Corporate Profiles - 2022 - 50

INDUSTRY REVIEW: FOODSERVICE
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but an increase in visits from guests earning $75,000 or more.
Some shoppers have cut out foodservice entirely. Around a quarter of families
earning less than $45,000 told NPD they are not visiting restaurants at all
due to budget constraints.
TRENDS DRIVING RECOVERY
At the National Restaurant Association Show held
in Chicago May 21-24, speakers discussed strategies
for driving the industry's recovery. Dave Henkes, senior
principal, and Lizzy Freier, menu research and insights,
both with market researcher Technomic, discussed how
to " drive business and delight guests " using their five
" Ps. " The first " p " is to pivot, which involves rethinking
the menu without adding too many new ingredients.
One approach is to infuse dishes with new flavors or
create mashups that " combine the known and the unknown, "
Ms. Freier said.
The second " p " is preparation, according to Technomic. Persistent supply
chain woes are forcing operators to innovate with unique and varied preparaUS
RESTAURANT AND FOODSERVICE
IN MILLIONS
2030
2022
2021
2020
2019
16.5*
14.9*
14.5
12.8
15.4
Source: National Restaurant Association
*projected
jobs
Wholesale food prices
INCREASED
16.3%
tions of ingredients on hand, Mr. Henkes said. Labor savers also assist with
preparation. Operators looking for ways to offer flavorful and innovative menus
with reduced staff may turn to fully cooked and individually wrapped items.
Plant proteins are part of the third " p. " Burger King began
testing a new plant-based chicken sandwich in a partnership
with Impossible Foods. Shake Shack teamed with
TheNotCompany to introduce plant-based frozen desserts.
The fourth " p " is personalization, paving the way for
robot concepts, self-serve menu boards and sophisticated
apps.
Technomic's fifth " p " was its predictions going forin
the last 12 months while
menu prices rose 7.6%.
ward. Technomic predicted that a very basic ingredient
- salt - will be the focal point of menu innovations.
It will go beyond being a basic taste to taking center
stage in cocktails and foods.
Ms. Freier said 27% of consumers are eating more
unique types of global foods and beverages now than
they did pre-pandemic. She cited global flavors to
watch coming from Mesoamerica, Western Africa and Western Asia, with new
peppers adding spice and nuance to dishes.
Spicy flavors are heating up restaurant menus, from Buffalo to spicy adobo.
National chains also are introducing " out of the box " innovations. Papa Johns
debuted Papa Bowls, featuring baked pizza toppings without the crust. Buffalo
Wild Wings unveiled a pair of thin-crust pizzas topped with boneless wings
and sauces.
Chicken is popping up on menus in every which way - roasted, grilled or
fried, homestyle or Nashville hot, in burritos, bowls or brioche buns.
Subway restaurants transformed nearly every item on its core menu as part
of the " Eat Fresh Refresh " campaign. The sandwich chain has continued to add
new options to its menu, focusing on ingredients and fresh options, under the
Subway Series line.
" The Subway Series is the most ambitious undertaking in company history,
as we are changing the nearly 60-year-old blueprint that helped make Subway
a global phenomenon, " said Trevor Haynes, president of North America. CP
50 \ November 2022
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