Five HOTFood Service Trends
Healthier kids menus Sustainability Less salt
Keeping up on the latest trends in food service is vital to helping you maintain your primary task: keeping your customers happy.
Here are some tips to help you keep up with the times:
In other words, they appreciate healthy options on a menu but don’t want to be forced to eat them. Menu diversity is nothing new, but it would surprise you how many restaurants have made the mistake of getting a little overzealous with healthy menu options.
Sometimes customers just want a burger and fries.
More and more studies have shown in recent months that the amount of sodium the average American consumes in a given year could be dangerously unhealthy. The increased awareness has made reducing sodium and using different kinds of salt to achieve the same flavors while lowering the overall sodium content of foods a very important trend.
Reduce the salt. 11 22.9898
Na Sodium
Claiming to be green is one thing. Getting certified is an entirely different matter.
Back your claims up with green certification.
Getting your restaurant certified green will not only help you cut costs, it will give you and your product legitimacy in the eyes of the customer, enhancing their loyalty and increasing person-to-person buzz about your business.
Oh, and you’re helping the environment!
Gone are the days of giving little Jimmy a burger and fries off the kid’s menu while Mom and Dad enjoy their entrees.
A healthy kids menu equals happy customers.
Today’s parents want nutritious offerings for their kids that will be eaten with all the enthusiasm of a Happy Meal. Coming up with creative menu items for kids that are both healthy and satisfying can be a challenge, but the chef who pulls it off can count on happy customers coming back with the entire family.
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eTUNDRA.com TUNDRA RESTAURANT SUPPLY Exotic sounding desserts have been very fashionable Flavors: Exotic vs. Comfort
for the last 10 years or so. But it appears that customer’s tastes are changing to more familiar fare, and desserts are no different. The flip side of that coin is coming across as too conventional, like cheesecake or vanilla ice cream. By all means, serve these venerable stand-bys, but do so with a little attitude and flair. Put some unique, and maybe even a little exotic, twist on your dessert offerings to make them feel fresh but not unfamiliar.
Downsizing dessert options encourages customers to Sizes: Less is More
indulge a little at the end of their meal. Quick, tasty desserts are the best way to get your guests buying. Not only are more and more people health conscious these days, they are also price conscious, and a trim but attractive little dessert addresses both of those issues.
Single digit prices (read: $9 or less) are vital to selling desserts. Since smaller portions are also more desirable, meeting this price requirement shouldn’t be too hard. Standard pricing also makes the decision easier for the waffling guest. Many restaurants set one price for all their desserts. Some have also introduced tapas-style desserts: super small portions of inventive desserts that can be ordered individually or as a group (think 1 for X dollars or 3 for X dollars).
800.594.4183 Price: Less is More Too Customers want healthy choices, not demands.
As energy costs rose in the past few years, buying produce, ingredients, and meats locally became a red hot trend in the food service industry.
Buy local.
Not only does buying locally cut costs, it affords chefs and restaurant managers more purchasing flexibility. Add in customer appreciation because your business is saving energy and investing locally, and you’ve got a winning combination.
BONUS TREND! Make your desserts HOT again!
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