The landscape of dining out in America is experiencing seismic shifts. Where people expect to find meals made with fresh, healthy ingredients looks a lot different today than 10 years ago, with expectations now including venues from convenience stores to airport kiosks. As foodservice operators look to level up their offerings, competition has become more intense. On a per capita basis, we eat at restaurants 31 fewer times per year than we did in 2000. And while restaurant dollars are expected to see slight growth due to price increases, traffic is expected to remain flat after several quarters of decline. What’s the secret to breaking through a crowded and competitive environment? How can foodservice operators drive traffic and increase sales during times of rising costs? It requires finding a point of differentiation.
And that’s where pork comes in…
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Source: National Pork Board