7 Ways Restaurants Can Continue to Compete
Creative restaurateurs are tapping into culinary innovation and cultivating off-premises capabilities, making the best of a challenging market situation—and managing to offer grocery retailers some competition.
Confronted with consumer concerns about dining out as the Omicron-fueled pandemic rages on, foodservice operators continue to feel the impact of COVID-19. Half of adults are still eating out less often than before the pandemic; one-quarter say they are “definitely avoiding” eating out, Datassential reports. By late October 2021, 80.3% of all meals were prepared at home, up from 76.6% in July, according to an International Dairy Deli Bakery Association webcast.
The cost of doing business has incr…
About the Author
Manual Feature
Latest News
Food Choice Reality Check
Martin Slayne, PhD, calls for ending the finger-pointing and focusing on collaboration, evidence-based science, and meaningful solutions for healthful food choices.
Formulating for the Evolving GLP-1 Consumer
As the number of GLP-1 users continues to grow, it’s clear they are looking for more personalized, nutrient-dense food and beverage options to support their needs.
That’s the (Zero-Proof) Spirit
A visually oriented overview of low- and zero-proof spirits flavor, and ingredient trends.
Targeting Older Consumers
Older adults, numbering 124.4 million in 2025, represent an important and potentially untapped market for food and beverage companies.
Morning Meal Musts: Affordable, Portable, Protein-Rich
Global flavors, nostalgia, and better-for-you innovations add zest to the breakfast occasion.