April 24, 2019
Many independent restaurants already use third-party e-commerce sources, albeit infrequently and mainly for non-food products. That may change in the future as the e-sourcing environment evolves, and specialty foodservice e-retailers and e-commerce giants are expanding into new verticals.
- Foodservice operators are increasingly looking to sources like Amazon.com, Costco.com and Webstaurantstore.com for specialty items and last-minute supplies and are reporting some benefits in using these sources compared with distributors.
- There are also specific drawbacks cited, indicating that the field may grow further if third-party e-sources figure out a way to address those concerns.
- Operators highly value the customer service that distributors provide, including interaction with knowledgeable, dedicated sales professionals.
- While the 3ES market share is modest right now, it's growing at a much faster rate than other distribution sources.
Technomic developed this white paper exclusively for IFDA and its members to gain better insight into changing operator sourcing practices.
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Technomic's Wade Hanson presented industry trends, including the future of the DSR, in a recent IFDA webinar.
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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