Foodservice IP’s Blog
Don’t miss our expert perspectives on these hot industry topics:
Identifying and Managing Central Kitchens
By Julie Heseman, Principal, Foodservice IP Central kitchens have become a critical link in the foodservice supply and value chains. Convenience stores have considered prepared foods a priority, because of traffic and margin increases. Non-grocery retailers such as...
Meal Kit Companies: Evaluating Long-Term Opportunities
Meal kits have quickly grown in consumer awareness and usage, with the arrival of Blue Apron in 2012 marking the first U.S. meal kit company. For roughly $60 per week, consumers receive three two-serving meals of their choice with easy step-by-step recipes at their...
Trade Spending: Addressing the Elephant in the Room
By Tim Powell, Managing Director Background Trade spending, for most manufacturers, is the second-largest go-to-market expense after cost of goods sold, typically higher than the cost of sales and marketing forces combined. Yet many companies struggle to develop a...
What a Rate Drop Means for Foodservice
By Tim Powell, Managing Principal Last week, the Fed dropped the interest rate a quarter percent to hit a rate target of 1.75 to 2.0 percent. What does this mean for foodservice? The business cycle which so many food companies rely on for growth is starting its...
The Importance of a Digital Strategy in Foodservice
By Tim Powell, Managing Principal An online strategy is as critical as any business unit or corporate strategy in today’s market. Food companies, however, have often lagged behind other industries for a myriad of reasons. To achieve success, it is important to...
Exploring the Delivery Wars
The rise of delivery services in recent years has been a major growth driver for foodservice. Fast food and casual dining chains are now offering delivery through third-party services such as GrubHub, Door Dash, UberEats, and Caviar. The biggest challenge foodservice...
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