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College and university dining has come a long way over the years. With innovative menu items, unique eating spaces and tech-driven service, many of today’s dining halls and on-campus eateries are on par with the nation’s trendiest restaurants—if not one step ahead. Commercial operations can start taking cues from the C&U segment to prepare for...
https://www.butterballfoodservice.com/resources/the-evolution-of-cu-dining/
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More Veggies: How to Help Diners Cut Carbs
Carbohydrates are a growing concern for consumers who are cutting grains from their diets because of allergies or a desire to be healthier. More and more people are using vegetables as a nutritious replacement for carbs, and the National Restaurant Association listed vegetable carb substitutes as one of its top 20 trends for 2018. Chains...
https://www.butterballfoodservice.com/resources/more-veggies-how-to-help-diners-cut-carbs/
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Meet Dieter Demands with Turkey
Dieters often find it difficult to eat away from home. But as certain diets rise in popularity, more and more restaurants are updating their menus to better accommodate various eating habits. For instance, Chipotle released a line of Lifestyle Bowls, customized meals to match an array of its customers’ wellness goals. It’s easy to satisfy...
https://www.butterballfoodservice.com/resources/meet-dieter-demands-with-turkey/
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Diners Say Yes to No Antibiotics
Consumers want to know what they’re eating—and they expect brands and businesses to tell them. They’re not only looking for great-tasting meals. They’re also looking for information about ingredient statements, sourcing, manufacturing processes and animal welfare. Transparency is key to building trust with diners. Now more than ever, diners are keeping an eye out for...
https://www.butterballfoodservice.com/resources/diners-say-yes-to-no-antibiotics/
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Bloomberg predicts Filipino dishes will move into foodservice’s culinary forefront in 2017. Influenced by Chinese, Spanish and an array of Southeast Asian flavors, Filipino foods are already trending in cities such as Washington, D.C.; Los Angeles; New York; and Chicago. In 2014, the Filipino Food Movement organization hosted the country’s first Filipino food festival in...
https://www.butterballfoodservice.com/resources/filipino-flavor-trends/
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Technomic classifies consumers into seven different eater profiles based on motivations and need states. These profiles can help operators gain a better understanding of their diners and identify new ways to drive traffic to their operations. Each group has a distinctive way of viewing a dining experience. Let’s take a look at the Foodservice Hobbyist...
https://www.butterballfoodservice.com/resources/understanding-the-hobbyist/
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What Healthy Means Across the Generations
Many Americans focus on health at the beginning of the new year. February is not only the time when people still embrace their healthy lifestyle resolutions, but it’s also American Heart Month. That means now is an ideal time to ensure your healthier options really live up to their namesake. What’s considered healthy to your...
https://www.butterballfoodservice.com/resources/what-healthy-means-across-the-generations/
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Soups Heat up Winter Menus and More
Soup is one of the most versatile flavor platforms you can add to the menu. It can be hot or cold, healthful or indulgent, sweet or savory—the possibilities are endless. In addition to its multifaceted nature, soup is typically very cost effective and presents a great way for chefs to put leftover ingredients to use....
https://www.butterballfoodservice.com/resources/soups-heat-up-winter-menus-and-more/
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Nostalgia and Comfort
Are On the TableFood can evoke powerful emotions, bringing back fond memories of family and childhood through smells, flavors and appearances. Lately, diners are craving this nostalgia and comfort in their foods and beverages, especially snacks and treats from the 1990s. Social media accounts are lighting up with these retro references, and restaurants are taking cues. With thousands...
https://www.butterballfoodservice.com/resources/nostalgia-and-comfort-are-on-the-table/
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There was a time when spaghetti, lasagna and penne could keep patrons coming back for more. Today, diners demand unique pastas, and chefs are putting their creativity to work. From new cuts and shapes to veggie and breakfast noodles, pasta is getting a makeover on menus across the nation. More than 30% of chefs are...
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