US Foodservice Brand Ethics Market Report 2021
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Providing the most comprehensive and up-to-date information and analysis of the US Foodservice Brand Ethics market, including the behaviors, preferences, and habits of the consumer.
82% of restaurant customers say health insurance for employees and living wages for employees are important to them, indicating the universal demand for better treatment of restaurant employees that transcends political and demographic lines. Consumers also overwhelmingly expect restaurant chains to shoulder these costs with their own profits.
COVID-19 revealed racial and social inequities in the US, including those within the restaurant industry. Between consumer demand for better treatment of employees and the competitive job market during economic recovery, restaurants are forced to reconsider starting wages and benefits packages sooner rather than later.
Immense logistical, supply and cost challenges face foodservice operators trying to come up with more ethical packaging solutions, especially with a quickly accelerated off-premise industry from COVID-19. However, consumers will increasingly scrutinize foodservice brand ethics analysis, as well as the recyclability and reusability of packaging, forcing continued sustainability investments.
With immense challenge comes great opportunity for innovation: for example, think of how circular packaging economies can potentially benefit restaurant loyalty, as the necessity of returning or reusing takeout packaging (eg for a deposit refund) drives repeat visitation.
Read on to discover more details, check out our US Restaurant Takeout and Delivery Market Report 2021, or take a look at all of our US Food and Foodservice market research.
Written by Jill Failla, a leading analyst in the Foodservice sector, this report delivers in-depth commentary and analysis to highlight current trends and add expert context to the numbers.
Restaurant customers overwhelmingly embrace foodservice brand ethics, desiring to see employee welfare, animal welfare and sustainability improvements at restaurants, and this is especially true for quickly growing demographics such as younger, multicultural consumers. Consumers expect restaurant chains to be able to pay for these improvements themselves, rather than passing on costs. Opportunity exists to build brand loyalty among target consumers — and attract employees during a labor crisis — by improving brand ethics sooner rather than later.
Jill Failla
Senior Foodservice Analyst
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