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Foodservice Industry

Foodservice Industry. Sources for presentation: Sheila R. Cohn, R.D. Senior Manager, Nutrition Policy www.restaurant.org Restaurant & Institutions 2006 www.foodservice411.com L.A. Times 2/4/06 “North American Ports Report Record Traffic” Labensky & Hause, On Cooking, 2003.

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Foodservice Industry

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  1. Foodservice Industry Sources for presentation: Sheila R. Cohn, R.D. Senior Manager, Nutrition Policy www.restaurant.org Restaurant & Institutions 2006 www.foodservice411.com L.A. Times 2/4/06 “North American Ports Report Record Traffic” Labensky & Hause, On Cooking, 2003

  2. Proportion of the Food Dollar Spent Away From Home 53% 46.4% 25% 1955 Present 2010 Source: National Restaurant Association

  3. Segments of foodservice industry

  4. Who is the driving force in the foodservice industry? • A restaurant doesn’t “create” a niche, it taps into one • Trends often begin in California • Any restaurant that fails to meet customer demands will not survive • According to the IRS, 80% of new restaurants close within first 2 years of operation!

  5. Knowledge, Attitudes, Wants and Needs of Restaurant Customers National Restaurant Association conducts research to determine: • How receptive are consumers are towards ingredients, flavors and preparations… • What types of foods and ingredients we can expect a growing number of consumers to be interested in ordering from foodservice establishments…

  6. Findings from NRA research:2004 • Consumers want to be “sold” on menu choices so... Server: describes chef specials Food descriptors are increasing: Fire roasted garlic puree & Sonoma County Goat cheese on Naam. • Consumers are more knowledgeable and sophisticated in expressing what they want

  7. Food Attitudes and Menu ChoicesHow people choose foods at restaurants pivots around 2 main factors: 1. How adventurous (or unadventurous) one is about foods 2. How concerned one is about the food one consumes for health, nutrition or some form of dietary regime • Diners can be categorized into 4 broad groups – • Adventurous 2. Health conscious 3. Carefree 4. Traditional

  8. Taste 2006 –projected trends from Restaurant & Institutions magazine 1. Desire for high quality ingredients will continue 2, Hot words on menu: artisan, organic, locally sourced, authentic, healthful 3. Global marketplace: Moroccan spice blends, Cuban-style mojos, tandori ovens, Japanese Yellow tail (fish), “Vietnam is next big culinary influence” David Myers, Sona Restauran

  9. Taste 2006 –projected trends from Restaurant & Institutions magazine 4. Infuse flavors into foods with tea, marinades, spices, fresh herbs, oils, chiles 5. Molecular gasronomy combination of chemistry, physics & food science to develop new products: “meat glue” and “fruit caviar”

  10. Three Steps to a Healthy Lifestyle

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