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The Spoon

Daily news and analysis about the food tech revolution

Data Insights

Study: Online Grocery to Hit $250B, Account for 21.5 Percent of Total Grocery Sales

There are a lot of questions around the lasting impact the pandemic will have on the way we get our food. A new report out today from Mercatus and Incisiv attempts to answer some of those questions as they pertain to the way we’ll shop for groceries.

In the report, titled “eGrocery’s New Reality: The Pandemic’s Lasting Impact on U.S. Grocery Shopping Behavior,” Mercatus and Incisiv predict that by the year 2025, online grocery will hit $250 billion and account for 21.5 percent of all grocery sales.

Worth noting is how the pandemic has altered and shaped the online grocery landscape. Of the 60,000 American shoppers across the country surveyed for the report, 62 percent of respondent said they were shopping online because of COVID-19. And it seems like this new e-commerce behavior has become normal for many people. The 21.5 percent adoption in 2025 is a post-COVID data point, and is up 60 percent over pre-COVID projections.

Another finding from the report is that while 40 percent of online shoppers are likely or very likely to continue buying groceries online, the vast majority — 78 percent — still prefer going to the physical grocery store either to shop or do curbside pickup.

Who is shopping online may surprise you, as Mercatus/Incisiv found that older populations (45-plus years old) made the biggest shifts towards technology. In that group, 46 percent adopted new fulfillment options like curbside pickup and 35 percent ordered groceries online for the first time.

The report also found that 43 percent of respondents have shopped online for groceries in the past six months, up from 24 percent two years ago.

The one caveat with this report is that it was backed by Mercatus, which sells a grocery e-comerce platform. So it has a horse in this online grocery race. But Mercatus has also backed research by Brick Meets Click, which has helped provide a barometer of online grocery adoption both pre- and during this pandemic.

Speaking of, that Brick Meets Click survey was released last week and showed that online grocery shopping had fallen to $5.7 billion in August from its record peak in of $7.2 billion June. That $5.7 billion, though, is up from $5.3 billion in April, so there is still plenty of inertia behind the move to online grocery shopping.

Mercatus/Incisiv seem to have taken this slowdown into account, writing:

Growth of online grocery will slow in the immediate term, as shoppers return to stores due to reduced concern for COVID-19 risks. Retailers will be required to invest both in technology and re-alignment of operating models (store labor, forward deployment etc.) to improve customer experience and drive the next wave of growth, while ensuring profitability. Growth is expected to pick-up again in early 2022.

Of course, none of these projections are set in stone. We still have one full quarter in what has been a tumultuous year, and literally anything could happen to impact the meal journey. So all our questions won’t be answered for quite some time.

National Restaurant Assoc.: Nearly 1 in 6 Restaurants Closed During Pandemic

Approximately 100,000, or nearly 1 in 6 restaurants, are closed either permanently or for the long term, according to new data from a National Restaurant Association survey released today. Adding to the bad news, the Association reports that 3 million restaurant workers are still out of work and projects that the industry is on track to lose $240 billion this year.

The news comes six months into the COVID-19 pandemic that continues its sustained presence here in the U.S. The restaurant industry was hit particularly hard, especially in the early months of the pandemic as state and local governments across the country forced closures of restaurant dining rooms. Many restaurants have re-opened, but at a reduced capacity and with greater reliance on off-premises formats like delivery and takeout.

The Association’s survey asked restaurant operators about the six-month impact of the COVID pandemic, and discovered that most restaurants are hanging on by a thread and don’t see a bright outlook over the next six months.

Specific findings from the Association’s survey include:

  • Restaurant sales were down an average of 34 percent.
  • The foodservice industry lost $165 billion in revenue between March and July and is on track to lost $240 billion this year.
  • The majority (60 percent) of restaurant operators say that their operational costs are higher now than pre-pandemic.
  • Restaurant staffing levels are at 71 percent of what they would normally be.
  • Forty percent of operators doubt that their restaurant will be in business six months from now without additional assistance from the U.S. government.

The survey adds more data that continues to paint a bleak outlook for the restaurant industry. In July, a Yelp survey found that 60 percent of closed restaurants were shuttered permanently.

The bad news won’t just end with restaurant closures, however. There is an entire tech industry built on the backs of restaurants including POS software, inventory management, staffing, and delivery integration, not to mention the equipment and other hardware manufacturers.

