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When McDonald's delivers, it’s pretty clear lunchtime rules don't apply anymore. Uber Eats, DoorDash and flexible delivery or pick-up policies are changing how consumers view their lunch (or snack) options. Lunch formulations are changing because lunch consumers are changing.
At the retail deli counter, lunchmeat has always been the cornerstone of what makes its way into lunchboxes, until recently. Lunchmeat is showing signs of struggle as consumers change the way they eat, especially around lunch.
“Fresh” changes abound in the lunch daypart, as retailers, foodservice operators and consumers seek out protein options that are perceived healthier without sacrificing taste or quality.
A continued emphasis around fresh foods at lunchtime and throughout the day is a big reason why salads, which could be made with or without meat, are the No. 1 growing item at lunchtime.
It’s estimated that Americans eat 300 million sandwiches a day, or roughly one per person, but are they popular enough to keep proteins top of mind for consumers at lunchtime?
As operators trim lunch menus, commodity offerings are losing out to options perceived healthier, more convenient, more sustainable and more unique in their flavor profiles.
Chipotle’s organic tofu Sofritas, Panera Bread’s Mediterranean Veggie Sandwich and Burger King’s BK Veggie burger are all popular and all lacking one thing: meat, which isn’t an accident.
Butterball is introducing new lunch and dinner solutions to make mealtime more convenient for families, including a new line of Butterball Natural Inspirations lunchmeat and new flavors of Butterball Every Day Chef Selects.
Available nationwide at food retailers such as Target, BJ’s and Safeway, Applegate HALF TIME, the first lunch kit with natural and organic ingredients, combines three of the leading brands in the natural and organic channel.
The lunch menu is changing — whether at restaurants, work or schools — due to a recovering economy, high protein prices, increased focus on ethnic cuisine or health.