Global street food meets consumer desire for adventure, global flavors, and portability. Discover simple ways to bring these items to your customers.

As a matter of survival, restaurants learned to operate more efficiently during the pandemic, working with smaller staffs and limited menus in a fight for profitability. Still, there’s one inefficiency many operators have yet to tackle: food waste.

The real key to enticing patrons to purchase seafood from the menu is ultimately the same as what brings them into a restaurant in the first place: foods and flavors they can’t replicate at home.

As carryout and delivery business continues to bloom, more attention than ever is focused on foodservice packaging.