A Resilient Restaurant Business Gets Creative With Menus

CONSUMER TRENDS

Food Technology Magazine | Article

E. Liz Sloan

A. Elizabeth Sloan

CPG companies captured a significant share of U.S. consumer food dollars from foodservice during the COVID-19 pandemic (55% in 2020 versus 49% in 2019, according to the 2021 State of the Restaurant Industry report from the National Restaurant Association [NRA]). But it’s important not to underestimate the resilience of the restaurant business.

Despite the foodservice industry’s $240 billion setback, the number of new menu offerings at restaurants/convenience stores is fast approaching early 2020…

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About the Author

A. Elizabeth Sloan, PhD, a member of IFT and contributing editor of Food Technology, is president, Sloan Trends Inc., Escondido, Calif. ([email protected]).

E. Liz Sloan

In This Article

  1. Consumer and Marketplace Trends
  2. Foodservice

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