Global Foodservice Trending Towards Delivery and Technology


TORONTO — Foodservice Europe’s Jochen Pinsker led his audience on a whirlwind global industry analysis during a breakout session at yesterday’s 2016 Canadian Foodservice Summit. The event, held at Toronto’s Glass Factory, was presented by Foodservice and Hospitality magazine and The NPD Group.

Pinsker took an overarching approach to his Canada and Beyond: Leveraging Global Insights to Harness Your Competitive Advantage presentation as he examined global trends currently dominating the foodservice industry. Those trends included technology, healthy eating habits, regional economies and the millennials’ impact throughout the dining world.

But it was his insight into the global technological delivery service which proved most fascinating.
“The speed of change is increasing,” Pinsker said. “It’s getting faster and faster and faster. Casual dining is losing due to dining-in because [the marketplace is] shifting to delivery service. One reason for the success of the delivery players is technology. It has disrupted the industry in a very real way. Payment and customizations have been able to utilize technology in the best possible way.”

He explained that while the delivery service aspect of the foodservice industry is still in its infancey in North America and Europe, he and other industry experts expect that to change in a monumental way in the near future.

“Right now, delivery is only three per cent of the Canadian and U.S. market,” he said. “But, if you look at Europe, that number is already at six per cent. Delivery services in Europe are going through the roof. However, one day we expect North America to supersede the European number. Food delivery services are growing their shares in a growing market and it’s only going to increase.”

Pinsker also examined how product quality far exceeds convenience these days, as well as how fast-casual restaurants are compensating for the growing demand of food delivery services with healthier menu options available to their clientele.

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