Join Nancy Lane for this brief 30 min. mini-webinar (20 mins. with 10 mins Q&A) called "7 Top Trends in C&U Foodservice" where she'll be discussing the top seven trends that will impact college and university foodservice programs in the upcoming year.
7 Trends Include:
To register, click the link in the "Details" section below!
What are food halls, and why are they important? For starters, let's talk about what they are.
Food halls are kind of like a hybrid between a market and a food court. Designed with both shopping and dining in mind, they're generally more specialty-oriented than a typical supermarket and they offer more fast-casual options as opposed to full-service restaurants.
You've likely seen a food hall in your travels, even if you didn't know it was a food hall. Popularized by modern food hall pioneers like the Chelsea Market and Eataly in New York City, the trend quickly spread from coast to coast.
Today, though, the combination of food and retail are experiencing a rebirth. Not only are malls re-inventing themselves, but according to a report from Jones Lang LaSalle, 40 percent of all consumers will visit a mall-type location based solely on the restaurants located there. Cue the food hall, and call the real estate developers.
"Food halls are not a fad," says a 2018 report by developers Cushman & Wakefield. "Food halls are the sharing economy for restaurants."
In their report, they predicted nearly 200 food halls in operation by the beginning of this year. In real estate-driven places like Boulder, Colorado, for example, restaurants are even turning into food halls. What happens when an enormous, 13,000-square-foot Cheesecake Factory closes in a prime, downtown location? Developers plan to turn it into a food hall.
The bottom line, though, is rooted in philosophy. Yes, people will always need to eat. Yes, people will always need to shop. But what's brilliant about the food hall concept is that it plays on another human need which is one of interaction and experience.
Food halls, in just a few short years, have become a deeply loved and entrenched part of our collective foodservice landscape. Food, after all, is something that brings us together in our daily search for interaction and experience and operators are more numerous in this recognition.
Food halls are an emerging foodservice trend that colleges and universities can't ignore.
There are some immediate advantages with a food hall concept. With less overhead and built-in foot traffic associated with food halls, colleges and universities can promote a lower barrier of entry when courting outside foodservice entrepreneurs to partner with. Moreover, students have grown up with "marketplace food halls" and desire this experience on campus too.
Lakeside and Multiteria have researched seven other trends that will be important to colleges and universities in the 2019-2020 school year. Download your free copytoday to stay on top of the latest ideas and innovations that will help you maintain a first-class foodservice operation!
What flavors are people looking for in 2019? And who are the people looking for them? Let's take a closer look.
Thanks to the great research done by our friends at Foodable Labs, we have data compiled from nearly one million social media conversations between chefs, operators, brands, and influencers.
Based on these conversations, Foodable Labs was able to determine the top flavor profiles and cuisines of 2019, and because we love trends so much here at Lakeside, we wanted to break down those flavor trends for you here.
ASIAN FOODS ARE STILL POPULAR.
Over the last few years, we've seen a rise in popularity of Asian foods, especially the foods of Korea and the Philippines. In terms of flavors, options like hoisin sauce, garlic, ginger, and chili sauce are leading the way. And when they looked at menus, Foodable Labs found an increase in these flavors at a rate of 31.3 percent for independent restaurants and 29.5 percent in fast-casual operations.
SPEAKING OF HOT, IT'S HOT.
According to Foodable Labs, the jalapeño has been replaced by the habanero as the most popular pepper, with an increase on menus of more than 20 percent. "Hot" isn't just limited to the Scoville scale. It can also include different types of "heat" such as the type of sinus-clearing burn associated with horseradish, which is also gaining in popularity.
WHAT ABOUT A SWEET TOOTH?
Looking for something sweet? According to the report, we're craving sweets more now than ever. When it comes to true natural flavors, trends lean towards fruits such as mango, passion fruit and avocado (and yes, avocado is a fruit). As far as desserts go, salted caramel led the way, with other popular dishes including chocolate-topped items and anything with hot fudge.
PEOPLE LOVE PLANTS.
