See What You Missed
The views shared in this article are a small sampling of the unique perspectives and insights presented by the 35 speakers who participated in the Retail Foodservice Innovation Summit. Replays of all of the sessions are available online through the end of October. Catch the on-demand version of the event.
Understanding what’s next in food retailing and retail foodservice, let alone getting ahead of it, is a challenging proposition with many layers. Accordingly, speakers presented an array of viewpoints on daily themes of insights and innovation, safety and foodservice solutions, and transformation trends and 2021 disruption, all with an emphasis on retail foodservice innovation.
“Foodservice at retail was on a great trajectory prior to the pandemic,” said Rick Stein, VP of fresh at Arlington, Va.-based FMI — The Food Industry Association, in a summit presentation. Stein noted that the pandemic-driven safety considerations that affected retail operations led to a surge in dinners prepared at home and changes in preparation methods, with the concept of semi-scratch growing in popularity. “Ready-to-cook is making a big comeback during the pandemic,” Stein explains. “Going into the pandemic, meal kits were dead, but what’s come out of the ashes of meal kits is meal bundles.”