Is fried brussels sprouts better than not eating sprouts at all?
Is stevia equal to sugar in benefits?
Is organic food better for you than conventionally produced food?
Is fresh produce better than frozen?
Are organic grapes better tasting than conventionally grown grapes?
Pesticides residues: Are people being scared away from healthy affordable fruits and veg over concern about pesticide residues?
Every day I am asked questions like these. It’s about choice, options and balance over your single day.
Moderation is key! Moderation to means is to keep portion size in mind, variety in color, textures and cooking preparation and balance in the daily intake. Sometimes we overdo it in one meal but are able to provide a better balance throughout the rest of the meal dayparts.
When it comes to organic, nutrients are about the same depending on how you cook these fruits and vegetables. The nutrition from organic or conventionally grown foods are about the same. The key is how you handle and cook the foods. Remember your body breaks down all food into carbon, hydrogen and oxygen into glucose which is utilized by your body for the tasks it has to undertake (For energy and body processes).Remember whatever is in season! Wild or farmer grown, conventional or organic, packaged or loose, you can choose and eat and enjoy!
Consumers, where do you get your food information? How do you know it’s right and valuable for you and your family?
Misinformation is prevalent. Check your resources-make sure blogs, websites, pods, Instagram, etc.. are valid by checking credentials of parties involved. Opinions are opinions and everyone has them but facts should be science based and substantiated with a resource. Criteria that I look for it are credentials of the person writing the piece, what type of background (education, expertise, etc..) in the subject does that person(s)have, and/or credibility of person/brand on other information on this site. Is their information opinion or belief base or backed by scientific facts? Weed out the misinformation.
Restaurants, retail, patient/resident healthcare have similar challenges and needs to be successful. The operators need to pay attention to what is going on around them, with the food network, new ingredients, flavor fusions and more to keep ahead of their competitors and make their customers notice their food.
All Food service venues need to continue stepping stepping it up a notch-healthy items, nutrient /analysis availability, latest food trends, creativity. Do you want to increase revenue and gain popularity at your venue?
Take your annual food check up .
Giving your customers healthy options; consider charging less as an incentive
Continuous food samplings of newest food items, beverages
Asking for feedback-Continuous, online and in person survey, social media research with your clients and potential client to know what they want and prefer-types of food, style of service.
Value added pricing
Miniature or single-serving desserts. Make desserts unique and customizable, but also more healthful. Slightly unusual flavors, such as ginger, pomegranate-berry or English butter toffee.
Indulgent desserts. Sheet cakes, premium ice cream and big cookies also
garnered interest. Better-for-you options such as multigrain, low-sugar cookies catching operators’ eyes. Regular size and mini size portions
Soup served in portion glasses for catering events, or miniature portions for tasting menus
Customizable coffee-flavors, sizes, types of creamers,seasonal flavors/seasoning
Southeast Asian flavors. From coconut milk to sweet chile sauce, Southeast Asian touches will be in demand
Sustainability. Operators were asking about the origins of items, from coffee to seafood to vegetables, respond to consumer demand for sustainably grown and processed foods.
Better-for-you items. E.g. Kefir, the yogurt-like drink that’s the poster
child for the probiotic crowd was very much on display at the show as part
of a broader trend of better-for-you items, such as green tea-based soda –
sweetened with stevia in some cases – or juice drinks spiked with
“superfruits” such as blueberry and pomegranate or cholbini bar (newest opening of soho store with this concept)
Greek yogurts, greek yogurt bars
Convenience solutions. Soft-serve ice cream available in frozen”pucks,” or individual servings similar to K-Cups, that allow for no-waste
Using frozen fruits-nutrition, healthy, color and temperature. E.g. grapes and use to chill drinks.
All natural oatmeal mixed with an array of seeds, nuts and/or fruits. Portion control is best
Using dried fruits-cherries, raisins, cranberries in your food entrees
Gluten free cakes, cupcakes, dishes and more eaten my mainstream
Hypoallergenic food. Are your customers allergic to nuts? Eggs? Dairy?
Adding squash and varieties that are sweet and healthy(pumpkin,etc..).It’s no wonder that squash is one of the first foods you can introduce to a baby: it’s naturally sweet and healthy, easy to digest, supremely diverse
and few have an allergic intolerance
Customer loyal appreciations incentives-“Just for you” programs
Employee loyal appreciations incnetives-liked the ideas of watermelons fun and innovation.click here to learn more
TAKE CHARGE OF YOUR FOODSERVICE HEALTH
Regular checkups can help find problems before they start. They
also can help find problems early, when your chances for solutions are
better to upgrade your operations and help make it financially healthy and your brand image stronger among your customers. How healthy is your operation? Where are your symptoms? food, service or ?
Watch for next blog on end of year check up on customer service and more.