From the pass to the plate: how foodservice is rewriting dairy's role

Menus, Margins and Meaning: The New Role of Cheese and Dairy in Foodservice

Cost pressure has eased. Not disappeared - eased. That matters, because it changes what operators can do with their menus and how dairy fits into those decisions.

Consumer demand remains fragmented, but it's also surprisingly clear about what it wants: reassurance or reward, not much in between. Cheese and dairy are landing on both sides of that line, which is why the category is having a stronger year than many expected.

This isn't about volume recovery. It's about whether dairy can be sold as something more than a commodity input -and early signs suggest it can, provided suppliers understand how kitchens actually work now and what diners are willing to pay for.

Published by The Dairy Mail, Dairy Connect: https://www.dairy-connect.com/the-dairy-mail/from-the-pass-to-the-plate-how-foodservice-is-rewriting-dairys-role/