Food Halls on the Rise

I distinctly remember excitedly sending a few messages back home from Lisbon in 2015 about a food market that was unlike anything I had seen. This is well before my official “days in the industry”. After wandering the city, I stumbled upon “Time Out Market Lisboa” – a food hall with more than 40 spaces that covered just about every category of local and global cuisine I could imagine. Today (and then, in many cities around the world), it’s a pretty well-known concept. From my personal initial “awe”, I can understand why. But what’s behind this concept that’s growing at a crazy fast speed?

“Time Out Market Lisboa” in Lisbon, Portugal

What is it?

Food halls are a gathering of independent, chef-inspired pop-up restaurants that are often housed in a repurposed urban, post-industrial setting. How’s that for an image? If you have been to one, or a few, you know that this doesn’t really capture the experience at all. Much of what makes a food hall interesting, in my opinion, is the volume of options and the ambience in which you get to make your selection(s).

Why It’s Happening 

There are a number of underlying factors that are driving the rapid expansion of Food Halls globally. From 2010 to 2017, the number increased around 700% and by the end of this year, it’s anticipated the number will double from that.[1] The concept itself is appealing to critical stakeholders: diners, developers and chefs.

Much like trendy food trucks or street food vendors, food halls allow diners to access numerous independent restaurants all in one place, and at a full range of price points. In addition, the ambience works well for solo diners, large groups, or families. Developers are on board in a big way as this concept allows them to repurpose abandoned spaces – plus, they typically draw a crowd and are popular with Gen Z and Millennials.[2] Last, but certainly not least, food halls allow chefs to open an independent concept with some critical built-in benefits: foot traffic (if done right) and lower operating costs.

What’s Next

In our own backyard and across the country, what’s next is more food halls with varying twists! In Minneapolis alone, there are a number of projects underway and many of the “originals” are getting more attention from the buzz alone. The Midtown Global Market has been around since 2006 and offers cuisine from all around the world. Now, there are at least two significant developments underway downtown that will house food halls in our own backyard. In Manhattan, Mercado Little Spain will open as a Spanish-themed food hall with support from renowned chefs and restaurateurs.[2] This rapid growth certainly raises the question around saturation. While food and retail are changing rapidly, the verdict is out as to the longevity of this concept and its ability to meet the ever-changing consumer who demands novelty at every turn.

[1]“The Origins of the Food Hall and Its Booming Popularity.” Hautzinger, Daniel. February 15, 2019.
[2] “What if Food was the New Rock’N’Roll and Food Halls were the New Stages?” Brennan, James. January 3, 2019.

Complexity, Loyalty and Collaboration – all top of mind in 2019

We are entering the season of conferences and tradeshows, with a number of industry events right around the corner. Recently, we attended IFMA’s Chain Operator’s Exchange in New Orleans where we walked away with a few interesting nuggets that span beyond the content that was shared in the presentations and roundtables.

Complexity

If there were a word cloud built that captured the dialogue and content of all the events I’ve attended in the last year, “complexity” would be one of the largest. Complexity in reference to the quickly changing landscape, food safety, labor issues, the consumer journey, access challenges, supply chain transparency; the list goes on. In my opinion, the opportunity lies in the communication and a continued appetite to understand and evolve. One of the ways JT Mega is addressing the challenge is by staying — and ramping up — our involvement in the industry; but just as importantly, sharing the experiences among our own team. While it can be difficult to carve out time when schedules are only getting tighter, the post-JTM15 (our agency share-outs that last 15 minutes) conversations are a reminder of how much is happening right “within” our four walls that can support better navigating complexity. 

If you’re interested in a JTM share-out with your team, let us know! We have a number of events coming up that may be of interest.

Loyalty

In addition to a complex landscape, it’s common understanding that consumers have more options and are becoming more selective when it comes to food choices. This increases the importance of measuring, understanding, and influencing guest loyalty for the sake of repeat purchase and growth. Datassential provided insights on some recent findings around what drives loyalty with restaurants.1 Relatively few chains achieved a net promoter score (NPS) of greater than 59%, but the bigger learning was in uncovering which qualities had the greatest correlation with true loyalty. It isn’t affordability or new LTOs – rather, attributes more ingrained in the culture of a restaurant. If you really want to impact loyalty, Unique Experience, Craveable Items, and Great Staff are the drivers. 1 These aren’t quick triggers by any means, but are in line with what we are seeing in the industry as a whole — brands have to offer more than the product; embodying a culture and experience that align with consumers personally matters more.

