TRENDS THAT MOVE THE NEEDLE

Transcription

1 TRENDS THAT MOVE THE NEEDLE

2 OBJECTIVES 1. Key insights to culinary, operational and technology trends 2. Understand the relationship between flexibility, food and equipment 3. Strategies to push the boundaries of healthcare foodservice

3 MODERATOR AND PRESENTER Marsha Diamond, MA, RDN Foodservice Consultant Registered Dietitian Nutritionist Branding and Sales Strategist Social Media and Blog Marketer Non-Commercial Foodservice Maven SPONSORED BY BOELTER Boelter participates in every aspect of the foodservice and beverage industries. Design, installing and delivering supplies, foodservice equipment, and tabletop wares. Boelter brings a full spectrum of services and products to bring inspiration to your customer experiences.

4 PANELISTS AATUL JAIN Executive Chef, CDM, Culinary & Nutrition Services, Saint Peter s University Hospital, New Brunswick, NJ ANGELO MOJICA RDN, MA, Ph.D., Sr Director, Food and Culinary Services, Johns Hopkins Health System RANDY ZWEIBAN Chef, Founding Partner and Principal at Chicago s RFZ Hospitality

5 Space Culinary Technology Expectations

6 THINGS TO CONSIDER Space restraints. In healthcare environments, space if often limited; what s more, open kitchens and food prep areas require specific equipment. Look for products that are small but mighty including ventless ovens, combi-ovens and induction cooktops. Central or satellite? As healthcare systems consolidate and grow, moving toward a central kitchen might offer efficiencies. But other healthcare environments, such as senior living facilities, see the need to decentralize in order to create the authentic dining experience residents and patients prefer. Stations where chefs prepare food on-demand and made-to-order are a prime example. Sustainability. As in any segment of the foodservice industry, sustainability is a hot topic both to satisfy corporate social responsibility initiatives and cost savings. Everywhere you turn, equipment and supplies manufacturers are answering the call with water- and energy-saving equipment, biodegradable or recycled serving ware and food-waste-eliminating innovations. The experience. As mentioned above, consumers demand more and more elevated dining experiences and healthcare environments are no exception. A room service program may require upgraded serving ware; while new retail dining options call for aesthetically pleasing and trendenabling equipment. Patient satisfaction scores and revenue depend on it.

7 SPACE Food hall design Food halls are trendier than ever these sprawling markets showcase a variety of food options under one roof. Each station should showcase and celebrate distinct products, ingredients, and production methods this can be accomplished with thoughtful action and display elements such as wood-fired grills, artisan pizza ovens, glass walk-in coolers, and elegant display cases WE KNOW FOOD HALL DESIGN

8 How do you strike the right balance between adventure and familiarity? VS

9 Some of the most successful menu introductions of the past year embraced new ingredients and cuisines, while others put a fresh spin on old favorites, Several items even spanned both trends, applying adventurous flavors to familiar platforms.

10 COMFORT FOOD WITH A TWIST Today s consumers are indecisive, and as much as they seek flavor adventure at one meal, they may crave comfort food at the next. These operators deliver on those cravings, offering old favorites with a new twist. Bowls Korean bibimbap - serve the warm rice bowl topped with sautéed vegetables and an egg, with gochujang on the side so diners can add it to taste. Global Cuisine-Mexican and Moroccan ingredients two other trending cuisines also showed up in some of the top favorites. Veg-Centric -Plant-based and veg-forward eating are now permanently entrenched in consumers dining behavior

11 THE YEAR OF THE BOWL Bowls emerged as a top trend in every segment. Chefs are filling them with everything from Asian noodles to breakfast ingredients, plant-based preps and more. A bowl is a convenient format for the grab-and-go and build-your-own customer, as well as a vehicle for creative plating at sitdown dinners.

12 PLANT BASED OPTIONS Plant Forward Healthy environment and diet, May or may not be vegan, Vegetables the star of the show with their flavor, color and protein, Veg centric Cocktails Flavors Ramen noodles Sharable portions Rather than mere side dishes

13 MASHING INDIAN, KOREAN, LATIN INTO THE MAINSTREAM Is it too authentic? Or authentic enough? Mash-Up

14 GLOBAL FRIED RICE GRAINS ARE THE DIFFERENTIAL New Offerings Less Costly Ingredients Flavor Components Beyond Traditional Chinese Grains & Heirloom Rice Varieties-Brown Wehani, Black Forbidden, Sticky Farro, Barley, Wild Rice, Quinoa Adobo, Black Garlic, Kimchi, XO, Pestos, Chili Paste Cured Sausage & Hams, Bacon, Braised Meats Egg Topper

15 EQUIPMENT Versatility Adaptability Ventilation Better Ergonomics =Increases Economics

16 EQUIPMENT TECHNOLOGY CHEFS Freedom and flexibility Concept n cuisines(steam, poach, bake, grill, fry and smoke, sous vide, braise, roast application) OPERATORS Less equipment Less spaced Automated cooking processes Save time Reduce waste Staffing flexibility Unique, authentic cuisine

17 MEMORABLE FOOD PRESENTATIONS Create visual and interactive presentations Tray trending Bowls Tabletop matters

18 TECHNOLOGY Allows for more innovative use in AI to empower chefs and operators 3 d printing, combi oven, vending machines, ordering, marketing.

19 TECHNOLOGY CAN HELP YOU Marketing Revenue generating Minimize retail lines Allow residents/patients/staff to order meals Meet Boelter Blue: The out-of-the-box, yet customizable, app for your retail foodservice venue that makes it easy for you to increase traffic and build regulars This app lets you merge all of your marketing efforts into a single app: including a digital rewards program, birthday club, push notifications/photos, specials, menu items, integration with ordering and delivery and more.

20 THANK YOU! For more info on the Boelter Companies can assist you in your operation contact Tara Benyousky SPONSORED BY