August 2026
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Positioning for Growth in a Changing Foodservice Landscape
The foodservice industry continues to evolve as consumer preferences, operational priorities, and supply chain realities create new opportunities across the market. For distributors, suppliers, and operators alike, success increasingly depends on the ability to adapt, invest strategically, and anticipate changing customer needs.
This month's headlines spotlight the trends shaping the industry, from beverage innovation and loyalty strategies driving restaurant growth to significant expansion activity, leadership changes, cold chain investments, transportation challenges, and evolving regulatory requirements. Together, these developments offer a snapshot of how foodservice businesses are preparing for the opportunities ahead.
Market of the Month
Market of the Month - Asheville, NC
Asheville is a growing foodservice market known for its strong independent restaurant scene, tourism-driven economy, and vibrant culinary culture. According to Technomic's Ignite Company market-level insights, the market includes 1,422 foodservice locations and generated approximately $1.57 billion in 2025 sales, with sales projected to reach $1.69 billion in 2026. Growth is expected to accelerate to 7.4% in 2026 following a 5.3% increase in 2025. Asheville ranks as the 112th-largest U.S. foodservice market based on sales.
While smaller than many metropolitan markets, Asheville benefits from a thriving tourism and hospitality sector, a large base of independent operators, and strong consumer interest in local dining experiences. The market's mix of restaurants, bars, breweries, and travel-related foodservice outlets creates opportunities across both commercial and noncommercial segments, with limited-service restaurants projected to lead sales growth through 2026.
Demographics & Market Dynamics Driving Growth
Huntsville's foodservice landscape reflects a growing, affluent consumer base with strong demand for convenience, family dining, and branded restaurant concepts. The market over-indexes among households earning $100,000–$149,999 and has a larger-than-average Black/African American population relative to the national average.
Key market insights:
Population: ~417K (0.1% of the U.S. population)
1,422 foodservice locations serving the market
Generated $1.57 billion in foodservice sales in 2025, with projected growth of 7.4% in 2026
Independent restaurants account for 66.9% of restaurant locations, significantly outweighing chains (33.1%)
Strong concentration of bars & taverns (Index 256), varied-menu concepts (Index 158), coffee cafes (Index 137), and family-style restaurants (Index 126) relative to national averages
Limited-service restaurants are projected to generate the largest share of foodservice sales growth through 2026
These factors continue to support demand across Asheville's diverse foodservice landscape, particularly among independent operators, hospitality-focused establishments, and tourism-driven concepts. For distributors, the market presents opportunities tied to strong projected growth, a robust travel economy, and a restaurant community that is notably more independent than the national average.
Learn more about [Technomic Ignite Company Industry Market Size Data]
Industry News
Beverage Innovation Emerges as a Restaurant Growth Driver
Beverages are taking on a larger role in restaurant growth strategies as consumers seek new flavors, greater variety, and drink-focused experiences.
An August report from the National Restaurant Association found that 87% of full-service operators and 80% of limited-service operators view beverages as an important traffic driver. Beverage-only visits are also creating opportunities beyond traditional meal periods, particularly among younger consumers.
The findings suggest beverage programs can help restaurants introduce innovation, create differentiated experiences, and reach customers during additional dayparts.
Key takeaways:
Consumers are looking for beverage flavors and experiences they cannot easily recreate at home.
Gen Z and millennial consumers are driving demand for greater menu variety.
Beverage-only purchases can create incremental afternoon traffic.
Customization and seasonal offerings can help operators differentiate their menus.
For distributors and suppliers, expanding beverage programs can create opportunities across ingredients, equipment, packaging, and limited-time menu development.
Restaurant Loyalty Moves Beyond Points and Discounts
Restaurant loyalty programs are evolving as operators look for more meaningful ways to keep customers engaged.
An August analysis from Restaurant Dive found that points-based programs are increasingly being supplemented with personalization, recognition, exclusive experiences, and gamification. Restaurant brands are using customer data and technology to tailor offers while creating interactions that feel more relevant to individual guests.
The shift reflects a broader understanding that loyalty depends on the complete customer experience, not simply the number of rewards earned.
Key takeaways:
Customers increasingly expect personalized loyalty experiences.
Gamification can give members additional reasons to engage.
Recognition and exclusive benefits can complement traditional points.
Technology is helping brands personalize communications at scale.
For distributors and suppliers, stronger loyalty programs can help operators build repeat traffic, generate more reliable demand patterns, and introduce targeted menu promotions.
