Transformations in dining, both inside and outside the home, have been taking place since before the Covid pandemic began in 2020with online ordering, meal kits, pop-up restaurants, and ghost kitchens to name a few.<\/p>\n
But, of course, the pandemic accelerated this evolution in a head-spinning way. Though Covid dealt a body blow to the foodservice industry, it also altered the ways we think about purchasing and consuming food.<\/p>\n
Consumers are not only relying on food to boost health and immunity, but to reduce stress and provide a flavorful respite from the everyday.<\/p>\n
And while industry safety practices may have altered foodservice forever (goodbye salad bars and condiments on tables), these facets have been replaced with a plethora of new experiences.<\/p>\n
Dining Away from HomeAmericans love dining out, whether as a social activity or for convenience. According to a recent U.S. Department of Agriculture (USDA) report, since the 1970s, eating meals away from home has risen to about 50 percent of all food spending.<\/p>\n
Of course, this all came to a screeching halt practically overnight in March 2020 with the closing of schools, colleges, bars, restaurants, hotels, sports venues, and theme parks.<\/p>\n
Foodservice distributors initially experienced a sudden 50-percent drop in business, but fortunately were able to segue to higher retail sales.<\/p>\n
This is an excerpt from the cover story of the July\/August 2021 issue of Produce Blueprints Magazine. Click here to read the whole issue.<\/p>\n
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Excerpt from:<\/p>\n
The Evolution of Dining: New venues, new experiences, and the future of fresh food Produce Blue Book - Produce Blue Book<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Transformations in dining, both inside and outside the home, have been taking place since before the Covid pandemic began in 2020with online ordering, meal kits, pop-up restaurants, and ghost kitchens to name a few. Continue reading