Omnichannel eating is a top foodservice trend of 2021. That’s according to the recently released annual food and beverage trends report from Innova Market Insights. Based on how Covid has changed people’s daily habits in the past year, it’s easy to see why the need to accommodate omnichannel eating is important for operators – and could be for the long term: More people are working from home or away from the office, they may be working on different schedules than before, and these changes could be permanent. According to McKinsey & Co. forecasts, between 20 and 25 percent of the workforces in advanced economies like the U.S. could work from home between three and five days each week after Covid. As a result, the conventional day-part meal structure in restaurants may need to evolve with it as consumers demand food when and where they want it. Restaurants will continue to be valued not only as places to eat out or order takeout, but also as providers of meal kits, meal segments, branded products or specialty ingredients that can elevate meals prepared by consumers at home. Much like grocery stores have evolved in recent years, restaurants may need to do the same well after the pandemic is over – and embrace the different ways people now consume food and beverage.