New tastes and seasonal, fresh ingredients along with different sauces give customers exciting new pizza options.

Pizza has been an American staple since its arrival in the late 19th century in cities with large Italian populations such as New York City, Chicago, Philadelphia, and St. Louis.  Pizza sales began as peddlers walked the streets with metal washtubs filled with pizzas and selling them for two cents a slice¹.  What can pizza do for your foodservice business?  With its universal appeal and virtually limitless choices of toppings and sauce styles, it can fill an important role in your kitchen by both driving consistent business and manage cost by using available kitchen ingredients. Here are four ways to expand menu options without too many additional SKUs.

Did you know that 93% of all Americans eat pizza at least one time a month²?  All of this demand for pizza warrants a fresh perspective on how to best cater to that critical segment of the dining population. Pizza isn’t just for lunch or dinner. Consider breakfast pizza. Tapping into the breakfast segment can increase traffic resulting in a more profitable bottom line.  And why not consider serving breakfast pizza for dinner?  This breakfast for dinner trend continues to grow and has blurred the lines between traditional foods served in exclusive time segments and crossover dishes finding new life no matter what time of day they are served³.

Pepperoni remains the most popular type of American pizza topping, but consumers are looking beyond pepperoni to new pizza horizons.  New twists on pizzas is fusion – featuring Latin, Asian, and Greek inspired toppings and sauces – to expand the pizza audience in delicious ways. It can be as simple as using an Asian-inspired sauce, like Sweet Thai Chili (with grilled shrimp, sliced jalapenos, fresh chopped green onions and mozzarella) to add Asian flare to your menu. Specialty pizzas can appeal to multiple consumers – those seeking pizza and Asian food lovers alike.  Do you have the basic ingredients for a Mexican dish?  With a few ingredients, making a taco pizza with taco meat and salsa, lettuce and tomatoes is an easy menu extension.

Looking for more unusual, seasonal spins on pizza?  Butternut Bourbon Tavern Flatbread is a rich, crispy flatbread crust with squash, arugula, and baby spinach with an easy Bourbon Sauce as the base for this fresh pizza creation which is accented with goat cheese and olive oil.  Suddenly, new tastes and seasonal, fresh ingredients along with different sauces give customers exciting new pizza options. And expanding on seasonal ingredients, consider apples. A Steak Apple Walnut Blue Cheese Pizza rounds out any pizza menu with shredded steak, apples, and baby spinach.  The rich tastes of hearty steak and crunchy apples brings unique flavor to an old favorite.  This would be a perfect fall creation: a new comfort food creation.

What about a white pizza instead of the traditional red, tomato-based sauce? Using a creamy Alfredo sauce works well to create a more elegant pizza offering. You can use just about any topping on a white pizza that you would use on a red sauced pizza. It can be topped with chicken for a White Chicken Pizza or with shrimp for a Seafood Pizza. The sauce is also very accepting of add-in ingredients like basil pesto, minced garlic, or dried dill to really pop the flavor and create a signature taste that customers can only get from your restaurant.

From its humble beginnings being sold out of washtubs in New York City to the evolution of an entire menu of options, pizza continues to keep guests coming back for more.  More options, more sauces, more recipes…the possibilities of pizza creations are as endless as the ingredients in the kitchen.

Resources

¹”The History of Pizza.” Wikipedia. http://en.wikipedia.org/wiki/History_of_pizza. Accessed 9 October 2014.

² The Editors of Publications International, Ltd. “Twelve Facts About Pizza.” Howstuffworks. http://recipes.howstuffworks.com/fresh-ideas/dinner-food-facts/12-facts-about-pizza.htm Accessed 9 October 2014.

³”Restaurant.com Predicts the Top Food and Restaurant Trends for 2014.” Restaurant.com. 14 January 2014. http://www.restaurantnews.com/restaurant-com-predicts-the-top-food-and-restaurant-trends-for-2014/. Accessed 9 October 2014.

