July 15, 2020
The foodservice distribution industry is at a crucial point. Many of its practices, from transportation to supply chain, are decades old. At the same time, new technologies are emerging that will likely transform the industry through automation. These tools have the potential to help foodservice distributors overcome their biggest challenges, from labor shortages to supply chain complexities.
- This report examines 10 emerging technology areas by looking at definitions, potential uses in foodservice distribution, uses in other industries, timeline of availability and ROI, key evaluation points, and more.
- The guide includes context to demystify technology benefits in realistic terms, ideas for next steps in adopting emerging technologies, and a glossary of terms.
- It is intended for executives and non-technology professionals as an easy-to-understand overview of possibilities to consider when building business strategies into the future.
- Areas explored include artificial intelligence, blockchain, autonomous vehicles, warehouse robotics, smart wearables, virtual reality and more.
: Free to all IFDA members as an exclusive member benefit.
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Questions? Contact Annika Stensson at email@example.com
September 21, 2020
Foodservice Management Firms (FSMs) have been growing in size and share. In many ways, FSMs should be viewed as the chain operators of these beyond-restaurant/noncommercial segments, and the larger players tend to have large footprints that will continue to make them an attractive target for distributors as the industry recovers. Read more
August 21, 2020
This guide is intended to highlight the points that are most relevant to foodservice distributors and present them in an at-a-glance format for easy overview. Read more
July 27, 2020
Independent operators that are nimble and quickly evolve to shifting consumer trends find the most success. That flexibility and innovation will be more important than ever for independent restaurants navigating the current foodservice environment. COVID-19 has forced major changes to how, where and why consumers interact with restaurants. Read more