In this Spring 2019 issue, we look at how technology is transforming the
foodservice industry, how Baby Boomers are demanding more palatable options
in hospitals and senior living foodservice, and the opportunities for restaurants
that are presented by gig economy delivery services such as DoorDash, Uber Eats,
and Seamless. Here's a look at some numbers related to the stories in this issue.
$
2.6 billion
The total sales of meal kits in 2017, which are expected
to grow by 12.2 percent per year between now and 2023,
according to a report from Packaged Facts. Meal kit
companies are working with specialty food makers to create
kits with high-quality ingredients and gourmet touches.
The portion of restaurants surveyed by Oracle
that say they expect the use of AI in location site
selection to be mainstream by the year 2025. Other
tech advancements that are shaping the foodservice
industry are driverless cars, personalized customer
communications, and meal prep automation.
60
%
90
,
000
products
The amount of honey Americans consumed in 2017. This number
increased by 50 percent from 2009, according to research from
the USDA. Locally sourced honey in particular is in demand, as
consumers better understand the role bees play in the environment.
585
million
pounds
72 million
Estimated number of Baby Boomers in 2019, according
to the U.S. Census Bureau. Their predilection for specialty
is expected to impact senior living and foodservice
operations. From local products to on-site chefs and
made-to-order food, senior living communities are upping
the ante to make the experience better than ever.
The number of foods and beverages
on display at the 2019 Winter Fancy
Food Show. The SFA Trendspotter
panel found several trends and
themes on the exhibit floor,
including biodiverse ingredients
and edible beauty products.
by the numbers
84 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
