Foodservice channels bring in nicely diversified revenue for bakers and snack manufacturers, covering product categories that include snacks, appetizers, pizza crusts and breads for sandwiches. Some of the hottest concepts in foodservice today include pizza in quick-service restaurants (QSR) and fast-casual restaurants, bakery cafes, and sandwich activity across multiple segments. When these foods are made with ideals like better-for-you and artisan in mind, they can create strong, lasting connections with key consumer demographics.
Foodservice has a great level of opportunity to capitalize on consumer desires for snacking throughout the day. “The greatest strength that snacking offers is that it is not bound by the clock,” says Suzy Badaracco, president, Culinary Tides, Portland, OR. “Compared to appetizers, for instance, snacks are timeless, whereas appetizers are relegated to the time before a meal. Snacks can be eaten before a meal, as a meal itself, or later after a meal. Snacks can also be sweet or savory, whereas appetizers are primarily savory.