Foodservice is in the midst of a feeding frenzy of interest in wellness and sustainability, and younger consumers are occupying a large place at the table. In a shift toward food choices that are better for the planet as well as people, 36% of Gen Zers can be considered meat limiters, and Gen Z has a higher proportion of vegans, vegetarians and pescatarians, according to survey results from the market research firm Datassential.1
Given such interest, it makes that investors have served up another heaping helping of funding for True Food Kitchen, “The only restaurant fundamentally based on science which ensures all of its craveable dishes and drinks work to increase the longevity of our people and planet,” as the brand’s website states.2
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Topics:
Snacking,
Trends,
Menu,
Menu Strategy,
Sustainability,
Sales & Profitability,
Operations,
Indulgence,
Healthful Snacking
Beverages that include OREO cookies and cheesecake, cotton candy and other indulgent ingredients have played a dual role on menus in recent years, often serving as both drink and dessert options.
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Topics:
Snacking,
Pies/Tarts,
Beverage,
Custards/Cheesecakes,
Donuts/Pancakes/Waffles,
Cookies/Bars/Snacks,
Beverages,
Ice Cream Desserts,
Cakes/Cupcakes,
Dessert,
Chocolate,
CHIPS AHOY!,
OREO,
Cocktails,
Cookies,
Dessert Ingredients,
Creative Inspiration,
Recipes,
Brownies,
Culinary,
Branded Ingredients,
Mashups,
Flavor Profiles,
Consumer Behavior,
Indulgence,
Foodservice,
Sweet,
Shakes/Smoothies/Frozen Beverages,
Coffee
With an enticing mix of menu items, the dessert category can produce considerable revenue; 60% of operators say it’s helped them increase profits.1
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Topics:
Promotions,
Marketing & Communications,
Beverages,
Dessert,
Seasonal,
Gen Z,
Baby Boomers,
Chocolate,
CHIPS AHOY!,
OREO,
Social Media,
Dessert Ingredients,
Customer Experience,
Menu Strategy,
Sales & Profitability,
Culinary,
Branded Ingredients,
Consumer Behavior,
Indulgence,
Nostalgia,
Signage,
Foodservice
Desserts can be a big draw—a third of consumers say they sometimes visit a restaurant specifically because of one it offers.1 Yet historically, only 35% of operators have included frozen treats on their menu.2
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Topics:
Millennials,
Snacking,
Global,
Ice Cream Desserts,
Gen Z,
Better-for-You,
Gluten-Free,
Vegan,
Menu Strategy,
Branded Ingredients,
Flavor Profiles,
Indulgence,
Customization,
Limited Time Offers (LTOs),
Nostalgia,
Foodservice,
Healthful,
Sweet,
Refrigerated/Frozen Foods,
Shakes/Smoothies/Frozen Beverages
Nine in 10 adults now snack more often than before the COVID-19 pandemic1—and due to efforts to limit close contact to reduce the virus’ spread, prepackaged items have become a popular choice.
Foodservice provider Morrison Healthcare, which works with more than 800 hospitals and healthcare systems, has seen a notable uptick in prepackaged snack interest during the past 18 months—although Jeffrey Quasha, Morrison’s director of retail culinary innovation, says customers have actually been drawn to prepackaged options for several years.
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Topics:
Snacking,
Vending,
Noncommercial,
Specialty Coffee Shop,
Business & Industry,
College & University,
Healthcare,
Lodging,
Commercial,
Snack,
Single-Serve,
belVita Breakfast Biscuits,
OREO,
Senior Living,
Grab-and-Go,
Labor,
Convenience,
Foodservice Industry,
Menu,
Customer Experience,
Flavors & Ingredients,
Food & Beverage,
Micro Markets & Vending,
Packaging,
Sales & Profitability,
Operations,
Coronavirus,
Indulgence,
Limited Time Offers (LTOs),
Prepackaged,
Safety & Sanitation,
Food Waste,
Waste Reduction,
Functional,
Healthful,
Micro Market,
Cafeteria,
Office Coffee Service (OCS),
Healthful Snacking,
Grocery,
State of SnackingTM Report