KPF1504 Facebook Cover Photo_SodiumCheese

Today, foodservice professionals feel the pains from a variety of factors facing the foodservice industry. Some of those culprits include: inefficient employee training and skill levels, rising labor and food costs, time management (prep time), food safety regulations, special dietary restrictions, and food consistency goals. One solution to help in these areas is the introduction of dry mixes, especially sauce mixes. The prep is simple – pour hot water in a bowl, start stirring with a wire whisk and gradually add mix until completely smooth. In fact, here is a new cheese sauce mixing video. If you haven’t tried a dry sauce mix, we can tell you that it is a no-nonsense approach to reaching your efficiency, quality and consistency goals.

Beginning this May, we are offering a money-saving rebate for 24 of our sauce mixes. This covers everything from cheese sauce to bourbon sauce to stir fry sauce to cream soup base. Operators will receive a $5 rebate per case (up to $200) and the promotion runs through September 30, 2015. Please visit our website for more details on the promotion and a list of applicable sauce mixes. The downloadable form can be found here.

How do you feed hungry college students?

Hailey gives us her take on college foodservice.

By Hailey – A millennial

The hardest things in college are choosing your major and deciding what to eat each day. When you first start college, as I did last fall, dining hall food really isn’t that bad, but after some time it just gets old, uninspiring and heavy.  There comes a time when burgers and pizza will not suffice, not just because of the repetition, but because the scale is screaming at you and so is your health.

At my university, more than 25% of students live on campus. Although there are three foodservice dining hall locations on my meal plan, I usually eat at the closest one because of time constraints and let’s face it…pure laziness. We have four different choices of meal plans. Many females choose the 10 or 14 meal plan but guys and athletes choose 19 or unlimited meals.

How many calories?

What shall I eat today?

Looking around the dining hall, there are lots of different choices. It is set up buffet style with a salad bar in one corner, two main dishes in the middle, pizza and burgers in the other corner, and a cereal station. Here’s the usual food breakdown: Pizza, soup, salad, burgers, fries, pasta, make-your-own sandwich bar, and cereal bar. Then there are two main entrées that change everyday. Revolving entrees that come to mind are chicken fried steak, raviolis, and barbeque salmon. There are also ethnic inspired choices like teriyaki chicken, gyros, and burritos.

Another temptation lies outside the dining hall but still on campus – food courts. The one across from my dorm houses a Panda Express, Papa Johns, Subway, Chic-fil-A, and so much more. This makes things harder when trying to stick with a diet and eating healthy (with the exception of Subway). It just seems impossible not to gain the dreaded freshman 15. The smoothie shop does help with meal replacement and healthier food consumption. You wouldn’t believe how good real fruit tastes some days. They offer parfaits, energy boost smoothies, and frozen yogurt.

Our dining hall accommodates dairy allergies with soy milk.

For those with dairy allergies and sensitivities, our dining hall provides alternative solutions to milk.

Accommodating special diets is also a consideration on campus. For example, at the dining hall’s cereal station, almond and soy milk are provided for those students who are lactose intolerant. Also, some pizzas are made with gluten free crust for students avoiding gluten because of an intolerance or lifestyle choice. Additionally, many of us want to “eat clean” and/or organic.  It is actually really easy to eat clean if you stick to the salad bar and only grab a baked, grilled or roasted meat from the entrée line. The struggle is repetition. A salad and a plain turkey patty is not something we really want to eat every meal of every day. As for organic, we definitely aren’t seeing it.

Salads are usually your best choice for a health-conscious meal.

The salad bar is a way to keep your diet on track.

I know MyPlate and the new healthier eating initiatives set forth by Mrs. Obama are trending but I’m still unsatisfied with my college dining experience thus far. I think that more can be done to help college students enjoy eating on campus. First, make the caloric intake visible on the menu, not just online. Second, let us know what we are eating by placing an ingredient card next to the food. Third, offer samples of food so that trying new foods isn’t super scary. Dumping uneaten food makes us sad, too! Fourth, make sure there are plenty of fresh fruits and vegetables (possibly organic) to choose from as well as lean meats and seafood. Fifth, implement cook on demand areas like stir-fry and brick-ovens. Finally, consider purchasing organic. Set up a station that only serves organic food. Try it just to see if your business picks up!

