Tag Archives: gen y

5 Restaurant and Foodservice Industry Trends

The foodservice industry is constantly evolving.  One minute we’re focused on one thing, then six months down the road something new pops up.  In our 2011 “end of year” foodservice trends and predictions review, quite a few trends have really stuck such as mobile ordering devices, local food and double-sided menus (menus that separate healthy and unhealthy, such as McDonald’s recent “Favorites Under 400“).  Then there are other trends we haven’t heard much about such as plate shapes.

So as you can see, a lot can change in eight months.  Here are some of the latest trends, and we hope you will share what you are seeing in our comment section below.

Pop-Up Restaurants

Food trucks aren’t the only form of mobile food, pop-up restaurants are too.  A pop-up restaurant is a temporary dining experience that can be used for a chef to try out different menu items, a landlord wishing to rent out space during downtime or a dining experience for an event such as the pop-up Goodness, which lasted the duration of New York’s fashion week in February.

However Intuit doesn’t say pop-ups are anything new, because they have been around for quite a long time.  They are starting to show true staying power though.  Perhaps it’s because  it’s cheaper to start a pop-up than to open a restaurant, it’s a great way to test out an idea or maybe there is something to be said for the power of social media to draw customers.

Upscale Kids Menus

Quinoa, black bean and corn salad, stuffed zucchini boats, pesto pasta, apple oat balls and felafel wraps are just five of the 54 winning entries of the first Kids’ State Dinner hosted by First Lady Michelle Obama on August 20.  Just to reiterate, these ideas weren’t whipped up by professional chefs with years of experience, but just children.  With the new USDA guidelines for schools and an overall push for better eating habits, restaurants have started to pick up on revamping kids menus and provide out of the box menu ideas.  For instance Applebees offers a grilled chicken sandwich with a variety of sides (the side advertised being broccoli) and Ruby Tuesday offers kids chop steak with broccoli and white cheddar mashed potatoes.  These menus are much more advanced compared to the days of cheeseburgers, chicken nuggets, french fries and macaroni and cheese.

Gen Y Changing the Game

A recent Food Management article looked closely at Packaged Fact’s  “Collegiate Gen Y eating: Culinary Trend Mapping Report” and it appears that college-aged Gen Y’ers (18 to 22) are starting to define new trends in food.  According to Food Management, it’s because of the way they are exposed to new foods and they predict these trends will stay because the foodservice industry will have to adapt once all these students enter the workforce.

The report found students “are nutritionally minded, crave flavorful foods, look for comfort and indulgence and need speed and convenience.”  Some recent foods or trends that have been introduced in college foodservices have been going meatless, chickpeas, different fruits and vegetables, Asian cuisine, comfort foods (such as Italian or Mexican) and foods one can eat while on the go.

Awareness of Food Allergies and Diet Restrictions on Menus

This section isn’t necessarily a trend, but restaurants are starting to pay more attention to food allergies and dietary restrictions and take them more seriously.  Even as far back as a couple years ago, people weren’t thinking about gluten-free.  Today?  Several restaurants include gluten-free items on their menu.  But food allergy awareness extends further than the menu.  In the back of the house, restaurants have to ensure people with severe food allergies remain safe.  Many restaurants have put procedures in place while others are still learning and take food allergies on a case by case basis.  To help, manufacturers of foodservice products have begun to create products to help with food allergies, such as San Jamar’s Allergen Saf-T-Zone cutting boards.  Then when it comes to just health or dietary restrictions, restaurants are including nutritional information or helpful guides to help diners make informed choices on the food they eat.  For instance noting an entree is low calorie or low fat.  Others may let customers know an item has a low amount of sodium.

Local and Sustainability

Consumers are really starting to care more about where their food comes from, how it’s grown, what the animals they may consume are eating, etc.  Over the last couple years there has been a rise in locally sourced food.  This rise went as high as restaurants going “hyper-local,” where they grow their own food.  It provides customers with a fresh product while keeping it in a community.

Then there is the other side of the spectrum where people and/or restaurants care about where their meat comes from and what the animal is eating.  There are some individuals that can tell a difference in taste between a grass fed cow and corn fed cow.  In a Forbes article, they said people “can now buy specialized breeds, meats raised on different diets, and those without antibiotics or hormones in just about every major city.”

What changes are you seeing in the foodservice industry? Restaurants, schools, etc.?  Please share below!

Foodservice Industry Week in Brief: July 13

Looking for some of the week’s top information? Check out these five stories from the foodservice industry from July 9-13.

