During the 2017 Marketing & Sales Leaders Forum, Datassential's Jack Li explained that consumers are most concerned with the ordering process and the quality of the food when it arrives, while restaurant operators want the food to be great and the customer's experience to be positive, because that reflects on the restaurant's brand.
IFMA, in partnership with Kinetic12 and Datassential, provided its members a look at a topic buzzing within the foodservice industry - Meal Kits. Based on the ‘Meal Kits: What Do They Mean for Foodservice?’ whitepaper, this complimentary webinar tackles the relatively short journey this new platform has taken, the drivers and challenges it faces and a perspective on what’s next.
The IFMA Education Foundation promotes the next generation of foodservice leaders. Learn how one student is using her foodservice stipend to further her studies in Food and Consumer Packaged Goods Marketing.
During the 2017 Marketing & Sales Leaders Forum, Peter Pickus, advisory leader at Gartner, contended that changes in the food and restaurant industry have made it nearly impossible for food manufacturers to succeed in today's competitive marketplace— unless sales and marketing units work together to create the right atmosphere to convince buyers to choose their products.
IFMA continued its 2017 Strategic Issues Series (SIS) with a program titled “Back to School.” The session, held in October in Chicago, focused on the challenges facing K-12 foodservice operators and opportunities for manufacturers to ease operator pains.
Food is becoming "cultural capital," according to Nicole Sorensen and Sarah Hickey of Tyson Foods, as technology and social media change the way consumers purchase and interact with food. Experiences are becoming more important than ever; Millennials in particular are now three times more likely to post something on social media about a food they tried than they are about an item they bought.