you are where they eat
How do your products get from you to your end consumer?
First, you have to know where they shop, live, work and play—and how to get there.
looking toward the future of food
EMBRACE OMNICHANNEL: Lines between channels are blurring as consumers feed themselves and their households through a combination of restaurants and groceries, meal kits and prepared foods, in-store and online.
BE THERE FOR FOODSERVICE: Both commercial and noncommercial foodservice operators are doing more with less and expect manufacturers to help.
RESPECT THE POWER OF SMALL: Smaller brands are making an impact, both as competitors to and growth drivers for large CPG companies.
VALUES MATTER: About half of consumers across age groups prefer purpose-driven brands that help them meet personal goals of conscientious living.1
REACH GEN Z: The future of food hasn’t yet reached its spending potential. Now is the time to build loyalty among this influential demographic.
special edition: tfgTouchpoints™ 2020
what commercial foodservice operators want in the COVID-19 era
The pandemic brought on challenges the industry (and the world) have never before faced. We wanted to know how operators have been affected and how manufacturers can help guide them through this new era. So we went straight to the source. Download our exclusive report to read what these operators had to say.
how do you stay ahead of the latest trends?
The food and beverage world is changing fast.
Sign up for our e-newsletter, the front burner, to stay up to date on the latest news affecting the foodservice industry and your business. And check out some content from past issues below.
Pepsi sets a goal to generate $100 million in support of Black-owned restaurants.
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pros seek information across channels
PRINT vs ONLINE
Commercial and noncommercial operators seek information in print and online in equal measure. Podcasts and webinars are growing quickly. Two-thirds attended a webinar in 2019, compared with one-third in 2018.
plant-based options grow
61% of OPERATORS
61% of operators offer “meat-like” options that mimic the taste and texture of meat. Noncommercial operators, especially at colleges, hospitals and offices, are significantly more invested in plant-based menu items than commercial operators. Download tfgTouchpoints report.
Generational differences affect operators as well as consumers, who have distinct preferences for receiving information. Operators who use social media as a source of information: 55% under 40 and 35% over 40. Download tfgTouchpoints report.
inspiration pays off
TOP FIVE FACTORS
The top 5 factors that motivate foodservice operators to inquire about or purchase a food and beverage product seen in an advertisement are:
1 US Census Bureau data via Quartz, “No one cooks anymore,” 6/14/2015