Foodservice IP’s Blog
Don’t miss our expert perspectives on these hot industry topics:
How Labor Shortages Are Altering Operator Strategies
A Tampa Bay McDonald's (Photo: Dan Nunn) Restaurants across the U.S. are desperate to hire as outdoor dining season begins, indoor dining restrictions lift, and vaccination rates trend upwards. The problem is, workers are not returning. While the industry lost nearly...
Responding to Higher Food, Labor Costs in 2021
Recently, Philadelphia-based Marquis & Co. announced it would implement a $15 an hour minimum wage across all nine units in July, as reported by Nation’s Restaurant News. Marquis said the average minimum wage at HipCityVeg’s Philadelphia locations is currently...
Five Reasons Retail Prepared Foods Will Flourish in 2021 and Beyond
While the events of 2020 threw a wrench into society, the increased focus on investing in the perimeter of the grocery store - fresh prepared foods - is one of the most interesting growth areas for U.S. grocers. The lines of retail and foodservice have been blurring...
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...
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