Culinology - March 2018 - 20
EDITORIAL
Consumer technology,
behaviors dramatically
reshaping food service
M
by Keith Nunes
knunes@sosland.com
Businesses such
as Blue Apron are
driving the nascent
meal kit delivery
market.
Photo by: Blue Apron
20 |
any of the stories dominating food and beverage industry news coverage of late involve
the retail sector. The Amazon acquisition of Whole Foods, Lidl's entrance into the US
market and retailers embracing new business models to engage consumers attracted significant media attention during the year. Perhaps lost in the discussion but also of momentous
importance are major trends buffeting the food service category.
The meal solution choices available to consumers have never been greater. In some ways
the very definition of food service is changing. Where it was once singularly focused on locations consumers visited to purchase a meal for takeout or sit-down service, it is now expanding to encompass additional options driven by consumer technologies and changing lifestyles.
Virtual restaurants, for example, are an emerging trend.
Adding to the complexity of the marketplace are cultural changes affecting consumer behavior. The market research company Nielsen notes the demand for convenience by consumers is
intensifying rapidly. Several trends, including the expansion of meal delivery services, are driving the demand for more convenient products.
Those convenient meal solutions are more often being eaten at home. Nielsen attributes this
shift to the changing workforce, online shopping and the ability of consumers to stream a wide
variety of entertainment-oriented content in their homes.
Industry observers tend to draw a bright line between the retail and food service categories.
What is becoming clear is the consumer no longer sees such a line.
As they always have, consumers expect the food they purchase to meet their expectations
for quality, convenience and price. Yet today they express little to no concern about how they acquire food.
This insight is driving significant change throughout the
industry.
Restaurant delivery, traditionally dominated by
pizza chains and local restaurants, is now being embraced by the likes of McDonald's Corp. and The
Wendy's Co.
The virtual restaurant trend may further redefine
food service. These are food service businesses
only accessible through services like GrubHub
or Postmates. These entities have no consumerfacing identities other than marketing programs
and a menu on the web or on an app. They are
opportunities for restaurateurs to experiment with
menu concepts without the capital outlay necessary to operate a traditional sit-down restaurant.
Though food and beverage industry executives
may mostly look to the dramatic changes taking
place at retail today, significant changes in food
service will continue to resonate into 2018 and
beyond. *
Culinology | MARCH 2018
Table of Contents for the Digital Edition of Culinology - March 2018
Culinology - March 2018
TABLE of contents
PRESIDENT’S letter - A great start for 2018
EMERGING trends - 3-D printing Imagining the possibilities
EMERGING trends - Five dairy alternative beverages to watch
INGREDIENT trends - Meal kits Delivering on convenience and fl avor
EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
INGREDIENT trends - Navigating Natural
Simplicity on the table
MEMBER profile - Arby’s adventurous side
Going to the next level
EXPERT voices - What’s next in sous vide?
INDUSTRY NEWS - RCA announces new leaders
INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
INDUSTRY NEWS - Ambitious culinary arts and food sciences students to compete at RCA Conference
INDUSTRY NEWS - Access RCA Conference recordings
INDUSTRY NEWS - RCA Regional Events
INDUSTRY NEWS - upcoming events
INDUSTRY NEWS - Save the date for 2019
PETITS fours - Big companies thinking small about innovation
PETITS fours - Sourcing the globe for ethnic spice blends
PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
PETITS fours - McDonald’s switching to sustainable packaging
NEWS bites
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - 2
Culinology - March 2018 - TABLE of contents
Culinology - March 2018 - PRESIDENT’S letter - A great start for 2018
Culinology - March 2018 - 5
Culinology - March 2018 - EMERGING trends - 3-D printing Imagining the possibilities
Culinology - March 2018 - 7
Culinology - March 2018 - EMERGING trends - Five dairy alternative beverages to watch
Culinology - March 2018 - 9
Culinology - March 2018 - 10
Culinology - March 2018 - 11
Culinology - March 2018 - INGREDIENT trends - Meal kits Delivering on convenience and fl avor
Culinology - March 2018 - 13
Culinology - March 2018 - 14
Culinology - March 2018 - 15
Culinology - March 2018 - 16
Culinology - March 2018 - 17
Culinology - March 2018 - 18
Culinology - March 2018 - 19
Culinology - March 2018 - EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
Culinology - March 2018 - 21
Culinology - March 2018 - INGREDIENT trends - Navigating Natural
Culinology - March 2018 - 23
Culinology - March 2018 - 24
Culinology - March 2018 - 25
Culinology - March 2018 - 26
Culinology - March 2018 - 27
Culinology - March 2018 - Simplicity on the table
Culinology - March 2018 - 29
Culinology - March 2018 - 30
Culinology - March 2018 - 31
Culinology - March 2018 - 32
Culinology - March 2018 - MEMBER profile - Arby’s adventurous side
Culinology - March 2018 - Going to the next level
Culinology - March 2018 - 35
Culinology - March 2018 - 36
Culinology - March 2018 - 37
Culinology - March 2018 - 38
Culinology - March 2018 - EXPERT voices - What’s next in sous vide?
Culinology - March 2018 - 40
Culinology - March 2018 - 41
Culinology - March 2018 - 42
Culinology - March 2018 - 43
Culinology - March 2018 - 44
Culinology - March 2018 - INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
Culinology - March 2018 - INDUSTRY NEWS - Access RCA Conference recordings
Culinology - March 2018 - INDUSTRY NEWS - RCA Regional Events
Culinology - March 2018 - INDUSTRY NEWS - Save the date for 2019
Culinology - March 2018 - 49
Culinology - March 2018 - PETITS fours - Big companies thinking small about innovation
Culinology - March 2018 - 51
Culinology - March 2018 - PETITS fours - Sourcing the globe for ethnic spice blends
Culinology - March 2018 - PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
Culinology - March 2018 - PETITS fours - McDonald’s switching to sustainable packaging
Culinology - March 2018 - 55
Culinology - March 2018 - NEWS bites
Culinology - March 2018 - 57
Culinology - March 2018 - 58
Culinology - March 2018 - 59
Culinology - March 2018 - 60
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