The lines between foodservice channels have been blurring for a while now. But those aren’t the only walls coming down. More and more, foodservice operators are targeting their one shared foe: the home kitchen.
Whether you’re making them to order, selling them from a grab-and-go cooler, using a commissary or leaning on suppliers for product development, salads are polarizing, pricy and extremely perishable. Carefully consider flavor trends, food costs, customer demographics and execution to ensure a fresh, safe and appetizing offering.
It’s noon, and I’ve already eaten two bars today. I grabbed a Luna fiber bar from an airport kiosk on the way to a 6 a.m. plane, and I swiped a Nature Valley protein bar from the CSP kitchen an hour before lunch. I have a few other bars packed in my suitcase from my pantry at home—a gluten-free bar from my husband’s stash, and a dark-chocolate-something-or-other that was floating around on the shelves for a late-day indulgence.
Plunge in oil prices sets the stage for record margins and boost in in-store sales. Also In This Issue: Profitability skyrockets for top performers! Other channels seek to redefine convenience! The economy enters a new stage. The growing health-and-wellness trend. Fuel demand; oil's slide; multicultural momentum; and data, data, data!