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Trends in the foodservice market

GRAPEVINE, Texas — During the FARE 2014 general session, which began Monday, 13 trends in the foodservice business were discussed, according to


GRAPEVINE, Texas — The foodservice market continues to evolve at a steady pace, and the evolution was discussed at the FARE 2014 general session on Monday, according to   

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The session was hosted to Kay Segal, CSP Business Media’s senior vice president of continuing education, and Abbie Westra, Convenience Store Products magazine editor in chief.

The first of 13 trends discussed, was the growth of off-premise foodservice sales. Research from the National Restaurant Association states that seven in 10 foodservice purchases are consumed off-premise, notes the article. This is a total change from where meals were eaten 50 years ago, said Westra.

Consumers are expecting more convenience from their foodservice these days, Westra said. Including all utensils with a meal is an important way to ensure a quality eating experience, the article continues.


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Organic food continues to become more popular, with three in four consumers purchasing it, states the article. "Organic took off when its positioning changed from 'save the planet' to 'save yourselves,'" Segal said.

Indulgence has also become popular in the market, with things like $4 coffee or $6 cold-pressed juice, said Westra. If you can provide your customers with a high-class experience and a quality product, you can win them over.

More flavor for food, especially in the way of hot sauce, is another trend. In the last 12 months, notes the article, there has been a 12 percent increase in hot sauce on foodservice menus.


It’s also important to have consumers identify with your brand. Consumers said that they are 63 percent more likely to visit a business that is socially conscious, notes the article.

The full article goes more in-depth on food trends and offers more insight into the industry.

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