Restaurants Grapple with Rising Chicken Prices

Chicken is not as cheap as it used to be. USDA reported prices for skinned boneless chicken breasts in the Northeast region were ranging between $3.30 and $3.35 per lb. on May 4. Food Institute …

Restaurants Roll the Dice on Gambling Partnerships

In the same vein as national restaurant brands increasingly marketing to marijuana users as states continue to legalize the drug, the restaurant industry is aligning with sports betting to help boost revenue. And with good …

Fresh Berry Category Ripe for Summertime Success

Berries were a powerhouse throughout the pandemic and the category continues to thrive as convenience and nutritional appeal keep consumers coming back for more. According to an April report by IRI, fresh berries are the …

Expert: Brands Must Consider Emotional Factors of Inflation

How will consumer behavior shift as prices climb amid inflation? Most c-suites – in food business, and beyond – are inadvertently approaching this question with a purely rational framing, evaluating the marketplace as if every …

As Inflation Rises, Consumers and Food Companies Pivot

It’s been four decades since consumers were slapped with a double whammy of rapidly rising food and gas prices. In the 1970s and early 1980s consumers coped by switching to generics, changing their diets, and …

U.S. Sushi Industry Poised for Change on Supply Concerns

In America, the sushi business is booming. Yet, industry leaders like Taka Tanaka know change is on the horizon, creating uncertainty. Though America has a growing appetite for sushi – the segment is expected to …

How to Write A+ Job Ads

Bo Peabody sees the hospitality industry from several angles as co-founder of the Seated reservation app, a restaurateur, and member of the Boqueria Restaurant Group board of directors. The pandemic has changed his per-spective on ...

Cashierless Tech Creating New Channel for Growth

Image courtesy of Whole Foods Market Cashierless stores are a promising technology that could redefine how shoppers interact with grocery stores, but the field is still in its relative infancy, with experimentation ongoing. While solutions …

Supply Chain Pain Continues to Snarl Global Shipping

While many thought global shipping bottlenecks would ease by mid-2022, a number of factors promise to extend supply chain pain into the near future. In 2021, supply chain bottlenecks were mostly a function of record …

Kroger’s Restaurant Supply Business Could Disrupt Foodservice Distribution

Image courtesy of The Kroger Co.   Kroger is trying its hand at foodservice distribution. The grocer recently launched a restaurant supply business that offers next-day delivery to businesses in the greater Dallas area. Kroger …

Are Consumers Ready for the Return of ‘Eatertainment’?

As the pandemic appears to subside, at least one major chain is banking on the return of experiential dining that includes entertainment options such as arcade games. Dave & Buster’s opened eyes in April when …

Inside America’s ‘First Plant-Based Fast-Casual Franchise’

WAYZATA, Minnesota – On a cold, wet April afternoon, two elements distinguish STALK & SPADE from neighboring restaurants in this well-to-do Twin Cities suburb: First, there’s a line stretching nearly out the door, as a …

Yellow Pea Protein Market Growth Set to Continue on Rise of Alternative Meat

This article is written and sponsored by Transparency Market Research. Rising customer interest in alternative meats, the growing veganism trend, and increased demand from the nutritional supplements industry are projected to drive global yellow pea protein …

What Are the Top Online Grocery Pain Points?

It’s been over two years since the start of the pandemic, a span in which many consumers began ordering groceries online for the first time. Though significant improvements have been made along the way, there …

Alt Seafood Poised to Make a Big Splash

Amid growing concerns about pollutants, overfishing and climate change, now is the perfect time for companies to invest in plant-based and other alt-seafood technologies, experts told The Food Institute. The Good Food Institute, an international …

Restaurant Expert Sees NYC Finding Its Way on Outdoor Dining

For New York City restaurants, one of the few positives to come out of the pandemic has been the realization that Big Apple residents enjoy eating outdoors. “It’s an awesome example of what the great …

Bacon Battles Soaring Inflation with Innovation

As record high prices put a damper on bacon sales, retailers and producers are leveraging innovation to help drive consumer engagement. Per IRI data, dollar sales for bacon totaled $6.4 billion in the week ending …

Food Companies Creating Sophisticated Traceability Tech

A recent addition to the federal Food Safety Modernization Act (FSMA), poised to go into effect in 2023 to minimize the scope and duration of food recalls, requires such complex technology that food industry businesses …

