In the ever-evolving restaurant industry, one fact remains constant: going out to eat is often a family affair. While the fact that families love to eat out continues to span generational boundaries, the ways in which restaurants can maintain the business of these families is perpetually changing. It is imperative that foodservice providers understand this consumer group and their restaurant behaviors.
Americans are spending more on food away from home than ever before as restaurant choices are becoming more diverse. With so many options, how can foodservice providers ensure that they are delivering operators products that will win in the competitive marketplace?
Our own Brian Bell, Vice President of Sales and Marketing, wrote about the changing landscape of the fresh red meat category in the February issue of Grocery Headquarters. Bell zeroed in on three topics – Generational Differences in Red Meat Consumption, Purchase Occasion and The Future of the Category.
Whether two or twenty, people unite over meals. Preparation for these gatherings often includes a trip to the meat counter. A recent study revealed consumers make more than 34% of fresh meat purchases intending to connect or share with others.