This week’s roundup digs into the economic forces reshaping foodservice — from Sysco’s landmark $29B acquisition and McDonald’s value menu overhaul to tariff pressures, falling egg prices, and a shrinking labor force putting new strain on operators already navigating a tough environment.
As COVID-related restrictions are being eased and Americans slowly return to work in a more normal capacity, the hospitality industry is still battling labor shortages with the unemployment rate remaining several percentage points higher than pre-pandemic levels, according to the Q2 2021 U.S. Job Market Report. As a manufacturer in the foodservice industry, how can you help your customers navigate through their labor shortages?
As a supplier, understanding the needs of your self-op B&I customers can help you tailor selling strategies to set them up for success. While many corporate buildings have removed or streamlined in-house dining services to incorporate more targeted venues – grab and go, self-service and order-ahead options – many tenants in these office buildings are also concerned with keeping their in-office and remote workers happy while adapting to their needs.
It's no secret that a capable staff is at the core of building a positive experience for visitors — from serving high quality food to timely service to an efficient back-of-house. This presents an opportunity for foodservice manufacturers to help operators both in terms of increasing profitability and by helping to meet customer needs despite high turnover rates.
311 E Chicago Street | Suite 320 | Milwaukee, WI 53202
414.276.1080 | grow@omnivoreagency.com
Privacy Policy ©2026 Omnivore Agency