Tag: produce blueprints

So what does the future of foodservice look like? For many, it’s already here; for others, it’s just trying to stay ahead of negatives like higher prices, supply issues, and labor to keep the doors open.

Continued interest in health and wellness at foodservice calls for more and bigger portions of produce on the plate.

Restaurant operators globally have returned to menu innovation, according to Technomic, with the average chain worldwide introducing 19 new or limited-time offerings in 2023, more than in 2021 or 2022.

The foodservice industry expects to employ 15.7 million people in 2024—a record, according to the National Restaurant Association.

The Technomic/IFPA report concluded that most consumers initially didn’t seem to mind higher menu prices, additional fees, lower portion sizes, and limits on “free” items like napkins and condiments, as indicated by positive traffic trends starting in March 2021.

Rising food and labor costs continue to squeeze profits, despite the restaurant industry’s robust sales, according to the National Restaurant Association’s State of the Industry report.

For the most part, Chicago, IL-based research firm Datassential’s 2024 Industry Forecast, published in conjunction with the International Foodservice Manufacturers Association, forecasts inconsistent growth.

The foodservice realm continues its slow recovery from the harm caused by pandemic shutdowns, but the pace and magnitude of the recovery often varies depending on the industry sector and the operators themselves.

In this article we’ll discuss a relatively new (as of late 2023) free service called Courtesy Contacts and new pricing introduced in 2024 for Blue Book’s traditional collection assistance services. 

As a passionate plant-based holistic health and fitness coach, and a vegan for 29 of my 43 years on earth, produce is what I live on and for. I am always experimenting with the ways different nutrient-packed foods can best support an active lifestyle.