2025 Foodservice Outlook: Why "Looking Outside the Box" Is Now a Business Imperative

 

While regular readers of this blog already know that Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions® has been championing the grocerant niche since 1991, the momentum we’re seeing today is unprecedented. Back then, he was helping legacy brands build non-traditional business alliances, testing fresh formats, and experimenting with mix-and-match meal solutions. Today, that same disruptive spirit is reshaping how and where consumers get their meals—and if your brand isn’t looking outside the box, it might already be trapped inside yesterday.

Is Your Brand Generating New Electricity? Let’s get to the heart of the matter:

What’s your brand’s “new electricity”?

 

If your brand still relies on traditional dine-in, heavy overhead, or menu items that aren’t portable, customizable, or tech-enabled, it’s time for a Grocerant ScoreCard, a Program Assessment, or at the very least—fresh outside eyes.

Today’s new electricity isn’t just about new food items. It’s about platforms, partnerships, and distribution models that bring relevant, consumer-centric value.

 

2024–2025 Food Facts: Consumer Behavior Is Moving Fast

Here are some hard truths from recent industry reports and Foodservice Solutions® proprietary tracking:

68.4% of all restaurant orders in 2024 were consumed off-premise. (NPD/CREST)

72% of Gen Z and Millennials say they prefer ordering meals from apps versus in-store.

Fresh-Ready and Heat-N-Eat sales grew 18% year-over-year across C-stores, grocery deli, and retail prepared meals.

Convenience is the #1 driver of food purchase decisions for the sixth year in a row.

Digital touchpoints drive 38–52% of total QSR and fast casual sales, depending on brand maturity.

What’s changed? Consumers trust technology. They value portability, transparency, time savings, and flavor-forward food that aligns with their values—whether that’s health, sustainability, or budget.

 

New Electricity: It's More Than Food, It’s an Ecosystem

 

In my mind’s eye, the "new electricity" must fuel top-line sales and bottom-line profits while being efficient, scalable, and hyper-relevant to today’s consumer lifestyles.

That includes:

Fresh, convenient food (Ready-2-Eat, Heat-N-Eat)

Autonomous delivery systems (like drone drop or robotic sidewalk delivery)

Urban micro-farming partnerships (hyper-local seafood and produce)

Digital hand-held marketing and AI-enhanced personalization

Cashless, cashier-less retail environments (ex: Amazon Go, Circle K autonomous pods)

Smart packaging that supports traceability, reheating, and branding

Better-for-you food positioning using familiar formats (chicken bowls, veggie tacos, global sauces)

Just like Costco’s $1.50 hot dog combo still drives foot traffic or Panera’s coffee subscription created new daily rituals, every brand needs a magnet product or platform that’s both relevant and revenue-generating.

 

It’s Time for New Strategic Alliances

Think of it this way: You’re no longer just in the foodservice business. You’re in the food accessibility business. And in 2025, accessibility is about convenience, consistency, customization, and community.

Does your brand have a third-party ghost kitchen partner?
Do you offer bundled meals via grocery partners like Kroger Boost or Amazon Fresh?
Are you building your brand into new daily rituals via technology, subscriptions, or meal planning tools?

The future of food retailing is blended. Restaurants, C-stores, grocery delis, third-party aggregators, and non-traditional channels are all playing on the same field. Brands that thrive will be those that collaborate across sectors—not compete in silos.

 

Five Forward-Looking Insights from the Grocerant Guru® for 2025 and Beyond

Here are five critical insights for those looking to grow through the grocerant niche:

“Portability is Profitability”

Products that travel well, reheat easily, and are visually appealing on a screen win in digital-first marketplaces. This includes bowls, handhelds, and bundled meal solutions with beverages and sides.

“AI Is the New Assistant Manager”

Whether it’s smart inventory tools, dynamic menu pricing, or personalized marketing prompts, AI will become essential at the unit level—not just the corporate office.

“Touchless Is Timeless”

The pandemic normalized it, and now it's a standard. From autonomous stores to voice-activated ordering, convenience without contact will become a competitive requirement.

“Meal Component Bundling Drives Daypart Expansion”

Think beyond lunch and dinner. Smart bundling (entrée + beverage + snack) lets you tap into afternoon slump, breakfast-on-the-go, and late-night cravings with minimal menu investment.

“Familiar Flavors Will Globalize”

Rather than launching unfamiliar dishes, winning grocerants will apply global spice profiles and sauces to familiar formats (like quesadillas, wings, meatballs, noodles). Think Korean BBQ wings or Tikka tacos.

 

Success Does Leave Clues—Are You Reading Them?

At Foodservice Solutions®, we’ve spent over three decades helping brands evolve from good to great by embracing the grocerant mindset: blending quality, convenience, technology, and customer understanding.