The one big difference from home to college is always having dessert available.

Save room for dessert!

Although I talk a good number about eating healthy, please don’t take away my option for a hot fudge sundae or a chili dog! Millennials are hard to please and we want everything instantly but you know we are the future and we’re eating out.

Restaurants, K-12 schools, healthcare and college dining halls have diverse menus and making fresh sauces and dressings from scratch can seem unimaginable. Grabbing a RTU jug and pouring it into serving containers seems like the easiest and most efficient use of time and definitely the safest choice when it comes to flavor and outcome. Agree? Not altogether. Plus, depending on your culinary staff, you might be depleting morale by limiting their freedom in the kitchen. There’s a better option. Utilizing a dry mix can capture the essence of scratch cooking yet save time and not harness your culinary professionals’ creativity and experience.

Ready. Set. Go!

Learn how to mix our most popular products in just a few easy steps.

Want to see how easy it is to make three staple ingredients (Cheese Sauce, Gravy, and Ranch Dressing) and ignite those creative juices? You will discover just how customizable dry mix products can be with the simple addition of herbs, spices or vegetables. Made fresh fare is perceived as higher quality by customers and they are willing to pay more for it. Therefore, taking the 60 seconds to combine these mixes with water, or in the case of Ranch adding mayonnaise and buttermilk, is totally worthwhile. We like to call it – Speed Scratch.

For example, ranch dressing can be transformed easily into over 45 delicious recipes. From fresh salads to unique sandwich toppers, ranch rates on the top of the popularity scale for chefs and diners alike.  To spark your imagination think Thai Ranch Dressing, Mojito Ranch Dressing, and Sriracha Honey Ranch. The same goes for cheese sauce. Everything is better with cheese, right? Just ask your food friends in the pantry and fridge waiting for the popular add-in or topper: potatoes, pasta, pizza, hot dogs, tortilla chips and fresh vegetables, among others. Lastly, instant gravy mix takes the most difficult part of mixing gravy out of the equation; getting the flour to butter/oil and water mixture consistent each time (not to mention the flavor). The guess work is removed as minutes turn into seconds for a finished product and the amount of recipes that utilize gravy mix is mind-blowing. Check out these ideas.

These videos have their own page on Foothill Farms’ website at http://foothillfarms.com/resources_videos.cfm

ATE's passionate daily goal: connecting people to their food, environment & wellness.

ATE’s passionate daily goal: connecting people to their food, environment & wellness.

The search for predicted food trends, kitchen shortcuts and new sales strategies correlates with the beginning of a New Year. Foodservice professionals never slow down, especially not during the holidays. Now it’s March and possibly you’re ready to start working on efficiency, new recipes, and boosting check averages. We asked Chef Rob Corliss, a 3x James Beard House guest chef, to provide our readers with helpful kitchen and culinary tips.

Tip #1 – Maximize efficiency by organizing dry food storage by categories – menu categories or 5 tastes categories (salt, sour, sweet, bitter, umami) labeling shelves, grouping similar items together, storing goods in the same location every time, storing most used goods in the most accessible area and following FIFO. For safety, place heaviest goods on lowest shelves.

Tip #2 – Versatility coupled by heat with flavor is the real story behind the mega-success of sriracha. Consumers crave bold flavor with complexity and the American palate demands more than just heat. Leverage these attributes and look for savory-sweet-spicy sauces to be the next big thing!

Tip #3 – A focused slimmed down menu, strategically developed and executed, can address and deliver on the growing consumer demand for variety. The key is to creatively optimize SKU’s/flavors across menu categories, creating bold and diversified menu offerings. Incorporating seasonal flavors and/or LTO’s is another menu strategy to bring perpetual “new news.”

Tip #4 – The key to reducing food costs takes a multi-faceted approach and constant attention. Track and address your cost of goods, food storage, inventory management, prep levels, waste & proper food costing. Optimize menu positioning and pricing by evaluating the stars, dogs and workhorses on your menu, then drive sales!

