
The boom in made-to-measure foodservice: between health, pleasure and food identity
83 % of French people have changed their diet in the last two years, for ethical, environmental or health reasons. As a result, personalized meals are becoming a new standard in the foodservice industry. Intolerances, diets, convictions... your customers want to be able to choose. And if you don't offer a minimum of flexibility, you risk losing them. In this article, we'll help you structure a made-to-measure offer without disrupting your kitchen: customer expectations, modular menus, digital tools... everything you need to know to integrate personalization without weighing down your service.