2009 Menu Development survey

Thai is “hot,” Mediterranean is popular and local sourcing is the way to go, say the respondents of FSD's 2009 Menu Development Survery.

To prepare and serve

Most operators use a variety of methods in preparing food, but convenience is increasingly trumping fresh. Among survey respondents, 91% said they do at least some scratch cooking, and 30% said they do some or all of their preparation using cook-chill methods. But when it comes to using already prepared foods in their operations, 71% said they use some prepared ingredients or meal components, compared with 65% last year, and 62% said they use some prepared entrées, versus 60% last year.

When it comes to scratch cooking, 45% of operators take that right to the customer in the form of display cooking, and 54% of respondents said they plan to increase the frequency of exhibition stations. There is an excellent reason for this: 78% of operators said their customer counts go up by an average of 15% when display cooking is done.

Colleges and universities are where you are most likely to see food prep in front of customers, as 89% of college survey respondents do this, with an average of about 6 stations per institution, and 78% said they offer it every day. Display cookery also is prevalent in B&I, where 80% of respondents offer it; by contrast, only 11% of school foodservice operations offer display cooking, and they do it only once a week.

Local and organic

Local sourcing and the use of organics are still popular elements of the menu development process. Seventy-seven percent of operators buy at least some foods from local sources, compared with 74% last year, while the percentage of operators buying at least some organic products rose markedly, from 32% last year to 40% this year. In both cases, produce is the most likely item on shopping lists. Fifty-eight percent of respondents buy local produce for an average of 45% of their total produce purchases, and 33% buy organic produce for an average of 15% of their total produce buying.

Among other local products, 57% said they buy dairy items (55% last year), and 37% buy meats or seafood from local sources (33% last year). A big purchasing change is in buying local baked goods. Fifty-two percent reported buying these items locally, markedly up from last’s year 38%. On the organic side, 20% (17% last year) buy snacks, 16% (11% last year) buy dairy products and 11% buy meats or seafood.

Finally, the great majority of operators—92%—have eliminated trans fats from the products they use or serve customers. Although that percentage hasn’t changed much, the variety from which trans fats have been removed has grown. Fifty-one percent of operators have removed trans fats from baked goods—35% last year—and 36% have removed them from all purchased prepared foods, versus 25% last year. Eighty-four percent said frying oils and shortening are trans fat-free, compared with 81% last year. Salad oils are trans fat-free in 63% of operations, compared with 58% last year.

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources