Millennial chefs are rising stars in the foodservice landscape, poised to become the sole menu and purchasing decision-makers in the next 5-10 years. Are you prepared for this shift? Foodservice IP’s landmark study, Understanding and Selling to Millennial Chefs, uncovers the preferences and practices of this influential generation to help manufacturers and suppliers develop marketing strategies to attract younger chefs.
In August, 2016, Foodservice IP conducted 300 in-depth interviews with millennial chefs working in a variety of settings: full service restaurants (top 500 restaurant chains, top high-volume independents), food trucks and select noncommercial venues. Findings are based on a responses to both quantitative (measurable) and qualitative (open-ended) questions. Also, Gen X and Boomer chefs were also interviewed for balance and comparisons.
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