Food safety, traceability and sustainability blog

Blurred Lines of Food Retail and Restaurants

The “Grocerant”. Restaurant-quality, fresh food offered within the convenience of a grocery store setting. And unlike the catchy, hybrid names of famous celebrity couples, this concept is here to stay. Retail grocery chains are raising the bar on their foodservice offerings and by doing so are attracting the coveted Millennial generation, according to recently published research by The NPD Group.

In-store dining and take-out of prepared foods from retail grocers has grown nearly 30 percent since 2008, and accounted for 2.4 billion in foodservice visits and $10 billion of consumer spending in 2015, according to NPD’s recently released report, A Generational Study: The Evolution of Eating.

NRA Show 2016: A Recap of The Biggest Trends

Chicago's NRA Show 2016

Over 63,000 foodies from around the world convened in Chicago over the weekend for the National Restaurant Association’s annual gathering, the NRA Show 2016. The team from FoodLogiQ was among the record-breaking number of exhibitors working the floor to connect with restaurant executives, unveil the new dashboard for FoodLogiQ Connect and soak in the electric atmosphere of the show. Here are just a few of the highlights from this year’s event.

Chick-fil-A Goes "Behind the Menu" on Instagram

Chick-fil-A is tapping the popular social media platform Instagram to share a "behind the menu" experience that promotes balanced-meal choices by educating customers about the chain's food transparency, according to a company press release. 

"We're constantly looking for new and innovative ways to leverage our social channels for our fans," said Emily Randall, Social and Digital Marketing at Chick-fil-A. "Through this new level of menu transparency, every guest can find their own balance, as that means something different to everyone."

Miss our Traceability Webinar? No Problem, Here It Is

In case you missed our webinar this week, don't worry. We've got you covered. We were thrilled to have a great group of restaurant and food industry professionals listening in to Traceability 101: Tips for Achieving Farm-to-Fork Supply Chain Transparency to Increase Food Safety and Manage Quality

Amid national attention around foodborne illnesses and increasing customer demand, it’s more important than ever for restaurant operators to achieve greater transparency throughout their food supply chain. During our webinar, we heard from two FoodLogiQ customers - IPC/Subway and Cava Grill - on how they are taking a proactive approach to implementing end-to-end traceability across their supply chain.

Traceability 101: Tips for Achieving Farm-to-Fork Supply Chain Transparency [WEBINAR]

Thinking of pursuing greater transparency across your restaurant's supply chain? 

Don't miss our free Webinar: Traceability 101: Tips for Achieving Farm-to-Fork Supply Chain Transparency to Increase Food Safety and Manage Quality. Amid national attention around foodborne illnesses and increasing customer demand, it’s more important than ever for restaurant operators to achieve greater transparency throughout their food supply chain. On March 1, 2016, you'll be able to learn how two restaurant operators are taking a proactive approach to implementing end-to-end traceability across their supply chain. 

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