Tip #5 – Health and indulgence can strategically coexist on a menu, as life is about balance and so is menu development. Consumers now expect it! They are driving the trend towards health/wellness to be elevated to deliver quality, authentic, craveable on-trend flavors. Independents and the fast-casual segment are leading this innovation.

Tip #6 – Trends ebb and flow, but classic comfort foods are always in style because they strike a deeper, nostalgic emotional connection with consumers. Menuing a comfort food as is for retro appeal or staying relevant with an updated regional, global or healthy twist can be a recipe for success.

Tip #7 – The guest experience, value and consistent food quality are integral tools for driving check averages. Additional tactics are bundling, educating FOH staff, training on upselling, competitive pricing structures, menu verbiage, variety with menu price points, maximize and feature beverages, leveraging trends and using seasonal LTOs to generate traffic.

Tip #8 – FLAVOR is what everyone craves! Craveability = understanding + executing the art & science of flavor. Flavor = complementary appeal (visual impact of food, actual & expected temperature, texture contrasts, opposing attractions, emotional connections) + aroma (80% of flavor) + taste (balancing sweet, sour, salty, bitter, umami).

Corliss has over 20 years of experience across multi-disciplines that include running world class resort hotels, launching new restaurant concepts, working in top foodservice marketing agencies and currently owning his own culinary consulting company, ATE – All Things Epicurean http://www.7ate9.biz.

It has always been a vivid source of imagination, growth, inquisitiveness and nourishment over a 20+ year career. ATE is the culmination of Rob’s creative spirit, love and appreciation of the culinary arts and the romance of “all things epicurean.”

Rob’s passion in life (aside from his family) is the culinary arts.

Make sure to take advantage of our Ranch Dressing rebate

Predicted foodservice trends tell us that consumers want healthier foods and fast. One product that can help chefs satisfy consumer demand is dry salad dressing mix. Dry salad dressing mixes like Ranch, Caesar, 1000 Island and Lido Italian are not just for green salads. Mixes can be used to make robust marinades, gourmet dipping sauces for appetizers, savory spreads for sandwiches, flavor enhancers for potato dishes, and delicate sauces for fruits and melons.

Currently, we are offering a rebate for our Ranch Salad Dressing mixes (V400, V402). The promotion goes through May 31 and offers operators a $2 rebate per case (up to $200) on Ranch Dressing Mix products, plus a FREE first case of Blue Cheese, Lido Italian, 1000 Island/Honey Mustard, and Caesar Dressing Mix when you complete the rebate coupon. If you haven’t tried our V400 Ranch Dressing Mix or our V402 No MSG Ranch Dressing Mix, please leave your contact information below and we’ll send you a sample.

This money-saving offer is available to foodservice operators in the U.S. only. Please visit our webpage for more details on the promotion. The downloadable form can be found at http://doclibrary.com/MFR457/DOC/FoothillFarmsDressingRebate20155452.pdf.

Written by Melissa Caringer, a food and fashion freelance writer www.linkedin.com/in/melissacaringer

As a leader in foodservice manufacturing, it’s our job at Foothill Farms to stay on the forefront of what people crave. So we took a look at which of our products have been flying off the shelves, where the overall industry is moving and what our customers are requesting most. Here are the five trends that bubbled up to the top for this year.

1. Reinventing Ranch

Easy Prep. Endless Possibilities.

Easy Prep. Endless Possibilities.

Ranch is the “girl next door” of dressings. Friendly and familiar by day and surprisingly irresistible when prepped for a night out. “Ranch has an incredible opportunity to be redefined and made (or modified) in house. It can be completely reinvented and used to spice up an old favorite or familiarize a new concept,” Jorge Cespedes, research and development chef at Food IQ, told Flavor & The Menu. And it’s not just about taking salads to the next level. An upgraded ranch dressing can be your signature sauce offered on sandwiches, as a pommes frites or kale chip dip, drizzled over soups or as a taco topping.

The possibilities for ranch dressing mix-ins are endless, but going with of-the-moment flavors is an easy way to get noticed. Add some locally grown mint for a refreshing twist, or blend in a superfood like avocado. Give it a hot hit of wasabi or go bold with regional barbecue sauce. Find inspiration and recipes for Curry Ranch, Thai Ranch, Mango Habanero Ranch and more here.

