Collegiate millennials shaping culinary trends of tomorrow

"On-the-go fare" among food needs driven by 18- to 22-year-olds.

Profile 1: Dining Along the Meatless Spectrum: More students align themselves along the less-meat to meatless spectrum, from flexitarian to vegetarian to vegan and even raw diets.

Profile 2: The Mighty Chickpea: Inexpensive, versatile and packed with protein, the worldly chickpea fills students' bellies in myriad ways.

Profile 3: Nut Butters: A Protein Pal: Although Gen Y students grew up in a climate of peanut distrust due to the increase in children's allergies, college students today have embraced peanut butter's valuable protein power along with that of other nut butters, especially almond.

Profile 4: Fruit & Vegetable Discovery: New college students are discovering a whole new world of fruits and vegetables. On campus they encounter expansive salad bars, unfamiliar vegetable side dishes and unusual vegan and vegetarian fare. Friends, restaurants and student retail haunts like Trader Joe's introduce them to new dried fruit snacks, to-go salads and produce-centric beverages.

Profile 5: Asian Love Affair: We hear so much about how younger Millennials have grown up eating global cuisine, and the study found many young consumers continue the discovery in college. Thanks to dining halls and nearby ethnic restaurants, students have many opportunities to try new foods. While flavor is the primary driver, other qualities attract students such as the vegetarian possibilities and robust amount of vegetables. Customization is another draw.

Profile 6: Italian & Mexican: Familiar Comfort: While college is a time to explore new foods and diets, it's also really stressful. Sometimes a kid needs a little comfort, something familiar, warm and filling. That's where Italian and Mexican cuisines come in.

Profile 7: On-the-Go Fare: "Easy to make." "Portable." "Eat quickly." "Eat as I walk to class." These are the refrains coming from our student survey respondents about their "go-to" foods.

--CSP Daily News

More From FoodService Director

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources