FARE brings together operators and suppliers once a year to gather and discuss the changes, challenges and choices facing foodservice across retail channels. FARE attendees include foodservice operators in grocery, convenience, drug/mass, recreation, college and university and health-care. This cross-channel audience makes FARE a unique venue for idea exchange.
Future of Foodservice at Retail
Foodservice at retail is the fastest growing segment of food to go. As channel lines continue to blur, competition becomes fierce as there are many players in the industry. Tracking menu trends from quick-serve, fast-casual and even full-service restaurants is crucial to grabbing share of mind—and, ultimately, share of stomach. As foodservice at retail continues to evolve, the following are trends to watch:
- Fresh is a key driver to the consumer experience
- “Eatertainment” built into wait-times
- Paperless transactions are the norm
- Europe and Asia FRESH logistics models coming to the U.S.
- Control is relinquished to the consumer: what they want, when they want it
- Hybrid concepts with mixed retail formats customized to meet the needs of consumers in individual markets
Trends from the Floor
Observations from show-goers about exhibits included:
- Snacking – late afternoon and late night snacks continue to grow
- Sweet and Smoky Flavors appealed for breakfast, lunch and late night
- Indulgence overwhelms the desire for healthful products
- Minimal but highly functional packaging
Workstyle™ Challenges
Foodservice at retail venues have a huge diversity of operations styles including commissary, made to order, grab and go and limited service. The common denominator is the customer who value their time as though it is currency and expects foodservice to be available on demand any time of the day.
Captivating Foodies
Foodies have evolved from the fine-dining aficionados to today’s culinary adventurists seeking out unique food offerings in a wide range of foodservice venues. Foodies who always or usually try new foods and flavors are the ones to captivate with new products, ethnic flavors and premium offerings. They are the opinion leaders who are more than willing to share their experiences with friends and family. Foodies can be the trend setters or the fad busters depending upon their reactions. And they have different expectations in different foodservice venues.
Taste Talk Tweet
Digital chatter at FARE included a “coop-etition,” in which retailers in the same industry share insights with each other in a mutually beneficial environment. Discussions about the consumer desire for healthy that doesn’t translate to purchases – stealth health or invisibly healthy suggested as better strategies. Show-goers also commented on reports that it is easier for consumers to go from made-to-order foods to grab ‘n’ go at c-stores because of brand awareness and trust.
If you want to follow our observations in real time go to https://twitter.com/OlsonComm
The next conferences we will cover is the National Association of College and University Foodservices, July 11-14 and the School Nutrition Association Annual National Conference July 15-18.
Implications for Food Marketers
- As the foodservice industry has matured and growth opportunities diminish, retail sites are gaining new attention. Manufacturers are challenged to provide cross disciplinary support to foodservice at retail customers who may need everything from ingredient applications for commissary to culinary support for made to order operations.
- Single person households continue to grow, and this demographic shift favors continued growth of foodservice in retail venues.
- Demographics are just the beginning of understanding today’s consumers, understanding their relationship with food is key to success.