Food(Service) For Thought: Change is the Only Constant

Today’s eating and drinking decisions are often in-the-moment and spontaneous, driven by impulse and whim. This shift in consumption behaviours represents a significant opportunity for restaurant operators, food and beverage manufacturers, and foodservice retailers.

Food(Service) For Thought: Change is the Only Constant

The author(s)

  • Asad Amin Vice President, Canada, Ipsos Marketing
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Restaurant & Foodservice News, Summer 2018 — Modern eating is fraught with a great deal of uncertainty. Today’s eating and drinking decisions are often in-the-moment and spontaneous, driven by impulse and whim. We live in a culture of increasingly unplanned occasions, with a large proportion of decision-making being made within mere hours of the occasion. For example, 56% of dinner decisions continue to be day-of events. Our best laid plans are often disrupted by shifting work schedules, children's’ activities or simply by changes in moods, desires or cravings.

This shift in consumption behaviours represents a significant opportunity for restaurant operators, food and beverage manufacturers, and foodservice retailers. To help you best understand how to stay ahead of the wave of change, Ipsos’ Asad Amin shares new research and perspective on the key forces driving this trend.

Read Asad’s article now.

For more research insights, view this webinar from The Ipsos Foodservice Monitor (FSM), a syndicated program examining the Canadian market needs with market behaviour to offer its subscribers a 360 degree view of the out-of-home sourced foodservice experience. Learn about: trends in foodservice, the impact of chains vs. independents, the key market disruptors, ranging from the digital revolution to the changing retail landscape.

The author(s)

  • Asad Amin Vice President, Canada, Ipsos Marketing

Consumer & Shopper