Packed With Protein, Why Health-Conscious Consumers Can't Get Enough of This Product

Packed With Protein, Why Health-Conscious Consumers Can't Get Enough of This Product

The healthy food movement is alive and kicking.

“The consumer-driven shift towards fresher, cleaner foods isn’t a fad. It is a movement that is here to stay,” reported “Fortune” last year.

And stay it has!

We are increasingly seeing more fine-dining restaurants offer fresh, seasonal, farm-to-table ingredients within their menus. As well as many fast casual concepts making health-conscious decisions when it comes to sourcing ingredients, ultimately, making the healthy food movement part of their business model.

According to a Statista survey, 59 percent of professional chefs from the American Culinary Federation stated that vegetable carb substitutes were a top trend in main dishes for restaurant menus in 2017. In another survey from the same source, 76 percent of consumers said they are making small changes to achieve a healthier overall diet in 2016.

At the rate consumers are gravitating to a health-conscious diet, it is more important than ever for foodservice professionals and suppliers to recognize this and cater to the demand.

That’s exactly what yogurt company Chobani® has been doing through its recipe gallery for the foodservice industry.

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With The Focus On Casual-Dining, What Is The Future Of Our Industry?

In this episode of On Foodable Weekly, guest host, Eric Cacciatore, the man behind Restaurant Unstoppable, sits down with Michael Cheng, director of the Food and Beverage Program at Florida International University  and Christopher Koetke, vice president of the School of Culinary Arts at Kendall College. They talk about how FIU and Kendall College are preparing the next generation of food industry leaders— millennials studying hospitality or in culinary school— through the introduction of culture within the restaurant business.

Understanding Food Culture

Culture could mean many different things, especially when talking about food and the restaurant business, as a whole. Culinary students learn about international cultures through the diverse dishes they are taught to make, cultures within the food world, and amongst other topics, business culture within foodservice.

As Koetke explains, culinary school means more than just mastering soft skills, like “learning how to chop something.” He believes business skills, nutrition and sustainability are critical to the development of a sound food business culture.

“Food has gotten really competitive, and it’s hard to say, to do food better than we’re already doing it… What’s going to make you successful in this industry is how well your culture is, how well you take care of your employees, how well you tell your story through your brand, creating something that means something, that people want to be a part of… What trends are you seeing in culture, in that regard?” asks Cacciatore.

From Chef Hats to Baseball Caps

Cheng replies “When you’re moving into the casual dining environment, you’re no longer wearing ‘chef whites,’ you know? They are wearing aprons and baseball caps in the kitchen,” says the Malaysian-native whose passion lies in restaurant management. “... I think it’s not because they don’t respect the chef’s white jackets, but really more the focus is on the food and the quality of the food and the experience that the customer gets from it.”

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Sweat the Small Stuff?

“The difference between a very good restaurant and a truly great restaurant is just a million details,” says Chris Koetky. “...it’s not that they are somehow doing something [monumentally] different, okay? But what they’ve managed to do is get all the pieces in place and do all of them really well, they treat their employees well, they know how to manage them well, they get the greatest products, they have design features that are done really well, their bathrooms are exquisite.”

Trend To Watch

It may sound cliche, but like with trends in the fashion world, what’s old now becomes new in a matter of years, sometimes decades. Who knows how long it will be until it is true for the fine-dining industry, but one thing is for sure… experience is king and it may just be a matter of time until a specific type of experience resurfaces to become the next hot thing. At least that’s what Koetky, believes:

“People say fine-dining is dead, I think it’s just… I think the focus has moved away, but now there’s an opportunity,” says Koetky, who has traveled all over the world and can attest that casual-dining is fast growing in popularity. “I recently ate in a great fine-dining restaurant, I mean like... old school… And I walked out and I said, you know “All this casual stuff, is awesome, you know? But that experience…” (Looks like it left him speechless.)

Watch the episode to learn more about trends within the foodservice business culture and tips when hiring millennials!

The Rise of Technology Could Be Ruining Fine Dining

The Rise of Technology Could Be Ruining Fine Dining

With the rise of technology, traditional restaurants might soon start to fade out. Thanks to home-delivery and catering services that can be used at the swipe of a finger, fine dining could eventually lose its luster with its customers. Here's why.

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The Importance of Secret Diners

The Importance of Secret Diners

While comment cards and online reviews are important for your restaurant, you may not be getting everything you can from these types of surveys or reviews. Not everyone takes the time to fill out a comment card or go online to place a review, which in turn doesn't help your restaurant out very much. 

A secret diner can be a bigger help when it comes to getting more measurable results. The review and comments are unbiased and help offer a perspective from an outsider, making for a great option that can provide winning results.

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