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Store News
Leadership changes across major brands continue to reflect where the industry is investing for the future:
Blaze Pizza Opens New Cincinnati Restaurant
Blaze Pizza opened a new restaurant in Cincinnati’s Oakley neighborhood on August 18. The location is the second Blaze restaurant operated by franchisee Sanjay Patel, who plans to add three more restaurants in West Chester, Dayton, and Northern Kentucky. Full Story
Buffalo Wild Wings Go and Jimmy John’s Open First Co-Branded Restaurant
An Inspire Brands franchisee opened the first co-branded Buffalo Wild Wings Go and Jimmy John’s restaurant in Palmetto, Florida, on August 18. The location combines Buffalo Wild Wings Go’s carryout and delivery-focused format with Jimmy John’s sandwich menu. Full Story
Chicken Salad Chick Expands Its North Carolina Footprint
Chicken Salad Chick announced the opening of a restaurant in Morganton, North Carolina, with a grand opening scheduled for August 19. The location is the second Chicken Salad Chick restaurant operated by franchisees Allison Anderson and Sunny Murtaza. Full Story
Firehouse Subs Opens Its 1,500th Restaurant
Firehouse Subs reached a major development milestone with the opening of its 1,500th restaurant in Abilene, Texas. The restaurant is franchisee Chad Fulkerson’s third location with the brand. Full Story
H&H Bagels Expands Its Florida Presence
H&H Bagels opened a new restaurant at Avenir Town Center in Palm Beach Gardens, Florida. The restaurant held a soft opening on August 17 and a grand opening on August 20, expanding the brand’s Palm Beach County presence. Full Story
Store News (Continued)
HTeaO Opens New Fort Smith Restaurant
HTeaO announced the opening of a new location in Fort Smith, Arkansas. The restaurant, owned and operated by members of the Weaver family in partnership with TexArk Tea, held its grand opening on August 22. Full Story
Jollibee Opens Its First U.S. Franchise Restaurant
Jollibee opened its first franchised U.S. restaurant in Roseville, California, on August 7. The location is the first restaurant developed under a 24-unit agreement covering Northern California, Nevada, and Texas. Full Story
Sweet Paris Crêperie & Café Enters North Carolina
Sweet Paris Crêperie & Café announced its first North Carolina restaurant in Cary’s Fenton development. The restaurant was expected to open in mid-to-late August, expanding the Houston-based brand’s presence in the Southeast. Full Story
Executives on the Move
Leadership changes across major brands continue to reflect where the industry is investing for the future:
Chicken Salad Chick appointed Drew Travis Chief Financial Officer, bringing the former GoTo Foods finance executive aboard to help guide the brand's long-term financial strategy and support continued expansion across new markets. Full Story
Dave & Buster's named Amanda Busby Chief Operating Officer, hiring the former SSP America executive to oversee operations and help drive the company's next phase of growth. Full Story
HTeaO appointed Brian Wise Chief Executive Officer, bringing the former Freddy's Frozen Custard & Steakburgers COO aboard to lead the fast-growing beverage franchise's continued national expansion. Full Story
Jack in the Box named Taylor Montgomery President, hiring the former Taco Bell Chief Brand Officer to help accelerate the company's strategic priorities and prepare for a planned transition to CEO. Full Story
Levain Bakery promoted Lorna Sommerville and Taya Stenson to Co-Chief Executive Officers, elevating two longtime executives to lead the bakery brand's next phase of growth while continuing its national expansion. Full Story
McDonald's USA appointed Patrick Gerber Chief Restaurant Officer, promoting the veteran McDonald's executive to oversee restaurant operations and strengthen execution across the U.S. system. Full Story
McDonald's USA named Skye Anderson President, elevating the longtime company leader to oversee the brand's largest market and drive growth across nearly 14,000 U.S. restaurants. Full Story
Mike's Red Tacos appointed Andrew Feghali Chief Executive Officer, elevating the early investor and board member to lead the fast-casual brand's franchise growth strategy and expansion into new markets. Full Story
Panera Bread named Andrew Rebhun Chief Marketing Officer, hiring the former CAVA marketing executive to lead brand strategy, digital engagement, loyalty, and customer growth initiatives. Full Story
Portillo's appointed Kevin Kalicak Chief Financial Officer and Treasurer, bringing the longtime Darden Restaurants finance leader aboard to support operational excellence and long-term profitable growth. Full Story
Wendy's named Tariq Hassan Chief Marketing and Customer Growth Officer, hiring the former McDonald's marketing executive to strengthen brand engagement, loyalty, and customer growth efforts. Full Story
Supply Chain News
Ocean Carriers Raise Fees as Panama Canal Restrictions Persist
Global transportation costs remain under pressure as ocean carriers respond to ongoing draft restrictions at the Panama Canal. According to Supply Chain Dive, several carriers have implemented new surcharges and fee increases as vessels continue navigating reduced capacity and operating constraints through one of the world's most important trade routes.
