May 2014 Emerging Trends

This month: USC's burrito vending machine, top 10 dessert trends for 2014 and pizza's brave new world.

Published in FSD Update

43%

The decrease in obesity rates in 2- to 5-year-olds in the past decade, according to a new study released in The Journal of the American Medical Association. The study’s authors tempered excitement surrounding the news by cautioning that this data set makes up a very small portion of the overall population, and that rates for society as a whole have remained flat or even increased in a few segments.

Top 10 dessert trends for 2014

The Food Channel has released its Top Ten Dessert Trends for 2014, which examined behaviors of consumers, foodservice professionals and manufacturers to determine what made the list.

  1. Spoon desserts: Pudding and other soft desserts
  2. Layers
  3. Hand pies: Mini versions of the whole pie
  4. Midwestern influence: Cobblers, pies, crisps and tarts
  5. Mash-ups and muffins: Think duffins, a combination of muffins and doughnuts
  6. Pepper, flavored salts and international spices
  7. Dessert butters: Ground up cookies that are turned into soft fillings that can be rolled into a truffle or added to a sandwich cookie
  8. Crêpes
  9. Nuts
  10. Small-batch desserts

Nearly one in five Americans struggle with food insecurity

For the sixth year, Mississippi ranked as the state where residents are most likely to be food insecure, a Gallup study released in March shows. A whopping 25.1% of Mississippians—one in four—struggle to afford food. Rounding out the top 10 are: West Virginia (23%), Louisiana (23%), Alabama (22.9%), Arkansas (22.5%), North Carolina (22.2%), Kentucky (21.8%), Georgia (21.5%), Oklahoma (21.2%) and Arizona (21.1%). The state with the lowest percentage of residents who are food insecure was Alaska at 11%. That’s more than one in 10 people in the state who say they struggle to afford food. And that’s the best. The average nationwide is 18.9%, up slightly from 2012’s 18.2%.

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
restaurant patio

We recently started doing patio dining during the summer months, and stole some pointers for upscale barbecuing from local country clubs. We asked our residents who go to country clubs which elements they appreciate.

Menu Development
brisket beef plate

Just when it seemed barbecue couldn’t get any trendier—it did. More consumers now than in 2014 are looking for a variety of barbecue menu items, according to Technomic’s Center of the Plate: Beef & Pork Consumer Trend Report. The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Corporate Executive R&D Chef Jeffrey Quasha at Atlanta-based Morrison Healthcare helped launched 50 Liberty Street BBQ microconcept locations throughout the U.S. in December. Due to their success,...

Ideas and Innovation
email computer screen

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources