Food Service Evolves With Competition
e-opening news today that restaurants and other food-service operators compete against supermarkets for consumer dollars. According to the National Restaurant Association, the restaurant industry takes in more than $400 billion in sales annually, and the number of meals consumers eat away from home has been steadily increasing for years. The fight for stomach share is a well-understood concept and one that has been addressed many ways not only in recent years, but for decades.
At a Texas Wholesale Grocers Association convention in March 1970, a food industry consultant issued dire warnings to his audience. The speaker predicted that it was becoming vital for stores and wholesalers to form partnerships with experienced food-service professionals to stay competitive.
As an increasing number of food industry retailers add a variety of food-service options and convenience items to their operations, we can see the fruition of those predictions. From Starbucks coffee, Dunkin' Donuts and the Big Macs that shoppers consume during a break from their full-scale shopping trip to the take-home meals and other convenience foods, prepared foods have become an important part of today's food retailing experience.
