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Webinar Slides/Handout 3/2/2018 Introducing Current Trends into Your Cafe Wellness, Local & Sustainable Action Stations Concepts Chef Jeff Groch Chef Mary Locke Executive Chef Corporate Executive Chef DM&A Nestlé Professional Flavor Experience –for me Action Stations 1. Seeking ideas that will… • Keep diners/patrons dining onsite • Fit health & wellness expectations & provide variety • Provide food which is the perfect harmony between chef and dietitian • Keep diners interested and enthused about their food 2. Consumer trends impacting this channel: • Set meal periods disappearing and customization is key as diners want flexibility (“I want it how I want it when I want it”) • Vegetarian, vegan and organic foods in high demand, but comfort foods (with a twist) are still popular • More demand for world flavors, especially Asian tastes • Display cooking is popular which flaunts freshness & customizability 1 3/2/2018 Why Action Stations? Food Experience • Great variety, international and customizable Variety • Satisfies diverse tastes with a variety of international‐inspired offerings. Health Conscious • Caters to dietary needs including low fat, gluten free, low sodium, vegetarian & more Convenience • Stations are easy to maintain and keeping menus fresh simply requires changing out ingredients. Flexibility and Efficiency • Provides the perfect opportunity to use on‐hand ingredients. Sustainable • Highlight local produce and proteins 2 3/2/2018 Demand will grow for healthy fare at foodservice • Health continues to be a priority for today’s consumers. Indeed, they are increasingly acting on intentions to eat healthfully away from home. This is partly driven by consumers’ changing perception that healthy food can also be tasty. •IMPLICATION: In response to consumer demand, healthful fare will proliferate on menus. Innovation around these dishes will center around unique, flavorful options that will help differentiate menus and pique interest. 5 © Technomic Inc., Healthy Eating Consumer Trend Report Farm to Table / Local 3 3/2/2018 Wheat / Gluten Free Why Ancient Grains? • Capitalizes on both ‘healthy’ and “ethnic” positioning • Also taps into Gluten Free and non‐GMO dining preferences • Interest in grain‐based salads: • 42% of Super Heavy Salad users and Women Under 25* • 36% of Men 25‐34 y/o Wheat Berry Chopped Shaker Salad (2nd highest group)* Source: Technomic Left Side of the Menu: Soup & Salad Consumer Trend Report 4 3/2/2018 Why Ancient Grains? • Among the top 100 food trends (those which at least 50% of chefs identified as a hot trend), whole grains placed prominently throughout the list: #11 Non‐wheat noodles/pasta #12 Gluten‐free cuisine #13 Ancient grains #26 Non‐wheat flour (e.g. millet, barley, rice) #27 Simplicity/back to basics #34 Quinoa #39 Ethnic Flour (e.g. teff) #46 Black/forbidden rice #80 Farro #94 Asian noodles (e.g. soba) Source: National Restaurant Association Culinary Forecast Grain/Buddha Bowls Health is a factor that many consumers consider when ordering food. Bowls featuring vegetables, vegan meat alternatives and ancient grains hit on the needs for added nutrition and addresses the ever‐changing consumer diet. The customization of these bowls largely appeals to the frequent foodservice consumer – Millennials. INCIDENCE, BY SEGMENT % CHANGE Quick Service +110.0% Fast‐Casual +108.3% Full‐Service n/a TRENDING Gluten Free, High In Protein CLAIMS: Quinoa Bowl‐ Shaved brussels sprouts, dried cranberries, candied walnuts, roasted beets and carrots, shredded cheddar, maple dijonnaise, Burtons Grill Buddha Bowl ‐ Teriyaki sweet potatoes, fanned avocado, shiitake mushroom chips, fresh seasonal fruit, roasted corn, daikon sprouts and cilantro jasmine rice. Gluten free, Native Foods Cafe 10 5 3/2/2018 Ethnic Trends 54% 82% of Americans are open to trying new flavors. 3 of consumers prefer spicy sauces, dips or condiments. 1 60% of operators want to have more ethnic soup offerings. 