Despite its mammoth size, the foodservice industry is feeling more and more like an intimate community. That’s because major shifts are bringing operators together in new and exciting ways.
Channel distortion is one area where we’re seeing the industry converge. Noncommercial and convenience-store operators are challenging traditional restaurants for foodservice dollars by offering quality fare. C-stores are building a reputation as destinations for fresh, made-to-order meals, while noncommercial sectors such as colleges, hospitals and senior living facilities are showcasing chef-driven menus that tap into of-the-moment trends.
At the same time, the world of foodservice is closing in. Far-flung parts of the globe no longer seem that foreign to U.S. operators as they look to diverse markets for culinary inspiration. North African harissa, Southeast Asian sambal and Korean gochujang are among the ethnic ingredients that penetrated restaurant menus over the past year. Even c-stores are starting to venture beyond Mexican fare with new Asian offerings.
On the noncommercial front, ethnic street foods such as Chinese bao, Eastern European pierogi and Greek gyros tap into not only the channel’s growing emphasis on authenticity, but also diners’ more diversified palates.
Global also represents growth opportunities for both restaurant and c-store operators. Leading U.S. brands are opening outposts in budding markets such as Vietnam, Cambodia and Colombia. At the same time, operators overseas are importing their brands with the hopes of striking it big with Americans.
As channels blur, operators around the world are watching and learning from each other. Cutting-edge innovation in technology is coming out of Japan and Australia, while operators in the United States are finding solutions for pain points such as labor.
Winsight’s FARE conference is another example of just how connected operators are across the industry. Celebrating its 10th anniversary, FARE is a destination where industry leaders—from foodservice executives to menu planners and chefs—come together and share ideas.
FARE’s accompanying Foodservice Handbook also unites collective thoughts from key decision makers across the industry in one easy-to-navigate source. As you flip through, notice common threads that link channel to channel, including enthusiasm for global opportunities and an overall hopefulness for a growth path forward.
Laura McGuire is director of Shared Content Services for Winsight/Technomic, Chicago. Reach her at LauraMcGuire@technomic.com
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