I
t's 6 p.m. and across the country a similar question is asked in every household:
'What's for dinner?' Followed by the default answer: 'I don't know, what do you want?'
Not long ago the only available solutions were using whatever was in the fridge or pantry or going
to a restaurant. Takeout was limited to pizza or Chinese food from a local restaurant. Now, a plethora of
innovations in food prep and delivery have emerged to meet the changing consumer needs for choice, taste,
nutrition, and convenience.
Back when I was a kid, meal planning and preparations were very dependable. You prepared a shopping
list, you went to the local grocery for ingredients, came home, and prepared the meal. Finally, you served the
one meal choice to the whole family. How quaint!
BY DAVE DONNAN, A.T. KEARNEY
Dining Out While Staying at Home
88 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
opinion
