News/Press

It’s a well-known fact among restaurant professionals that the foodservice industry runs on razor-thin margins. Therefore, how can I use recipe costing and server incentives to boost profits and productivity?

On this July 4th, where’s the beef? Not here…

WALTHAM, Mass.– the leading provider of procurement software, group purchasing, and data analytics to the food service industry, today announced a significant investment from Bregal Sagemount, a New York-based growth capital fund.

The buzz surrounding plant-based meat startups Beyond Meat and Impossible Foods — with both aiming to challenge the conventional definition of what meat is with claims their products taste just like meat —has helped to fuel a bigger-than-ever appetite for meat alternatives of all kinds, at a time when consumers want more options on their plates.

Is there room for competition in a market dominated by Beyond Meat and Impossible Foods?

Dining Alliance, the USA’s largest group purchasing organization for restaurants, has released new data related to sales of meat alternatives in the restaurant industry, comparing present data to that of 2017 and 2018.

Restaurants’ sales of faux meat products have soared 268% so far in 2019, a breakneck acceleration from the 21.7% increase logged last year, according to the Dining Alliance purchasing cooperative.

Sales of meat alternatives in restaurants have increased by 268 percent from 2018 to 2019 (compared to a 21.7 percent increase in the year prior), according to a recent analysis by food industry organization Dining Alliance.

We’re well past trendy status when it comes to diners eating less meat. In fact, while few consumers identify as vegetarian or vegan, 67% consider plant-based foods or beverages to be healthy, and these items can drive purchases among a majority (58%) of consumers.

The hospitality industry, including restaurants, was ranked in the bottom of the pack in terms of its application and broad usage of technology.