CHICAGO -- It’s a good time to be a foodservice operator. Consumers are increasingly seeking out foodservice operations for their traditional meal and snacking needs, and even those who are eating at home are picking up food first or opting for delivery.
But myriad challenges still exist. The regulatory and legislative landscape is proving burdensome for any operators, as evidenced by responses to Winsight’s State of Foodservice survey. Fifty-three percent of all operators—retail, noncommercial and restaurant—cited minimum wage as their No. 1 concern, followed by menu labeling (41%) and swipe fees (24%).
And presenting operational challenges of its own is the blurring of channel lines. With traditional salad bars and delis taking a backseat to branded foodservice programs and in-store meal kits, grocers and supermarkets are continually driving more foodservice traffic, and c-stores are also upping their foodservice game with more premium offerings in food and beverage.
Dayparts continue to blur across established mealtimes, but this presents more of an opportunity. Whether it’s second breakfast or snacking, operators across all segments can make small, simple tweaks to their menus to meet the growing demand for convenience from today’s fast-paced consumers.
Consumers’ penchant for more healthful items is also bound to keep operators on their toes. A majority of operators surveyed said they plan to make adjustments to address this need, with 43% saying they plan to offer more locally sourced items, followed by more clean-label items at 34% and more allergen-free items at 33%.
Despite the headwinds, operators are confident about the year ahead: Seventy-three percent of retail, noncommercial and restaurant operators expect their foodservice sales will improve in the coming year.
What follows are industry insights that can be resourceful decision-making tools throughout the year.
More from the Foodservice Handbook: Daypart Opportunities
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