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The coronavirus pandemic (COVID-19) has triggered an acceleration of many changes in the restaurant business, and the future of the industry is continually adapting to these changes.
“None of us thought we would be in this situation for that long, so resilience is really important,” said Luc Mongeau, president of Weston Foods.
As a result of these changes, the needs of bakery supplier food service operators are also changing, and to keep pace, Weston Foods has had to be very nimble and build on the relationships it has with its service customers. food. In this episode of From the sliced breadMr. Mongeau explains how increased delivery and reduced workforce impacted Weston Foods innovation. The company has invested in information and data to ensure it provides its customers with products that will appeal to consumers.
“There are a lot of meals eaten away from restaurants, so it’s important to make sure that the portability of meals prepared with baked goods is really high to ensure that once the consumer brings the sandwich back to home it tastes the same as in a restaurant, ”he said.
Listen to this episode to find out what this information tells Weston Foods about consumer demands and how the company has proven itself in a pandemic.
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