Restaurant results for the second quarter weren’t stellar, but people still need to eat. Are they turning to their refrigerators, or are restaurants still on the menu for consumers? Circana Senior Vice President David Portalatin joined The Food Institute Podcast to discuss the makeup of the current restaurant customer amid a rising trend of home-centricity.

More about David Portalatin:

David Portalatin is a trusted industry advisor who works closely with leading food manufacturers and retailers as well as foodservice distributors, manufacturers, and operators. He shares data and deep expertise on how U.S. consumers eat and drink, their attitudes and motivations, their personal characteristics, and their use of restaurants and other foodservice outlets. Portalatin is also the author of Circana’s Annual Report on Eating Patterns in America, a compilation of food and foodservice research.

Previously, Portalatin was Circana’s analyst in the convenience retailing, automotive aftermarket, and motor fuels industries. Before joining the company in 1999, he held various positions in foodservice wholesale distribution and convenience retailing.

Portalatin is a frequent speaker at food and foodservice industry events, corporate conferences, and executive meetings. A recognized industry thought leader, his comments have appeared in The New York Times, The Wall Street Journal, The Washington Post, and many other national media outlets.

More about Circana:

Circana is a leading advisor on the complexity of consumer behavior. Through superior technology, advanced analytics, cross-industry data, and deep expertise, we provide clarity that helps almost 7,000 of the world’s leading brands and retailers take action and unlock business growth. We understand more about the complete consumer, the complete store, and the complete wallet so our clients can go beyond the data to apply insights, ignite innovation, meet consumer demand, and outpace the competition. Learn more at www.circana.com.

Sign up for The Food Institute’s free newsletters: www.foodinstitute.com/newsletters.