If your brand looks more like 2005 than 2025, it’s time for a change.

Let us help you identify, quantify, and qualify new customer-facing food opportunities.

Call: 253-759-7869
Email: Steve@FoodserviceSolutions.us
Visit: www.FoodserviceSolutions.us

 

Your customers have evolved. Has your brand?

Aldi: Where Grocerant Magic Happens at the Crossroads of Convenience, Culinary Curiosity, and What’s for Dinner

 

In the ever-evolving food retail landscape, there's a quiet powerhouse excelling where others are still finding their footing — Aldi according to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  This unassuming, no-frills format has cracked the code at the intersection of three converging forces: C-store convenience, grocery essentials, and restaurant-quality experiences. And in doing so, Aldi has become a stealthy champion in two of today’s most valuable consumer need states: What’s for Dinner and Food Discovery.

Let’s break it down, grocerant-style.

Aldi: The Disruptor in a Discount Cape

While many retailers are busy building mega-store concepts or tech-laden experiences, Aldi keeps it lean, clean, and extremely focused. With just 1,600 to 1,800 SKUs per store, Aldi’s curated selection strips out decision fatigue — something consumers didn’t know they needed until it was gone.

And here’s the twist: behind that limited SKU strategy lies an expanding culinary arsenal—from globally inspired frozen meals to refrigerated entrees that punch way above their price point. Aldi’s private label innovation is where the C-store quick-grab meets restaurant-like flavor with grocery affordability.

 

What’s for Dinner? Aldi Already Knew

The "What’s for Dinner?” dilemma is real — and it hits hardest around 4 p.m. That’s when Aldi’s real grocerant value shines. Instead of pushing consumers down lengthy aisles or app-based meal kits, Aldi meets the moment in-store with:

·       Refrigerated and ready-to-heat entrees like chicken tikka masala, Korean BBQ beef, or risotto primavera.

·       Fresh-prep shortcuts like marinated meats, steamable veggies, and ready-made sauces that let consumers feel like they’re cooking — but not really.

·       Grab-and-go innovations like sushi, charcuterie snack packs, or bistro-style salads that blur the line between a quick restaurant bite and a home kitchen solution.

Gen Z?

They’re grabbing K-pop inspired Korean corn dogs and bubble tea kits after work, snapping pics for TikTok, and cooking gyoza with friends on a $10 budget.

Millennials?

They’re buying marinated salmon, a premade couscous side, and a bottle of Aldi’s award-winning $6 wine — knocking out “date night in” without needing DoorDash.

Boomers?

They’re leaning on heat-and-eat meatloaf, pre-washed greens, and artisan sourdough to avoid meal prep fatigue — but still sit down for a proper meal.

Aldi hits every dinner-time trigger, across generations.

 

Food Discovery in Aisle 4 (and 5, and 6)

Here’s the genius of Aldi’s rotating ALDI Finds and seasonal assortments — they tap into culinary curiosity with the same frequency that consumers crave novelty. We’re talking Korean-style corn dogs one week, truffle-infused gnocchi the next, and international cheeses that rival your favorite wine bar.

This isn’t just grocery. It’s a weekly food adventure.

·       Gen Z treats Aldi like an affordable global pantry — finding matcha, bulgogi bowls, and dairy-free coconut whipped cream without ever stepping into Whole Foods.

·       Millennials treat ALDI Finds like an upgrade to the Sunday farmers market — hello burrata, Italian lemon pasta sauce, and espresso martini kits.

·       Boomers love discovering throwback comfort with a twist — German spaetzle, Polish pierogi, or limited-batch beef bourguignon.

 

Restaurant-Quality, Grocer-Style

Aldi doesn’t pretend to be a restaurant. But it borrows the best of that world — the flavor-forward innovation, the ready-now convenience, the aesthetic packaging — and brings it to the grocery shelf at double-digit percentage savings.

That’s a grocerant hack: democratizing the upscale dining experience by folding it into the weekly shop.

And it appeals across demographics. Gen Z wants bold flavors fast. Millennials want restaurant-quality for less. Boomers want convenience without compromising on taste.

Aldi delivers on all three.

 

The C-Store Code Cracked

C-store shoppers want speed, simplicity, and satisfaction. Aldi brings all three — just with more value per square foot. Their tight footprint, clean navigation, and strategic product placement make a trip feel more like a mission accomplished than a chore. No wonder they’ve captured the hearts of Gen Z and Millennials who shop like they're on a schedule — and a budget.

·       Gen Z doesn’t stockpile; they shop every few days, grab and go. Aldi’s footprint makes that frictionless.

·       Millennials often shop with toddlers or after long workdays. Aldi's speed-focused store design makes the whole trip feel easier.

·       Boomers appreciate the straightforward layout, quick parking, and low prices — no membership required.

