Get Psyched for Improved Dining Experiences

Get Psyched for Improved Dining Experiences Chip Baxter, National Account Manager Deborah Rayhab, Director of Healthcare Marketing Taking Food and Dining to the Next Level Today s Menu Food Industry Trends Healthcare Trends and Baby Boomer Segment Food As Medicine Color and Relationship with Food Food Inspired by Art Expanding the Menu Top Trends for 2016 Top Trends for Healthcare Source: 2015 Culinary Forecast. Available at restaurant/org/foodtrends Chef Top Trend Picks for 2016 1. Locally Sourced Meats and Seafood 2. Chef Driven Fast Casual Concepts 3. Locally grow Produce 4. Hyper-local Sourcing (Restaurant Gardens) 5. Natural Ingredients / Minimal Processing 6. Environmental Sustainability 7. Healthful Kids Meals 8. New Cuts of Meats 9. Sustainable Seafood 10. House-made / Artisan Ice Cream https://www.healthcatalyst.com/top-healthcare-trendschallenges/2/ Top Trends for Healthcare Foodservice 1. CMS Regulations 2. Technology Changes - Patient Centered Care and Social Media (Messaging what You Do In you Dining Areas) 3. Financial Viability 4. Value Based Purchasing 5. Population Health Managem ent 6. Outcom e Im provem ent Readm issions and Patient/Client Safety (Focus on Food Safety) 1

Our Growing and Aging Population Baby Boomer Healthcare Boom Baby Boomer Health Spending Baby Boomer Report 78 Million strong, Baby Boomers represent one of the largest demographic populations Represent about half of total US Spending Power Diverse Senior Population Every 13 seconds a US citizen turns 65 1/3 of all healthcare spending 1/3 prescription drug use 40% of doctor visits Baby Boomer Health Woes 72% Hypertension, either have high blood pressure or a need for antihypertensive medication 51% Arthritis 31% Heart Disease 24% Cancer 20% Diagnosed with Diabetes Food As Medicine Food First Objective: Increase Quality of Life Food as Medicine chronic conditions Food First Attitude and Movem ent Positive Attitudes towards Food can be incorporated into Foodservice Menu Program s to prom ote Health & Wellness Food Selections 72% of adults seeking healthy options Incorporation of More Healthy Menu Item s New way of thinking FOOD FIRST W hat is the Im pact? Increase in Energy Levels Improve Overall Health http://my.clevelandclinic.org/health/healthy_living/getting_fit/hic_ma intaining_a_healthy_weight/hic_the_psychology_of_eating Easier Movement Food As Medicine and the Spectrum of Aging and Nutrition Are Seniors Malnourished? Reduced Olfaction in Seniors Taste and Smell diminish with age. Great deal of variance as it pertains to taste. 25% of men and 20% of women anemic Inadequacies for vitamins B-6 and B-12 Prevalence of under nutrition in LTC facilities ranges from 40-80% Weight loss is a key indicator of poor performance in the nursing home 23 85% of nursing home residents have protein-calorie malnutrition. (ADA Position Paper on Liberalized Diets, 2005 ) Risk factors for weight loss include: Pressure ulcers, infections, hip fractures, cognitive abnormalities, depression, poor dentition, anemia, muscle weakness, fatigue, altered taste and smell, side effects of medication. 2

How Do We Improve the Dining Experience and Relationship with Food? Food Appearance and Expectations Psychological Economic Status Culture Food Perceptions Individual Retrieved from http://psychologyofeating.com/mind-overfood/ Social Family How Your Brain Eats Eating is an Experience Color is a Factor for our Experience but it is not the Only Factor Factors that Influence our Eating Behaviors and Perceptions include: Culture, Social, Family, Individual Experiences, Economic Status and Psychological (Brain Science) Source: Hutchings, John B. M Ronnier Luo and Wei Ji. Color in Food. CRC Press. Boca Raton, FL. 2012. Psychology of Eating. Retrieved from http://psychologyofeating.com/mind-over-food/ Food Color and Appearance Food color is important in Perception Color is a characteristic that can Indicate Quality Cooking Changes the Value and Balance of Attributes Gloss Characteristics Texture Visual Stimulus Appearance Visual Stimulus Appearance Source: Hutchings, John B. M Ronnier Luo and Wei Ji. Color in Food. CRC Press. Boca Raton, FL. 2012. Total Appearance Provides a Visual Stimulus Appearance = Visual Stimulus Total Appearance forms the Foundation for a Response Expectations are Formed: From Field to Kitchen to Plate This includes the Lighting in the Dining Area Total Appearance Provides a Visual Stimulus Visual Assessment: Safety Identification Usefulness Pleasantness Satisfaction Source: Hutchings, John B. M Ronnier Luo and Wei Ji. Color in Food. CRC Press. Boca Raton, FL. 2012. 3

Color and the Relationship with Food! Food is A Colorful Canvas Color Wheel and what colors represent Blue peaceful, trust-inspiring Red stimulating, demands attention Pink youthful, energetic, sweet Orange playful, happy Yellow comforting, warm Green refreshing, harmonious, nature Purple spiritual, majestic Grey classic, sophisticated Cream smooth, rich, delicious Food Enhanced through Color Food Is Like Art You Can Create Unlimited Combinations that Appeal to the Senses Visually Olfactory Perception Starting with a Blank Canvas Color in Canvas as A Code Food Enhanced through Color Color is divided into three areas for distinction: Luminosity for Visual Appearance Luminosity or reflection Luminosity also represented in whiteness Spatiality or metallic / iridescent appearance Cesia = permeability / opacity 4