Consumers Lapping Up Super Premium Waters

Beverage companies looking to recapture consumers who have rejected sweet sodas are turning to sparkling waters to up their bottom lines. Market research firm Euromonitor International reported flavored sparkling water is outpacing bottled still water …

Crisp & Green CEO Sees ‘Amazing Runway’ for Salad Chain

WAYZATA, Minnesota – Crisp & Green isn’t the first fast-casual restaurant to focus on salads. Yet, founder Steele Smiley promises an unrivaled focus on freshness and healthiness. He feels competitors “have left this amazing runway …

Tips for Capitalizing on Plant-Based Products

Lead with delicious and prepare for scrutiny ROBYN CARTER, CEO OF JUMP ROPE INNOVATION “I think the most important thing for CPG companies to consider when they’re innovating around plant-based options is that it’s critical ...

Report: 40% of Consumers Buying Plant-Based Foods

Nearly half of consumers are buying plant-based products in 2022. A new report from Acosta found that 40 percent of consumers surveyed in March purchased plant-based protein and/or dairy alternatives within the last six months, …

How Restaurants Can Retain Price-Conscious Consumers

A recent survey of middle-income households shows 57% anticipate buying fewer takeout and dine-in meals, reported Restaurant Business (April 20). At the same time, restaurants are struggling to keep prices in check. With these factors in …

Analysis: What Exactly is the Carnivore Diet?

The carnivore diet – a meat-only meal plan – is gaining in popularity. Compared to other low-carb diets, such as paleo and keto, the carnivore diet eliminates all carbohydrates and plant foods completely. According to …

Plant-Based Milk Sales Soared During Pandemic, Continue to Rise

The pandemic era has seen a significant rise in the sales of plant-based milks and cheeses, experts said, attributing the upward trend to consumers developing more healthful habits after having eaten indulgently at the beginning …

Fried Food Demand Continues to Sizzle

Consumers are still loving all things fried. Market research service Mintel Menu Insights found that the number of fried foods on U.S. restaurant menus rose 5% during the first three quarters of 2021. And with …

Is the Great Resignation Morphing into the Great Regret?

About 9.4 million of the 47 million Americans who quit their jobs during the pandemic have found the grass isn’t always greener at a new company, a recent Harris Poll indicated, and only 26% say …

Rising Consumer Interest in Health & Wellness Boosts Botanicals

This article is written and sponsored by Kerry. Naturally sourced from edible plants, botanicals are added to food and drink products for their taste benefits. They include, but are not limited to, herbs, roots, flowers …

Restaurant Brands Increasingly Court Marijuana Users

Image courtesy of Wingstop While 18 U.S. states and Washington, D.C. have legalized marijuana for recreational use, it remains illegal on the federal level. Yet, several national restaurant brands are incorporating marijuana into their marketing …

Analyst: Expect Higher Egg Prices Through 2022

(Editor’s Note 6/15/2022: For updated coverage on the shell egg market, please read “Analysts: Expect Continued Demand for Eggs Despite High Prices“) Egg buyers may have found some relief in March as prices moderated, but …

Food Businesses Step Up Sustainability Efforts

For Earth Day, The Food Institute takes a closer look at recent industry efforts to meet the growing sustainability expectations of consumers. RETAILERS Sam’s Club recently revealed new sustainability efforts for its Member’s Mark private-label …

3 Strategies for CPG Success During a Recession

During the Great Recession, consumers spent less, traded down, and cut back on many CPG purchases. A recent report from the IRI Recession-Proof Your Business series explored these behaviors to glean strategies for success in …

FI Exclusive: Q&A with Simbe Robotics CEO Brad Bogolea

When it comes to inventory management, few companies are automating the process for retailers like Simbe Robotics. The company’s “Tally” autonomous retail robot scans product inventory on shelves and connects data points to ensure products …

Analysis: Is the Alt-Protein Movement Overhyped?

While some in the industry are optimistic about alt-protein’s prospects and perceived benefits, others claim alt-protein is, in some respects, overhyped, as noted in a new report. The Politics of Protein, by the International Panel …

What’s Behind Hormel’s Success?

Hormel Foods International President Swen Neufeldt recently joined The Food Institute Podcast to discuss the company’s strong performance over the past several quarters, the resilience of its legacy brands, and the prospects for emerging plant-based lines. Below are highlights from …

How to Hire for 2022 and Beyond

Julie Lamonthe-Jensen has never been more convinced that it’s time to tear up the traditional hiring playbook. After all, the ongoing labor shortage is uncharted territory. “Companies need to step outside the framework they’ve been ...