The foodservice industry has been one of the most significantly impacted by COVID-19 and the subsequent fallout. Operators have been forced to adapt business models to keep traffic flowing as consumer priorities have shifted regarding on-premise dining, takeout and delivery, health and spending. Here we explore opportunities to keep menus exciting and diners engaged.
Consumers are hesitant about returning to restaurants, particularly indoor dining. The FSR segment faces the highest hurdle for recovery and will need to continue to offer affordable, convenient take-out and delivery options to provide consumers with an experience that competes with retail and LSRs.
CUSTOMERS ARE GOING GREEN
The COVID-19 pandemic has left consumers placing higher priority on health and wellness and shifting to more plant-based ingredients and flavors in their diet. Key players in foodservice have been exploring vegetables as protein, carbohydrate replacements and a focus on functional ingredients.
RESTAURANTS CAN PROVIDE A GLOBAL EXPERIENCE
Due to the absence of travel and consumers spending much more time in a geographically small area, restaurants can provide the opportunity for consumers to explore global flavors and dishes. Gen Z and Millennial consumers have diverse palates and show the strongest interest in international cuisine.
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Important factors in food purchases at Fast, Fast Casual and Fine Dining Restaurants
Consumer Interest and experience in emerging flavors on the menu
Global flavor innovation on the plate
A glimpse into plant- based alternative and functional ingredient trends