Collaboration

Over my short 2+ years in this industry, I have been continually reminded and pleasantly surprised by the “in-it-together” mentality that is inherent in the food and beverage world. It seems that the conscious focus on collaboration — how to do things better, together — is openly a priority. Continuing to raise the bar in this industry is a collective goal and it makes it an exciting time to be part of it.

Final Note

This “season” of events is off to a solid start and it will be interesting to see what emerges in both themes and trends for 2019. We look forward to sharing what stands out to us and would love to hear what you think is a little different about this year. (Or…to hear what you’d like to hear more about…).

1 “Keys to Brand Affinity.” Datassential. IFMA COEX. February 2019.

Small Risk, Sweet Reward

Today’s consumers are pulled in many directions and often need that little something to get them through the day. There’s a reason Starbucks offers happy hour prices on their most indulgent drinks, and why Panera offers a baked good to add to your lunch for 99¢. Whether we recognize it or not, many of us have grown used to the idea of small (often unplanned) indulgences on a daily basis.

What are we talking about?

“Small indulgences: Stressed-out consumers want to indulge in affordable luxuries and seek ways to reward themselves” ­—Faith Popcorn, BrainReserve

This idea of small indulgences is by no means new. Faith Popcorn, of strategic marketing consultancy BrainReserve, identified “small indulgences” as an emerging megatrend back in 1991, and it’s hung around and evolved ever since. As people focus on health and wellness on an increasing scale, small indulgences — particularly as they relate to food — become more appealing, as they help balance indulgence and control. Starting around 2015, this trend started to plow its way into the food space1 with the rise of things like of mini-appetizers on Pinterest and cup-sized desserts for weddings. “By offering bite-sized takes on cakes and other saliva-inducing foods, brands are letting consumers have their cake, and eat it too — without guilt,”2 says digital firm Trend Hunter.

What we think:

This trend isn’t going away any time soon. There’s a lack of guilt when the indulgence is small and, quite frankly, we all feel we’ve earned that one small treat after a long day of work or adhering to a new diet. And if you ask us, there’s something incredibly satisfying about a mini-splurge. You feel special about the impulse purchase of that $5 cookie because it is hand-crafted and made that morning from a local baker.

How we see it manifesting in society:

There’s already been an increase of artisan-crafted snacks and sweets at farmer’s markets, boutiques, and all over Instagram. Large food manufacturers will continue to develop smaller, artisan-like brands that can deliver on the quality (and lower price) that consumers seek. This trend already stretches far beyond food to things like Self-Care Sunday, chair massages, pet toys or just a half-hour to yourself. We believe we’ll continue to see this become the norm in many areas of life.

[1] “Tiny Foods Are Taking Over the Internet.” InStyle. July 2016.
[2] “Small Indulgence: Miniature treats and sweets help consumers control consumption.” Trend Hunter.

AI + Food

Do you know what you’re having for dinner tonight? Do you know where you’d like to go out to lunch for that birthday celebration coming up in February? How about what new and exciting menu item you might venture out on a limb to try at a restaurant next summer? I honestly can’t answer a single one of these questions and of course, that’s not really the point. What matters is that our hyper-personal flavor preferences are changing at a rapid rate and food manufacturers could benefit from understanding not just what they are today, but to have some indicators of what they might be in the future. That is just one of many – slightly unexpected – ways that artificial intelligence (AI) may come into play in the industry.

WHAT’S HAPPENING

We recently heard from Jason Cohen, the founder of Gastrograph AI, about how artificial intelligence can not only uncover, but also predict consumer preferences when it comes to flavor, aroma, and texture.1 An AI platform driven by consumer data, it analyzes individual’s sensitivities and biases to different flavors and informs how those flavors may need to be tweaked based on age, ethnicity and gender of a target audience.

AI is making its way into the food industry in a number of ways. While this industry is not always on the forefront when it comes to technology, the solutions coming forward address areas of tension like labor, supply chain, food safety, and food production.2

WHAT WE THINK

AI has the potential to aid manufacturers and retailers in not only understanding but predicting human behavior when it comes to their flavor preferences. Resources like Gastrograph AI could have real, immediate impact on business decisions like new product development and launch plans.1

The reality is that AI doesn’t take the human out of the equation, though. In fact, in ways, it puts more onus on decision-makers to effectively understand and use it to positively impact business.

