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What’s On The Menu
For The Future?
A slice into
Foodservice trends &
how we should
prepare for tomorrow’s
consumers’ appetite
Please
Welcome
Today’s
Expert Panel
Provide insights,
key take-ways &
answer your
questions
Kristin Yerecic Jeff Tant
Jacquelyn Chi
Thank You!
• Sponsors
• Foodservice
Board
• David & All
SEPC Staff
Please silence your
cell phones
Workshop Flow
• Local Grown
• Sustainable
• Clean
Trends Impacting The Future Of Foodservice
Supply Side
Jeff
• Expert Panel Discussion
• QA
• Wrap-up & Key Take-aways
• Additional Trends
• Millennials
Consumer Side
Kristin
Jacquelyn
Local
Sourced
Local Sourced
• Local sourced; not just local
grown
• Desire for fresh, natural
ingredients
• Supporting local community
& smaller companies
• Sustainability
Permanent part of the
supply channel
What’s Driving Local Sourcing?
Who is really driving
and promoting local
sourced beyond the
local producers?
• State and County
primarily, with local
cities as well
• Retail chains
• Local media
• Local, independent
restaurants
Local Sourced
• Retailers supporting local or
regional “Gathering or pooling
hubs”
• Foodservice distributors
developing programs to help
local suppliers meet their specs
• National marketers step in to
work with local supplies & market
under their national brand
What about logistics; getting the products to market?
Local Sourced
• This is a complicated issue
• Buyers are trying to work
with local suppliers to bring
them up to specs
• National marketers bringing
food safety programs &
support to local growers
What about those problematic food safety programs/costs?
Local Sourced
• How large is the range of local
grown products?
• Can distributors carry products that
are only available for limited
windows of time?
• How are chain restaurants
participating in local grown?
• Are there carton ID programs?
• Sales staff training to better sell
local grown products/programs?
Some Key Questions For Our 1st Panelist
Jeff Tant
• Married
• Children & Grandchildren
• PFG; Corp Produce Director
• Builds/sources local grown
• 15 years Foodservice BL
• 15 years retail chain
I’d Like To Welcome Our 1st Panelist
Sustainable
& Clean
Sustainability
• For the consumer, it’s an
emotional issue. The consumer
has a general sense of what it
means
‒ Good for the earth
‒ Reducing materials, energy, etc.
‒ Reductions in non-bio-degradable
materials; recycling, etc.
‒ Made & consumed closer to home
What is sustainability?
Sustainability
• Retail chains, FS distributors, &
chain restaurants - it’s a formal
strategy & plan
‒ Have, or are finalizing sustainability
strategies
‒ Requiring suppliers to begin to meet
sustainability goals & standards
‒ Marketing their sustainability story to
their customers (who are driving it)
‒ Incorporating social media into their
communications plan
What is sustainability?
We will return to sustainability after we talk about Millennials
Clean Label
What is clean label?
• Natural is to vague (FDA)
• Driven by a general distrust of
processed foods
• Transparency in use of
wholesome ingredients
• A lack of artificial ingredients
• Lack of common allergens
• Instead of natural; free from,
gluten free, minimally
processed, simple, organic, etc.
• Clean label is here to stay, it is
evolving
Additonial Trends & Key Questions?
Retail success of adding Foodservice venues in grocery stores
What’s the next evolution of retail
bricks & mortar stores
How will Amazon’s purchase of
Whole Foods impact the traditional
retail grocery segment
What role will private home
delivery services play
(UberRush home delivery)
Additional Market Trends
How Are The
Millennials
Impacting
Foodservice?
Our intent is not to
throw all Millennials
into the same bucket
Defining Millennials (Who can tell me what years they were born between)
Most racially diverse
generation
43% are non-white
Desire ethnic &
unique foods
Want fast-fine or
fast casual
Understanding
Millennials
• Less Disposable
Income
• Health Is Important
• Technology Driven
• Unique & Fun
Experiences
Why Millennials Are Key
Largest Segment Of U.S. Population In History
The First Digital Natives
Born Into Technology; Highly Comfortable With
Technology & Prefer To Use Technology
Lower employment levels, college loans debt, and smaller incomes have
left younger Millennials with less money than previous generations
Mean income for 15–24 year olds as a % of total population
Less Money To Spend
Snug in the nest... A growing number of Millennials are choosing to live at home with
their parents.
In No Hurry To Get Married
Health & Wellness Are Important
More Disposable Income Spent On Fitness & Healthy Eating
Many Of Today’s
Traditional Types
Of Restaurants
May Not Survive
The Millennials
Impact
Patronize
Restaurants That:
Sustainable
Ethical
Environment friendly
Donating a portion of sales to
good causes (local & national)
Humane food supply
Locally grown
Organic ingredients, as well as
such products as eggs from
cage-free hens, antibiotic-free,
hormone-free meat and poultry,
grass-fed meat & clean labels
• Casual environment. Order at the
counter, food is brought to you
• On trend good food that’s not expensive
• Customized food made to order
• Not too pricy; pasta bowls from $10.
$17 braised beef dishes
67% millennials eat at fast casual/fast
fine restaurants at least once a week
Love for organic, celebrity chefs, micro-
brews will make or break the future of
restaurants
“Fast-Fine” Restaurant
Built For Millennials
Attracted To
Novelty & Diversity
New menu ideas
Innovative design,
graphics, images
Group seating patterns
(4-6 people but
cozy/intimate)
Free samples of recent
& imminent additions to
restaurants’ menus
Millennials view dining
out as a social event
(chance to connect)
Prefer menu choices &
lower price points
Favor fast fine & fast
casual, deli food & pizza
restaurants
Millennials can be moving
targets. They develop brand
attractions and support
reward and loyalty
programs, but can change
with their circumstances
Bowl Meals, Sharing &
Customization
Huge Millennial Menu Trends
Assembly line featuring
25 enchilada filling &
topping options
The concept embodies
how post-recession
America dines out:
fast-casual and aimed at
Millennials
Gadzooks Enchiladas & Soup Concept
is thriving in Phoenix, AZ
Why must great food only be
available in traditional bricks-
and-mortar restaurants?
Food trucks, which moved
quality, unique food options to
nearly anywhere—parks and
beaches, parking lots and side
streets.
Pop-up restaurants,
underground dining clubs and
food halls are redefining
foodservice
Combination of a grocery store
and restaurant — is the next
stage of this evolution, to which
Millennials are flocking in
droves
Can Anyone Think Of A TV Commercial Or Ad Targeted At Millennials
• “What’s wrong… can’t live stream your lobster roll?”
• “Hey… I can’t process payments on my phone!”
Digital Integration.
Patronize Restaurants:
Online menu ordering easily
viewed from smart phones
Online restaurant reviews,
check prices before deciding
to dine there
Social media with up-to-date
menu items, promotions and
social causes.
Submitting pictures of their
favorite dish in order to
receive a discount on their
next meal.
Importance Of Technology & Social Media
Increase Your Profits Using Fresh Produce
What’s The Importance/Implication Of This Photo
(for your customers)
The Impact Of Millennials
Key Take-Aways
• Millennials are key to Foodservice success
• Prefer Fast Fine, smaller
footprint restaurants; $10 - $18
• Stand at a counter & customize
their order
• Ethnic, bowls, sharable, &
something different on the menu
• Technology integration is very important
Kristin Yerecic
• 25 years old
• 1 of 7 kids - all Millennials
• Engaged to be married
• Company- Yerecic Label
• Self-designated foodie
“View life differently than
previous generations due to
early experience with
technology & personalization.”
I’d Like To Welcome Our 2nd Panelist
Jacquelyn Chi
• CIA; Asso. Director for
programs & special projects
for the Strategic Initiatives
Group
• Launched in 2015, A+I aims
to advance culinary
excellence, health and
wellness, sustainability, and
cultures of innovation in
retail food service.
I’d Like To Welcome Our 3rd Panelist
Audience Q&A
Summary & Key Take Aways
• Jeff
• Jacquelyn
• Kristin
Please Help Me
Thank Our Expert
Panel
&
Our Sponsors & The
Folks At The SEPC
Kristin Yerecic Jeff Tant
Jacquelyn Chi
In Closing