2. Comfort Meets Adventure
Asian and Latin cuisines have trended for years. Why? They infuse a sense of comfort with an invitation to explore. Brothy pho soothes. Slow-cooked carnitas are the epitome of soul food. Meanwhile the exotic marriage of spicy and sweet or smoky and herbaceous lures our palates east and south. In 2015, look for the breakout of Korean, mainstreaming of Vietnamese and upscaling of ramen noodles, according to Technomic. And ever-popular Latin flavors will see in uptick in breakfast offerings, predicts the National Restaurant Association.

All you need is Sweet Thai Style Chili Sauce mix, hot water and a whisk.

All you need is Sweet Thai Style Chili Sauce Mix, hot water and a whisk.

It won’t just be ethnic restaurants capitalizing on this love affair with Asian and Latin flavors. They’re hitting the mainstream with huevos rancheros on breakfast menus and ramen nights at corner restaurants. Any operation can get in on this trend with the right sauces and seasonings. Get tips on easily adding Sweet Thai Chili condiments, Mandarin Orange Chicken and more to your menu here and find Charro Beans, Orange Chile Brownies and others here.

3. DIY Health
“What do you have that’s healthy?” Is this person looking for something that’s gluten free? Fat or preservative free? Farm-to-table? Made with whole grains or superfoods? Low sodium or high nutrient? Real food? Today what is considered healthy can vary drastically from person to person. It may be about food they think is good for their bodies or food that makes them feel good about themselves. That’s why 2015 is all about a DIY approach.

Mix greek yogurt with Cilantro Lime Rice Seasoning for a great tasting fish taco!

Mix greek yogurt with Cilantro Lime Rice Seasoning for a great tasting fish taco.

According to Food Genius, the better-for-you movement has yet to lose steam and is now being complemented by another Millennial-driven trend: customization. So let diners choose from a variety of offerings that cover one or more health concerns. Some of the dishes you already serve may work perfectly as-is. Just start calling out their benefits on your menu (eg, That mac and cheese is already vegetarian). Another quick way to get (and stay) on the radar of today’s health-conscious guests is using sauces and seasonings like Flavorwise to help meet health concerns without sacrificing flavor.

4. Back to Scratch

Back to Scratch

Back to Scratch

Get ready for a sweeping movement back to scratch cooking. It’s all about balancing food and labor costs with preparing home-style dishes back of house. Particularly look for schools to go in this direction as they cut back on reheating processed foods and do more themselves. The challenge will continue to be labor restraints.

There are various schools of thought on overcoming this challenge. Some believe that it’s about investing in new equipment. Others, like the principal of Food Systems Solutions LLC Kate Adamick, say “Most school district food service departments don’t need a bigger labor force to return to scratch-cooking, they need a better trained labor force.” Some combination of equipment, labor, training and the right products is likely where the sweet spot lies. Check out Foothill Farms sauces and seasonings to quickly and affordably transform whole foods into mouthwatering, scratch-made dishes.

5. Think Small

Diners will continue to order them instead of entrées this year, making their meals three plates instead of one.

Diners will continue to order them instead of entrées this year, making their meals three plates instead of one.

From tapas to dim sum, small plates are still big news. Diners will continue to order them instead of entrées this year, making their meals three plates instead of one. The low-commitment, high-flavor bites satisfy cravings for variety and create a social, sharing experience. They also allow chefs to stretch their legs and dabble in a variety of global flavor palettes.

One innate challenge of small plates is that the variety of menu options may mean a need for additional prep and ingredient storage areas. Depending on the complexity of the dishes, more staff may be required too. That’s why sauces and seasonings that bring a big dose of flavor to small plates with little prep or storage will be your best friend in 2015. For small plate ideas, click here.

Melissa is a food and fashion freelance writer currently based in Milwaukee, WI.