3 FAST GROWING: An appealing selection of condiments & sauces is one of 25% of consumers say they are the fastest growing reasons satisfied with the availability of consumers give for why they ethnic foods at restaurants. 4 choose a place to eat and what menu items they order.2 77% of Millennials say they enjoy eating a variety of ethnic foods. 5 Why Salad Stations? • NHW is a rising concern for consumers and key initiative for operators • 30‐40% of diners seek out vegetarian meals though only 3% identify themselves as Vegetarian/Vegan* • Hits on ‘super foods’ trend • The menu incident rate of Kale has “All American” Grilled Romaine Salad increased 480% over the last 4 years • Dove‐tails into the Wellness Bar Sources: Vegetarian Resource Group 6 3/2/2018 Salad Station • Over 50 Recipes in all • 5 Themes • Ancient Grains: hot & cold options • Beyond Greens: root vegetables and noodle salads • Chopped Shaker Salads: options for plated or grab n’ go operations • Grilled Salads: kale and romaine • Farmer’s Market • Plus: 14 House‐made dressings and 21 premium toppings Street Food Station • Over 40 recipes in all • 12 Themes • Asian: Banh Mi, Thai Curry Noodle Bowls, Sliders, Stir Fry Bowls • American Pub: BLT’s, Mac & Cheese • Latin: Arepas, Cubanos, Tacos, Guacamoles, Quesadillas, Queso Fundido, Tostadas • Mediterranean: Flat Breads 7 3/2/2018 Street Tacos Barriers Staffing Retail Space Pushing Wellness Skill Levels Product Availability 8 3/2/2018 Seasonality 9 3/2/2018 Opportunities with Nutrition, Health & Wellness Customizable Options Lighter Choices Stealth Health Healthy Halos Put the customer in the This ticket for entry is just the Keeping an eye on responsible Accommodating consumers driver’s seat when it comes to cost of being in the nutrition, dore menu items dietary needs is a crucial how they can order their meal. consideration set. don’t have to be ‘diet food’. component to customer satisfaction. • Half portions to • Smaller Portions/ • Continual (stealth) • Communication build multi‐ Half‐portions menu improvement • The Evolving component meals Definition of • Healthy Sides • ‘Responsible’ Healthy • Clear options for nutrition on core optimizing individual • Lower Calorie Meals menu • Seasonal LTOs menu items • “Healthy” Snacks • Positive Nutrition • Nutritious Kids’ • Fruit/Veg Meals • Protein + Caffeine • Whole Grains for Breakfast This document contains information that is the confidential and proprietary property of Nestlé Professional, North America. Neither this document nor the information therein may be reproduced, used or disclosed to, or for the benefit of any third party without the prior written consent of Nestlé Professional, North America. Culinary Presence & Excitement 10 3/2/2018 Merchandising Tools Customizable Point‐of‐Sale Wellness Bar “Fresh Quarter” POS Poster Counter Card Static Cling • One theme: Eating Smart Starts Here!! • Poster, Counter Card and Static Cling • Customize with logo or special message Nutritional Information & Signage 11 3/2/2018 Sales Tracking & Success Metrics 12th Annual Healthcare Food Service Educational Conference March 16 – 18, 2018 Paradise Point Resort & Spa San Diego, California Estimated 17 CEUs Register now at www.goodtobest.org 12 3/2/2018 Just a taste of what DM&A has to offer… We can help you get to “BEST”! • Operational Assessments • Room Service • Interim Staffing • Contract to Self Op • Uniforms • Stella Cloud Solution • More! Visit www.destination10.com Thanks for attending! Post webinar email will be sent out by Monday: • Presentation Handout • CEU certificate • Webinar recording • Operational assessment special for webinar attendees • Good to Best Registration link 13 3/2/2018 Contact Us If you have any immediate needs or require support, contact DM&A today for a free consultation with one of our Success Coaches. DM&A is your solutions provider. We are here to serve you! (619) 656-2100 [email protected] DM&A www.destination10.com [email protected] Nestle Professional www.nestleprofessional.us/event/easy‐tips‐increase‐guest‐satisfaction www.flavormeansbusiness.com 14.
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