 

The Grocerant Future? Aldi’s Already There

As major grocers scramble to retrofit for meal kits, café spaces, and hybrid models, Aldi is quietly delivering a version of the grocerant model that’s working today — simple, efficient, flavor-packed, and discovery-rich.

And the numbers don’t lie. Aldi’s market share continues to climb, with new store openings outpacing legacy grocers and capturing both value seekers and quality-driven shoppers.

This isn’t just grocery. It’s Aldi. And it’s grocerant gold.

 

Hungry for more insight into how grocerants are reshaping the way America eats? Stay tuned — the Grocerant Guru is just getting warmed up.

Outsourced Business Development—Tailored for You

At Foodservice Solutions®, we identify, quantify, and qualify new retail food segment opportunities—from menu innovation to brand integration strategies.

We help you stay ahead of industry shifts with fresh insights and consumer-driven solutions.

🔗 Connect with us on social media: Facebook, LinkedIn, Twitter

Ready to Find Your Next Success Clue?

We specialize in outsourced food marketing and business development ideations—helping brands seize opportunities in food retail, technology, and menu innovation.

📩 Reach out today: Steve@FoodserviceSolutions.us
🔗 Follow us: Facebook, LinkedIn, Twitter

Here are ten things to do to get the most out of the National Restaurant Show in Chicago

 

According to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions® it not to late to review the following ten insights before you step on the floor of the National Restaurant Show in Chicago, this year.

Before the Show:

1.       Set Goals and Priorities: Determine what you want to achieve at the show. Are you looking for new equipment, ingredients, or technology? Do you want to network with specific vendors or industry professionals? Having clear goals will help you prioritize your time. National Restaurant Association Show

2.       Pre-register: Save time and money by registering beforehand. This will also allow you to browse the exhibitor list and plan your route through the show floor. National Restaurant Association Show

3.       Research Exhibitors: Make a list of exhibitors you want to visit based on your goals. Review exhibitor profiles and new product announcements to target your time.

Do you want to build a 

Larger Share of Stomach

Plan Ahead

During the Show:

4.       Plan Your Schedule: Map out a plan for each day, allocating time for specific booths, educational sessions, and networking events.

5.       Pack Light: Wear comfortable shoes, as you'll be doing a lot of walking. Bring a backpack to carry brochures and samples.

6.       Bring Business Cards: Network with vendors and attendees by exchanging business cards.

Maximizing Your Experience:

7.       Attend Educational Sessions: Learn from industry experts on the latest trends, innovations, and best practices.

8.       Sample Products: Many exhibitors offer free samples of their food and beverages. This is a great way to try new products and meet with vendors.

9.       Take Notes: Jot down key information from exhibitor conversations and educational sessions for future reference.

10.   Follow Up: After the show, connect with vendors and attendees via email or LinkedIn to continue building relationships.

By following these tips, you can make the most of your time and money at the National Restaurant Show in Chicago.

For international corporate presentations, regional chain presentations, educational forums, or keynotes contact: Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions.  His extensive experience as a multi-unit restaurant operator, consultant, brand / product positioning expert, and public speaking will leave success clues for all. For more information visit GrocerantGuru.com, FoodserviceSolutions.US or call 1-253-759-7869

What is the Definition of a Grocerant Today?

A grocerant is a hybrid of grocery store and restaurant. Grocerants offer freshly prepared, ready-2-eat, or Heat-N-Eat fresh prepared food for takeout or for inside a store setting. For example, a grocerant can be the fast-casual cafe, a fast food restaurant with a drive-thru, a grocery store deli or a grocery prepared meal section filled with meal kits or prepared meal components, or the freshly made, grab-and-go offerings of a convenience store.

There is a blurring the line between restaurants and grocery stores in the minds-eye of the consumer today. However, grocerants offer the appeal of freshly prepared foods in a convenient setting. A grocerant is an opportunity to pick up a meal you don't have to cook yourself, and therefore is an attractive option for a lot of people. In fact, three in four consumers would rather dine out with family and friends than stay in and cook, according to the National Restaurant Association. Let’s look at some additional facts:

1.       Recent Grocerant ScoreCards found 81.1% of consumers don’t know what’s for dinner at Noon, and 61.1 don’t know what’ s for dinner at 4PM %.