Is It Possible to Replicate Art? Flavor Study through University of Oxford Psychology of Color Color and Texture add Dimension Chef s Challenged to Create a Culinary Creation Why the Challenge? Can Color and Plate Presentation Influence Decisions and Perceptions of Food? University of Oxford Study(2014) Study: 60 Participants Questions: 10 Pt Likert Scale Assess Visual Appearance Participants Expectation Perception of Taste Saltiness, Bitterness, Sourness and Sweetness Ingredients: Brussel sprouts, Portobello mushrooms, snow peas identical ingredients and dressings for all salads. Plate Presentations for Two Salads: Same Ingredients Voila! Artistic Inspiration 5

Can Art Inspire our Culinary Creations? Dare to be Different Be Bold with Color How Does Color Inspire Taste? Food Enhanced through Color Visually Appealing Plate Presentations Stimulate the Senses How Else Does Color impact Our Relationship with Food? Does Color Influence our Perception? How are Our Senses Impacted? 6

Taste Test Volunteers Needed Can Flavor be Influenced by Color? Volunteers ( 6 Volunteers) Beverage Taste Test Beverage Coffee Hypothesis Revealed and Results Can Flavor be Influenced by Color? Hypothesis: H 01 : There is no relationship between the color of a beverage container and the perception of flavor. Results: Here is what our Volunteers Said Perception and How Color Can Alter Flavor Tableware Can Influence Flavor British Online Journal Flavour Study on Perception of a Café Latte and the color of the Mug White Mug Café Latte is Superb Transparent or Blue Cup Café Latte tastes Much Sweeter Transparent Mug Café Latte flavor is Much Stronger Note: Same Café Latte different serving vehicles Reference: Piqueras-Fismzman. The Influence of the Color of the Cup. Journal of Sensory Studies. 2012: 27: 324-331. The Color of the Cup Blue Tinted Glasses more thirst quenching Brown Packaging or Container Holding Coffee Rich Blended Flavor Flimsy Paper Cup Water was cheap White Bowl Popcorn characterized as Salty Research conducted and studied in the Journal of Sensory Studies. 2012. 7

Cues of Color for Flavor Flavor Identity Food Enhanced through Color Color Cues for Flavor Cues or Stimuli occur in less than 90 seconds Flavor Discrimination Matched Color of Beverage Pink = Sweet Yellow added to the outside of a can of 7Up consumers became aware of the lemon flavor Source: FMI2012 The Food Retail Show Creating Your Culinary Canvas Think Outside the Lines Flavorful Menu Solutions Flavor Notes Top Notes First Flavors or Aromas Middle Notes Lingering Flavor Low Notes bass or dominant Add a Protein Variety Sizzle and Appeal to the Senses Color and Temperature bring Variety Example: Caesar Salad with a Twist NW Senior Dining Quinoa and Cherry Salad Midwest Senior Dining Healthy Dining In Lincoln, Nebraska 8

Take the Challenge Bring Color to Your Plate Concepts Take the Challenge Challenge How You can turn this from boring to W OW Challenge From boring and blah to WOW Any Suggestions? Pumpkin Waffle Thanksgiving Fresh Herbs and a New Serving Utensil Take the Challenge Plate Presentation and Color Challenge Think Outside the Box Book: Working the Plate Garlic Mashed Potato Croquettes Chocolate, Vanilla and Sweet Scooped Potatoes Piped Potato Fresh Herbs and a New Serving Utensil 9

Budgets To Maintain Improving the Dining Experience on a Budget Food Quality = Budget Average Food cost Per Resident Highest Food Cost per Day $8.39 Averages in NE and South $7.08 How Do you Expand the Menu to include Flavorful Options and Maintain a Budget? Mini Meatloaf = Portion Control Less Waste Meat Loaf Beef / Pork Combo Protein to Meet Various Nutritional Needs Enhance the Flavor Profile Small Changes for Flavorful Foods Think Marinade for Flavor and Tenderizing Impact House Made or signature condiments are increasing and are the #40 top Menu Trend Re: Dr Jim Painter, Eastern Illinois University, Sensual Nutrition Ginger Orange Spice Marinade Argentinean Marinade Ten Spice Stir Fry Marinade Chili oil, mandarin orange, ginger Sea Salt, Ginger Root and more Olive oil, parsley, red wine vinegar root and kosher salt 10

Enhance the Flavor Profile Good Food Ends with Good Talk Signature flavors of the Mediterranean, Asia, Mexican, Indian, Creole and More Food Makes us Happy Taste and Flavor become Memorable Experiences Dining nourishes the Soul and Mind Finish It Off with Dessert Easy and Satisfying Desserts Think Portion Control Serve an Ordinary Pudding in a Unique Glass Create a Work of Art Anyone can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last. Francois Minot, Editor of Le Guide Michelin On Trend 2016 Chef Trends Artisan Ice Cream Be Inspired by Art Source: FMI2012 The Food Retail Show 11

Psychology of Improving the Dining Experience Psychology of Improving the Dining Experience Take-Home Points Local is Hot But that s not the only thing on the Menu Art Can Inspire our Culinary concepts through Color and Presentation Creative and Innovative Ideas can Provide Flavorful Food and Client Satisfaction Take-Home Points (Cont.) Food and Dining are Key Components in that Food Makes us Happy Taste and Flavor can Become Memorable Experiences Dining Nourishes the Soul and Mind Thank You! Chip Baxter, National Accounts Mgr Debbie Rayhab, Director of Healthcare Marketing 12