Foodservice IP’s Blog

Don’t miss our expert perspectives on these hot industry topics:

Food Trucks are the Fine Dining of the Millennia

The “Roach Coach” of the 1950s Charges High Prices for Authentic Fare What’s the fastest way to attract a hungry mob of Millennials? Post a food truck location on social media.  Foodservice IP recently completed a broad study on emerging segments, which included...

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Appealing to the Changing Foodservice Consumer

As Boomers and Gen X age, Millennials and Gen Z are reshaping the “what and how” of away-from-home meals. There are critical differences among each of these groups which will impact how suppliers and operators develop and market products in the long term. Some Facts A...

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The Explosive Growth of Food Halls

Defining Food Halls Many people might think a food hall is just a new name for the ubiquitous and outdated mall food court, but that would be incorrect. Food halls are more akin to when Fast Casual appeared as an upgrade to traditional QSR. So what is a food hall? A...

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The Growing Focus on Foodservice Packaging

Packaging and disposables are not necessarily top-of-mind for consumers relative to other aspects of a foodservice experience. For that reason, the category is one that can receive less operator attention, particularly during the extended post-recession industry...

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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...

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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...

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