The Changing Food Landscape: A Street Level View

The Changing Food Landscape: A Street Level View June 4 th, 2018 Gerry Ludwig, CEC Corporate Consulting Chef - Culinary R&D

The Changing Food Landscape: A Street Level View Agenda All Day Dining Drives A.M. Innovation Flavor Bomb Breakfast Sammies Veg-Centric Year Four Menu Stars: Sweet Potatoes Heirloom Tomatoes Hot Cucumbers & Radishes Mashing Indian Into The Mainstream Paratha Tacos & The Indian Burrito Menu Standout: French Onion Dip Sea Buckthorn Breaks Into Foodservice

The Changing Food Landscape: Our Research M.O.

The Changing Food Landscape: A Street Level View Trend Research Street Level Collect Target Info 337 Days/Yr. Vet Targets 2018: >450 Chicago Create Resources New York Analyze Research 16 Years: Firsthand Only No Substitute Finalize Target List 2018: 120 Logistical Planning Los Angeles Documentation Execute Research Tours 3 x 5 Days 113/1107 Menu Differentiation First To Market

The Changing Food Landscape: A Street Level View @GFSChefGerry

The Changing Food Landscape: All-Day Dining Drives A.M. Innovation

The Changing Food Landscape: A Street Level View All-Day Dining Drives A.M. Innovation Growing Trend For Several Years All Day Incidental C&U Opportunity: Breakfast/Brunch Menu Innovation Diverse Ingredients, Unique Combinations P.M. Ingredients in A.M. Dishes

All-Day Dining Drives A.M. Innovation

The Changing Food Landscape: All-Day Dining Drives A.M. Innovation: Flavor Bomb Breakfast Sammies

The Changing Food Landscape: A Street Level View Flavor Bomb Breakfast Sammies Chef-Driven Transformation Complex Ingredient Combinations Explosively Flavorful Ripe For Innovation Broad Opportunity

Flavor Bomb Breakfast Sammies

The Changing Food Landscape: A Street Level View All-Day Dining Drives A.M. Innovation P.M. To A.M. Cross-Utilizations Vegetables: Breakfast Of The Future Sandwiches - A Broad Menu Fit Plated Buffet Boxed Grab N Go

The Changing Food Landscape: Mashing Indian Into The Mainstream

The Changing Food Landscape: A Street Level View Mashing Indian Into The Mainstream Many Consumers Too Authentic Much Higher Acceptance in C&U Dining Potential In Mashing-Up Flavors Increase Relatability/Promote Trial

Mashing Indian Into The Mainstream

Mashing Indian Into The Mainstream The Paratha Taco Naan Meets Puff Pastry Flaky and Fatty Versatile Carrier Vast Filling Options

Mashing Indian Into The Mainstream The Indian Paratha

Mashing Indian Into The Mainstream Frankie: The Indian Burrito

The Changing Food Landscape: A Street Level View Mashing Indian Into The Mainstream Add Variety, Flavor Differentiation Burgers, Wings, Fries Paratha Tacos, Indian Burritos

The Changing Food Landscape: Vegetable Centric Cuisine: Year Four

The Changing Food Landscape: A Street Level View Vegetable Centric Cuisine: Year Four New Menu Category New Mindset High Craveability Flavor Layering Aggressive Cooking Methods Beyond Vegetarian Protein Elements and Broths Not Meatless Potential: Across the Dayparts

Vegetable Centric Cuisine: Year Four

Vegetable Centric Cuisine: Protein Adds Expand

The Changing Food Landscape: A Street Level View Veg-Centric: The Latest Ingredient Opportunities A True Macro Trend New Menu Stars Each Year

The Changing Food Landscape: Vegetable Centric Cuisine: Year Four Menu Stars: Sweet Potatoes

The Changing Food Landscape: A Street Level View Veg Centric: Sweet Potatoes Roasted Whole Sweet & Savory Accompaniments Generous Portioning Not Seasonal

Veg Centric: Sweet Potatoes

The Changing Food Landscape: Vegetable Centric Cuisine: Year Four Menu Stars: Heirloom Tomatoes

The Changing Food Landscape: A Street Level View Veg-Centric: Heirloom Tomatoes Top Produce Item Salads, Sharing Plates, Sandwiches Hydroponic?

Veg-Centric: Heirloom Tomatoes

The Changing Food Landscape: Vegetable Centric Cuisine: Year Four Menu Stars: Hot Cucumbers & Radishes

The Changing Food Landscape: A Street Level View Veg Centric: Hot Cucumbers and Radishes Slow Emergence More Chefs Experimenting Grilled, Roasted, Deep Fried

Veg Centric: Hot Cucumbers and Radishes

The Changing Food Landscape: Menu Standout: Onion Dip? Seriously?

The Changing Food Landscape: A Street Level View Onion Dip? Seriously? Retro Resurgence À La Pimiento Cheese American Comfort Classic Sharing Plate, Side, Snack

Onion Dip? Seriously?

The Changing Food Landscape: A Street Level View Onion Dip? Seriously? Signature Dip Boxed Meals Buffet Treat Dramatic Display

The Changing Food Landscape: Sea Buckthorn Breaks Into Foodservice

The Changing Food Landscape: A Street Level View Sea Buckthorn Breaks Into Foodservice Skin Creams & Supplements Asian Grown Berry Superfruit High in Omega-7 Fatty Acids

Sea Buckthorn Breaks Into Foodservice

The Changing Food Landscape: A Street Level View Sea Buckthorn Breaks Into Foodservice Bowls & Smoothies Eye-Popping Health Shot Whole Berry: Flavor Foil Handy Hint: Heals Hangovers?

The Changing Food Landscape: A Street Level View Opportunities, Ideation & Actionables All Day Dining Drives A.M. Innovation Flavor Bomb Breakfast Sammies Veg-Centric Year Four Menu Stars: Sweet Potatoes Heirloom Tomatoes Stone Fruit Hot Cucumbers & Radishes Mashing Indian Into The Mainstream Paratha Tacos & The Indian Burrito Menu Standout: French Onion Dip Sea Buckthorn Breaks Into Foodservice

The Changing Food Landscape: A Street Level View Thank You So Much! June 4 th, 2018 Gerry Ludwig, CEC Corporate Consulting Chef - Culinary R&D