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Analyst Opinions
Shrinkflation Versus Portion Control in Foodservice – Product Reformulation, Redesign, Strategic Adjustments and Value Perceptions
Shrinkflation Versus Portion Control in the Foodservice Report Overview Shrinkflation is a term used to describe when the size or quantity of a product is reduced, but the price remains the same or even increases. It can be a result of several factors, including rising production costs (such as raw materials, labor, or transportation), economic challenges, or a desire to maintain profit levels in a competitive market. Leading food service brands have reduced portion sizes to cut costs. Shrinking portion...