Foodservice IP’s Blog
Don’t miss our expert perspectives on these hot industry topics:
The Five Truisms of Retail Foodservice
Supermarket News recently reported that 2020 was a record-setting year in sales in the grocery industry due to the pandemic — including periods of stock-up shopping, the increase in meals at home and the expansion of online services and curbside pickup/delivery....
One Year On: Five Things Covid-19 Altered in Foodservice
On March 13, 2020, the Trump Administration announced a “shelter in place” order that most of us clearly remember. Restaurants with seating areas were closed, and only supermarkets (and home improvement stores) were considered essential retailers. Do-it-yourself...
Wall Street Interest in Restaurants Proves Its Resilience
Many of us at Foodservice IP have been involved in the “final mile” of due diligence for private equity (PE) firms looking to acquire restaurant concepts. Our consultants have assisted with the “soft analysis” - or patron general likes and dislikes - of...
Three Ways to Improve Performance in the Wake of Distributor Fees
Sysco’s latest announcement regarding updated performance fee policies has many manufacturers scrambling to improve execution to avoid several supplier performance fees. Sysco is not alone in this effort. Our clients, mostly foodservice manufacturers, are...
Five Lasting Trends to Expect in the College and University Segment
The start of the coronavirus meant the swift end of self-service in college and university dining halls across the country. Prior to the pandemic, students were able to select a multitude of varieties and customized choices. For example, the University of...
Why is E-Commerce Foodservice So Complicated for Manufacturers?
Last September, we completed a second report for foodservice executives on Exploring Opportunities in Foodservice E-Commerce. Unlike in 2017, however, in 2020, Covid-19 had accelerated usage while the likes of GFS and Sysco were struggling to keep warehouses stocked. ...
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