Consumers, increasingly, want to know the truth behind the food they eat. It isn’t always a pretty story: A new study published in The BMJ traced the longterm effects of fried foods and, while it’s no shock to hear that these foods aren’t healthy, the study found some alarming connections between fried foods and mortality. Upon studying 20 years’ worth of data about U.S. women aged 50 to 79, the study’s authors found that people who reported eating at least one serving of fried food daily had an 8 percent chance of dying early and an 8 percent higher chance of dying from cardiovascular disease specifically. So what is a foodservice operation to do? Taco Bell’s first-ever in-house dietician, Missy Schaaphok, has some ideas — and is proof that quick-service brands can continue to serve their core customers while improving their efforts to tell a healthier story. A Skift Table report indicates Schaaphok has been working to transform the brand’s image from a place where people cave to indulgences in fried food to one where vegetarians, flexitarians, or people looking for lower-fat, lower-calorie or other healthier options can find something they like. Her focus is in making “stealth health” upgrades — evaluating the nutritional content of menu items, improving on what exists and introducing new menu items. She has already eliminated artificial colors and flavors from the menu, as well as high-fructose corn syrup — and is working to reduce sodium content too. She is now working on the brand’s first dedicated vegetarian menu, which is set to launch later this year.
The powerful Gen Y and Z consumer loves to eat restaurant food but is less enthusiastic when it comes to alcohol. (Case in point: The “juice crawl” is becoming a popular alternative to the bar crawl in major cities.) This is actually a big opportunity for your beverage menu to profit with lower-overhead options that incorporate on-trend flavors and health-conscious ingredients. Cake suggests using floral and spicy flavors like lavender and ginger to bring creative twists to traditional drinks. A survey of 16-24 year olds conducted by the thinktank Demos found that health was the most common reason why young people are drinking less, so take that into account. In addition to using more fresh produce in your drinks, accommodate dietary restrictions by limiting sugar — for sweet alternatives, try stevia, agave or honey — and offering a variety of nondairy options for those looking to limit lactose and excess fat.
A number of food industry analysts are looking at 2019 as a turning point for plant-based meats. One in three American consumers is a flexitarian, according to a recent study from OnePoll, and while the Big Mac is hardly going away, plant-based (and even patty-free) options are appearing on menus with greater frequency as more consumers adopt vegetarian or flexitarian diets. A confluence of factors are driving the trend, from an increased consumer focus on eating more organic or natural foods, to greater interest in the treatment of animals, to health concerns. There are a number of ways you can make your menu more pleasing to flexitarians without disappointing the carnivores in your midst. First, make your meat count. If a flexitarian is eating meat just once or twice a week, it’s got to be a special: a petit filet mignon, premium-quality bacon, house-ground brisket. Second, break beyond the usual suspects. There are some tired plant-based menu items out there. Pasta primavera is but one — and it’s not likely you’ll lure flexitarians or vegetarians unless you have more creative tricks up your sleeve. Add some options or make your existing options stand out from those of competitors. Finally, while there is a place for a meatless burger made from plants in disguise, simple vegetables (done well) can stand their ground at the center of the plate. As Hamilton Beach Commerical points out, the vegan, raw, six-course tasting menu at Washington, D.C.’s Elizabeth’s Gone Raw is one example. A recent menu included pink banana squash soup with sage crème fraîche, curry spaghetti squash and turmeric ginger foam; and cauliflower panna cotta with seaweed caviar, parsnip celeriac crème, black garlic chips and shaved persimmon. Not a Portobello burger in sight.
Is oat milk on your menu? It is fast becoming the dairy alternative of the year, with PepsiCo launching an oat beverage under it Quaker brand and many restaurants embracing it as a creamier, high-fiber alternative to regular milk — and the consensus is that its taste far surpasses other nondairy options available. While the trend has hit coffee shops already, oat milk is not just for the coffee menu. Nation’s Restaurant News reports that it is appearing in meal-replacement beverages like the Big Date (a blend of dates, cocoa nibs, banana, vanilla whey protein and oat milk at Chicago’s Protein Bar). It can also boost the flavor and nutrient profile of pancakes, pudding and ice cream.
On the heels of the much-loved avocado, beets are becoming another “it” vegetable, inspiring dishes across menu categories and even serving as the foundation of emerging restaurant concepts. The nutrient-dense beet has appeared on a number of trend lists this year and has been noted for not just its eye-catching color but also for its ability to work in both savory and sweet dishes: The red or gold varieties combine well with lentils in a Buddha bowl or with quinoa in a vegetable-based burger, while they can also lend rich color to smoothies or even chocolate cake.
The state of your glassware can tell a story about your restaurant, sending a (usually not-so-good) message to your guests about your attention to detail. Glassware with a gray film or limescale deposits can indicate that your water hasn’t been properly treated. If your glassware has an odd odor, it’s a sign that you may need to store it in a different place or rinse it before use. Your washing methods are important too. Hospitality and Catering News suggests you use a short, gentle, not-too-hot cycle to minimize cloudy buildup on glasses, and ensure your washer can hold glasses in place and at an angle so they can drain properly and won’t come into contact with other glasses or dishes during the wash.