2005 Menu Development Survey: Dishing it out

Many of the largest organizations in foodservice have revamped, overhauled or otherwise upgraded their menus in recent years.

On display: Lastly, the FSD Menu Development Study focuses on display cooking, added because more and more operators are bringing their chefs out of the kitchen and placing them either right on the serving line or in a dedicated station in the main dining room. It’s an effort to get the customer more involved in the meal process and engage them in their meal service so that they feel more a part of it and that it can meet their needs.

One-third of operators say they are involved with display cooking at the moment, yet 85% think it’s a necessary part of non-commercial dining today. Higher-volume operations are more likely to offer display cooking—led by colleges and universities (75%).

Those who provide display cooking set-ups usually have more than one display cooking station—an average of 2.6—available on a regular basis. More of them exist in higher-volume operations where display cooking not only gets the customer involved but also helps alleviate lines and wait times at other serving stations.

Nearly half of those doing display cooking offer it on a daily basis, while the rest offer display cooking at least once a week, or more.

Sales boost: How do you gauge the impact display cooking will have on your business? The FSD study shows that 60% of those involved with display cooking say customer volume increases on display days, to the tune of about 13% in sales.

Another consideration is cost—and while some operators say it costs an average 13% more to run a display cooking station compared to permanent serving counter, more than half of all operators see no significant extra expense when doing it.

More From FoodService Director

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources