Looking Beyond the Pandemic: How the Nature of Foodservice Innovation has Changed in Response to COVID-19

Consumer priorities, behaviors, and expectations have all changed in response to the challenges brought forth by the COVID-19 pandemic of 2020. The restaurant industry has been forced to adapt to changing lifestyles and redefined consumer experiences. Likewise, innovation in the restaurant industry has taken on new forms as restaurant operators, large and small, strive to redefine their business models and seek out new ways to create innovative products and experiences for consumers in the wake of the pandemic. This presentation will explore the ways in which the nature of foodservice innovation has fundamentally changed, and how these changes will continue to evolve in a world looking ahead to post-pandemic life with cautious optimism.

Matthew Godinsky, Research Analyst, Euromonitor International