2. Roughly 63.7% of consumers purchase prepared food items from a retail location at least three times a month.
3. 79.6% all dinners have at least 1 grocerant niche Ready-2-Eat and Heat-N-Eat meal component and 66.6% have two meal components.
4. When asked if they wanted to cook dinner from scratch or assemble dinner from fresh meal components 91.3 % of Gen Z chose assemble from Fresh Prepared Meal Components and Millennials 83.4% chose meal components.
5. Seventy-three percent of retail prepared food purchases are taken to go
6. Prepared food purchases are frequently a planned purchase among 61.2% of shoppers, while 40.9% of shoppers said they buy prepared foods on impulse. Dinner has the highest amount of prepared food buys with 81.7% of respondents making purchases for that meal, while lunch comes in at 76.9% and breakfast at 61.4%.
7. 57.8% of consumers would like to add Alcohol to a dinner order

Grocerants are a fresh fast meal solution that can be customized for any family. Frequently, a grocerant is a dedicated area inside a grocery store that sells prepared meals. These meals might be designed for take-out, to be eaten off-premises, or there may be a seating area inside the store. There may be limited table service, too, or it may be self-serve.

A grocerant may take stocked items and use them to create meals in Ready-2-Eat or Heat-N-Eat packaging, or it may create meals from a separate store of ingredients.

Many typical grocery stores sell grab-and-go prepared foods. Companies the ilk of Central Market, Safeway, Giant Eagle, Publix, and Kroger, for example, all sell freshly prepared rotisserie chickens, salads, and sandwiches, and most also offer sushi and beverages, too.

Convenience stores are now excelling at selling fresh Ready-2-Eat and Heat-N-Eat meal components or meals; such as 7-Eleven, Wawa, Sheetz, and QuickChek also sell fresh and prepared sandwiches, salads, and beverages, and some locations offer dine-in seating.

Many grocerants include alcohol sales in their business model, including a selection of wine, beer, and cocktails as an added draw.

Whole Foods, typically known for its groceries, provides "Grab-and-Gourmet" prepared meals in addition to rotisserie chickens and catering platters. But at some locations, you'll find food courts, or food halls, featuring local beer and a variety of dine-in or take-out options, many showcasing local "Friends of Whole Foods" chefs. Visitors to its flagship food hall and cocktail bar at its Tyson's Corners, Virginia, location might find counter service, seating, and self-serve wine in addition to a specialty donut maker, Japanese pub, and superfood smoothie bar.

Independent restaurants you can find grocerants inside a variety of retailers, from large chain grocery stores to independent food stores to convenience stores and more. Many legacy chain restaurants and cafes also offer Ready-2-Eat bundled meals via the drive-thru or meals that can be purchased inside and taken home. For instance, at Starbucks, coffee customers can also pick up pre-packaged salads, wraps, and sandwiches.

There are also sections in department stores and kiosks in malls that offer ready-to-eat and heat-and-eat options, including entrees, soups, sides, or faster options like pizza and hot dogs. Generally, these items can be picked up or delivered.

Not only is there variety as to where to find a grocerant, but the grocerants themselves may have different themes. The grocery chain Wegmans offers its Market Café as a spot to pick up quick bites such as sushi, pizza, sandwiches, and salads. But it offers additional restaurants, too. Next Door by Wegmans offers healthy, chef-prepared foods using organic and sustainable ingredients from their store, while Amore by Wegmans provides classic Italian dishes and wine. The Burger Bar by Wegmans sells burgers and fries for take-out or delivery.

Further blending grocery stores and restaurants are premade meal delivery services such as Freshly or Daily Harvest. These businesses provide subscription plans that deliver prepared meals to your door; all you need to do is heat and eat. Other business models provide the ingredients and recipe cards for you to make your own meals. Blue Apron, for example, ships you the ingredients for the meal you choose, and you prepare it.

Grocerants are a hybrid of grocery store and restaurant aka any food retailer that sells fresh prepared meals and meal components that can be mixed and matched into a perfect family meal without the need for cooking from scratch. They typically sell grab-and-go meals or sometimes even offer sit-down dining and table service.

The word Grocerant is a result of the blurring of the line between restaurants and grocery stores created, defined, and first published as an Op-Ed article titled: Call Them Grocerants in August 1996 in FoodService Director and again in Nation’s Restaurant News authored by our own Steven Johnson to describe the undercurrents of food industry consumer changing eating a buying pattern.

On a side note; Johnson and Foodservice Solutions® received a US Trademark for the word Grocerant in 1998, subsequently gave it up to become the ‘Grocerant Guru®’. Today Foodservice Solutions® retail consultancy is the global leader within the grocerant niche.

Simply put today a grocerant is anywhere a consumer can find fresh prepared food positioned, placed, and priced for the time-starved consumer with Ready-2-Eat or Heat-N-Eat fresh prepared meals or meal components that can be bundled into a meal and or packaged for Take-Out, Take-Away, or To-Go.

For international corporate presentations, regional chain presentations, educational forums, or keynotes contact: Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions.  His extensive experience as a multi-unit restaurant operator, consultant, brand / product positioning expert, and public speaking will leave success clues for all. For more information visit GrocerantGuru.com, FoodserviceSolutions.US or call 1-253-759-7869