Foodservice operators and distributors need to have facts at their fingertips every day to compete in a crowded marketplace where business requires knowing consumer trends as well how much that will cost. Foodservice members of the Food Institute will be able to:
Alcohol-free cocktails will be more readily available in 2020, while plant-based will extend beyond faux meats, according to a trend report from Technomic. As branded meat imitations saturate the market, restaurant brands will create proprietary plant-based meat products to differentiate from competitors and reduce expenses. Food Institute Focus
DoorDash will consolidate its Phoenix operations in a new office building in Tempe, AZ. The company signed a full-building lease and plans to move into the facility by spring 2020, reported KTAR. Full Story
Cava Group closed a $40 million funding round. The latest investment brings Cava's total funding raised to $459.22 million, reported Baltimore Business Journal. Full Story
Blue Bottle will stop using disposable cups at one location in California. At the test location, customers will bring their own mug or thermos, or put down a deposit on a multi-use loaner cup. The deposit for the to-go cup will likely be between $3-$5, reported Fast Company. Full Story
Foodland stores designed a new restaurant concept, Redfish Poke Bar by Foodland in Honolulu. The eatery features dual concepts of a grab-and-go counter in the front with more than two dozen varieties of poke, and a 36-seat restaurant and lounge in the back, reported Pacific Business News. Full Story
Upper Saddle River, NJ (November 5, 2019) – New Jersey-based news and information service The Food Institute and Washington, DC-based firm OFW Law are taking their popular U.S. Food Labeling Seminar online! This year’s labeling course will be available virtually, in multiple parts, to allow more food industry executives access across the country.
10 Mountainview Road
Upper Saddle River, NJ 07458
Food Institute reps are available to answer your questions
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