Foodservice Industry Trends
Read our top news picks for the latest trends you need to know to grow your business.
Foodservice programs at K–12 schools are undergoing substantial changes, largely due to government regulations. Strict nutrition standards are putting foodservice directors in the hard position of having to implement federal mandates while still providing quality-tasting food and beverages to a varied demographic of students. Despite all of these challenges, foodservice directors can still find ways to meet government requirements at breakfast and connect to their students in a fun, educational and impactful manner.
Senior living facilities —which include assisted living, skilled nursing, long-term care and short-term care —comprise a sizeable portion of the healthcare industry. Although traditionally associated more with medical services, many of these establishments are modernizing their foodservice programs to feature new restaurant-inspired formats.
Hospitals are working hard to attain a favorable perception of their foodservice. One of the bigger challenges for hospitals is gauging consumers’ foodservice needs for three distinct types of diners —staff, visitors and patients. Each of these consumer groups has different demands and hospitals must find a way to cater their foodservice to fit everyone’s requirements.
Bakery goods are longstanding staples on breakfast menus. Although made with many of the same ingredients—such as eggs, flour, sugar and yeast—bakery goods come in a large array of types of offerings, from fried doughnuts to baked muffins to boiled bagels. Innovation within this menu category is occurring through flavor experimentation, new portion sizes, and mash-up novelties.
Better for You Breakfast Fare
Consumers’ definitions of health reflect an ongoing evolution. Moving beyond the need for lower-calorie or lower-fat content in foods, restaurant goers look for breakfast offerings that offer functionality, freshness and the ability to impart a greater sense of well-being. This issue of Breakfast Brief will explore how particular health claims resonate with today’s consumers as well as ways operators can offer better-for-you fare on menus.
Protein has been a major buzzword in the Foodservice industry over the past few years. Some argue that protein is the most important nutrient at breakfast, giving diners an energizing and filling morning boost. But, protein needn’t come from only animal meat. Opportunities exist to experiment with a plethora of non-meat protein options and protein fusions (i.e., the blending of multiple proteins such as peanut butter and soy in smoothies) at breakfast, attracting both vegetarians and meat eaters alike.
Breakfast handhelds are essential at both restaurants and retailers. As today’s consumers increasingly request convenient foods to eat during the morning rush, operators need to fulfill morning cravings with satisfying on-the-go options. But, because menus are already inundated with breakfast handhelds, the challenge for operators is finding ways to differentiate their offerings to attract customers.
Beverage options on morning menus used to be slim, but today, breakfast drink selections abound. Operators are innovating all types of beverages through flavor experimentation and exciting new preparations. An opportunity exists to expand these types of breakfast beverages on menus and use them to drive sales in the morning.
When patrons have the ability to customize their meal, it results in true satisfaction. This issue of the Smucker Foodservice Breakfast Brief explores the evolving landscape of condiments, toppings, and sauces. Find out how to enhance the breakfast experience!