The situation highlights how global shipping disruptions can continue to impact transportation planning and costs across food and beverage supply chains.
Key takeaways:
Ocean carriers are implementing additional fees to offset operating challenges.
Panama Canal restrictions continue affecting vessel capacity and routing decisions.
Transportation costs remain a key area of focus for supply chain leaders.
Global logistics disruptions can have downstream impacts on inventory planning and product availability.
For foodservice distributors and suppliers, continued freight volatility reinforces the importance of proactive supply chain planning, transportation visibility, and diversified sourcing strategies.
USDA Announces Funding to Expand Cold Chain Infrastructure
The U.S. Department of Agriculture announced $7.5 million in funding to support cold chain equipment investments that help improve food storage and distribution capabilities across the country.
The program is designed to strengthen access to refrigerated and frozen foods while improving cold storage capacity throughout the food supply chain.
Key takeaways:
USDA is investing in additional cold storage infrastructure.
Funding will support refrigerated and frozen food distribution.
Cold chain capacity remains a critical industry focus area.
Infrastructure improvements can help reduce waste and improve food access.
For distributors, suppliers, and foodservice operators, continued investment in cold chain infrastructure supports product quality, food safety, and long-term supply chain resilience.
Freight Capacity Tightens as Transportation Costs Remain Elevated
Transportation markets continue to present challenges for supply chain professionals as tightening truckload capacity and rising fuel costs place pressure on freight networks.
An August market update from C.H. Robinson reported that truckload capacity continues to tighten while higher diesel costs and regional disruptions are contributing to ongoing transportation cost concerns across multiple freight modes.
Key takeaways:
Truckload capacity remains constrained in many markets.
Rising fuel costs continue influencing transportation spending.
Shippers are closely monitoring service and routing options.
Supply chain planning remains critical to avoiding disruptions.
For foodservice distributors and suppliers, transportation visibility and proactive planning remain important tools for managing service reliability and controlling freight costs.
Economic Pulse
Restaurant Operators Remain Optimistic Despite Ongoing Cost Pressures
Restaurant operators continue to demonstrate resilience even as inflation, labor challenges, and profitability concerns remain top of mind.
According to Toast's 2026 Voice of the Restaurant Industry Survey released in August, 91% of operators rate their business health as good or excellent. While inflation and hiring remain the industry's biggest challenges, operators continue focusing on growth, productivity, and guest acquisition opportunities.
Key takeaways:
91% of operators describe their business health as good or excellent.
Inflation and hiring remain the industry's most significant challenges.
Profitability continues to be a primary business focus.
Operators remain committed to growth and operational efficiency.
For distributors and suppliers, continued operator confidence may support investments in menu innovation, operational improvements, and long-term growth initiatives.
Regulatory Update
USDA Launches Program to Support Independent Beef Processing Capacity
The USDA announced the launch of the Strengthening Processing for U.S. Ranchers (SPUR) program, a $500 million initiative designed to expand independent and regional beef processing capacity across the United States. The program will provide financial support to eligible processing establishments as part of broader efforts to strengthen food system resilience and support domestic meat supply chains.
Key takeaways:
USDA is investing in additional beef processing capacity.
The initiative is intended to strengthen supply chain resilience.
Additional processing capacity may improve market flexibility and competition.
For foodservice distributors and suppliers, investments in regional processing infrastructure may create new sourcing opportunities and improve supply chain stability over time.
FDA Issues New Guidance for Ready-to-Eat Fresh-Cut Produce
The FDA issued guidance in August addressing the control of biological hazards in ready-to-eat fresh-cut produce, an important category because products may be consumed without an additional preparation step designed to eliminate pathogens.
The update reinforces the importance of identifying potential biological hazards and maintaining effective food-safety controls throughout fresh-cut produce operations.
Key takeaways:
The guidance focuses on biological hazards associated with ready-to-eat fresh-cut produce.
Food-safety controls remain critical for products consumed without further pathogen-reduction steps.
Produce suppliers and trading partners should remain attentive to evolving FDA guidance.
Supplier oversight and food-safety documentation continue to play an important role across the produce supply chain.
For foodservice distributors, the guidance underscores the importance of strong supplier relationships, documented food-safety practices, and risk management across fresh produce categories.
