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A Fresh Take on Pizza: Healthy Twists Are Trending
Pizza is often far removed from the list of foods most people would consider healthy—but it doesn’t have to be. Diners are looking for better-for-you takes on this perennial favorite, and chefs are finding unique ways to deliver. Of all pizza consumers, 30% are seeking healthier pizza components, such as alternative crusts and toppings. Diners...
https://www.butterballfoodservice.com/resources/a-fresh-take-on-pizza-healthy-twists-are-trending/
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Add a Healthy Dose of Flavor to the Menu
February is American Heart Month, so it’s a perfect time to reevaluate your menu and incorporate more heart-healthy options. Low-sodium and low-fat foods are synonymous with heart health, but that’s not all. Many consumers hear “low fat” or “low sodium” and automatically think “less flavor.” Use these tips to create heart-healthy options that will wow...
https://www.butterballfoodservice.com/resources/add-a-healthy-dose-of-flavor-to-the-menu/
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Start the Holiday Season off Right
Today, appetizers are more than meal starters. They’re a way for chefs and operators to test new flavors on the menu. They’re a way for diners to try multiple menu items without splurging. And they’re a way to appeal to busy diners during the holiday season. From a functional standpoint, it’s easier for operators to...
https://www.butterballfoodservice.com/resources/start-the-holiday-season-off-right/
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Middle Eastern Flavors Gain More Momentum
As patrons shift away from mainstream global flavors, operators are finding that Middle Eastern cuisine is the ticket to attracting crowds. Restaurant goers today enjoy dishes that come from Europe and East Asia; yet they’re now gravitating towards another region, as 40% of consumers say they would like to try Middle Eastern cuisine. Part...
https://www.butterballfoodservice.com/resources/middle-eastern-flavors-gain-more-momentum/
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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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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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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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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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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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