WHAT’S NEXT

This is just the start. We know that consumers expect more from the food industry when it comes to transparency and personalization. Couple that with significant gaps when it comes to food management (both production and waste) and it’s clear why testing and adoption of these technologies is increasing. We’ll keep our finger on the pulse as success stories and learnings come forward.

[1] “52 Things We Learned & Experienced at Foodscape 2.” Datassential. Datassential: Issue 57. September 2018.
[2] “6 Examples of Artificial Intelligence in the Food Industry.” Garver, Krista. Food Industry Executive. April 2018.

Global Insights to Share

On our recent trip to Paris for SIAL 2018, the largest international food and beverage innovation show, we had the chance to sit in on a few very compelling seminars. A global study of consumers’ behaviors, attitudes and expectations regarding their food were the focus of “Food 360”, a breakout led by Kantar TNS and conducted exclusively for SIAL.1

WHAT’S HAPPENING?

Led by Kantar TNS, one of the world’s largest research agencies with experts in over 80 countries, the 2018 multi-country market report represents a wide range of geographies: the UK and the USA, Russia, China, Middle Eastern countries, Southeast Asian countries and a range of countries in the EU.1

With the intention of understanding what most motivates consumers around the globe when it comes to food choices, three key factors emerged: Taste, Truth, and Meaning.1 Right off the bat, those sound “right on”, don’t they? Interestingly enough, how those words translate varies by region. This illustrates how important it is to really dig in to understand the ever-changing nuances in what matters to consumers and how they define those when it comes to food products.

HOW DOES IT TRANSLATE?

Taste: As defined by the quality of food products – flavor does matter! In fact, it is #1 across the globe when it comes to consumers’ expectations and behavior. But taste encompasses more than just flavor – it spans a broader definition that implies a holistic experience with taste. In this study, different regions prioritized the below factors when defining “taste”:

  • Varying Meals and Flavors
  • Balanced Diet
  • Good Quality Foods

Truth: Transparency. This is clearly articulated in different ways based on the region and the variation may be based on consumer and food supply sophistication. Regardless, it’s clear that consumers want more sightline into the food products they choose. When it comes to “truth”, different regions prioritized these factors:

  • Origin (including Ingredients List!)
  • Farming / Breeding Conditions
  • Food Safety

Terra Creta Olive Oil (42 varieties identified)
Terra Creta Olive Oil (42 varieties identified)

Meaning: Food choices that align with personal values is becoming more important. As with personal values, the range of what encompasses values broadens at the global scale. The topics / issues remain in the same realm but the actions to support (or negate) them requires a closer finger on the pulse of the people and culture. As defined by different geographies, the factors that align with “meaning” are:

  • Biodegradable / Less Packaging
  • Farmers + Breeders Compensation
  • Animal Well-Being

WHAT WE THINK

The intuitiveness and familiarity of the results shared do not diminish their importance. In fact, it further supports the significance that food choices play in a consumers’ life and that these choices are becoming not only more integrated but also more personal. While Taste, Truth and Meaning are rather familiar based on trends in this industry, they are not simple “factors” and should encourage us all to stay curious about how consumers think and feel about choices when it comes to food products.

WHAT’S NEXT

Spending a day in the life of a farmer sheds light on the incredibly complex and dynamic business we know as agriculture. The next generation has new, steep challenges ahead that will lean on innovative thinking and a purpose-driven approach.

[1] “Food 360: 2018.” Kantar TNS. Kantar TNS: SIAL, Paris. October 2018.

The Values of Food

As consumers have a wider range of choices in the businesses and brands available to them, social causes are beginning to play a more substantial role in their selection process. When 8 out of 10 consumers do not believe that large food companies try their best to be socially responsible or act in the best interests of their customers1, it’s important to uncover what consumers are looking for instead.

WHY IT’S HAPPENING

More than 75% of consumers support philanthropic causes in their personal lives and many are actively contributing time and energy to make a positive impact.1 Additionally, 64% of consumers want food companies to be engaged in a public way regarding their social impact.1 Transparency – in all industries – is increasing with speed of access to information. In turn, consumers realize that they can ask to know more about the businesses they support in their daily lives.

WHAT WE THINK

Personal values are just that – personal. And while consumers are interested in knowing more about what you as a company support, it’s just as important to know “how”. With a complex landscape of priorities around sensitive topics like food access, waste, transparency, ethical sourcing and more, supporting a cause that aligns with your core values matters more than ever. Consumers want to see their dollars in action. In fact, more than 80% say that your public donations are the most convincing effort you can make to prove your support. 1

And what role does this play on a consumer’s “final decision”? When you are aligned, the positive impact makes a difference. In fact, 64% of consumers will continue to purchase from a specific brand or company even when a better product is available, simply because they value what that brand or company stands for. And 25% of those same consumers will not only continue to purchase, but they’ll encourage others to do the same. 1

WHAT’S NEXT

The integration of business, personal values and charitable causes will continue to grow in importance. Younger generations consistently skew their focus on what, why and how this is communicated, with the intention of making better informed decisions. This dynamic presents an opportunity to step back and think about how to push for a more socially integrated business.

 

[1] “Personal Values and Food.” Datassential. Datassential: Food with a Story. Foodscape 2. September 2018.

Personalized Nutrition

A rapidly growing trend, personalized nutrition – unique nutrition plans for an individual – is projected to grow $17 billion over the next 4 years.[1] This is the staggering prediction shared at Datassential’s recent Foodscape event, and it drove much of the content that was shared with the 400+ attendees in Chicago. Hyper-personalization is seen as the next evolution in healthy eating and it has the potential to impact the industry from every angle.

WHY IT’S HAPPENING

Customization is ingrained and expected on many fronts – today’s consumers are used to having products tailored to their needs and desires. Consider fashion, with companies like Stitch Fix providing personal styling and wardrobe items delivered directly to your door. Or grocery, with Amazon Prime reminding you which items are likely on your list based on prior orders. Or even any of the apps that serve us personalized content every day– Spotify, Netflix, Bitmoji, YouTube and more. It’s no longer “creepy” that brands know us so well. On the contrary, it’s expected. And it’s frustrating when they get it wrong.

WHAT WE THINK

It’s no surprise that this trend is making its way to food and beverage. Beyond the obvious extensions like fast casual restaurants that serve customized frozen yogurt / burrito / personal pizza / coffee / salad / you name it, consumers are constantly hunting better choices for their individual life experience. At the same time, over the past year we have seen the growing influence that Gen Z has on all food trends – their spend and influence is growing and, as we explored earlier this year, has the most substantial impact on “what’s next”.

Taking the cross section of “customization” and “Gen Z” a step further, 60% of younger consumers are beginning to use tech for food-related personal purposes. Think fitness trackers, recipe apps, food diaries and more. While the jump might seem steep, early studies show that progressive eaters indicate their interest in personalized apps and recipes. And this is where things start to get really interesting.[2]

As consumers integrate inputs from all parts of their life to provide a full view of wellness, personalized nutrition that incorporates basic biometrics, physical activity, known health issues/tendencies and more will inevitably influence the way people shop at retail and while dining out. What that looks like will evolve over time – but it’s certainly on the horizon.

WHAT’S NEXT

Food plans tailored to an individual’s unique “data” already exist. But only a small portion of the population is engaged with nutrition at that level. We’ll need to keep an eye on how more information shapes consumers’ decision-making criteria – and what role “taste” has in the process.

 

[1] “Personalized Nutrition and Food.” Datassential. Datassential: Food with a Story. Foodscape 2. September 2018.
[2] “52 Things We Learned & Experienced at Foodscape 2.” Datassential. Datassential: Issue 57. September 2018.

Talkin’ ‘bout our (next) generation.

I’ve been to a number of conferences over the past year and inevitably, the agenda includes at least one breakout about “Millennials”. There’s always an audible groan as attendees agree that they have “heard enough about this generation of experience-seeking, non-committal, entitled kids!”. (I should mention here that I am considered a Millennial myself…) Anyway, it’s time for Gen-Z.

A Gen-Z panel at this year’s IFMA COEX opened up about their preferences and their opinions on what steers their decisions when it comes to food. And they have a lot of them. From what I observed, this panel was articulate about the macro social issues that influence the way they think about what—and how—they eat. Simultaneously, they were practical about how their current stage of development impacts how that plays out in “real life”.

WHY IT’S HAPPENING

Now the single largest single population segment1, Gen-Z makes up 26% of the total media audience and with key differences in values and preferences, they pose an interesting challenge for brands. Encompassing those born between 1997 and 2015, this generation has serious spending power: Some through personal wealth and others through “pester power”.

