Millennials have positive outlook for coming year

Half of millennials surveyed expect personal financial situation to improve in the next year.

According to a new Technomic study, consumers, especially millennials, have a positive outlook on the future, which indicates that they may increase spending on foodservice in the next year. Fifty percent of millennials expect their personal financial situation to improve in the coming year, while only a 21% of all consumers surveyed think their financial situation will worsen over the next year.

A Technomic press release stated that “in order to appeal to consumers and win their foodservice dollars, operators and suppliers need to consider attitude and lifestyle differences by generation, particularly as this translates into their foodservice need states, preferences and expectations.”

Other findings from the The Generational Consumer Trend Report include:

Although millennials earn a lower income than older consumers, a greater percentage of millennials (42%) than gen Xers (33%) and boomers (24%) report visiting upscale casual-dining restaurants at least once a month.

Of all generations, 43% of millennials say that coupons and discounts influence where they purchase food.

Thirty-one percent of millennials chose either "often" or "very often" when asked "How often do you choose restaurants based on the healthfulness of their menu?" Only 21% of gen Xers and 18% of boomers made that choice, aligning with data showing thatmore millennials say it is important to eat healthy.

Read more

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources