Weekly Roundup – Week of 1.22.24
January 26, 2024
Discover this week’s top trending food and beverage-related stories – curated by our team of strategists and food enthusiasts:
Consumer Preferences Trend Toward A More Holistic Landscape In 2024
As each new year dawns, many consumers consider rethinking their diets and establishing fresh exercise regimens in pursuit of their fitness goals. The data shows that today’s more informed consumers are adopting a more holistic approach to health and wellness, intertwining planetary, mental, and emotional well-being into their lifestyle choices. The emphasis underscores continued growth in healthy snacking, mindful choices, and the quest for foods that boost both the immune system and memory. In response to this evolving mindset, more progressive restaurant concepts are embracing an all-encompassing methodology — curating menus that resonate with this expanding, and increasingly critical, community of health-conscious patrons. Read More.
Third-Party E-Commerce Lose Shares To Grocers
In 2023, third-party e-commerce platforms witnessed a decline in market share, dropping from 18.3% in Q1 to 15.2% in Q4, according to research shared by Insider Intelligence. Grocer platforms emerged as the winners in the digital grocery space. The forecast for US grocery retail e-commerce sales indicates a 17.4% increase, reaching $219.04 billion, fueled by factors such as Walmart’s click-and-collect program and the growing appeal of ease and convenience. Explore further insights, Here.
Seafood Sales Expected to Grow With Salmon Making Waves
The Global Seafood Market Conference, held on January 24 in Orlando, focused on a previously underperforming category, sparking optimism for robust growth in 2024 and beyond. Despite declines attributed to inflation impacting seafood production and sales, panelists at the conference foresee a rebound, with salmon and sushi leading the resurgence. Over the past five years, fresh salmon has witnessed a notable 20.5% increase in sales volume and an impressive 38.6% surge in sales value while the frozen salmon category showed a 15.8% rise in volume and a remarkable 56.7% increase in value, as reported by Circana data. The market is witnessing a rise in sushi-cut or sushi-ready frozen products, catering to increased demand from both restaurants and retailers and among the younger demographic. Learn More.
How Restaurants Bring More Value To The Table With Experiences
Away from home dining is inundated with promotions and freebies, yet restaurants that realize true value goes beyond the realm of discounts and birthday treats can distinguish themselves ahead of their competition. The key to driving increased foot traffic and substantial profits lies in reimagining and enhancing the overall guest experience. Implementing hospitality experiences need not be complex, but they should align with the restaurant’s brand and connect with guests. A recent article from Restaurant Dive offers solutions to streamline this process, from selecting both traditional themes and unique occasions to early planning and promoting, and automating essential aspects such as reservations, communications, and payment processes. Read Article.
Segment Spotlight: Education
Several universities and school districts are upgrading their foodservice programs with events and new technologies to engage students and ignite fresh interest in their food programs.
Loyola Marymount University stood out this week with its wellness challenge, a week-long initiative designed to inspire students to explore plant-based meals. Each purchase of a plant-based meal earned students a raffle ticket for a chance to win prizes, including a Cruiser bike and helmet. The dining team reported the enthusiastic participation of 309 students.
In Wheeling, W.Va., the Ohio County School District took a forward step by introducing two vending machines at its high school. These machines, strategically placed in high-traffic areas, offer around 100 grab-and-go breakfast meals each. Students can effortlessly use their student IDs to select their preferred meal options, enhancing convenience during the morning rush.
Prioritizing nutritious options and meeting the evolving needs of students remain the focal points for today’s school foodservice directors.
Stop back for more industry-related blogs and weekly roundups to keep you up to date on the latest F&B news!
