With its easy-to-eat format and versatility that enables it to showcase both tried-and-true and trending ingredients and flavor profiles, pizza remains a top pick for consumers seeking a satisfying snack or full meal. By Marilyn Odesser-Torpey, Associate Editor America’s passion for pizza shows no sign of dwindling. CNBC reported that sales have reached $45 billion…

Hearty or healthful—it’s not an either/or situation anymore for customers when it comes to sandwich options. By Marilyn Odesser-Torpey, Associate Editor How does a turkey sandwich become more than just an ordinary turkey sandwich? When it is paired with cheddar cheese, sweet cranberry mustard sauce, spinach, tomato and red onion and served on nine-grain wheat…

To today’s consumers, transparency equals trust. Not just in how foods are sourced and produced, but also in how they are packaged for grab and go. By Marilyn Odesser-Torpey, Associate Editor It has long been known that consumers eat first with their eyes, so see-through packaging is the best way to tempt consumers to grab…

Great menus don’t happen overnight. They evolve with consumer preferences and food trends. But a few basic steps and a little creativity can help you build a market-competitive menu and keep it fresh and dynamic for your customers. By Marilyn Odesser-Torpey, Associate Editor  Each day at Cubby’s convenience stores in Nebraska, Iowa and South Dakota,…

Chicken continues to gain momentum as a foodservice favorite. At the same time consumers, especially Millennials, are more discerning about the background and preparation of the chicken items they purchase.  Marilyn Odesser-Torpey, Associate Editor To find chicken that was fresh never frozen, organic, free from antibiotics and artificial flavors, colors and preservatives, consumers used to…

It’s not enough to have great-tasting offerings in today’s competitive marketplace. It also takes savvy marketing to determine the difference between lackluster and stellar foodservice sales.    By Marilyn Odesser-Torpey, Associate Editor Planting the foodservice seed with consumers should happen before customers walk in your front door, said a report from Datassential. The research company learned…

Just labeling offerings “low sodium” or “low fat” doesn’t cut it anymore as a growing number of consumers look for simple, wholesome and recognizable ingredients in bakery items. By Marilyn Odesser-Torpey, Assistant Editor To gain consumers’ trust, you have to tell them what they want to know. According to the Bellevue, Wash.-based trend-tracking company the…

While burgers, sausages and brats have long been c-store staples, you can dress them up so they’re your next foodservice stars. By Marilyn Odesser-Torpey, Assistant Editor At Rutter’s Farm Stores, purists can get their hamburgers and cheeseburgers au natural. But the York, Pa.-based c-store chain did not become a foodservice destination by playing it safe.…

Whether it’s for a made-to-order sandwich, pound of potato salad or full ready-to-eat meal, consumers are increasingly turning to delis for freshly-prepared foods. Retailers explain how they have turned their delis into destinations. By Marilyn Odesser-Torpey, Assistant Editor Delis are increasingly becoming consumers’ destinations of choice for fresh, premade meals, said a new report from…

Some Americans crunch for comfort, others to satisfy cravings for something savory and salty. Retailers tell how they follow flavor, texture and “better-for-you” trends to keep customers snacking happy.      By Marilyn Odesser-Torpey, Associate Editor When you think of comfort food, you might envision mom’s meatloaf or grandma’s apple pie. But as growing numbers of today’s…