Restaurants Also Serve Food

Restaurants Also Serve Food is based on Peter Backman’s career-long experience of working with executives in fast-moving consumer goods companies who have success in selling to retailers but struggle to replicate that success when they sell to restaurants and other operators in the foodservice sector. The book identifies that while both retailers and restaurants buy food, only retailers sell food – restaurants sell something else. The book unpacks the nature of this ‘something else’, examines why it is so fundamentally important, and explains what it means for people who supply food and the myriad other products that foodservice operators buy and use every day.

Peter Backman is an expert on the structure and dynamics of the foodservice sector and its supply chain, in the UK, and across Europe and north America. He runs his eponymous consultancy in London from where he enlightens senior executives and other people around the world who make significant decisions in the foodservice sector including investors, operators, and suppliers.

His forthright and challenging views are based on data-driven insights – as a former scientist his view is “if you can’t measure it, it doesn’t exist”. Involved as a researcher and consultant within the sector for over 30 years, he has a deep understanding of the trends, key players, and challenges of organisations with an interest in foodservice.