by Tim Powell | Mar 5, 2024 | Blog
In spite of the productivity gains remote workers had during the pandemic, more and more companies are transitioning back to the office—at least part time. Last fall, commercial building occupancy rates in major cities ranged from 40-60%. So, while there are fewer...
by Tim Powell | Jan 23, 2024 | Blog
As Foodservice IP caveats each year, 2024 brings both challenges and opportunities. The angle we’ll take on this edition is the impact of consumer spending on the industry – after all 75% of GDP is consumer spending and DPI is the lifeblood of foodservice....
by Tim Powell | Nov 28, 2023 | Blog
Hospital food is notoriously gross. But chefs who are interested in serving patients while maintaining a flavor-focused approach to foodservice are working on changing that stereotype. Some, such as the chefs at the Virtua Hospital in Voorhees, New Jersey, have...
by Tim Powell | Sep 26, 2023 | Blog
The acclaimed tv show “The Bear” follows young two chefs—Carmy and Sydney—as they and their team of co-workers race to make their impact on the Chicago culinary scene. In many ways, “The Bear” captures a lot of culinary life—both good and bad. It also reflects...
by Tim Powell | Aug 31, 2023 | Blog
Earlier this year, we completed our latest study on capturing opportunities in c-store prepared foods. It’s robust reporting with data on operator perspectives and plans as well as consumer behavior and attitudes. (And it’s currently on sale for a limited time!) But...
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