The foodservice market can be a profitable one for companies that go beyond convenience to offer healthy ingredients and trendy flavor profiles.
When the recession hit, convenience became a commodity that just wasn’t worth the money for many consumers. As a result, they retreated back into their kitchens to make snacks and baked goods from scratch that they might otherwise grab on-the-run, and cook meals rather than dine out. But now that the economy is improving, consumers are loosening their purse strings and frequenting restaurants again. As a result, the need for convenience foods is stronger than ever.