Consumers are looking for more plant-based menu options. There was a 23.5 percent increase in plant-based menu consumption in Millennials and a 21.9 percent increase in consumers between the ages of 45 and 55. These are the highest growing menu considerations amongst the main menu sectors.
Foodable Labs' plant-based menu statistics confirm our research as well. As part of our 2019 College and University Foodservice Trends Report, we detailed a consumer shift to plant-based foods out of a desire to reduce traditional meat consumption. Flavor innovations are feeding a rising flexitarian population, and consumers are now more responsible in their eating habits (from both a personal health and environmentally sustainability standpoint) by choosing plant-based proteins.
In our 2019 College and University Foodservice Trends Report, Lakeside dug deep and uncovered the 7 most popular trends we expect to see this year, most of which go beyond the flavor trends mentioned above. Check out these 2019 foodservice trends by downloading our free report.
Lakeside and Multiteria have researched seven top trends that will be important to colleges and universities in the 2019-2020 school year. Download your free copytoday to stay on top of the latest ideas and innovations that will help you maintain a first-class foodservice operation!
Americans waste a ton of money on food. In fact, estimates show we throw away nearly 30% to 40% of our food supply.
How much does that total? Nearly $160 billion. Imagine if you threw away nearly a third of your money every time you opened up your wallet or pocketbook. It goes to show we don't need documentaries or people like Anthony Bourdain telling us to "use everything, waste nothing," though that certainly doesn't hurt.
The good news is our collective culinary conscious is quickly awakening to the food waste reduction challenge. This trend has been growing steady in recent years, making it onto foodservice trend lists ranging from the National Restaurant Association to our own 2019 Foodservice Trends Report.
So if everyone is starting to realize the importance (and profitability) of reducing food waste, what are some of the basic steps foodservice operations can take to make it happen?
Study after study tells us "sell by" or "use by" dates are subjective and not accurate. Societal training tells us an apple or a tomato with a blemish or bruise isn't worthy of serving or eating. We often tell ourselves something is bad even though that very well might not be the case. If we learn to retrain ourselves with facts and to work with foods that may appear imperfect, we've taken the first step toward reducing food waste.
RETRAIN OUR STAFFS
Like most sustainability practices, training team members to be mindful of food waste can go a long way. Just like you might include shutting off lights in a walk-in as part of a process manual, including best practices for reducing food waste can work too, especially when training includes the cross utilization of ingredients.
You can't reduce food waste unless you know how much you're throwing away in the first place. With food waste audits and data systems, operators can learn baseline key performance indicators that will provide goals for improvement in the future. Even better, the nonprofit ReFED recently issued a report called the Restaurant Food Waste Action Guide which states that tracking and analytics can benefit the restaurant industry by increasing profits by more than $250 million each year.
MANAGE THE ORDERING AND STORING
How is food packaged? Is there a way to break down shipments and store them in smaller, more useable portions? Are the storage facilities operating at optimal capacities? These are all questions that can help operations order the right levels of ingredients and store them in the right conditions. To reduce food waste, make sure production schedules are accurate.
We throw away so many items that can be used in other applications with just a bit of creativity. Let's take the orange, for example. In the front-of-house, a bartender might carve off a twist every now and then to top off the perfect Negroni. The orange itself might go unused and wind up in the trash at the end of the shift. In the back-of-house, the saucier might use fresh oranges as part of a light cream to top that night's special dish, scallops l'orange. The rinds will probably go in the trash at the end of the night. Do you think these two people could use the same orange?
All across America, we have food banks and non-profits that will take unused foods and give them to those in need. After all, if we can prevent 30% of our food from going in the trash, that food needs to wind up in the hands of those who need it the most. For operators, giving back can also bring financial benefits as well as altruistic ones. Many operations can experience donation tax incentives for giving unused food to these types of charities.
Food waste is one of the top micro trends of the overall trend of sustainability. Sustainability is listed as the second trend in our 2019 Foodservice Trends & Solutions e-Report, which you can download here. Check it out to review all 12 trends that we see as being most important to operators this year.