Our blog, tenacious plate serves up the latest insights, expertise and trends in the food industry, as well as our own proprietary research on cutting-edge topics.
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special edition: tfgTouchpoints™ 2021
how to reach noncommercial operators with content
This special report brings together survey results from a broad cross-section of noncommercial operators and looks at what noncommercial operators want to know, where they seek information, how they like to receive content and more.
stay ahead of the latest trends
Digital native restaurant company Salted is showing us what virtual brands can become
Mondelēz increases revenue boosted by strong growth in chocolate and biscuits
Nestlé’s half-year sales surge 9.2% amid raised prices, bolstered by Nespresso and KitKat brands
McDonald’s CEO Chris Kempczinski: Technology is no ‘silver bullet’ for labor
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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