The permanent shuttering of so many restaurants could also lead to less diversity and further consolidation of the restaurant biz — in other words, fewer local sandwich shops and more Subways and other chains that have the size and revenue to withstand this tumult.

In response to the tumult, restaurants large and small have turned to all manner of solutions, from ad hoc drive-thrus to ghost kitchens to creative attempts at outdoor dining. All these efforts should be applauded. None of them guarantee the future of the dining room or the independent restaurant. Like the Association’s survey today, they suggest that the last six months have forever altered the restaurant experience as we knew it.

Survey: Online Grocery Falls in August, Though Majority Will Continue E-Shopping

What goes up must come down, especially, in this case, when people feel safe enough to go out. New survey data from Brick Meets Click/Mercatus shows that U.S. grocery delivery and pickup sales for August dropped to $5.7 billion, down from June’s record high of $7.2 billion.

This pullback in online grocery isn’t a huge surprise. Between March and June of this year, online grocery shopping had seen one record month after another, but that growth was artificially inflated, fueled by the pandemic.

According to Brick Meets Click, the fall in online grocery dollars correlates with increased ease about COVID-19, with 38 percent of U.S. households expressing high levels of concern about the virus in August versus the high of 47 percent in April.

“There is a common belief that the rapid and dramatic surge in sales caused by COVID-19, starting in mid-March, would recede at some point as stay-at-home orders and in-store shopping restrictions like occupancy limits, shortened hours and one-way aisles were relaxed,” David Bishop, a partner at Brick Meets Click, said in a press release announcing the August results. “While the August results reflect a retrenchment of sorts, the market appears positioned to begin a new growth cycle with a large base of committed shoppers.”

This larger base is actually good news for those investing in online grocery services. Brick Meets Click said that roughly 37.5 million, or 29 percent of all U.S. households, are monthly active users of grocery delivery and pickup. That’s an increase of 133 percent over August of 2019, when that number was just 16.1 million.

August wasn’t without its own record setting, however. Brick Meets Click found that spending per order hit a record $95 in August, up 32 over a year ago. Active shoppers placed 1.6 orders per month versus 1.0 orders during the same time last year.

Additionally, more people are developing new online grocery shopping habits. According to the survey, 75 percent of customers said they are “extremely or very likely” to online grocery shop through their retailer again within the next 30 days. This desire to continue shopping online, said Brick Meets Click, was likely because of improved online shopping experiences.

Considering that people have been living under pandemic conditions for half a year (!) now, new habits have definitely set in. One thing to look for is the change in the weather. Now that people have experienced online grocery shopping, will they return to it when the weather outside is frightful (and delivery and pickup can be so delightful)?

Birdie Uses AI to Scour Reviews and Help Brands Understand Their Products

Thanks to our connected world, people who either love or hate a product, don’t have to keep their opinions to themselves. There is no shortage of platforms to express their thoughts.

This steady stream of opining is actually a source of fuel for Birdie, a company that uses AI to comb through product reviews and discussion forums (written in English) to surface product insights for CPGs and other other product brands.

For instance, by applying its AI to customer reviews of V8 juice, Birdie was able to show that people were often using the vegetable drink as a hangover remedy. By uncovering this data, V8 could then choose to create a specific line of drinks or marketing campaign that reaches this particular type of indulgent adult. The same idea applies to those pouches of pureed foods for toddlers. Birdie discovered that athletes and outdoors people carried these with them because they were easy to carry and loaded with nutrition.

Birdie is not a social media listening tool. It’s not just tallying up social mentions of a brand and analyzing timelines to see what is trending. Instead, the company is more focused on consumer product reviews on Amazon, Google and other places where purchases can be verified and are filled with more details about how the product arrived, how it was used, how long it lasted, etc.

“Our main differentiator is the fact that we chose to be very focused on products, and built a deep dictionary that relates to the buying journey of consumer products,” Patrícia Osório, CMO of Birdie told me by phone this week. “We capture the data related to a product attribute, or usage of the product, how they bought the product. With that, we can show our clients a detailed and easy to find view about how consumers are interacting with their brand.”

According to Osório, the number of product reviews in the U.S. has been growing quickly, with an increase of 60 percent year over year. She said there is an average of 621 new reviews written per day on food products, with an average of 342 reviews per SKU.

