Eating out, dining in: Innovation is needed within the foodservice sector to target discerning consumers Over the last twelve months, the South American foodservice sector has been significantly impacted by the pandemic, which will continue to linger throughout 2021. Indeed, even when infection and mortality rates decline, some consumers will still be conscious about visiting public places. In addition, even those consumers who are happy to return to busy areas will want reassurance that foodservice outlets have COVID-19 safety practices implemented. As well as the ongoing risk of the virus, physical foodservice outlets now also face more threat from the growth of the direct-to-consumer foodservice channel and more premium offerings in retail channels, which allow consumers to enjoy high quality eating and drinking occasions in the comfort of their own home. If foodservice outlets are to entice consumers back into physical outlets when the region recovers from the virus, it will be important that they offer menu innovation and stand out appeal that helps capture consumer attitude, especially amongst those consumers who want brands that they feel reflect their good taste and sophistication. Foodservice outlets can do this through promoting experimental flavours and sustainability credentials along the whole of the supply chain. Experimental and limited-time offerings will appeal to adventurous consumers who want their sensory perceptions challenged. Meanwhile, foodservice outlets should go beyond extending the availability of plant-based products on the menu and instead, putting sustainability at the core of brand philosophy and practice.
How do you think foodservice outlets can
70% 52% 32% 15%
22%
Brand ambassadors
49% 37%
20%
Limited time menu offerings
Promoting food and drink from part of the globe that I am unfamiliar with
Source: Foodservice survey, Q2 2020 (3,000 respondents)
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Social media activity
28%
30%
Through good word of mouth about the outlet
