Serving Up Diversity: Major Trends in the Foodservice Sector

Adventurous eating and well-being are shaping the foods and beverages offered away from home. Adapting to these consumer needs, foodservice operators are adding alternative options to their menu such as gluten-free, ethnic flavors and locally-grown produce to make their business thrive and satisfy their customers.

The food-service sector must keep up with the constantly changing consumer preferences, lifestyle choices and demographic shifts. The trend toward health consciousness, coupled with an increasing interest in gourmet and high-quality cuisine, is inducing operators to adopt value-added options, such as gluten-free foods, farm-to-table restaurant models and locally sourced produce. In addition, as on-the-go consumers look to maximize their purchasing power without sacrificing food

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