In a way, Birdie is like a distant cousin to Spoonshot, which applies its AI to vast datasets on food to uncover novel flavor combinations. Only in Birdie’s case it is uncovering novel uses for existing products.

Founded two and a half years ago, Birdie has raised $1.6 million in Seed funding and counts Procter & Gamble among its clients.

Birdie’s technology actually fits in with the larger hacker culture that we live in today. In addition to expressing their opinions, people love deconstructing and re-purposing existing products to fit their own needs, and sharing their findings with other people online. All this adds up to a never-ending source of data for Birdie’s algorithms, and more product insights for brands.

Galley Solutions’ Founders Talk Recipes, Data, and What It Will Take to Build a Better Food System

In the food world, San Diego-based tech startup Galley Solutions is perhaps best known for its software system that uses recipe-level data to automate the restaurant back of house. But founders Benji Koltai and Ian Christopher have much bigger plans for the role they want their company to play in creating a more efficient, accurate, and safer food system overall.

I recently hopped on a Zoom chat with Koltai and Christopher — who also happen to be brothers-in-law — to talk about their vision for the future food system, how a system like Galley’s can contribute, and what foodservice businesses can do right now to make their operations more efficient.

You can watch the full video below. Some highlights include:

  • The definition of “food business” is changing as we speak, from college dining halls now offering grab ’n’ go meals to ghost kitchens operating out of grocery stores.
  • Moving forward, restaurants must learn to leverage their recipe-level data to make operations more efficient, cut overall costs, and save on labor and time to accommodate these new formats.
  • Technology is everywhere in the foodservice world, yet for all the different devices and solutions, there is no common dataset to bring those disparate pieces together.
  • A truly efficient back-of-house system will use one source for all the business’s data. For example, a centralized data source could populate the digital order forms sent to vendors and at the same time tell the kitchen robot how long to leave a burger on the grill.

As Menus Move to Mobile Phones, Research Shows AR Could Drive More Sales

Among the countless ways COVID is altering the meal journey is the humble menu. Gone are the germy, reusable laminated menus of the past, and while single-use paper menus are a cheap stopgap, the whole experience will move to our mobile phones.

There’s a problem with ordering through mobile menus, though: they aren’t very enticing. Unless you’re familiar with the restaurant you’re ordering from, you’re scrolling and swiping through a lengthy list of tiny 2D thumbnail images to find what you want.

But new research out of Oxford University shows that augmented reality (AR) could be the way to create appetizing menus on your mobile phone. Oxford’s study, conducted in Oxford, England last year in partnership with the AR company Qreal, a subsidiary of The Glimpse Group, gave some participants traditional menus and others AR-capable menus that presented the virtual food as it would look right in front of them on the table.

Highlights from the study, which were emailed to The Spoon, found that “Participants were significantly more likely to order a dessert if they viewed options in the AR menu (41.2%) versus the control menu (18%).” This was across age groups and sexes, as well as across familiarity with AR, so it wasn’t just tech-savvy folk indulging in a shiny new toy.

Not only that, but participants in the study using the AR menu also “spent significantly more on dessert than those in the control condition, $2.93 versus $1.38 (increase of 112%)”

As Mike Cadoux, General Manager of Qreal, summed it up with me over the phone last week, the addition of AR plays into the old adage that you “eat with your eyes first.”

“It’s like a test drive for a car,” said Cadoux, “Same way when you buy food, you want to think about what it’s like to eat it.”

If the results of this study had been released even six months ago, it probably would have been viewed as more of an interesting idea. A nice-to-have kind of thing, but definitely a can kicked down the road in favor of something more pressing.

The coronavirus, however, could accelerate AR’s adoption in the restaurant industry. First, as noted, even if you can (legally and emotionally) to sit and dine in a restaurant, the menu is moving towards mobile, so restaurants need to rethink their digital strategy and how they present their food to customers to begin with.

But more pressing is the fact that the restaurant business was already moving towards off-premises eating before the pandemic and now relies on delivery and takeout to stay alive. This, in turn means that more people will be selecting their meals from the comfort of their couch via mobile phone.

“Instead of a thumbnail of a picture,” Cadoux said, “You can view it in 3D and move it to an AR experience.” AR gives customers a better sense of what the food will look like, from all angles, when it’s on their own plates on and tables.

In addition to restaurants, third-party delivery services, with their marketplaces and massive audiences, should also be looking closely at providing an AR option.