Melissa Caringer

Melissa is a food and fashion freelance writer currently based in Milwaukee, WI. Since 1998, she has written about up-and-coming food trends, shadowed chefs, participated in focus groups and tasted her way across the country in search of the best bites. If you have a question for Melissa or Foothill Farms, please leave us a comment below.

Helpful tips for K-5 school foodservice

Founder and president of Lunchline, Inc.

We are privileged to have Karen J. Peterson, SNS (School Nutrition Specialist) provide our readers with helpful tips to lessen the frustration and challenges commonly faced in K-5 kitchens. Karen is a 25 + year veteran of the foodservice industry. She is currently serving as founder and president of Lunchline, Inc. a company dedicated to the K-12 market channel.

Tip #1 – Sometimes K-5 students need encouragement to eat their veggies! There are always the perennial favorites: ranch dressing, salsa and hummus. But how about some fun?  Broccoli easily transforms into baby trees or dinosaur food and cauliflower becomes brains – PERFECT for Halloween!

Tip #2 – Picky eaters are a real concern in foodservice. After all, it attributes to less kids buying school lunch and/or throwing much of the lunch away and going hungry for the remainder of the day. Trying new foods needs to be about nutritional benefits. Associate fun symbols with foods so kids will understand why they need to eat them – calcium for stronger bones, beta-carotene essential for vision, fiber for digestive health, and lower sodium for a healthy heart.

Tip #3 – Does K-12 menu planning have you fussy?  Planning healthy, nutritious, attractive and compliant menus are more challenging today than ever before.  If there is no access to a third-party system, try the old-fashioned buddy system with neighboring districts, manufacturers, or state resources. Collaborating is COOL!
Tip #4 – There are many benefits to K-12 cafeterias cooking from scratch, however, how practical is it given the time, budgetary and quantity limitations? The benefits to scratch cooking are numerous and convincing: lower food cost, eye appeal, ingredient control, allergy concerns, student input, local trends and employee morale. The challenges sometimes outweigh the benefits: employee training/skill level, labor cost, cooking equipment, time, food safety and consistency. My advice is to investigate speed scratch dry-mix products like gravy and sauce mixes. These items are mixed with water and ready in seconds, saving you time and eliminating consistency worries. They are also sodium conscience as well as being gluten, shellfish and nut free. Check out Foothill Farms Flavorwise product line http://foothillfarms.com/k12/about_flavorwise.cfm.
Tip #5 – Want to increase your participation in your schools? Take a hint from Costco (or other similar retailers) and have sample days. Kids look forward to visiting mall food courts and big wholesalers on weekends because they know the sample stations are in full operation! How often do you end buying whatever is tasted? What an excellent way to introduce new foods to your students!
Tip #6 – Cafeteria theme days are fun and easy implementations for school lunch. What comes to mind when you think about your days at summer camp (other than pesky mosquitoes)? Good old fashion fun along with a hearty appetite for breakfast, lunch and dinner! After all, there isn’t much snacking at summer camp!  Turn your elementary lunchroom into “base camp cafe” with each classroom creating a camp flag.  Display the flags in flag holders mounted on the wall if indoors or on stanchions if outdoors.
Tip #7 – Are the new regs causing pressure from parents, administrators, as well as students? People often react to what they don’t know or understand.  Consider hosting a “food show” where everyone can see and taste the food currently on the menu and evaluate possible new additions.  Input is a powerful equalizer!
Tip #8 – Accommodating special diets can be overwhelming. You’ve collected all the paper work – now what?  For inspiration, visit your local hospital’s dietary program. Meet with the people responsible for menu creation and gather ideas that can translate into your operation.  Also, consider setting aside a small prep area that is used for special diets only.

Karen holds an M.A. in Organizational Leadership from College of St. Catherine in St. Paul, Minnesota and a B.S. in Foods and Nutrition from Concordia College in Moorhead, Minnesota. She has also earned her SNS (School Nutrition Specialist) credential from SNA. If you have a question for Karen or Foothill Farms, please leave us a comment and we’ll get back with you soon.

A Millennial shares strategies of how foodservice can appeal to their generation.

