Evolving Convenience Expectations in the Food Cultural Revolution

Wednesday, March 23 | 1:15 PM - 2:15 PM CT

Culinary Professional

David Christopher Wolf, MBA, Innovation & Insights at Marlin Network

Domains: Product Development / Marketing Strategies / BusinessCulinary Professional

Consumers have unprecedented access to convenient sources of fresh prepared food and beverages, thanks to the growth of mobile apps and delivery services that are challenging all sectors of the industry in the search for convenient, high quality eating. Paired with the fact that consumers are becoming more obsessed than ever with finding "new" foods and sharing them on social media, operations have to meet new standards for quality and freshness to continue appealing to the growing segments of "foodies,” who now make up nearly 40% of Americans. Attendees will learn about the different sub-segments of food-driven consumers, what they are looking for, and be inspired by all the specific restaurant/foodservice concepts that are uniquely addressing various consumer demands for prepared foods and that address the “cues” being sought, including wellness, novelty, responsibility, etc. 

Learning Takeaways:

  • Facts / metrics about the opportunity in addressing "food-forward" consumer needs vs. the general population - how much bigger the opportunity is, who has been successful, etc.
  • Ability to set a strategy for how operators can improve their meal/product formulations and descriptions to command higher price points.
  • Specific examples of how small and large businesses can thrive and grow in the prepared foods business despite an evolving landscape and crippling pandemic.