Krispy Kreme Turns 75

From Krispy Kreme

Happy birthday Krispy Kreme! The international doughnut chain is celebrating all weekend long from July 13-14 in its headquarter city of Winston-Salem, North Carolina.  Festivities include a block party and fan fest, all with donuts of course.  But if you aren’t in the Winston-Salem area, there are still ways you can participate.  For a limited time, Krispy Kreme is selling birthday doughnuts and exclusively on July 13, customers can buy one dozen doughnuts and get the second dozen for $0.75.  Krispy Kreme says fans can post a message on their virtual birthday card, interact with the Time Machine of Joy, send an e-card and share memories on their website.

Find all details and specials on the Krispy Kreme Website.

National Restaurant Association Reports Continued Job Growth

From National Restaurant Association

In a recent press release from the National Restaurant Association, they report the restaurant industry continues to remain a leader of job creation.  From June 2011 to June 2012, they reported a 2.7 percent increase in jobs, which exceeds U.S. employment growth in general by  1.4 percent.  They also said that for the first half of 2012, restaurants have added approximately 116,000 jobs.

Read press release on the National Restaurant Association website.

Millennials/Gen Y Driving Adult Drink Trends

From Nation’s Restaurant News

When Nation’s Restaurant News got with Technomic Vice President, David Henkes, they discovered millennials are driving adult beverage trends.  Millenials, also known as Generation Y, are individuals born roughly between 1980-2000.  The article says this generation is more open to try new drinks and is leading restaurants to expand craft beef platforms, create signature cocktails and find sweeter wines.

Read full article on the Nation’s Restaurant News website.

Buffalo Wild Wings Upgrades Their Look

From Nation’s Restaurant News

Last week we reported the new look and branding initiative of the National Restaurant Association.  This week we have a similar story as Buffalo Wild Wings has made plans to revamp their logo and restaurant design.  There are over 800 locations around the country and a Nation’s Restaurant News article reported Cincinnati and San Diego will have one location each undergo interior upgrades which include a “new audiovisual package that will enable Buffalo Wild Wings’ goal of emulating the atmosphere of a sports stadium on game day.”  Other locations will receive the upgrades in 2013.

Read full article and view new logo on Nation’s Restaurant News.

Happy National French Fry Day!

Happy national french fry day! This famous side dates all the way back to the 16th century in Europe and is defined by the Merriam-Webster dictionary as “a strip of potato friend in deep fat.”

Today, french fries are one of the core sides at most restaurants and go with practically anything.  So in honor of this favorite menu item, here are interesting links to all things french fries. Enjoy!

Central’s Week in Brief: August 19, 2011

Every Friday Central brings you stories from the week that you might have missed, but that are definitely worth a look. We feature food news covering everything from the weird to the wonderful in the world of restaurants, schools, the military and more. It’s our way to help you go into the weekend with a little extra knowledge and maybe even a project or recipe to try out!

 1. While food trucks and restaurants have been battling it out since the trend began, a part of Canada may just be figuring out how to make the relationship work.  This Calgary Herald article discusses a new food truck pilot program, which essentially maps out where food trucks can park. One of the individuals interviewed even told the reporter he had received calls from restaurants and pubs in the area asking he park near them!

2. Lately restaurants have been getting slack for unhealthy menu items, but let’s not forget those who really are making changes for the better.  MSN Fitbie covered the topic showcasing some of these healthier changes such as Cheesecake Factory’s SkinnyLicious menu items, McDonald’s revised Happy Meal that replaces fries with apples and Chick-fil-A’s multigrain oatmeal.

3. Where do Millennials (ages 16-24) enjoy dining the most?  Quick-service restaurants.  It makes sense, after all they are always on the go.  Convenience Store News recently wrote about the Executive Insights report that looked into this, finding 20 percent of Generation Y go to a QSR every other day.  Some favorite QSRs found in the study included Chick-fil-A, Dunkin’ Donuts, McDonalds, Chipolte and Boston Market.

4. Schools are continuously looking for ways to curb childhood obesity.  This USA Today article discusses one of the latest topics from a School Nutrition Association (SNA) survey, which looked into how long students actually have for lunch.  They found the average time was 25-30 minutes, but after factoring in using the restroom then waiting in the lunch line, it’s approximately 10-15 minutes.  SNA found healthy foods can take longer to eat and in a rush, students opt for the unhealthier quicker items. Perhaps making lunch a little longer could help in solving the childhood obesity problem?

5. “Rockuccinos” and “You Shook Me All Night Long Moscatos” makes one wonder if rock bands are taking over the foodservice industry.  Well, it might be a possibility! KISS will be opening up a coffee house in Las Vegas, which will be their second location (the first being in Myrtle Beach).  Then band AC/DC recently announced a new partnership with New South Wales on a wine collection.  This New York Post article mentions some of the names which are “Back in Black” Shiraz, “Highway to Hell” Cabernet Sauvignon and “Hells Bells” Sauvignon Blanc.