Everyone Brought Protein to NACS. The Buyers Wanted to Talk About Margin.
Protein was everywhere at NACS 2026. The numbers operators brought to Las Vegas told a different story. Here are my takeaways for brands selling into convenience foodservice.
Protein was everywhere at NACS 2026. The numbers operators brought to Las Vegas told a different story. Here are my takeaways for brands selling into convenience foodservice.
Most stalled foodservice deals never lose to a competitor. They lose to silence. Here's what changed once I stopped reading a quiet buyer as a lost buyer, and started reading it as information.
Most food brands file campus dining under institutional. That is an expensive misread. Students eat in the same programs three times a day for four years, which makes campus the fastest preference read in foodservice. Here is what NACUFS 2026 and a 107,000 response student survey say about where every food channel is headed next.
In 2026, the food industry's most talked-about trends are not its most important ones. AI, retail media, and premiumization are getting the attention. Value bifurcation, GLP-1, and operator simplicity are doing the work. Here is what is actually moving the industry.
Great food products don't start with a spec sheet. They start with culinary insight — and the brands that know how to translate that insight into scalable, marketable offerings are the ones building real market impact. Here's the framework for closing that gap. — April 2026 Blog: From Kitchen Insight to Market Impact
This week’s roundup is full of optimism — Jersey Mike’s is eyeing a potentially historic $12B IPO, Little Caesars just delivered a full family meal by drone for the first time ever, Starbucks is reinventing the mobile order experience, and C-suite leaders at the Restaurant Leadership Conference made the case that getting back to basics is the smartest growth strategy in today’s market.
The brands that are winning aren’t just selling products. They’re building preference through clarity, consistency, and connection. Explore why B2B food brands need to think more like B2C, and what it takes to stand out in a crowded, commoditized market.
If you’re only marketing to procurement, you’re missing the real decision-maker: the chef. Read our blog to learn what today's modern chef is looking for from a foodservice supplier.
Operators aren’t chasing trends this year—they’re looking for practical solutions that reduce friction, support their teams, and strengthen long-term performance. This blog explores what operators truly value right now and how food and equipment brands can show up as trusted partners, not just vendors.
This holiday season offered valuable lessons for manufacturers. Discover what worked, what customers responded to, and how to apply insights for smarter 2026 planning.
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