From the Farm to Your Menu: Consumers Care About Sourcing

For today’s diners, nutritional benefits are only part of what makes up a healthy diet. Whether consumers are at the grocery store or in a restaurant, they want to know details about the food they’re buying. They want to know how the animals were raised. They want to know the types of fruits and vegetables...

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Bring Flavor to Senior Living

When it comes to senior living, gone are the days of buffet-style dining and flavorless foods. Chefs and operators are moving to more natural ingredients, on-trend recipes and various service formats to meet the needs of diners in senior living communities. The majority of Americans older than 65 receive some type of long-term care. This...

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This Little Cabbage-Like Veggie is a Menu Must-Have

Why brussels sprouts   Once maligned as a bitter side veggie that parents tried to feed their reluctant kids, brussels sprouts have taken off as a menu mainstay. The cruciferous vegetables have enjoyed a triumphant comeback, thanks to plant breeding efforts by Dutch scientists to reduce their bitterness and occasional sulfurous aroma. Since the 1990s,...

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Why Menu No-Antibiotics-Ever?

Positive perceptions of no-antibiotics-ever poultry are growing, and millennials and boomers are a major force behind that growth. By offering no-antibiotics-ever options, you can drive traffic, increase check averages and better align with the values of these two influential demographics. Today’s diners—especially boomers and millennials—are more health conscious than ever. Better-for-you dishes are in demand at restaurants, and...

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Make Your Sauces a Success

It’s the hook that reels people in. According to Technomic, 41% of consumers between the ages of 18 and 34 take sauces into account when deciding where to eat. Increasing the variety of condiments can attract this demographic while giving them the chance to sample new flavors. Plus, these garnishes are easy tools for customization,...

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The Growth of Campus Farms

As the emphasis on sustainability continues to grow in foodservice operations across the country, colleges and universities are tapping into a unique source for support: their students. Campus farms—traditionally a vehicle for extracurricular activity and agricultural education—are now providing produce directly to operators to use as ingredients at dining halls, campus c-stores and more. Virginia...

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Keep your K-12 lunch menu fun and fresh

Research has proven that children who eat healthy and balanced meals have increased focus and attention, improved test scores and better classroom behavior. Additionally, by serving more nutritious meals, schools play a significant role in shaping kids’ lifelong eating habits.   K-12 foodservice operators work hard every day to make sure school meals offer kids...

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Meet Dieter Demands with Turkey

Dieters often find it difficult to eat away from home. But as certain diets rise in popularity, more and more restaurants are updating their menus to better accommodate various eating habits. For instance, Chipotle released a line of Lifestyle Bowls, customized meals to match an array of its customers’ wellness goals. It’s easy to satisfy...

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How to Win over Customers with Appetizing Menu Descriptions

For customers ordering food away from home, doing so online was picking up steam even before the pandemic. But the shift away from indoor dining in 2020 increased this trend dramatically. According to the Boston Consulting Group, digital ordering represented 28% of all orders at the end of 2020, compared with 10% before the pandemic....

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Appealing to Female Customers

It can be a challenge to target specific demographics, and doing so requires a deep understanding of consumer tastes. While operators have traditionally focused on bringing in particular age groups, several have shifted their attention to female customers. In a study conducted by Women’s Foodservice Forum, McKinsey & Company and Lean In, women had the...

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