There are the economics of a shift to an AR menu for any restaurant of delivery service to consider. But thanks to Apple and Google, AR technology is easier than ever to implement. And while the Oxford study doesn’t prove outright that implementing AR menus will guarantee increased sales, the study is a nice data point that seems to indicate it’s worth at least experimenting with it.

Report: 80 Percent of Restaurant Jobs Could be Taken Over by Robots

More than 80 percent of restaurant jobs, including cooking, serving and prepping, could be potentially be taken over by automation, according to restaurant consulting firm Aaron Allen & Associates.

Pizza Magazine was first to report on this, writing:

Aaron Allen & Associates shared a graphic proposing that 82 percent of restaurant positions could be automated. The majority of them, or 51 percent, would be server positions. Fifty-seven percent of fast-food and counter workers (or 3.2 million) could be replaced, and the same goes for 38 percent of waiters and waitresses. Twenty-one percent of cooking and food prep positions also could be automated, the company asserts.

Factors that could drive this widespread adoption of automation include continued labor shortage issues for restaurants and the COVID-19 pandemic.

We write about food robots a lot here at The Spoon, and while that 82 percent number is certainly daunting, it’s not completely surprising. Prior to the pandemic, sufficient staffing was an issue for restaurants as many potential workers preferred driving for Uber or doing some other form of gig work that allowed them to set up their own hours.

Thanks to the pandemic, the U.S. is dealing with massive amounts of unemployment, so finding people to work may not be as big an issue in the short term (though there is a debate about workers making more money via the stimulus than at their job). But the bigger problem now is the number of restaurants closing down dine in operations or shuttering altogether, reducing the number of jobs in the industry overall.

COVID accelerated the push towards off-premises dining, which requires a different kind of staffing set up. You don’t need servers if there are no customers sitting at tables to serve. And if a dining room is open, there will be fewer people eating in it to accommodate social distancing.

But even then, COVID has us re-thinking the amount of human-to-human contact as we get our food. We won’t know what the lasting impact of the pandemic on our psyche will be, but there is a good chance we will be more wary of strangers and more cognizant of the number of people who touch our food.

This is another reason why we could see more robots in restaurants. Already, a number of companies like Bear Robotics, Keenon Robotics, and Pudu Technology make server robots that can autonomously shuttle food and empty dishes back and forth from the kitchen. Then there is Flippy from Miso Robotics, which can grill burgers and work the deep fryer. White Castle recently announced that it was piloting Flippy at one of its Chicago locations. There’s also Picnic robots, which can assemble 200 pizzas in an hour.

There have always been deep societal concerns around automation, especially within the restaurant industry, which in addition to be a career many people are passionate about, also serves as an accessible first job for lots of different people. Robots taking more than 80 percent of those jobs will have massive ramifications for the country, the labor force and our collective future.

Now the coronavirus is upending those conversations. There are still issues around equity and the ability for people to find work and training if a robot takes their job, but there is the added wrinkle of what is economical for restaurants to stay in business and what people are comfortable with in their dining experiences.

Online Grocery Sales Climbed to $7.2 Billion in June

U.S. grocery e-commerce sales continued to break records as they hit $7.2 billion in June, up 9 percent from May (which saw $6.6 billion in sales), according to a new Brick Meets Click/Mercatus Grocery survey announced today.

The survey, conducted between June 24 – 25, also found that 45.6 million households used delivery and curbside pickup for a larger portion of their grocery needs, and order frequency grew to 1.9 orders per month, up from 1.7 in May.

Online grocery shopping has had a big year, spurred on by the COVID-19 pandemic and people sheltering in place. I was particularly interested to see what the June numbers would bring, as many states relaxed their lockdowns restrictions. However, despite re-openings, the coronavirus still loomed large over people’s shopping in June. From the Brick Meet Clicks press announcement:

In June, 44% of all households reported high levels of concern about someone in their household contracting COVID-19, up two percentage points from the previous month. The increase was almost entirely driven by a 9% increase among shoppers in the over-60 age segment since May.

Brick Meets Click noted that retailers of all sizes have been aggressive in expanding capacity to meet the demand for all this increased e-commerce. Anecdotally speaking, I’ve seen this play out where I live, as grocery stores big and small have both launched new online ordering platforms and carved out more space in the parking lot to fulfill pickup orders.

