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our insights

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.

what do food professionals want? 

In order to reach consumers, brands must be strategic in how they reach foodservice operators.

To find out what restaurant operators want, we ask them. Conducted since 2009, our annual tfgTouchpoints™ Foodservice Operator Behavior Report surveys operators on where they seek information and how they make purchasing decisions.

Download tfgTouchpoints report.

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.

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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.

Age matters

SOCIAL DIFFERENCES

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:

look of
the product

Inspires
them

Demonstrates
versatility

Introduces a
new product

Provides
recipe ideas

1 US Census Bureau data via Quartz, “No one cooks anymore,” 6/14/2015