A guest blog by Hailey, a millennial

First of all, what is a millennial? This generation is comprised of 20 and 30-somethings born during the 1980’s and 90’s. They are one of the largest demographic groups since Baby Boomers. It is reported in a UNC Kenan-Flagler Business School journal article that 36% of the current workforce are millennials and that this population segment is expected to grow to 46% by the year 2020. The foodservice industry needs to find more ways to stay connected and attract this generation. As a fellow millennial, I know something about what it takes to grab their attention. Here are four strategies of how foodservice can appeal to our critical generation.

To start off, brands need to think of what millennials do day-to-day. We are always on social media. All day, every day, we have easy access to brands, which is very important to us. It’s key for a brand to have a social presence, such as Twitter, YouTube and/or Instagram, if you want us to give any consideration to buying your product.

Next, a brand must have a responsive web site; it must be mobile-friendly. We use our cell phones to look everything up rather than a computer. Accessing information easily is what millennials are all about.

Third, a key to advertising and reaching millennials is having someone of similar age do the talking. We like to hear from our own generation because we can relate to them: we have similar interests, viewpoints, and are more likely to trust what they are saying. But what if you are not a millennial? I have a suggestion to overcome this. Remember, we like to do things differently from other generations. Embrace modern methods of communication that are second nature to us like text messaging, video chat, or even email rather than a phone call. If you communicate in a way that is most comfortable to me, you’re more likely to earn a repeat customer because you put me at ease and you get me.

Lastly, when opening a menu what’s the first thing you notice? The picture! It’s the first thing that everyone notices; millennials like things with a modern, clean design not drab and old. Think about this when designing menus, logos or showing us sales information. Does your brand image need to be updated?

Who's dining out?

Technomic reports that Millennials dine out the most when compared to Gen X’s and Boomers.

Technomic’s article, “Understanding the Foodservice Attitudes and Behaviors of Millennials”, emphasizes the size, spending power and high foodservice patronage of this generation when compared to any other generational group. Millennials like information, the challenge is getting the information to appeal to us. We are a generation shaped by technology. And we are influencers.

About our Guest Blogger
Hailey is a college student from Missouri. She just finished her first semester and plans on a career in health or business. We asked her, as a Millennial, to provide perspective on what is important to them and how to be successful in selling to this generation. If you have a question for Hailey, leave a reply below.

New packaging allows culinary professionals to differentiate dry mix products.

New packaging allows culinary professionals to differentiate dry mix products.

The new look of Foothill Farms® products will help keep your dry storage in your commercial kitchen organized in delicious ways. Red and green will be popping up in foodservice commercial kitchens everywhere. Some Foothill Farms products will feature a bold red band for traditional offerings or an easily distinguishable bright green band indicating the trademarked Flavorwise™ healthier options. A Flavorwise label means products have 310 mg of sodium or less per serving, fat free or low fat, have 0g trans fat and contain no cholesterol or added MSG. In addition, both packages will have highly visible identifiers, such as “gluten-free,” “fat free,” or “no MSG” as special markers on the packages in efforts to provide customers with information to help them make informed choices about the products they purchase and serve to their customers.

Inside the new packaging, are the same quality ingredients which have helped commercial kitchens embrace speed-scratch concepts to prepare delicious, consistent results time after time. Our endeavors to create an easily identifiable packaging system mirrors the concept of the actual products themselves, providing foodservice solutions to commercial kitchens.

The evolution of our new packaging streamlines the consolidation of two former brands, TUF® and Milani®, now simply under the Foothill Farms umbrella of products. This merging has nearly tripled the amount of Foothill Farms mixes which encompass salad dressings, seasonings, gravies, cheese sauces, and desserts to name a few. The new packaging will be phased in gradually.

New packaging helps culinary professionals identify products more easily.

Mystery solved! Clear labeling for gluten-free, no MSG, low-fat and prep time.

So whether you are reaching for Foothill Farms® Ranch dressing or a Flavorwise Chili Seasoning Mix, the right product will always be at hand. Our mission is to help simplify your commercial kitchen and your dry storage with quality easy-to-organize products. Red or green, the choice is sure to make a flavorful dish!

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