Will record-setting grocery e-commerce continue into the summer? There’s a good chance it will as the pandemic shows no signs of slowing down and restaurants are forced to shut down again. With three full months of pandemic quarantining in place, new habits have definitely formed. And all the confusion around opening/closing/partial opening, people could just force people to throw their hands in the air and stick with online grocery shopping for the rest of the year.

NPD: Consumers Sought Solace in Snacks During COVID Quartantine

When the pandemic hit the U.S. in full force, the grocery shopping habits in our house immediately changed. Our online grocery carts were suddenly filled with salty, sugary, pre-packaged snacks: bite-sized Snickers, Mac-n-cheese in cups, Wheat Thins for days. All of these “treats” had long shelf-lives, and were easy to grab as we gobbled up our anxieties.

We were definitely not alone with our snacking. According to new data from the NPD Group’s Snack Food Behaviors in Challenging Times study, snack food consumption is up 8 percent during the pandemic. For comparison, during The Great Recession between 2008 and 2010, snack food saw a 1 percent increase.

From the NPD press announcement:

In April, during the height of the shelter-at-home orders, 37% of consumers told NPD they wanted to make sure they had sufficient snack foods on hand. They were well-stocked on salty snacks and frozen sweets more than other items. Also, in many cases, the more snack food packages in the home, the more frequently the item is consumed, which tends to be especially true of certain types of snack foods. For example, consumers who have five or more packages of crackers or salty snacks consume those foods at higher rates than consumers with fewer packages in their home.

Of course, the fact that people are buying tons of cookies and crackers isn’t necessarily a good thing. Chips and cookies can be cheaper than fruits and vegetables and last a lot longer, making them a much more attractive option for a nation experiencing record job losses. So the more affordable option is not the healthier one, reinforcing certain equity divides.

With the pandemic showing no signs of slowing down, and states halting re-opening plans, we’ll have to see if our snacking stays the same.

NPD: Restaurant Chain Transactions Down From Last Year, Digital Orders Up

New data from NPD Group is a real good news/bad news situation for restaurants. The bad news: for the week ending May 24, total major restaurant chain transactions declined 18 percent compared to the same time period last year. The good news? That’s up 25 percentage points from the biggest decline in transactions during this pandemic (-43 percent for the week ending April 12).

Of course, a big reason for that growth is that more cities and states began re-opening towards the end of May, so more people could once again actually go into a restaurant.

An NPD press release breaks the numbers down further, writing:

  • Major full service chain restaurant transactions declined by -42% versus same time year ago, a +7 point improvement from the prior week’s decline of -49% from year ago.
  • Transactions at quick service restaurant chains were down -17% in week ending May 24 compared to same week year ago, improving from the -20% decline in the prior week.

Another couple of interesting tid-bits from NPD’s recent data is that drive-thru, mostly at QSRs, made up almost half of all restaurant occasions, and that digital orders grew by 106 percent in April compared with last year. NPD says that digital orders now account for 20 percent of all restaurant occasions.

If you’ve been following my colleague Jenn Marston’s writing, this growth in digital orders and off-premises dining shouldn’t come as a surprise. In her excellent weekly restaurant tech newsletter this past Friday, she covered recent Black Box data that showed takeout orders are going back up. As Jenn wrote:

Presumably, people got excited about going back to restaurants instead of ordering takeout, then realized what a pain in the a$$ dine-in service is going to be for a long time to come. Guidelines vary from state to state in the U.S., but almost all of them include reduced capacity, reduced party sizes, no buffets, and in some cases a mask requirement. Add to that the trepidation most of us wear with our masks these days anytime we set foot in public, and it’s not exactly a recipe for a packed house.

As more cities and states ease shelter in place order, and summer gets into full swing, we’ll move from guessing about how consumers will react to restaurants’ re-opening and into hard numbers around what they are actually doing. Data like this from NPD helps chart those movements.

GrowSquares Will Personalize Your Garden With Data Science, Microbiology, Feathers

“High-tech gardening” usually brings to mind the automated indoor vertical farming devices everyone from startups to major appliance makers are pushing these days. Those are great for time-strapped folks or those who tend to just kill plants. But for people who want to keep their hands in the soil, technology in the smart garden will need to play a different role — that of assisting the human rather than automating their entire process.

