During the pandemic, the branded chains were the ones taking share in foodservice. Most of these chains work with franchisees. These franchisees have become very professional over the years, and they generate quite a bit of cash. So what is in store for franchising now that Covid seems to be largely behind us? Cyrille Filott discusses this question with Maria Castroviejo from Europe and Tom Bailey from the US, and they come to a surprising conclusion!
The protein leverage hypothesis: Do we need to think differently about protein intake?
Expo West 2024 review: Exciting, optimistic, and realistic
The challenges in measuring sustainability data
Agri commodities: Increased supply meets weak demand
Ultraprocessed foods
European Packaging Regulation Is Coming Your Way!
Innovation in Food Retail – The Perspective From Spar
The Future of Private Label – Live From the PLMA!
Consumer Foods-to-Go Goes Upstream – Regenerative Agriculture Explained
Nutri-Score and the Consumer’s Response: Not Always What You Would Expect!
Consumer Foods to Go Reviews Expo West 2023: Key New Trends and Themes
Foodservice in 2023: Consumer Uncertainty, Continued Cost Volatility
The Labor Market and Food Business: Continued Challenges Ahead
Year-end Wrap-up and Glimpse Into 2023
Agri Commodities in 2023 and the Impact on Food Companies
Resilience in Food
What’s Next – With Michael Every
Ocean and Road Freight Outlook – Some Rays of Sunshine
Supply Chain Disruptions and Private Label – Dispatch From the PLMA Trade Show Floor
A Conversation About Consumer Inflation
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