Plant-based restaurants are experiencing a shakeout as operators recalibrate their menus to address economic challenges. FI checked in with T.K. Pillan, CEO of Veggie Grill, to explore how the vegan QSR is streamlining its offerings to meet evolving consumer demands.
The second wave of retail media networks is already upon grocers and retailers – and CPG makers could be among those to benefit the most.
The quarterly percentage of American adults who say they purchase organic food regularly (or, “every chance I get,”) is up two percentage points since the first quarter of 2021, reaching 12%.
Ghost kitchens – restaurants without seating or even take-out counters – proliferated during the pandemic when people were virtually trapped in their homes, afraid to enter confined spaces packed by strangers and, as a result, …
“Remember that running a food and beverage business can sometimes be akin to ‘buying yourself a job;’ it may not always guarantee immediate or substantial returns on investment.”