As this generation approaches adulthood, early studies are homing in on what shapes their values and how that is being played out with purchases – whether of products or experiences. A few key things to consider when it comes to the food industry in particular:

Digital from DOB. This is the first generation that has truly grown up with cell phones—their parents are connected, and they access them at a much younger age. The panelists all voiced their use of their smartphone as a way to discover (Instagram), vet (Yelp), obtain (online ordering) and ultimately capture their unique experience. It’s worth noting that their time is spent on mobile devices rather than a PC—in fact, this generation spends an average of 8 minutes a day online via PC as compared to the 1+ hour of older generations1.

Socializing. What may seem in contrast to the above point, Gen-Z values “hanging out and socializing” as a top priority along with ordering shareable items when it comes to their preferred dining experience2. You may have heard rumblings of this generation noting higher levels of loneliness, with less human-to-human, authentic interactions. So it’s not surprising that Gen-Z seeks interaction with family and friends when it comes to dining. Keep this in mind as your brand thinks about how to facilitate relationship-building experiences and environments for Gen-Z.

WHAT WE THINK

This generation is different—brands and experiences in the food space are going to have to understand their expectations in a more holistic way.

We know that Gen-Z is outpacing Millennials in their occasions per week at top chains in the US3, and it’s up to us to keep a two-way conversation going with this group to truly understand them. As a more independent and entrepreneurial generation, it’s going to be more critical than ever to understand both what the data says about what matters to them and what resonates with them as individuals. Face-value of where, when and how they are dining are likely to line up with values that occasionally surprise us based on past generations.

WHAT’S NEXT

The largest qualitative and quantitative study to date was completed by KANTAR in 2017 and explored this generation’s attitudes and behaviors4. When it comes to media recommendations, “innovative formats” are cited as a way to win with this generation. In terms of creative recommendations, “expect a challenge”, “be interactive” and “push the aesthetic” are the headliners—which captures the pace and outside-the-box thinking that is going to be required to really understand and resonate with Gen-Z.

Full of nuances like the simple examples above, Gen-Z is discerning and likely going to be a challenge as marketers attempt to understand this ever-changing consumer.

[1] “Move over millennials, Gen-Z now the largest single population segment.” Sterling, Greg. Marketing Land. 17 June 2017.
[2] “The Gen-Z Selfie.” Technomic, courtesy of SmartSupport. June 2016.
[3] “Shifting Market Dynamics.” 2018 COEX, courtesy of Foodable Labs.
[4] “How to market effectively to Centennials.” Inskip, Mark. WARC Best Practices. July 2016.

What’s your function?

Have you had pH balanced water recently? Or added a teaspoon of collagen to your coffee? Maybe enjoyed a beverage with probiotics like kombucha? While not everyone has jumped on this trend, the functional food market is growing rapidly, with revenue projected to reach over 440 billion dollars by 20221.

Referring to food and drinks that serve a greater health benefit, functional products are making their way to a broader range of formats. Brands look to sync added value with convenience and impact to win consumers over, as many of these products aim to be part of a daily routine.

WHY IT’S HAPPENING

The growing awareness of the direct links between diet and type 2 diabetes, coronary heart disease and cancer are clear drivers of the growing interest in functional foods. With the increasing presence of lifestyle diets that align with the same qualities, the focus on consumers’ health and well-being is creating a demand for food that does more than just satisfy hunger—essentially, consumers want more bang for their calorie.

Functional beverages were the first in this arena, from sports and energy drinks to a wide range of probiotic mixes. In fact, as many as 24% of juice and juice drink products now feature a functional claim1.

This has paved the way for functional ingredients that show up in a variety of formats to take center stage at shows like Expo West and retailers like Whole Foods. Primal Kitchen is a brand that offers a wide range of products that are Paleo, Primal, Keto-friendly, Whole-30 approved and “uncompromisingly delicious and nutrient dense”. They feature a wide range of formats of collagen—with benefit claims for bone health, joints, and skin.

WHAT WE THINK

Consumers are looking for ways to “strive” rather than “survive”—and while it might be difficult to anticipate which functional products stick, the mindset will continue to grow.

We understand that consumers are becoming savvier and that some of these products have much stronger benefit claims than others. It is likely that many of the products we see today may be short-lived as consumers decipher which have the greatest impact (and which fit within their lifestyle). But the mindset is indicative of where the food industry is heading. Value matters.

