Millennial foodies are serving big changes to the foodservice industry. With 50% of U.S. millennials—one-eighth of the entire U.S. population—claiming to be foodies, foodservice entrepreneurs and restaurant operators are feeling the heat throughout the supply chain to cater to this coveted demographic, as millennial foodies drive menu innovation and transform the food economy.1
2016 was a whirlwind of on-the-go snacking, clean label watching, better-for-you branding and millennial menu-innovation mania. No surprise, then, that those in the know forecast flux for the new year.
Consumers are cocoa loco, especially at this time of year. There’s nothing like hot cocoa to give you a warm and fuzzy feeling on cold winter days, when foodservice operators cozy up to it as a reliable seller. It’s the quintessential winter beverage, a popular seasonal staple for consumers of all ages. But while hot cocoa and hot chocolate are often considered one and the same, their flavor profiles can vary.
For many foodservice operations and manufacturers, clean label is a way of wiping the slate clean–no more questionable ingredients or unhealthy additives that could raise the eyebrows of increasingly health-conscious consumers.
With all the challenges on their plate, foodservice operators find being forced to eat the high cost of food waste one of the most pressing. The 2015 Restaurant Industry Forecast from the National Restaurant Association (NRA) found that about seven in ten restauranteurs consider food waste critical enough to warrant closer monitoring and increase tracking.1