The pandemic and inflation have altered our grocery habits, food service standards and kitchens. With demands on labor increasing and food prices rising, more restaurants will need to take cues from the CPG industry to stay relevant and profitable with quick-service food items. From creating branded CPG products on their own, to increasing brand equity outside of their brick & mortar environments, to CPG brands partnering with restaurants to trial and increase share of market, this relationship is more meaningful as ever as consumers seek brands in different environments.