A dramatic shift in the demographics of frequent restaurant diners, an unprecedented demand for a more sophisticated culinary food experience and explosive growth in at-home dinners eaten by Mellenials are creating lucrative new opportunities for the refrigerated and frozen foodservice industry.
While restaurant spending increased only 2% in 2013—and traffic was flat, per The NPD Group (NPD), Port Washington, N.Y.,—nine in 10 operators still plan to add new menu items in 2014, according to the “2014Restaurant Industry Forecast,” produced by the National Restaurant Association (NRA), Washington, D.C.