NYC-based GrowSquares has found a way to leave the human element in the gardening process while still taking advantage of tech to improve the grow process. 

“We’re the opposite of automated gardening,” GrowSquares CEO Zachary Witman said over the phone last week.

The company uses data science (advanced LIDAR and location data) as well as microbiology to determine the best plants for a specific user’s space as well as the most optimal elements to include in the soil. An accompanying app then helps the user monitor the plants, though watering and feeding them are still manual tasks.

“We look at sun, wind, taxonomy of the soil. We capture those things and then using a lot of data science we create a microenvironmental profile and say, ‘Based upon this, the attributes of your space, (time of year, etc.) these are the plants that will grow best,'” Witman explained.

Users see a scoring system where plants are rated Optimal, Good, Fair, and Poor based on location data. For example, in Nashville, TN, Basil grown at my address gets a score of 93 for this time of year, which means it’s an optimal plant for growing right now. Spinach, on the other hand, just scores 51, making it a bad fit for my backyard at the moment.

The system can actually get even more granular in terms of a users’s location than just their city. Using a customer’s geo-coordinates, the company then uses data science and machine learning models to determine which plants are best for that particular user’s garden. The recommendations may or may not be the same as the person two doors down.

“We break down each individual client’s soil. Fidelity of our data showcases the difference between you and your neighbor.”

Once a user has purchased the right plants, GrowSquares sends the necessary seeds along with optimal spacing and depth and a soil formulation for your individual garden. That might include green sand, coconut husks, feather, alfalfa, or other elements the company uses to formulate soil. Meanwhile, the app also sends notifications for when it’s time to water the plants and time to harvest them.

The actual squares in which the plants grow are made of palm leaf that naturally decomposes over time. Since it’s a modular system, users can add more squares over time, and the squares can be configured to fit different environments, balconies, backyards, and rooftops among them. Since the squares decompose, they actually replenish the soil. 

Like other consumer-grade smart garden companies, GrowSquares has seen an uptick in sales thanks to the pandemic. Witman told me the company started out servicing just three cities, Boston, New York City, and Los Angeles. Because of COVID-19, demand spiked and GrowSquares went national — a decision that’s temporary stressed the supply chain. Right now, new users must reserve their GrowSquares and wait, though Witman told me it would not be too long before things return to normal. 

He was also cautious to attribute too much of the product’s popularity to the pandemic. “I think everybody has their own reason for why they want to garden,” he said. The pandemic is one, but so is a desire to eat locally or the wish to avoid industrial-scale farming companies. And for some, going out to the balcony or backyard to grab some herbs is just easier than ordering them via Whole Foods or going to the store.

With $6.6B in Sales, Online Grocery Hit Another Record in May

The global pandemic and subsequent lockdowns around the country spurred another record month for online grocery shopping. According to a results from a new Brick Meets Click/Mercatus Grocery Survey released today, online grocery sales hit $6.6 billion in May, up 24 percent from April (which was a record month as well).

The online survey was conducted from May 20 – 22 with more than 1,700 US adults, and showed total online grocery orders grew 18 percent month-over-month to 73.5 million in May, up from 62.5 million in April. In the press announcement, Brick Meets Click said that this increase was driven by increased capacity as retailers added more time slots for fulfilling orders to keep up with demand.

The number of households ordering groceries online increased as well, with 33 percent (roughly 43 million customers) saying that they shopped for groceries online during the previous 30-day period, up slightly from 31 percent in April.

Households also increased the number of orders placed and their total spend per order in May. Households placed an average of 1.7 orders for either delivery or pickup, up 10 percent from 1.6 orders in April. And the average order was $90, up $5 from April. Brick Meets Click attributed the spend increase to higher consumer prices that started in April, improvements to product availability and customers getting more comfortable with online grocery shopping.

Despite all that growth and record setting, the question remains as to how permanent these new behaviors are. States are starting to ease their social distancing restrictions, allowing people to be out and about more freely. And Bloomberg reported on a McKinsey survey yesterday that showed 7 in 10 people still shopped at the grocery store during the pandemic. As Bloomberg noted, online grocery still suffers from clunky ordering processes, entrenched habits and the fact that people are fussy and like to pick their own produce.

Given the relaxations of lockdowns, it’s unlikely we’ll see another record month for June. Rather, we should anticipate a drop. How big of one, we’ll have to wait and see.