Specialty Food Magazine

Winter 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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I t's 6 p.m. and across the country a similar question is asked in every household: 'What's for dinner?' Followed by the default answer: 'I don't know, what do you want?' Not long ago the only available solutions were using whatever was in the fridge or pantry or going to a restaurant. Takeout was limited to pizza or Chinese food from a local restaurant. Now, a plethora of innovations in food prep and delivery have emerged to meet the changing consumer needs for choice, taste, nutrition, and convenience. Back when I was a kid, meal planning and preparations were very dependable. You prepared a shopping list, you went to the local grocery for ingredients, came home, and prepared the meal. Finally, you served the one meal choice to the whole family. How quaint! BY DAVE DONNAN, A.T. KEARNEY Dining Out While Staying at Home 88 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com opinion

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