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Podcast: People are staying in. Here’s what that means for ‘stomach share’

Meal kits. Cooking at home. Convenience. Are restaurateurs worried? Should they be?


People gotta eat. And for some time now, since pandemic days, that need has been trending towards at home eating—via cooking, meal kits, and grab and go items. 

According to recent research from FMI, deli prepared foods sales are up 9.3% year over year and 19.2% from the pre-pandemic 2019 period. That same research also indicates that 21% of polled shoppers say they prepare seven or more dinners at home per week, up from 16% in 2021, which includes food made at home, semi- or fully prepared items and leftovers.

Meal kits have also been in demand. Supermarket delis have seen a spike in meal kit sales since the early days of the pandemic, and now recent data from Statista indicates that the U.S. market will exceed more than $10 billion by 2024, compared to just $6.9 billion in 2021.

All this to say: People are cooking and eating at home. Supermarket News tuned in with our sister publication Nation’s Restaurant News to see what restaurateurs make of the trend towards eating at home, as well as what’s doing in food service at retail. 

Take a listen. 

Have a pitch for the podcast? Contact SN Executive Editor Chloe Riley at [email protected], or reach out and say hi on LinkedIn. Thanks so much for listening.

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