking somewhat different - if not better - than before. Innovations, such...
Are Foodservice Manufacturers Underachieving in Profitability?
One of the primary reasons companies explore opportunities in the foodservice industry is to take advantage of profitability that far outpaces retail or consumer packaged goods. It is a primary reason the center-of-the-aisle in retail (pre-Covid-19) has given...
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