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Technomic's Take

We are pleased to introduce our thought-leadership newsletter, Technomic’s Take. Within this informational series, discover the opinions of Technomic experts as it relates to varying hot-button foodservice industry issues, including in-depth commentary and an outlook for the future.

Technomic's Take

Technomic's Take: The Real Impact of Hurricanes Harvey and Irma on the Restaurant Industry

By Sara Monnette, Vice President ofInnovation on November 17, 2017

Not every day is business as usual in the restaurant industry. Operators and their suppliers understand the influence that cyclical events such as Christmas, Mother’s Day and Super Bowl Sunday have on their brands, the brands they service and the industry at large. Read more »

Technomic's Take: Beyond ‘Bubba’: Recalibrating the Conventional View of the C-Store Consumer

By Donna Hood Crecca, Associate Principal on October 20, 2017

It’s widely accepted that the core c-store customer has been and always will be male, young, blue-collar workers. Many c-store operators and suppliers refer to this consumer as “Bubba” Read more »

Technomic's Take: The Changing Face of Foodservice Purchasing

By David Henkes, Senior Principal on August 17, 2017

Independent restaurants have been central to the success of both foodservice distributors and food and beverage companies serving the industry. They are more profitable (mostly due to inefficiencies of the purchase process and pricing practices that aren’t transparent) Read more »

Technomic's Take: Five Important Questions About the Future of Amazon and Whole Foods

By Erik Thoresen, Principal on June 30, 2017

The consumer is bound to be the inevitable winner in Amazon’s recently announced deal to acquire Whole Foods. More importantly, integrating the two operations will not be easy at the outset. This new union also tells a tale of colliding missions. Read more »

Technomic's Take: What's Really Wrong with Restaurants?

By Joe Pawlak, Managing Principal on May 25, 2017

The restaurant industry is facing its most challenging environment since the Great Recession. Our recently released restaurant forecasts suggest that despite expected growth above 3% for 2017 and 2018, growth will come from menu price increases and positive menu mix shifts rather than all-important traffic gains. Read more »

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