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

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources