Tyson Foodservice-Lodging Team

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Best practices for reintroducing the breakfast buffet and other self-service amenities

Here are some best practices for reintroducing the breakfast buffet with consumer priorities, safety and margins in mind.


Top trends driving grab-and-go snack sales

A majority of consumers—75%—have at least one snack per day, and typical eating behavior is shifting away from the standard “three meals a day.”

Foods like pasta, pizza and soup are all comfort foods—and were consumed on a regular basis throughout the pandemic.

By learning all about these trends, as well as maintaining a deep understanding of consumer demands and habits, operators can be well-prepared for whatever comes next.

From extra sanitation measures, to offering foods in a grab-and-go manner, to contact-free room service delivery, here are some ways to ensure safety without sacrificing a great experience.

Consumers are putting their health front and center when they go out to eat. Their desire for preservative-free, antibiotic-free, natural and organic ingredients is at an all-time high.