Principle 6: Grow Everyday Options, While Honoring Special Occasion Traditions

The foodservice industry historically developed around special occasion dining. Today’s industry, however, is increasingly responsible for providing everyday food choices to a substantial segment of the U.S. population. From a health and environmental perspective, there will always be room in the industry for indulgence and special occasion foods.

However, the real opportunity in menu and concept development is the expansion of everyday food and menu choices that embrace current nutrition and environmental science, as well as emerging consumer values about how food is produced.