MICHELLE PLUMMER, MS, RD, CD

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Mildred Perkins
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1 GIVING YOUR CUSTOMERS SOME SPICE MICHELLE PLUMMER, MS, RD, CD FOODSERVICE AND RETAIL MANAGER AMERICAN DAIRY ASSOCIATION INDIANA INC Moving past Ketchup and Ranch! Ketchup,Salsa,Ranch are so old school Scratch cooking and spices excite customers! Spice is being requested in our Gen Z ers 1

Gen Z consumers: -Look for unique and craveable flavors -More likely to try new flavors than older generations Gen Z desires interaction and feedback, and socialization.

2 FoodTrends What food trends do you see with your customers? Move over Millennials.. Here comes Generation Z Total Gen Z 83 Million ¼ of US Population Born between 1996 and = Millennials In Size Where does Gen Z go out to eat? Gen Z consumers: -Look for unique and craveable flavors -More likely to try new flavors than older generations Gen Z desires interaction and feedback, and socialization. Promoting foodservice as a relationshipbuilding environment is key! Source: The Hartman 2016: Foodways of the younger generation NAME THISSPICE Found inasian,caribbean,latin,mexican, and Thai cuisine May taste soapy Found year round and sold in bunches Sometimes called Chinese Parsley 2

3 ANSWER: Cilantro YOGURT is growing in Foodservice 489 menu items five year +18.7% growth 167 operators +18.4% five year growth Technomic Inc. - MenuMonitor YOGURT top paired ingredients Top Fruits Greek Yogurt Dressings Fastest Growing 2016 Technomic Inc. - MenuMonitor 3

Coffee 7% Pesto 9% Cucumber 17% Blueberry 34% Grapefruit 5% Beet 6% Spicy 14% Banana 33% Celery 4% Butter 6% Caesar 12% Vanilla 30% Dill 4% Mozzarella

4 MAKE WAY FOR SAVORY & OTHER UNIQUE FLAVOR PARINGS! YOGURT flavor lifecycle Flavor Penetration within operators Introduction Pistachio 8% Growth Basil 9% Mainstream Onion 20% Mature Strawberry 59% Coffee 7% Pesto 9% Cucumber 17% Blueberry 34% Grapefruit 5% Beet 6% Spicy 14% Banana 33% Celery 4% Butter 6% Caesar 12% Vanilla 30% Dill 4% Mozzarella 6% Lemon 12% Mango 22% 2016 Technomic Inc. - MenuMonitor NAME THISSPICE: Mostly grown in Jamaica Flavor is peppery, spicy, slightly sweet, and aromatic Found in Chinese, Japanese,and East Indian cultures Found candied, dried, andfresh ANSWER: Ginger Root 4

LOCAL BECOMING A MAJOR FACTOR THAT CONSUMERS

healthier 13 TOP 5 SNACKS 1 2 3 4 5 60 %

!! 45 % View snacksas important to healthy

them an appealing high energy snack to many

and it s well-suited to snacking occasions

5 LOCAL BECOMING A MAJOR FACTOR THAT CONSUMERS EQUATEWITH fresh food with a story high quality sustainable clean natural SuppoSurptpsorltos lcoacalbbuussiniensesss healthier 13 TOP 5 SNACKS % Wish for more healthy snacks Lunch & Dinner 23 Breakfast 27 Snacks 50% ½ of Yogurt consumption happens in Snacking!!! 45 % View snacksas important to healthy eating Breakfast fare will gain ground as snacks - All Day Breakfast On The Rise!!! Eggs are a vegetarian protein, which make them an appealing high energy snack to many All-day breakfast is a major industry trend, and it s well-suited to snacking occasions due to its relatively small portion size and price point. Consumers are most likely to find breakfast fare appealing throughout the day, compared with foods from other dayparts. 5

NAME THISSPICE: Romans believed it to be good luck Grows 3 feet tall with feathery leaves Can be added to egg dishes and with cheese ANSWER: Dill Looking Back: Past 5 Years of Recipe/Product

6 NAME THISSPICE: Romans believed it to be good luck Grows 3 feet tall with feathery leaves Can be added to egg dishes and with cheese ANSWER: Dill Looking Back: Past 5 Years of Recipe/Product Development Activities Healthy School Meals Task Force School Nutrition Director Panel identified breakfast need 2012 In-school testing of recipes Q3 & Q School Breakfast Summit Oct School Breakfast Product Development Ideation Sessions 2014 Q Breakfast Lab work began to develop new recipes Recipes launched 2014 Additional Activities for Networking & Promoting NDC School Breakfast Efforts 2015 & 2016 Additional Recipes Promoting Yogurt & School Breakfast 2017 July 2016 School Meal Recipe Development Session 2017 Still to Come.. 6

School Meal Recipe Development Summit July 2016 NationalDairyCouncil.

7 School Meal Recipe Development Summit July SCHOOL MEAL RECIPE DEVELOPMENT SUMMIT Session included discussions regarding: Trends in school meals, dairy and spices How yogurt and spices work together Ideation for recipe items 43 recipes were developed Final Results - 10 recipes with promotion through: Dannon PR departments McCormick and Dannon sales teams (Acosta broker) NDC PR and Social Media channels Sodexo s communication channels to incorporate into menu plans SUMMIT OBJECTIVES In a collaborative forum, create new and delicious dairy-centric, kid-appealing recipes that: Use Dannon fat free Greek yogurt and McCormick spices Meet school nutrition requirements and practical needs of school nutrition operations nationwide 7

8 Results: 10 New School Meal Recipes

9 NAME THISSPICE: Romans used this a love potion Inner bark of a tropical evergreen tree Used in sweet and savory dishes Cassia is what is traditionally used in school kitchens ANSWER: Cinnamon GET THE MONEY 9

10 RESULTS: A SPICY ACTIVITY! Bring your pen from the bag you were given. Grab the spice handout at the end of each table. Choose spices from the assortment on the table, making a check mark by each of the spices you used. Name your spice mix! (this does not need to be a traditional blend, be creative) Pick up a cottage cheese at the end of the table and now taste your spice blend! 10

11 THANKS TO OUR SPONSORS! THANK HOOT! 11

74% of consumers say they prefer to eat their breakfast in the lodging foodservice facility, as opposed to taking it to go

74% of consumers say they prefer to eat their breakfast in the lodging foodservice facility, as opposed to taking it to go Base: 1,001 consumers who have visited a foodservice location within a lodging