WHAT’S NEXT

Functional food and beverages are making a more direct and intentional connection between what consumers put in their body and the benefits they expect when it comes to their health and well-being. As studies begin to shed light on the mind-body connection, the proliferation of functional foods will gain momentum. While the range of available products broadens, consumers are going to have to decipher what to prioritize—if they don’t reach decision fatigue first.

Brands are going to be faced with the challenge of making their functional products easy to understand—with real, reliable links to health benefits. Perhaps the biggest battle they will face is breaking through the benefit clutter.

Just some Thought for Food™

[1] “U.S. Functional Foods Market – Statistics & Facts.” The Statistics Portal. https://www.statista.com/topics/1321/functional-foods-market/

The “New” Convenience

It’s Wednesday around lunchtime and, like many working professionals, I’ve hopped over to the local grocery store in search of a quick meal before my next meeting. Expectedly, the line for the salad bar is four or five people deep, as well as the Asian wok station, the sushi bar and the deli counter.

Yet one spot remains eerily empty, despite a plethora of convenient meal options: the frozen entree aisle. The situation seems almost counter-intuitive; an endless assortment of cuisine types ready to go in under 5 minutes and not a soul around. So why the lack of customer traffic?

A sample of several frozen meals, which are no longer considered “convenient” by the modern consumer.

As the Hartman Group explained at their 2018 Food Culture Forecast a few weeks ago, one of the main factors is that frozen meals are no longer considered “convenient” by the modern consumer.

The “New” Convenience, as CEO Laurie Demeritt states, is much more than the intersection of speed and efficiency.

WHY IT’S HAPPENING

Convenience food is nothing new for the industry. In fact, the ’50s and ’60s began a golden age of convenience-eating with food innovations focused on giving housewives easier ways to put a meal on the table. Frozen, single-serve meals. Canned soups and stews. Jars of pre-made sauces and gravies. Boxed meal solutions.

These product solutions became even more widely used in the late sixties as more women began heading to work and had less time and energy to prepare a home-cooked dinner.

But as the Hartman Group explains, the very qualities that made these products so enticing decades ago are now at odds with today’s consumers’ food values. Reliability has given way to health and wellness concerns. Experience is now prized over efficiency. Uniformity has been replaced with authenticity and predictability is now second-fiddle to distinction.

A graphic comparing cultural values between generations.

Source: “The New Convenience.” A.C.T. Food Culture Forecast 2018. The Hartman Group. April 2018.

WHAT WE THINK

It’s not that convenience is no longer relevant, it’s that many brands haven’t changed how they think about–or talk about–convenience as a product attribute.

Consumers today no longer believe that opting for convenience foods (easy, quick, and accessible) means sacrificing freshness, quality, and health and global influences. Our marketing and innovation however, haven’t fully caught up to modern expectations. To be considered a convenience brand/product we must expand our messaging to include these new consumer expectations.

WHAT’S NEXT

The Hartman Group identifies three distinct attributes consumers are looking for when it comes to modern convenience products.

Easy –> Empowering

Despite the news that consumers don’t want to cook, they actually do see the value of a home-cooked meal for themselves or their families.

  • Old Convenience: making it easy to assemble a meal in as few steps as possible
  • New Convenience: empowering users with a new skill or knowledge to successfully prepare a meal

Despite the news that consumers don’t want to cook, they actually do see the value of a home cooked meal for themselves or their families.

Quick –> Engaging

Time is even more of the essence. But consumers no longer want to sacrifice interesting, customizable fare for speed. Brands should think about, and package, products as components that can be “arranged” in different ways to create personalized meal solutions.

  • Old Convenience: the ability to prep and serve a meal in the least amount of time possible
  • New Convenience: the ability to customize and personalize my meals, no matter how small

Consumers no longer want to sacrifice interesting, customizable fare for speed.

Accessible –> Flexible

Functionality remains critical when it comes to convenience foods, but ensuring products can be sized, scaled, and streamlined to meet unique consumer needs are equally as important.

  • Old Convenience: pre-cut vegetables that can be combined to make a salad
  • New Convenience: a complete salad kit that can be eaten as a side OR added to grilled chicken to make a meal

Ensuring products can be sized, scaled, and streamlined to meet unique consumer needs are as important as functionality.

Questions, comments or want to learn more? Let's connect! weshouldtalk@jtmega.com

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