Foodservice IP’s Blog
Don’t miss our expert perspectives on these hot industry topics:
Perspective: Why We Were Wrong About Covid-19
In the 1993 film Groundhog Day, Punxsutawney Phil failed to see his shadow, whereby the stout mayor pronounced there would, sadly, be six more weeks of winter. In the darkness of February, Americans look for any glimpse of hope to stave off cold nights, dry skin and...
Had the NRA Show Happened, Plant-Based Would Have Dominated
The plant-based food and beverage movement is obvious to anyone who attended the 2019 National Restaurant Show last year (rest in peace 2020), and it has only increased in popularity during Covid-19 along with animal protein shortages. (Note that parts of this post...
Cloud Kitchens Are the Winners During Covid-19
This week, FAT Brands, owner of Fatburger and Hurricane Grill & Wings, announced it partnered with ghost kitchen facility Epic Kitchens in Chicago. CEO Andy Wiederhorn said offering multiple off-premise channels is crucial during the coronavirus because "ghost...
What About Non-Commercial Foodservice? The Forgotten $230 Billion Sector.
Recently, we’ve written extensively on the impact of Covid on the foodservice industry. In fact, in March, we believed the virus may shutter restaurants for a couple of months. The truth is, there is not a specific timeframe. Restaurants Are Not The Only Victims...
Walking the Tightrope: Marketing During the Pandemic
In a recession, marketers must remember to stay flexible and adjust their strategies and tactics on the assumption of a long, difficult slump. But even during a recession, new products have an important place. Firms need to stay agile enough to respond quickly when...
Time to Abandon Brand and Sales Plans?
In light of Covid-19, many firms are resorting to a business application of Maslow’s hierarchy of needs — to take care of their employees first. This means that setting up employees for remote production and keeping them paid and healthy are priorities beyond long...
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