Business model transformation for foodservice

Posted by IFMA

Tagged in Business Model Discover Foodservice Industry Research Foodservice Innovation Industry Research Presidents Conference

Business model innovations have reshaped entire industries and redistributed billions of dollars of value. In best-selling author Mark Johnson's enlightening presentation at Presidents Conference 2012, he shares insights that will help foodservice professionals develop the confidence to think about innovating their own business. Mark Johnson Action -cropped

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Mar 05

Chain Operators EXchange (COEX)

The IFMA Chain Operators EXchange (COEX) enables chain operators to take advantage of business building insights and create personal connections with leading manufacturers. With dozens of high-profile operators on the planning committee, the program truly is created "by operators, for operators."

Jack Li On "The New Foodservice Landscape"

Being a part of the foodservice industry means having a constant hunger for valuable insights into consumer behavior. In this executive summary from Presidents Conference 2013, Datassential's Jack Li explains how understanding consumer "eater types" and dining occasions is changing our view of the foodservice landscape. 

The Operator Collaboration Model and FSnavigator

The foodservice industry has seen some challenging times. But a group of leading operators, manufacturers and industry experts have come together to create new frameworks and processes to better serve the consumer and improve industry wide collaboration.

Does Your Distribution Strategy Include Cash & Carry?

What should members consider when creating a distribution strategy?  What role could Cash & Carry play?  This was the focus of the most recent Strategic Issues Series: "Framework for a Distribution Strategy."  Under this umbrella, there was a deep dive into "Opportunities in Cash & Carry," with special guest Clark Pager from Restaurant Depot.

Industry-Wide Initiatives Changing the Face of Foodservice

Foodservice manufacturers, distributors, and operators have many mutual goals - above all to grow the industry by providing greater value to consumers. In an unprecedented presentation at Presidents Conference 2013, Larry Oberkfell, Dawn Sweeney, and Mark Allen took the stage together to evoke a call-to-action for the entire industry.

Is “fresh” a farce? New research provides fresh insights

Preliminary findings from new consumer research conducted by Datassential for IFMA's Consumer Planning Program members indicates that consumers are skeptical about the word "fresh" on the menu, and there are some requirements to use it in a compelling and convincing way.  

Prepared Foods reviews Center of Innovation Excellence’s latest work

Top level findings on Best Practices in innovation process, based on most recent IFMA Center of Innovation Excellence whitepaper, revealed in Prepared Foods August edition.   

Discover ways to combat "Combo Meal" trend's sharp decline

Lunch and dinner combo meals purchases have been on the decline since 2007. This negative trend has resulted in average order size declines cutting into profit margins. NPD's latest report will give you the insight into what exactly is driving consumers away from combo meals and how it can be reversed.

Supermarket Report Provides Insight Into a Growing Channel

Datassential's newest segment report gives an in-depth analysis of Supermarket Prepared Foods, including who their patrons are, their offerings, what they want from suppliers and much more. Increase your understanding of the supermarket segment and how to grow in it with this hot-off-the-press report.  

Insights on consumer "eater types" allow manufacturers to drive consumer demand

Possessing a deep understanding of the consumer and how manufacturers can best collaborate with operators will be key to the future success of foodservice. This topic was explored at a 2013 IFMA Strategic Issues Series forum and is the focus of a whitepaper authored by The Hale Group and offered complimentary to IFMA members. 

Delivering more to the bottom line through Demographic Understanding

The foodservice marketplace is changing. The industry has lost 1.7 billion visits since the recession. Its heaviest users, Millennials, have cut back on visits, Boomers and older have increased visits, the multi-cultural population is changing and competition for the consumer tightening. With all of these changes afoot, the question is: should operators stay the course or shake things up?